Orzo with Roast Tomatoes and Onions
Info
Preparation Time
Cooking Time
Difficulty
Servings
Ingredients
1 1/2 Cups (250g) Orzo
24 Cherry Tomatoes
1 Red Onion
100g Feta Cheese crumbled
2 Tablespoons Pine Nuts toasted
4 Tablespoons Basil Leaves chopped reasonably finely. (I used baby basil in the pictures)
3-4 Tablespoons Rapeseed (Canola) Oil or Olive Oil
1/2 Tablespoon Herbes de Provence (use a mixture of dried Oregano, Marjoram and Thyme if you don't have a pre-prepared mix)
Sea Salt and Pepper freshly ground
Although orzo looks like rice, it is in fact pasta. Once cooked, it can be eaten hot or cold as a salad.
- Preheat the oven to 190˚C or 180˚C Fan.
- Prepare the cherry tomatoes. Halve them and place them on a lined baking tray. Drizzle with 1-2 Tablespoons of the oil and sprinkle the herbes de Provence (or other dried herbs) and a good grind of pepper and sprinkling of sea salt. Cook in the oven for 30 minutes.
- Put the red onions in another tray and drizzle with olive oil and a sprinkling of sea salt. Cook in the same oven as the tomatoes for 20 minutes, giving them a good stir after the first 10 minutes.
- Bring a medium sized pot of water up to the boil and cook the orzo for 9-11 minutes. (Test it after 9 minutes to see if it is cooked through). When cooked, drain it in a sieve and return it to the pan. Add the onions, tomatoes, feta, pine nuts and basil and give it a good stir to combine.
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