Pickled red onions are so fast to make and add zing to any dish. I find they work perfectly with Mexican meals when prepared with lime juice instead of vinegar. Slice the onions as finely as you can (use a mandoline if you have one) and toss with the lime juice and some salt. You can now place them in the fridge while you prepare the rest of the meal.
The great thing about this baked orzo is that it’s a one-pot wonder! This means no pre-boiling the orzo – it cooks inside the sauce! So once everything is combined in the pan, just bring it to a simmer and pop it in the oven with a lid on.
I like to add some extra tomatoes to the top in the last ten minutes of baking. This makes the orzo extra juicy with a little added zing from the just-cooked tomatoes.
I’ve made some suggestions as to toppings that work – feel free to use as many or as few as you wish. A simple pico de gallo salsa or scoops of guacamole with vegan cheese would also be delicious!
