This recipe is from Chapter Five of The One-Pot Casserole Cookbook
The first time I made this Mediterranean inspired dish, I thought it was so beautiful I must call it a “cassoulet.” The second time I made it, I realized I didn’t know what a cassoulet is. So I took to the Internet, learning cassoulet is a French stew made with pork and duck. I got a second helping of this vegetarian baked orzo with sundried tomatoes, spinach, and cheese, savoring the ingredients that definitely originated far east of France. Perhaps its name is a culinary misnomer, but this recipe is so elegant and delicious, it will disappear as soon as you cassou-let it on the table.
Makes 8 servings
Ingredients
1 tablespoon olive oil
1/2 medium onion, finely chopped
8oz. fresh baby spinach leaves (about 6 loosely packed cups)
1/2 cup sundried tomatoes in oil, drained and roughly chopped
1 1/2 tsp. minced garlic
1/2 tsp. dried dill
1/4 tsp. dried oregano
1 (16oz.) box uncooked orzo
1 tsp. salt
1/4 tsp. black pepper
4 cups vegetable broth
1 (14oz.) can chickpeas, drained
1/2 cup grated Parmesan cheese
1/2 to 3/4 cup goat cheese or feta, crumbled
1/4 cup finely chopped fresh parsley
Instructions
- Preheat the oven to 350° F.
- Set a Dutch oven over medium-high heat and pour in the olive oil. Once the oil is shimmering, add the onions. Sauté for 6 to 7 minutes, until the they are softened and translucent. Add the spinach and continue cooking for 2 to 3 minutes more, or until it is mostly wilted.
- Add the sundried tomatoes, garlic, dill, and oregano. Cook for about 30 seconds, just until fragrant. Add the orzo, salt, and pepper, and stir to coat. Pour the vegetable broth into the Dutch oven and stir to combine.
- Place a lid on Dutch oven and bring the liquid to a boil. Once boiling, reduce the heat to medium-low so the liquid simmers vigorously. Cook the orzo covered for 13 to 15 minutes, stirring every few minutes to prevent sticking, until it is soft and most of the liquid is absorbed.
- Remove the pot from the heat. Stir in the chickpeas and Parmesan. Secure the lid on the pot and transfer it to the middle rack of the preheated oven.
- Bake for 8-10 minutes, or until the Parmesan is fully melted and the orzo is heated through. Remove the pot from the oven. Stir the orzo and adjust salt and pepper to taste. Sprinkle the crumbled cheese and fresh parsley over the top, and serve immediately.
To make this dish vegan, simply omit the cheeses. Gluten-free orzo can be substituted for wheat orzo.
