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Vegetarian Orzo And Feta Bake
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- #64287
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 package (16 ounce size) orzo pasta
1 can (4.25 ounce size) chopped black olives, drained
2 cloves garlic, minced
nonstick cooking spray
1 can (about 14 ounce size) diced Italian-style tomatoes, undrained
1 can (14 ounce size) vegetable broth
2 tablespoons olive oil
8 ounces feta cheese, cut into 1/2" cubes
directions
Preheat oven to 450 degrees F.
Combine orzo, olives and garlic in medium bowl. Place orzo mixture in center of foil sheet. Fold sides of foil up around orzo mixture, but do not seal.
In same bowl, combine tomatoes with juices, broth and oil. Pour over orzo mixture. Top with cheese. Double fold sides and ends of foil to seal packet, leaving head space for heat circulation.
Place packet on baking sheet. Bake 22-24 minutes or until pasta is tender. Remove from oven. Let stand 5 minutes. Open packet and transfer contents to serving plates.
added by
MemphisChef
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
May 27, 2012
Yum. I added a package of frozen chopped spinach and a can of canneloni beans to make it more nutritious. This recipe was cheap to make and turned out amazing. My husband and I enjoyed having it for dinner and the leftovers were great for lunch at work. It made a ton, though. Next time I make it I will either downsize or serve it when I have company over. It's perfect for a family-sized meal, but way too much for the two of us!