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Greek Garden Oven-Baked Orzo

Ingredients

  • 2 Tbsp. expeller-pressed coconut oil or ghee
  • ½ tsp. fine sea salt
  • 1 medium red onion sliced
  • 4 cloves garlic minced
  • 1 Tbsp. dried oregano
  • 1 red bell pepper chopped
  • 2 cups / 70g baby spinach or kale ribs removed, chopped
  • 1 cup / 150g olives pits removed
  • 1 ¼ cup / 230g chickpea “risoni” or whole grain orzo
  • 1 19.7oz jar / 560g Solspring® Garden Vegetable pasta sauce
  • 1 ½ cups / 240g cooked chickpeas about 1 can
  • 3 cups / 750ml vegetable broth
  • 2 tsp. Solspring® black garlic puree
  • 4 lemon slices
  • 3 Tbsp. Solspring® olive oil plus more for garnish
  • Sheep’s milk feta, or plant-based feta
  • handful of dill

Directions

  • Preheat the oven to 400°F / 200°C.
  • In a large dutch oven (or something that can go in the oven), melt the oil over medium heat, add the onion and salt. Stir well to coat, then cook for 5-7 minutes until the onions are translucent. s
  • Add the garlic and cook for two minutes until fragrant. Add the oregano, red pepper, greens of choice, and sauté for 5 minutes or until the greens are wilted.
  • Add the orzo, tomato sauce, chickpeas, broth, black garlic and lemon slices. Bring to a simmer.
  • Place in the oven and bake for 15-20 minutes until the risoni is soft (cooking times will vary depending on which type of pasta you’re using).
  • Remove from the oven and let cool for a few minutes. Drizzle liberally with olive oil, crumble feta over the top, and sprinkle with dill. Serve with a squeeze of lemon and freshly cracked black pepper.

Notes

Makes 6-8 Servings
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