Easy 3-Ingredient Baked Orzo

3 Ingredient Easy Baked Orzo

Sometimes I wonder if it’s redundant of me to put the word “easy” in a recipe title on my blog.

I mean, by now, you guys know that I’m all about easy recipes. I just don’t do complicated anymore. Once upon a time, before I had kids, I embraced those 17-ingredient recipes with a difficulty rating of “expert”.

Today, though, like most of you, I have precious few snippets of time in the kitchen — and I am seriously remiss to spend them making something that isn’t going to be a hit.

This recipe for Easy Baked Orzo fits both requirements to a T! I was so glad when my friend Nancy shared it with me (via a friend of hers, via the French’s Fried Onion site… via possibly the Kosher Palette? I don’t have the cookbook – can anyone verify this?)

This is a great recipe to have in your back pocket — especially when you’re short on time on Friday afternoon and realize you need one more side dish… or that your husband invited an extra family to lunch and forgot to tell you. (Not that Frankie does that!) Just keep the three ingredients stocked in your pantry, and you’ll be ready to go.

Another plus to this recipe is that it reheats beautifully on the plata/blech for Shabbat. I warm it up with the tin foil on top “vented” so that it doesn’t get too soggy.

What’s your “back pocket” Shabbat recipe? Got any super easy side dishes you can share with us in the comments below? I can’t wait to try them!


  1. Yes. I can attest that this is really good!

  2. Do you think that this would work with kasha too?

  3. Sounds like a great crowd pleaser recipe. How important is the browning of the orzo first? Can i just put it in the foil container from the packet?

    • Mara Strom says

      You can skip the browning, or just brown it in the oven in the dish you’re using to cook it in!

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