Description
A heartwarming baked orzo dish featuring artichokes, tomatoes, and creamy halloumi cheese, evoking the flavors of the Mediterranean.
Ingredients
Scale
- 8 oz dried orzo
- 2 tablespoons olive oil, plus 1 teaspoon, divided
- 3 garlic cloves, chopped finely
- 1 teaspoon Aleppo pepper flakes
- Zest of 1 lemon
- 15 oz canned or frozen artichoke hearts, cut in half
- 8 oz halloumi cheese, cut into small cubes
- 4 oz grated Parmesan cheese, divided
- 4 oz cherry or grape tomatoes, cut in half
- 1 teaspoon dried oregano
- Salt, as needed
Instructions
- Preheat oven to 400 degrees F (204 C).
- Bring a pot of water to a boil.
- Add in orzo and cook until just about done, about 7-8 minutes.
- Drain the orzo and set aside.
- Heat 2 tablespoons of oil in a small pan.
- Add garlic, Aleppo pepper, lemon zest, and artichoke hearts.
- Sauté until garlic is lightly caramelized, about 2 minutes.
- Combine the artichoke mixture with cooked orzo, halloumi, and half of the Parmesan.
- Season with salt.
- Transfer to an oiled casserole dish.
- Top with cherry tomatoes, oregano, and extra Parmesan.
- Drizzle remaining olive oil on top.
- Bake for 20 minutes until tomatoes begin to char.
- Allow to cool for 5 minutes before serving.
Notes
For best results, use fresh ingredients and avoid overcooking the orzo.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg