A while ago I had an orzo dish in a restaurant, where the Orzo had been cooked in the oven together with vegetable stock, garlic, herbs, and cherry tomatoes. The waiter said that the trick is to put the raw Orzo into the hot olive oil with garlic and top it up with the liquid to cook it directly in the oven. I tried to re-cook the dish but unfortunately, the orzo had either been too cooked/ sticky or not cooked through or got hard on the top. I tried to find similar recipes online but the orzo always seems to be precooked or cooked in tomato sauce.
What would be the right liquid/orzo scale to cook orzo in the oven?