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Cherry & Dennis Helper Habitat

Greek Baked Tomato and Feta Orzo

希臘番茄菲達芝士焗米形意粉

Greek Baked Tomato and Feta Orzo, finished and plated with the correct colour, texture and four-serving yield.
Total time
55 min
Difficulty
Easy
Servings
4 servings

Recipe overview

Greek Baked Tomato and Feta Orzo is a practical home-cooked dish for a Hong Kong family kitchen. Twelve clear stages control preparation, heat and doneness to deliver tender orzo baked with vegetables and pockets of feta.

01

Ingredients

Main ingredients

  • 350 g orzo pasta
  • 400 g canned chopped tomatoes
  • 180 g feta cheese
  • 1 piece zucchini
  • 1 piece onion
  • 700 ml vegetable stock
  • 2 tbsp olive oil
All measured ingredients for Greek Baked Tomato and Feta Orzo, separated in the recipe quantities before cooking.

02

Tools

  • oven
  • baking dish
  • oven mitts
  • knife
  • cutting board
  • frying pan
  • wooden spoon
  • measuring cup
  • measuring spoons
  • serving bowl
  • timer
Tools required for Greek Baked Tomato and Feta Orzo: oven, baking dish, oven mitts, knife, cutting board, frying pan, wooden spoon, measuring cup, measuring spoons, serving bowl, timer, all clean, empty and separately visible.

03

Steps

Greek Baked Tomato and Feta Orzo, step 1, Heat the oven to 190°C: Set the oven to 190°C with a rack in the centre and keep a medium baking dish ready beside the stove.

Step 1

Heat the oven to 190°C

Set the oven to 190°C with a rack in the centre and keep a medium baking dish ready beside the stove.

Greek Baked Tomato and Feta Orzo, step 2, Dice the zucchini and onion: Trim 1 zucchini and peel 1 onion, then cut both into even 1 cm dice so they soften at the same rate.

Step 2

Dice the zucchini and onion

Trim 1 zucchini and peel 1 onion, then cut both into even 1 cm dice so they soften at the same rate.

Greek Baked Tomato and Feta Orzo, step 3, Measure the orzo, tomato and hot stock: Measure all 350 g dry orzo, 400 g chopped tomatoes and 700 ml hot vegetable stock separately before cooking.

Step 3

Measure the orzo, tomato and hot stock

Measure all 350 g dry orzo, 400 g chopped tomatoes and 700 ml hot vegetable stock separately before cooking.

Greek Baked Tomato and Feta Orzo, step 4, Soften the onion in olive oil: Heat all 2 tablespoons olive oil in a wide oven-safe pan over medium heat, add the diced onion, and cook for 5 minutes, stirring often, until translucent.

Step 4

Soften the onion in olive oil

Heat all 2 tablespoons olive oil in a wide oven-safe pan over medium heat, add the diced onion, and cook for 5 minutes, stirring often, until translucent.

Greek Baked Tomato and Feta Orzo, step 5, Cook the zucchini until lightly golden: Add all the diced zucchini and cook over medium-high heat for 4 minutes, stirring once, until a few edges are pale gold but the cubes remain firm.

Step 5

Cook the zucchini until lightly golden

Add all the diced zucchini and cook over medium-high heat for 4 minutes, stirring once, until a few edges are pale gold but the cubes remain firm.

Greek Baked Tomato and Feta Orzo, step 6, Simmer the tomato base: Stir in all 400 g chopped tomatoes and simmer over medium heat for 3 minutes until bubbling evenly and slightly reduced.

Step 6

Simmer the tomato base

Stir in all 400 g chopped tomatoes and simmer over medium heat for 3 minutes until bubbling evenly and slightly reduced.

Greek Baked Tomato and Feta Orzo, step 7, Coat the dry orzo in the sauce: Add all 350 g dry orzo and fold for about 30 seconds until every grain-shaped piece is coated in tomato sauce.

Step 7

Coat the dry orzo in the sauce

Add all 350 g dry orzo and fold for about 30 seconds until every grain-shaped piece is coated in tomato sauce.

Greek Baked Tomato and Feta Orzo, step 8, Add the hot stock: Pour in all 700 ml hot vegetable stock and stir once from the bottom so no dry orzo remains stuck beneath the sauce.

Step 8

Add the hot stock

Pour in all 700 ml hot vegetable stock and stir once from the bottom so no dry orzo remains stuck beneath the sauce.

Greek Baked Tomato and Feta Orzo, step 9, Spread in the baking dish: Transfer the wet orzo mixture to the baking dish and spread it into one level layer, keeping all pasta below the liquid surface.

Step 9

Spread in the baking dish

Transfer the wet orzo mixture to the baking dish and spread it into one level layer, keeping all pasta below the liquid surface.

Greek Baked Tomato and Feta Orzo, step 10, Bake until the orzo is almost tender: Bake uncovered at 190°C for 20 minutes, then taste one piece; it should be nearly tender with a faint firm centre and most stock absorbed.

Step 10

Bake until the orzo is almost tender

Bake uncovered at 190°C for 20 minutes, then taste one piece; it should be nearly tender with a faint firm centre and most stock absorbed.

Greek Baked Tomato and Feta Orzo, step 11, Add feta and finish baking: Crumble all 180 g feta evenly over the surface and bake for 5 more minutes at 190°C until the edges bubble and the feta softens without drying.

Step 11

Add feta and finish baking

Crumble all 180 g feta evenly over the surface and bake for 5 more minutes at 190°C until the edges bubble and the feta softens without drying.

Greek Baked Tomato and Feta Orzo, step 12, Rest before serving: Remove the dish and rest uncovered for 5 minutes so the remaining liquid settles, then spoon equal portions into 4 bowls.

Step 12

Rest before serving

Remove the dish and rest uncovered for 5 minutes so the remaining liquid settles, then spoon equal portions into 4 bowls.

Common mistakes

  1. Using cold stock delays cooking and leaves the orzo unevenly tender.
  2. Leaving dry orzo above the liquid before baking creates hard, dry patches.
  3. Serving immediately after baking leaves unabsorbed liquid pooled in the bowls.

Tips

Stir hot stock through the dry orzo and submerge every grain before baking.

Rest uncovered for five minutes so the remaining liquid absorbs before dividing into four bowls.

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