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Baked Orzo with Artichokes, Tomatoes, and Halloumi

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A creamy and flavorful baked orzo dish featuring artichokes, tomatoes, and halloumi cheese, celebrating Mediterranean heritage.

Ingredients

Scale
  • 8 oz (226 g) dried orzo
  • 2 tablespoons (30 ml) olive oil, plus 1 teaspoon, divided
  • 3 garlic cloves, chopped finely
  • 1 teaspoon Aleppo pepper flakes
  • Zest of 1 lemon
  • 15 oz (425 g) canned or frozen artichoke hearts, cut in half
  • 8 oz (226 g) halloumi cheese, cut in small cubes
  • 4 oz (113 g) grated Parmesan cheese, divided
  • 4 oz (113 g) cherry or grape tomatoes, cut in half
  • 1 teaspoon dried oregano
  • Salt, as needed

Instructions

  1. Preheat oven to 400 degrees F (204 C).
  2. Bring a pot of water to a boil.
  3. Add in orzo and cook until just about done, about 7-8 minutes. Drain the orzo and set aside.
  4. Heat 2 tablespoons of oil in a small pan.
  5. Add the garlic, Aleppo pepper, lemon zest, and artichoke hearts. Sauté until the garlic is lightly caramelized, about 2 minutes.
  6. Combine the artichoke mixture with the cooked orzo, halloumi, and half of the Parmesan cheese; toss everything together.
  7. Season with salt, and taste for seasoning.
  8. Transfer the mixture to an oiled casserole dish (12-inch by 8 1/2-inch).
  9. Top with cherry tomatoes, dried oregano, and an extra grating of Parmesan cheese.
  10. Drizzle the remaining olive oil on top.
  11. Bake for 20 minutes until the tomatoes begin to char and get soft.
  12. Allow to cool for 5 minutes before serving.

Notes

Fresh herbs can be added before serving for extra flavor. For crunch, consider topping with breadcrumbs before baking.

Nutrition

Find it online: https://www.glutenfreez.com/orzo-artichokes-tomatoes-halloumi/