Description
Crispy Hot Honey Halloumi Orzo is a vibrant one-pan vegetarian meal featuring golden pan-seared halloumi cheese, tender orzo, garlic, fresh herbs, and a sweet-spicy hot honey glaze. Finished with lemon, Parmesan, and fresh basil, this restaurant-worthy dish is perfect for a quick weeknight dinner or elegant lunch.
Ingredients
- 8 oz halloumi cheese, sliced into bite-sized pieces
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 1/2 cups uncooked orzo
- 1 small onion, finely diced
- 4 cloves garlic, minced
- 3 cups vegetable broth
- 1/4 cup hot honey
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
- Crushed red pepper flakes (optional)
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the halloumi pieces and cook for 2-3 minutes per side until golden and crispy. Remove and set aside.
- Reduce the heat to medium and add the remaining olive oil and butter.
- Sauté the onion for 3-4 minutes until softened, then stir in the garlic and cook for 30 seconds.
- Add the orzo and cook for 1-2 minutes, stirring frequently, until lightly toasted.
- Pour in the vegetable broth and stir in the Italian seasoning, smoked paprika, garlic powder, salt, and black pepper.
- Bring to a boil, then reduce the heat to low. Cover and simmer for 10-12 minutes, stirring occasionally, until the orzo is tender.
- Stir in the Parmesan cheese, lemon juice, lemon zest, and hot honey until creamy.
- Return the crispy halloumi to the skillet and gently fold it into the orzo.
- Garnish with fresh basil, parsley, and crushed red pepper flakes if desired. Serve immediately.
Notes
- Pat the halloumi dry before cooking for the crispiest texture.
- Stir the orzo occasionally while cooking to prevent sticking.
- Add spinach, roasted cherry tomatoes, or zucchini for extra vegetables.
- Adjust the amount of hot honey to suit your preferred spice level.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mediterranean-Inspired