One-Pot Orzo

• servings: 4 servings
• active time: 12 minutes
• total time: 25 minutes

Ingredients

1 Tbsp olive oil

1/2 medium onion (diced)

5 garlic cloves (minced)

1 1/3 cups cherry tomatoes (halved)

1 1/2 cups orzo (I used gluten-free)

2 cups vegetable broth (or water)

3/4 cup canned coconut milk (or thin cashew cream)

1-1 1/2 Tbsp tomato paste (optional)

Salt & pepper (to taste)

Red pepper flakes (to taste)

3-4 Tbsp vegan Parmesan

Fresh herbs like basil

Directions

You can watch the video in the post for visual instructions.First, dice the onion, mince the garlic, and halve the cherry tomatoes.

Then, heat the olive oil in a medium saucepan/skillet over medium heat. Once hot, add the onion and sauté for about 3 minutes. Then add the garlic to sauté for 30-60 seconds.

Stir in the cherry tomatoes and cook until they soften slightly. Use a fork or potato masher to gently press them to release their juices.

Add the orzo, mix well, and toast for a minute until lightly golden and fragrant.

Pour in the vegetable broth, a little at a time, while stirring. Keep stirring until no broth remains.

Then, lower the heat to a simmer and pour in the coconut milk, cooking the orzo for about 5-8 minutes.

Next, add the tomato paste (if using), taste, and season the orzo with salt, pepper, and red pepper flakes.

Finally, add more broth if you want a saucier tomato orzo, cover the pan, and cook for a few more minutes until the orzo is al dente, stirring occasionally. Serve in bowls topped with vegan Parmesan and basil – enjoy!

Nutrition

• Calories: 303 kcal
• Total Fat: 7 g
• Saturated Fat: 3 g
• Sodium: 89 mg
• Total Carbohydrate: 50 g
• Dietary Fiber: 3 g
• Total Sugars: 5 g
• Protein: 9 g