5.0 from 57 votes
One Pot Tomato Orzo
Ready fast and dirties only one dish!
Total Time
20 mins
Servings: 6 people
Calories: 409 kcal
Course:
Side Dish , Main Course
Cuisine:
American
Ingredients
- 1 lb orzo
- 3 cloves garlic minced
- 1/2 onion chopped
- 1 tablesoon white wine vinegar
- 1 tablespoon olive oil
- 4 cups fresh tomatoes chopped
- 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 fresh parsley chopped
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!
Cup of Yum
Notes
- Substitutions
- Substitutions
- Orzo - This recipe is an orzo-specific recipe and we don't suggest substituting other pasta with this sized pot/amount of stock.
- Stock - Use vegetable or chicken. If using stock that's been stored in the fridge, take it out of the fridge to warm to room temperature. Or you can heat it in a pot or put it in a pyrek measuring cup and pop it in the microwave (using cold stock will add to the time it takes to bring it to a boil).
- Cheese - Parmesan is our favorite, but you can also use another hard nutty cheese like Asiago, Romano, or gruyere.
- Parsley - Fresh is best!
- Onion - White or yellow is great.
- Be Careful to not Overcook
- Be Careful to not Overcook
- Be sure to check the orzo after 8 minutes. If it's still not as tender as you'd like, let it cook another minute. Don't worry about the liquid level, it will continue to cook off a bit and will be absorbed by some of the cheese. It's a creamier dish and you don't want it all absorbed when you first open the lid. Orzo when overcooked can get mushy.
- Garnish
- Garnish
- Save some of the cheese or parsley to finish with or garnish with if desired.
Nutrition Information
Calories
409kcal
(20%)
Carbohydrates
67g
(22%)
Protein
17g
(34%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
11mg
(4%)
Sodium
1418mg
(59%)
Potassium
511mg
(15%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
652IU
(13%)
Vitamin C
18mg
(20%)
Calcium
269mg
(27%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 409
% 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.