Creamy sun-dried tomato orzo made with a mixture of garlicky cherry tomatoes, thick balsamic and spicy harissa. Simple, quick and packed full of delicious flavours and textures, this is the perfect recipe to enjoy on a weekday evening or for a meal with friends on the weekend.
Make extra of the orzo or if cooking for yourself save the rest and enjoy throughout the week as a simple packed lunch, with a side of salad leaves or with some crumbled feta chunks on top.
Serves 4 & takes 15 minutes to cook
1 onion, peeled and chopped
4 garlic cloves, peeled and chopped
2 packs of cherry tomatoes, halved
150g sun-dried tomatoes, chopped
1-2 tablespoons of harissa paste (depending on how spicy you like it)
1 veggie stock cube mixed with 600ml boiling water
2 tablespoons of thick balsamic vinegar
100g plain yoghurt (or crème fraîche or use vegan yoghurt)
Salt and pepper
1. Place a large pan over a medium heat and add a drizzle of olive oil (we use the oil from the sun-dried tomatoes). Once warm, add the diced onion, garlic and a pinch of salt. Mix well and cook for 5 minutes until the onion begins to feel soft.
2. Once the onion is soft, add the chopped cherry tomatoes. Mix well and cook for a few minutes until the tomatoes begin to soften.
3. At this point, stir through the chopped sun-dried tomatoes and harissa paste. Cook for a couple of minutes before adding the orzo and covering with the boiling stock water. Leave to cook for 5 minutes, or until the orzo feels cooked and absorbs the water.
4. Once the orzo feels soft and has absorbed all of the water, stir through the balsamic vinegar and yoghurt. Mix everything together, adding more water if ever the mixture ever needs it.
5. Serve with some cracked fresh pepper on top.