Description
This Baked Orzo with Artichokes, Tomato, and Halloumi Bliss is a quick and flavorful Mediterranean-inspired dish that combines tender orzo pasta with savory halloumi cheese, tangy artichoke hearts, fresh cherry tomatoes, and a zest of lemon. The dish is sautéed to meld the flavors and topped with Parmesan for a rich finish. Perfect for a wholesome weeknight dinner, it offers a delightful balance of textures and tastes in just 30 minutes.
Ingredients
Scale
Orzo Pasta
- 1 cup dried orzo
Vegetables and Herbs
- 1 cup artichoke hearts (canned or frozen)
- 1 cup cherry or grape tomatoes, halved
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon lemon zest
Cheeses
- 200 grams halloumi cheese, cubed
- 1/2 cup grated Parmesan cheese
Seasonings and Oils
- 2 tablespoons olive oil
- 1 teaspoon Aleppo pepper flakes
- Salt, to taste
Instructions
- Cook the Orzo: Bring a pot of salted water to a boil. Add the dried orzo and cook according to package instructions until al dente, about 8-10 minutes. Drain the orzo and set aside.
- Prepare the Sauté Base: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
- Add Spices and Zest: Stir in the Aleppo pepper flakes and lemon zest, cooking for about 30 seconds to release flavors and meld them together.
- Cook Artichokes and Halloumi: Add the halved artichoke hearts and cubed halloumi cheese to the skillet. Toss gently and cook for 3-4 minutes until the halloumi turns lightly golden and softens.
- Combine Ingredients: Stir in the cooked orzo, half of the grated Parmesan, halved cherry tomatoes, dried oregano, and salt to taste. Mix thoroughly and heat through for 2-3 minutes to blend flavors.
- Finish and Serve: Drizzle the remaining olive oil over the dish for a glossy finish. Serve warm and enjoy the vibrant flavors and textures.
Notes
- Use canned or frozen artichoke hearts based on availability; both work well.
- Adjust Aleppo pepper flakes according to your preferred spice level.
- Halloumi cheese should be cubed for even cooking and a perfect melt.
- Parmesan cheese can be substituted with Pecorino Romano for a sharper flavor.
- Serve immediately to enjoy the best texture of the halloumi and tomatoes.
