One Pot Tomato Orzo
User Reviews
5
-
Total Time
20 mins
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Servings
6 people
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Calories
409 kcal
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Course
Side Dish, Main Course
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Cuisine
American
One Pot Tomato Orzo
Description
This recipe begins by sautéing minced garlic and chopped onions in olive oil until translucent, then deglazing with white wine vinegar. Fresh chopped tomatoes are added along with salt and pepper to build a base of bright, savory flavors. Vegetable stock and lemon juice are poured in before adding the orzo, which cooks covered until tender but not mushy.
The cooking method allows the orzo to absorb the tomato-infused broth while maintaining a slightly creamy texture. Once done, the dish is removed from heat and mixed thoroughly with shredded Parmesan cheese and chopped fresh parsley, enhancing richness and freshness. Some cheese and parsley can be reserved for garnish.
This dish serves well as a main or side, combining pasta and vegetables into a satisfying meal. The notes caution against overcooking the orzo to avoid a mushy texture and suggest using room temperature stock to reduce cooking time.
The recipe also suggests substituting Parmesan with other hard, nutty cheeses and notes the importance of fresh parsley and the type of onion used enhances the dish’s flavor. It is straightforward yet yields a flavorful plate with minimal cleanup.
Ingredients
- 1 lb orzo
- 3 cloves garlic minced
- 1/2 onion chopped
- 1 tablesoon white wine vinegar
- 1 tablespoon olive oil
- 4 cups tomato chopped, fresh
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 teaspoons lemon juice
- 4 cups vegetable stock room temp see notes
- 1 cup Parmesan Cheese shredded
- 1/4 cup parsley chopped, fresh
Instructions
- Saute: Add olive oil to the pan and heat to medium. Add garlic and onion and saute for 2-3 minutes until onions become transluscent. Add white wine vinegar to the pan to deglaze. Add tomatoes, salt, and pepper and saute for another 5 minutes.
- Boil: Add stock, lemon juice, and orzo to the pan. Turn up heat to medium-high to bring to a gentle boil and then cover and let cook for 8 minutes. Check after 8 minutes to see if the orzo is tender, but not mushy. If not tender, cover and cook for another 1 minute.
- Finish: Once the orzo is tender, remove from the heat and add cheese and parsley (save some to garnish with if desired) and mix well.
- Serve: Serve and enjoy!
Notes
- Check the orzo after 8 minutes of cooking to avoid overcooking and mushiness.
- Use room temperature stock to help reduce cooking time and better temperature control.
- Parmesan cheese can be swapped with Asiago, Romano, or Gruyere for a different cheese flavor.
- Fresh parsley works best for garnish and flavor; white or yellow onion can be used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 409 kcal
% Daily Value*
| Calories | 409kcal | 20% |
| Carbohydrates | 67g | 22% |
| Protein | 17g | 34% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 11mg | 4% |
| Sodium | 1418mg | 59% |
| Potassium | 511mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 652IU | 13% |
| Vitamin C | 18mg | 20% |
| Calcium | 269mg | 27% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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