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Flexitarian Baked Orzo

Flexitarian baked orzo

Brought to you by: Lisa Faulkner
    4 serving
5.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

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.
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  • 1 tbsp olive oil
  • 1 onion, sliced
  • 1 tbsp coriander seeds
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 2 courgettes, cut into bite size
  • 1 tin chopped tomatoes
  • 500ml veg stock
  • 70g sugar snap peas, halved or whole
  • 1 handful green olives
  • 300g raw prawns (optional)
  • 1 small bunch parsley, leaves only, roughly chopped
  • 1 lemon
  • 200g orzo


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.

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