White Bean & Parmesan Baked Orzo

by Kelli H. on April 25, 2012

I’m so happy I finally have some recipes to share this week. I’ve been totally slacking on the cooking front by making lots of easy salad type meals that I haven’t felt were worthy of sharing. I’ve also been surviving on those Chickpea Cilantro Burgers. I made this meal and one other that were blog worthy last week, but hunger got the best of me on the other recipe, so here I am, sharing this one.

I was pretty surprised by this dish. I’ve had it bookmarked for so long and kept telling myself I’d make it soon. You know how that goes…well, I finally got around to it, and David and I both gave it a passing grade. I really liked the use of the red onion, green bell, and mushrooms in this meal. It’s perfect served with a salad making it a pretty light meal. I would normally think of this as a winter or fall dish, but I think it worked fine for spring, too. 
White Bean & Parmesan Baked Orzo
Recipe adapted from How Sweet it is

1 cup orzo pasta
2 tablespoons of olive oil
1/2 red onion, chopped
1 green pepper, chopped
1 cup of sliced mushrooms
4 cloves of garlic, minced
2 cups raw arugula (or spinach)
1 15-ounce can of cannellini beans, drained and rinsed
3/4 cup freshly grated parmesan cheese

1. Cook orzo according to directions. Preheat oven to 375 degrees.
2. In a large sauce pan, heat olive oil, satue red onion and green bell pepper for about 5 minutes or until soft. Stir in mushrooms and garlic and saute until soft and fragrant.
3. Stir orzo into sauteed vegetables and mix in about 1/2 cup parmesan cheese. Salt and pepper to taste.
4. In a greased baking dish, spread orzo out and top with parmesan cheese. Bake for 15 minutes.

{ 7 comments… read them below or add one }

Maren April 25, 2012 at 9:00 pm

Anything that looks like a casserole is going to be awesome! It’s just fact!!

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Natalie April 26, 2012 at 2:11 am

I’ve had this recipe bookmarked forever too! Glad to hear you liked it – now I have to remember to make it!

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Carolina @ Peas in a Blog April 26, 2012 at 2:24 pm

I love orzo, no matter which way I try it I’m always amazed by how delicious it is. This recipe is now on my “must try” list :)

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Kelli H (Made in Sonoma) April 26, 2012 at 5:09 pm

I’m with you, I haven’t had bad orzo. :)

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Koko @ Koko Likes April 26, 2012 at 8:04 pm

YUM!!! Looks delicious!

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Sonia the Mexigarian May 2, 2012 at 4:26 pm

Why didn’t I read this entry?? That looks so good. Like comfort food on an odd chilly spring night.

I have the same stoneware ;)

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nicole @ I am a Honey Bee May 8, 2012 at 2:43 pm

this looks like a great caserole. I pinned it to come back to it later on.

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