After a longer than expected hiatus from the blog, we’re back with some upcoming posts about how we’re dealing with life at home during a global health pandemic. I personally have two ways of coping with the current stay-at-home predicament: cooking and home projects!
First up: Skillet Greek Baked Orzo! This easy to make greek-inspired orzo dish is a one pot wonder that comes together quickly in an oven safe skillet with red peppers, zucchini, olives, spinach and chickpeas – plus optional toppings like feta, lemon juice, and fresh herbs.
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 zucchini, quartered
- 2 teaspoons dried oregano
- a pinch of red pepper flakes
- 2 cups spinach
- 3 tablespoons tomato paste
- 1 cup uncooked orzo
- 1/3 cup sliced black or kalamata olives, drained
- 1 tablespoon capers (optional)
- 1 540mL can diced tomatoes (e.g. fire roasted, petites diced tomatoes with garlic, etc.)
- 1 540mL can of chickpeas, rinsed
- 2 1/2 cups vegetable broth
- feta, herbs (e.g. dill or oregano) and a dash of lemon juice for topping (optional)
- Preheat your oven to 400 degrees.
- In a large oven-safe skillet, heat olive oil over medium heat. Add the onion and saute for approximately 5 minutes, until soft.
- Add the garlic, red pepper, zucchini, oregano and red pepper flakes. Saute for 5 minutes, then add the spinach just until wilted (1 minute).
- Add the tomato paste. Saute for 1-2 minutes.
- Next add the orzo, diced tomatoes, chickpeas, olives, capers, and broth. Bring to a gentle simmer.
- Move the skillet into your oven and bake for 10-15 minutes until the orzo is soft.
- Complete the dish by crumbling feta on top, garnishing with fresh oregano or dill, lemon juice, and a crack of fresh ground pepper. Enjoy!
Source: Pinch of Yum’s Greek Baked Orzo, adapted to suit our fridge and pantry!