Tuesday, June 30, 2009

Oven Baked Mediterranean Orzo

This is unique and a fun change from the ordinary. My friend Meadow first made this for us. It's full of great flavors like fresh basil and apricots and artichokes: sweet and savory.

  • 28-oz. canned tomatoes
  • 1 t. olive oil
  • 1 onion, sliced
  • 1 can white kidney (cannelini) beans, rinsed and drained
  • 1 can black beans, rinsed and drained
  • 1 pkg. frozen artichokes, thawed and drained (or 1 can)
  • 1/2 c. dried apricots, halved
  • 1/3 c. raisins
  • 4 T. fresh basil
  • 1 T. capers
  • 1/2 t. fennel
  • 1 1/2 c. orzo
  • 1/2 c. feta cheese
  • 2 c. vegetable broth (could substitute chicken if you're not concerned about vegetarian)
  1. Drain tomatoes and set tomatoes aside, reserving liquid. Add to broth to make 3 cups. Bake onion with oil in 9x13-inch pan at 450 degrees for 10 minutes. Stir.
  2. Remove from oven and add everything but orzo and feta. Return to oven and bake until boiling (20 minutes).
  3. Stir in pasta, cover tightly, and bake 10 minutes. Stir mixture well.
  4. Cover and bake until pasta is tender and liquid is absorbed.
  5. Sprinkle with cheese and let stand for 5 minutes.
Serves 6-8

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