Description
This Mediterranean Orzo Bake is a vibrant, wholesome dish combining tender orzo pasta with hearty chickpeas, tangy feta, and fresh spinach, all baked to perfection with an Italian herb seasoning. It’s a comforting, easy-to-make meal that highlights bold Mediterranean flavors, perfect for a nutritious weeknight dinner.
Ingredients
Scale
Main Ingredients
- 1 cup orzo
- 14 ounces canned chickpeas
- 14 ounces canned diced tomatoes
- 1/4 cup Kalamata olives (roughly chopped)
- 1 small red onion (diced)
- 3 cloves garlic (minced)
- 1/2 cup crumbly feta cheese
- 2 cups vegetable broth
- 2 teaspoons Italian seasoning
- 1/2 teaspoon sea salt
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 3 cups baby spinach
- 2 teaspoons lemon juice
Instructions
- Preheat Oven: Preheat your oven to 400°F (205°C) to ensure it’s at the right temperature for baking the casserole evenly.
- Combine Ingredients: In a 9×13 inch baking dish, mix together the orzo, canned chickpeas (drained), diced tomatoes, chopped Kalamata olives, diced red onion, minced garlic, crumbled feta cheese, vegetable broth, Italian seasoning, sea salt, paprika, and black pepper. Stir well to evenly incorporate all the flavors.
- Bake the Dish: Place the uncovered baking dish in the preheated oven and bake for 30 minutes, or until most of the liquid has been absorbed and the orzo is tender. This step allows the flavors to meld and the orzo to cook through perfectly.
- Add Spinach and Lemon Juice: Remove the dish from the oven and gently stir in the baby spinach and lemon juice while the dish is still hot, allowing the spinach to wilt slightly and adding a fresh citrus brightness to the bake.
- Serve Immediately: Once mixed, serve the Mediterranean Orzo Bake hot for a delicious, well-rounded meal.
Notes
- You can substitute vegetable broth with chicken broth if preferred, but this recipe is vegetarian-friendly as is.
- For added protein, consider topping with grilled chicken or shrimp when serving.
- If you prefer a spicier dish, add a pinch of red pepper flakes along with the paprika.
- The dish reheats well and can be stored covered in the refrigerator for up to 3 days.
- To make it gluten-free, substitute orzo with gluten-free pasta or quinoa.
