Flexitarian baked orzo
By Lisa Faulkner
Published on 24 March 2023
This dish by Lisa Faulkner can be made with prawns or veggies with feta crumbled over the top, or just on its own as a vegan option. Looking for more Lisa Faulkner recipes? Look no further.Time and servings
40 minsTotal time
4Servings
10 minsPrep time
30 minsCooking time
Ingredients
- 200 g of orzo
- 2 courgettes, cut into bite size
- 1 tbsp of olive oil
- 1 onion, sliced
- 1 tbsp of coriander seeds
- 1 handful of green olives
- 1 small bunch of parsley, leaves only, roughly chopped
- 1 tin of chopped tomatoes
- 500 ml of veg stock
- 70 g of sugar snap peas, halved or whole
- 300 g of raw prawns (optional)
- 1 lemon
- 1 tsp of ground cumin
- 1 tsp of dried oregano
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas mark 4. Pour 1 tsbp olive oil into an ovenproof dish and cook the onions until lovely and soft.Step 2
Add the garlic and then the coriander seeds, cumin and oregano with a splash of water to help cook the mixture.Step 3
Add the courgettes and stir in the orzo followed by the tomatoes and stock. Season and bring to the boil. Cover with a lid and bake in the oven for 15-20 mins.Step 4
Remove from the oven and give the pan a good stir, as the orzo does get stuck to the base of the pan. Stir in the sugar snap peas and olives, and arrange the prawns on top, if using. Cover again and cook for 5 mins.Step 5
Squeeze the lemon over the top, stir and serve scattered with parsley.