This cozy baked orzo is loaded with tomatoes and spinach, then topped with feta and seasoned breadcrumbs. It makes a wonderful vegetarian main or side dish!
In a small skillet, heat 1 tablespoon olive oil over low heat. Add breadcrumbs, oregano, crushed red pepper and salt to a bowl and mix to combine. Add to skillet and cook, stirring, for about 2-3 minutes or until breadcrumbs are evenly toasted and golden in color. Set aside.
Heat oven to 350 degrees. Add two tablespoons olive oil to a large stockpot. over medium heat. Add onions and cook for about 3-4 minutes. Add garlic and orzo and cook for another minute or two, stirring often. Be careful not to let the garlic burn.
Add vegetable broth, diced tomatoes, tomato paste and vinegar to the pot and bring to a boil, then lower heat to a gentle simmer. Stir in salt, pepper and oregano and simmer for 15 minutes, stirring once or twice throughout so the orzo cooks evenly. Stir in the spinach and cook for 1 to 2 minutes more, until they are wilted.
At this point most of the liquid should be absorbed and the orzo should be al dente. Transfer orzo to a baking dish and top evenly with breadcrumbs, cherry tomato halves and feta. Bake for 15 minutes. Broil on for another 3-5 minutes if browning is desired. Remove from oven and garnish with fresh oregano leaves before serving.