Baked Orzo with Sun-Dried Tomatoes
Ingredients
The casserole
-
1 ½
cups
dry orzo
-
15
ounces
canned chickpeas, drained and rinsed
-
1
cup
chopped sun-dried tomatoes, packed in oil
-
1
medium
shallot, diced
-
3
cloves
garlic, minced
-
¼
cup
sliced almonds
-
1
tablespoon
butter
-
½
teaspoon
dry oregano
-
½
teaspoon
dry basil
-
½
teaspoon
kosher salt
-
¼
teaspoon
black pepper
-
2
cups
spinach
-
2
tablespoons
sherry cooking wine
-
4
ounces
feta, crumbled
-
to taste
fresh basil, for garnishing (optional)
The liquid
-
3
cups
water or vegetable broth
Instructions
- Preheat the oven to 375°F.
- Bring the water or broth to a rapid simmer.
- In a baking dish, combine the uncooked orzo, drained chickpeas, sun-dried tomatoes, shallot, garlic, almonds, butter, oregano, basil, salt, and pepper.
- Stir in the simmering water or broth.
- Cover the dish tightly and bake for 40 minutes until the orzo is al dente.
- Remove from the oven and stir in the spinach and sherry cooking wine, then top with feta.
- Return to the oven uncovered for an additional 5-10 minutes to melt the feta.
- Garnish with fresh basil if desired and enjoy.
Nutrition Facts (estimated)
Servings
5
Calories
482
Total fat
17g
Total carbohydrates
66g
Total protein
20g
Sodium
594mg
Cholesterol
26mg
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