Grounded dairy free GOAT cheese recipe: Baked Orzo



For the breadcrumbs:

  • 1 tablespoon olive oil
  • 1/3 cup breadcrumbs or panko crumbs
  • 1/2 teaspoon dried oregano or Italian herb blend
  • salt + pepper

For the pasta bake:

  • splash of olive oil
  • 1 onion, diced
  • 2 garlic cloves, finely diced
  • 1 1/2 cups orzo (uncooked)
  • 2 1/4 cups vegetable broth
  • 1 14 oz can diced tomatoes
  • 1 tbsp tomato paste
  • 1 tbsp red wine vinegar
  • 1 tsp dry oregano or Italian herb blend 
  • 2 cups fresh baby spinach
  • 1 cup cherry tomatoes halved
  • 1/2 container Grounded Hemp Seed GOAT cheese


  1. Heat oven to 350 degrees. In a large stockpot, cook onions in a bit of olive oil (for about 3 minutes, until soft). Add garlic and orzo and cook for 1 minute, stiring frequently. 

  2. Add vegetable broth, diced tomatoes, tomato paste, herbs and vinegar and simmer for 10 minutes, stiring occasionally.
  3. Take off the heat. Add spinach, salt and pepper to the mix. It should be the consistency of risotto at this point (not to dry, but not soupy either).
  4. In a small bowl, combine breadcrumb ingredients. Set aside.
  5. Transfer orzo into an oven-friendly pot or deep baking pan. Top with breadcrumb mixture, cherry tomato halves and dots of Grounded Hemp Seed GOAT cheese. Bake for 15 minutes, or until bubbling and browned.