Should I rinse orzo before cooking?

No. Like stated above, orzo is a pasta, not a grain - so it does not need to be rinsed.

I don’t have an oven-safe skillet - can I still make this?

Absolutely! Cook the dish in whatever large skillet you have through step 4. Then carefully transfer the mixture to any oven-safe dish you have - like a u003ca href=u0022https://amzn.to/40oPkiiu0022 target=u0022_blanku0022 rel=u0022noreferrer noopener sponsored nofollowu0022u003epie plateu003c/au003e, u003ca href=u0022https://amzn.to/4ahsvRhu0022 target=u0022_blanku0022 rel=u0022noreferrer noopener sponsored nofollowu0022u003ePyrex dishu003c/au003e, or something similar. Don’t bake this in a cast iron skillet because the acid in the tomatoes can cause a chemical reaction with the metal.

Vegan Greek Baked Orzo - The New Baguette

Name: Vegan Greek Baked Orzo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Greek
Ingredients: 2 tablespoons extra virgin olive oil; 6 ounces shiitake mushrooms, stemmed and sliced; 2 medium shallots, thinly sliced* (see note below); 1 red bell pepper, ribs and seeds removed, sliced; 1/4 teaspoon fine sea salt; 3 medium garlic cloves, minced; 1/4 teaspoon red chili flakes; 2 1/2 cups mushroom or vegetable broth*; One 15-ounce can chickpeas or white beans, drained and rinsed; One 8-ounce can tomato sauce*; 1 cup orzo; About 2 cups baby spinach; Freshly ground black pepper, to taste; 1 cup pitted kalamata olives, halved; 1/4 cup chopped basil (or parsley)

Description

This weeknight-friendly vegan baked orzo is packed with Greek flavors. Ready to eat in just 40 minutes.

Ingredients

Scale

2 tablespoons extra virgin olive oil
6 ounces shiitake mushrooms, stemmed and sliced
2 medium shallots, thinly sliced* (see note below)
1 red bell pepper, ribs and seeds removed, sliced
1/4 teaspoon fine sea salt
3 medium garlic cloves, minced
1/4 teaspoon red chili flakes
2 1/2 cups mushroom or vegetable broth*
One 15-ounce can chickpeas or white beans, drained and rinsed
One 8-ounce can tomato sauce*
1 cup orzo
About 2 cups baby spinach
Freshly ground black pepper, to taste
1 cup pitted kalamata olives, halved
1/4 cup chopped basil (or parsley)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 400ºF.
Heat the oil in a large oven-safe skillet* over medium heat. Add the mushrooms, shallots, bell pepper, and salt. Cook, stirring occasionally, until the vegetables are soft and golden brown, 10 to 12 minutes.
Add the garlic and chili flakes, and cook for 30 more seconds.
Add the broth, chickpeas, tomato sauce, orzo, and lots of black pepper. Stir to combine and bring to a simmer. Then add spinach and stir until it’s mostly covered by the liquid.
Transfer the skillet to the oven and bake until the orzo is cooked through, 15 to 18 minutes.
Add the olives and herbs, and stir to combine. Taste and season with more salt, if needed. Serve warm.

Notes

Shallots can be substituted with red onion.
Instead of broth, you can use Yondu or Better Than Bouillon diluted in water – or just plain water.
If you have some leftover marinara, you can use it instead of tomato sauce. (If you wanna substitute with tomato paste, use 2 tablespoons and add it in step 3, and compensate with an extra cup of broth in step 4.)
If you don’t have an oven-safe skillet, cook the dish in any large skillet through step 4. Then carefully transfer the mixture to any oven-safe dish you have – like a pie plate or Pyrex dish. Don’t bake this in a cast iron skillet because the acid in the tomatoes can cause a chemical reaction with the metal.

Nutrition

Serving Size: 1/4 of the recipe
Calories: 300
Fat: 9 g
Carbohydrates: 47 g
Fiber: 7.3 g
Protein: 9 g