We’ve all been there – starting a recipe that claims it’ll take just 30 minutes, only to find ourselves still chopping and prepping an hour later. But that won’t be the case with this no-chop, no-stir baked tomato orzo.
Made in one pot and left in the oven to cook for 40 minutes, you’ll be able to either relax or get some other housework done while your dinner is cooking. This delicious and low-effort dish was shared by Petranka Atanasova, who posts recipes on her blog Sun Glow Kitchen.
Sharing a clip of her cooking the dish on Instagram, Petra wrote: “My viral orzo recipe just got better – 1 pan, NO chopping and NO stirring involved, that’s what I call a real winner!
“It’s perfect as a weeknight meal when you’re tired and don’t want to be bothered to cook. Just throw all of the ingredients into a pan and bake, in the meantime, enjoy your day without worrying about dinner!”
Her followers were quick to comment, with one writing: “Yesss I love recipes like this – so easy!” While another penned: “This sounds so good.”
Ingredients
- 300g cherry tomatoes
- Two or three garlic cloves minced
- Two tablespoons of tomato paste
- One cup of orzo
- One teaspoon of Italian seasoning
- Two cups of hot vegetable broth, or one bouillon cube dissolved in two cups of water
- 1/4 of a teaspoon of salt
- One 15oz can of chickpeas
- 100g of baby spinach
- Black pepper, to taste
Method
Start by preheating the oven to 200C. Then add all the ingredients (minus the spinach) into a baking dish and stir until the tomato paste has dissolved into the broth.
Cover with aluminium foil and bake for 40 minutes, or until the orzo is al dente and the liquid has evaporated. Stir about halfway through cooking if needed.
Remove from the oven after 40 minutes and add in the spinach, giving it a stir until it wilts. Then serve.
