Roasting first gives you fat and depth, then you build on that with onions, then mushrooms for umami, then acidity at the end to balance it. | Roughly 1 part orzo to 4-5 parts liquid, it’ll absorb and thicken the sauce naturally. | A small spoon of soft cheese adds richness without making it heavy, you don’t need loads. | Use leftover roast chicken or shop-bought rotisserie chicken, just build everything in a large pan instead. | Swap chicken for extra beans or lentils, use veg stock, and add smoked paprika or tomato paste for depth. | Keeps well for 2-3 days in the fridge and actually gets better as it sits. | Add a splash of water or stock when reheating to loosen it back up. | You can turn it into a baked pasta-style dish the next day, top with cheese and bake until golden. | Or wrap it in flatbreads with extra yogurt for a quick lunch.