Roasted tomato and bay orzo
This recipe was shared on the Growers' Sheet 3rd September 2021. The original source cited is The Green Roasting Tin by Rukmini Iyer.
Serves 2
Vegetarian, vegan, dairy free
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
Preheat the oven to 180C.
In a deep roasting tin, mix orzo with stock. Add bay leaves.
Arrange the tomato halves evenly across the top, scatter with onion and plenty of salt & pepper.
Bake for 20 minutes.
Check the orzo is cooked: it should be, but if not, pop it back in the over for a few minutes.
Stir through the olive oil and herbs and adjust seasoning to taste.
Serve immediately.
This recipe tastes even better made with vegetables from Community Harvest Whetstone :)