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Baked Orzo With Artichokes, Tomato, and Halloumi

Baked orzo with artichokes, tomato, and halloumi is a Mediterranean one-pan meal where orzo bakes in broth until tender. Juicy diced tomatoes, marinated artichokes, and golden halloumi cubes create a comforting, savory finish.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course: Dinner
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Baked Orzo With Artichokes, Tomato, and Halloumi
  • 1.5 cup uncooked orzo
  • 14 oz diced tomatoes
  • 14 oz marinated artichoke hearts, drained and chopped
  • 8 oz halloumi cheese, cubed
  • 3 cup vegetable broth
  • 3 clove garlic, minced
  • 1 small red onion, diced
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 0.5 tsp dried basil
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.25 cup fresh parsley, chopped
  • 1 tbsp lemon juice

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 400°F (200°C).
  2. Lightly grease a baking dish.
  3. Add orzo, diced tomatoes, chopped artichoke hearts, minced garlic, diced onion, dried oregano, dried basil, salt, and black pepper to the baking dish.
  4. Pour in vegetable broth and olive oil, then stir until evenly combined.
  5. Scatter halloumi cubes evenly over the top.
  6. Cover the baking dish with foil and bake for 25 minutes at 400°F (200°C), until the orzo is starting to soften.
  7. Remove the foil and stir gently.
  8. Bake uncovered for 10–15 minutes more at 400°F (200°C), until the halloumi turns lightly golden.
  9. Stir in lemon juice.
  10. Garnish with fresh parsley and serve warm.

Notes

For best texture, stir gently after the initial covered bake so the orzo cooks evenly and the top doesn’t dry out. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a 350°F (175°C) oven or microwave until hot. Freezing is not recommended because orzo and cheese can soften too much. Dietary swap: use lactose-free halloumi or a lactose-free cheese alternative if needed (flavor and browning may vary).