Roasted tomato and bay orzo

Ingredients

200g orzo pasta

400ml vegetable stock

400g cherry tomatoes, halved

1/2 red onion, finely chopped

2 bay leaves

salt & black pepper

2 tbs extra virgin olive oil

fresh basil, torn

Directions

1. Preheat the oven to 180C.

2. In a deep roasting tin, mix orzo with stock. Add bay leaves.

3. Arrange the tomato halves evenly across the top, scatter with onion and plenty of salt & pepper.

4. Bake for 20 minutes.

5. Check the orzo is cooked: it should be, but if not, pop it back in the over for a few minutes.

6. Stir through the olive oil and herbs and adjust seasoning to taste.

7. Serve immediately.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)