| - Heat the oven to gas 6, 200°C, fan 180°C. Tip the orzo into a large roasting tray (about 20 x 30cm and 5cm deep). Add the chilli, spring onions, garlic, 2 tbsp oil, courgettes and some seasoning. Pour over the stock and stir everything well. The courgette will give off lots of water, so don’t add any more liquid.
- Cover the tray with foil and bake for 15-20 mins until the orzo is tender and the liquid has been absorbed. If your orzo is cooked, but the dish is still a little watery, spoon off some of the liquid.
- Tear the bread roll into small breadcrumbs and toss with the remaining 1 tbsp oil. Remove the foil from the traybake and turn the oven up to gas 7, 220°C, fan 200°C. Sprinkle the breadcrumbs and feta over the dish. Bake for 5-10 mins until the feta is golden and the breadcrumbs are crisp.
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