The Mob orzo bake to end all Mob orzo bakes. Spiked with oregano, salty olives and feta before being topped with fresh, lemony herbs, this one bangs.
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Serves
4
Red Onion
Garlic
Jarred Red Pepper
Dried Oregano
Chilli Flakes
Orzo
Chopped Tomatoes
Water
Feta
Kalamata Olives
Dill
Parsley
Lemon
Salt
Black Pepper
Olive Oil
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Serves
4
Red Onion
Garlic
Jarred Red Pepper
Dried Oregano
Chilli Flakes
Orzo
Chopped Tomatoes
Water
Feta
Kalamata Olives
Dill
Parsley
Lemon
Salt
Black Pepper
Olive Oil
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Step 1.
Preheat the oven to 180°C.
Step 2.
Finely slice the onions and garlic and roughly chop the roasted peppers.
Step 3.
Heat a large ovenproof pan over a medium-high heat.
Step 4.
Cook most of the onion, saving a handful, in a glug of oil with a pinch of salt for 8-10 mins until they start to caramelise.
Step 5.
Add the oregano, garlic and chilli flakes and cook for a further couple of mins.
Step 6.
Now add the orzo, chopped tomatoes and peppers. Add the water and a splash of the liquid from the pepper jar.
Step 7.
Season with salt and pepper, crumble in the feta and scatter your olives over the top of the pan.
Step 8.
Bring to a simmer and transfer to the oven for 30-35 mins until cooked through and starting to brown on top.
Step 9.
While the orzo bakes, toss the dill, parsley and remaining sliced onion with a squeeze of lemon.
Step 10.
Top the orzo with the onion and herbs and a drizzle of olive oil. Serve with extra lemon wedges.
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Notes (1)
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Gabby D.
a year ago
Super tasty and reheats well!
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