Baked Orzo with Kalamata Olives & Fresh Herb
Submitted by Mels
Orzo simmers in chicken stock with briny kalamata olives, then bakes until creamy and tender. Fresh herbs stirred in at the end add a burst of color and bright flavor.
YIELD
4 servingsPREP
10 minCOOK
50 minREADY
1 hrsThis baked orzo is like a cross between risotto and pilaf, with toasted pasta soaking up savory chicken stock in the oven.
Toasting the orzo in olive oil before adding liquid gives each grain a nutty depth, while kalamata olives bring salty pops throughout.
The two-stage liquid addition keeps the orzo from overcooking on the stovetop, then the oven gently finishes the job.
Chef Tips
- Toast for flavor: Don’t skip the step of cooking the orzo in oil for 2-3 minutes. This toasting builds flavor and helps the grains stay separate.
- Stock temperature matters: Keep extra warm stock on hand to add if needed. Cold stock will stop the cooking and make the orzo gummy.
- Herb choices: Basil, parsley, dill, or oregano all work beautifully here. Use what you have or what matches your main dish.
- Stir once during baking: This ensures even cooking and prevents the edges from drying out while the center stays soupy.
Ingredients
Directions
In a saucepan heat olive oil over medium heat and cook onions until tender.
Add orzo and cook for 2 to 3 minutes.
Add olives and 2 cups of chicken stock and bring to a boil.
Simmer for 5 minutes and 2 more cups of chicken stock.
Return to a boil and pour into a butter baking dish .
Cover with foil and bake at 350℉ (180℃) for 20 minutes, stirring once.
After 20 minutes check orzo and if necessary add more stock and continue to bake until tender.
Sprinkle with fresh chopped herbs and serve hot.
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