Can tomato orzo be made gluten-free?

Yes. You'll need to use a gluten-free orzo to make this recipe gluten-free.

How do you store leftover tomato orzo?

Store leftover orzo in an airtight container in the fridge for up to 4 days. Reheat in a pot or in individual servings in the microwave until heated through.

Is this dish suitable for meal prep?

Yes, creamy tomato orzo is great for meal prep. It stores well in the refrigerator for up to 4 days. Reheat gently, adding a little water or vegetable broth if it seems too thick.

What can I serve with creamy tomato orzo?

This recipe pairs beautifully with a simple green salad, steamed vegetables, or crusty bread. For a heartier meal, serve it alongside grilled vegetables or a vegan protein of your choice.

Easy Creamy Tomato Orzo with Spinach

Name: Easy One Pan Creamy Tomato Orzo
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: 1 tbsp olive oil (15 g); 2 small shallots, minced; 3 cloves garlic, minced; salt and pepper; 1 cup dry orzo (200 g); 1 cup vegetable broth (250 mL); 1 28 oz can diced tomatoes, fire-roasted if possible; 1 tsp dried basil; 1 tsp dried oregano; 1/2 tsp red pepper flakes, optional; 1/2 cup canned coconut milk* (120 mL)

Description

This easy vegan tomato orzo recipe is easy to whip up in one pan in about 20 minutes. Though made with just a few simple ingredients, it’s wonderfully flavourful and perfect for a plant-based meal or quick side dish served with any protein.

Ingredients

1 tbsp olive oil (15 g)
2 small shallots, minced
3 cloves garlic, minced
salt and pepper
1 cup dry orzo (200 g)
1 cup vegetable broth (250 mL)
1 28 oz can diced tomatoes, fire-roasted if possible
1 tsp dried basil
1 tsp dried oregano
1/2 tsp red pepper flakes, optional
1/2 cup canned coconut milk* (120 mL)

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Instructions

Heat Oil: Heat the olive oil in a large pan or pot, heat the oil over medium heat.
Cook Shallot and Garlic: Add the shallot and garlic and season with salt and pepper. Cook for 2-3 minutes, stirring often, until tender and fragrant.
Toast Orzo: Add the orzo and cook for 2 minutest to toast, stirring often until coated in the oil, shallot and garlic.
Add Liquid and Seasoning: Add the broth, diced tomatoes, dried basil and oregano, and another pinch of salt and pepper and bring to a simmer. Simmer for 8-10 minutes, stirring frequently until the orzo is al dente and the sauce has thickened. Orzo has a tendency to stick to the bottom of the pot, so stir frequently while cooking to ensure it doesn’t burn and cooks evenly.
Add Coconut Milk and Spinach: Stir in the coconut milk and spinach and cook for another 1-2 minutes to wilt the spinach and heat through. Turn off the heat and let sit for another 1-2 minutes to further thicken.
Season and Serve: Taste and season with more salt and pepper, if needed. Serve with parmesan cheese, fresh cracked black pepper, fresh basil or a drizzle of olive oil.

Notes

Spinach and coconut milk can both be omitted if you prefer. Coconut milk adds a creamy finish and the spinach adds some nutrition and color.

*I used light coconut milk in this recipe. You can use full-fat for a creamier finish or light for reduced fat and calories.

Sodium content will depend on broth and canned tomato variety used. Use reduced sodium or no-salt added products if sodium content is a concern.

Nutrition

Serving Size: 1
Calories: 217
Sugar: 9 g
Sodium: 769 mg
Fat: 6 g
Carbohydrates: 35 g
Fiber: 3 g
Protein: 6 g

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Description

Ingredients

Instructions

Notes

Nutrition