Serves 6
60 min
Baked Orzo with Chard, Feta and Dill
Recipe GLPR4df170832893a6
A Mediterranean-inspired one-pan baked pasta dish featuring tender orzo, sautéed leeks and chard, and creamy feta cheese enhanced with fresh dill and a hint of red pepper. This vegetarian main combines Greek flavors in a comforting, wholesome casserole.
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Ingredients
Nonstick cooking spray
2 tablespoons Extra virgin olive oil
2 Large leeks, white and light green parts only, halved lengthwise and chopped into half moons, rinsed well of grit
1 Large bunch fresh chard, rinsed well, leafy parts and stems divided, stems finely chopped and leaves cut into ribbons
2 cloves Medium cloves garlic, chopped
½ teaspoon Crushed red pepper flakes
1 tablespoon Tomato paste
28 ounces Canned crushed tomatoes
1 cup Uncooked orzo pasta
4 ounces Feta cheese, cubed
¼ cup Fresh dill leaves, chopped
Kosher salt
Freshly ground black pepper
Directions
Preheat your oven to 375°F (190°C). Lightly coat a 9x13-inch baking dish with nonstick cooking spray and set aside.
Heat the olive oil in a large skillet over medium heat. Add the chopped chard stems and cook for 2–3 minutes, stirring occasionally, until they begin to soften.
Stir in the chopped leeks and cook for 5–7 minutes, stirring frequently, until the leeks become tender and lightly golden.
Add the chopped garlic and red pepper flakes, cooking for about 1 minute until fragrant.
Stir in the tomato paste and cook for 1 minute, allowing it to caramelize slightly.
Pour in the canned crushed tomatoes with their juices. Bring the mixture to a gentle simmer and cook uncovered for 5 minutes.
Add the uncooked orzo pasta to the skillet and stir well to combine with the tomato mixture.
Fold in the chard leaves and season the mixture generously with kosher salt and freshly ground black pepper to taste.
Transfer the entire mixture to the prepared baking dish, spreading it into an even layer.
Cover the baking dish with foil and bake for 25–30 minutes, until the orzo is tender and most of the liquid has been absorbed.
Remove from the oven and scatter the cubed feta cheese evenly over the top.
Return the uncovered dish to the oven for 8–10 minutes, just until the feta begins to warm and soften slightly.
Remove from the oven and sprinkle the fresh chopped dill over the top. Serve warm, allowing the feta to melt slightly into the pasta.
