Marry Me Orzo
598kcal
Ingredients
- 1 tablespoon olive oil
- 1 small white onion diced
- 2 garlic cloves minced
- 100 g sun-dried tomatoes minced
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon dried oregano
- Salt and pepper to taste
- 1.5 cups dried orzo
- 570 g jarred chickpeas chickpeas + stock
- 400 ml vegetable stock
- 100 g fresh spinach chopped
- 30 g hard cheese Pecorino or Parmesan, grated
- 6-8 fresh basil leaves
- 0.5 teaspoon chili flakes optional
Method
- Heat the oil in your pan, and add the diced onion. Saute for 3-4 minutes, stirring often.1 tablespoon olive oil, 1 small white onion
- Add the minced garlic, seasonings, and tomato paste to the pan and stir it into the onions. Cook down for a minute, stirring occasionally.2 garlic cloves, 1 tablespoon tomato paste, 1 teaspoon smoked paprika, 0.5 teaspoon cayenne pepper, 0.5 teaspoon dried oregano, Salt and pepper
- Add the dried orzo, chickpeas and the stock from the jar, and vegetable stock. Stir, then place the lid on your pan and simmer for 10 minutes.1.5 cups dried orzo, 570 g jarred chickpeas, 400 ml vegetable stock
- Remove the lid from the pan and add the spinach, sun-dried tomatoes, and hard cheese. Stir everything into the orzo mixture until the spinach has wilted. Test the orzo to make sure it’s cooked - add more water or vegetable stock if necessary.100 g sun-dried tomatoes, 100 g fresh spinach, 30 g hard cheese
- Finish with more hard cheese, basil leaves, and the chili flakes if using.6-8 fresh basil leaves, 0.5 teaspoon chili flakes
Nutrition
Calories598kcalCarbohydrates102gProtein27gFat11gSaturated Fat2gPolyunsaturated Fat3gMonounsaturated Fat4gCholesterol8mgSodium585mgPotassium1657mgFiber17gSugar21gVitamin A3366IUVitamin C22mgCalcium232mgIron8mg
Notes
- Stir the orzo often: Orzo sticks to the pan as it cooks. Lift the lid every few minutes and give it a good stir, scraping the bottom. This prevents burning and ensures even cooking. Feel free to add more vegetable stock or even just a splash of water if you feel there’s not enough liquid for the orzo to absorb.
- Don’t overcook the pasta! Check the orzo at around the 10 minute mark. You want it tender but not mushy - it’ll continue absorbing liquid even after you take it off the heat so getting your timings right here is important.
Storage
- Refrigerator: Store any leftovers in an airtight container for up to 3 days. The orzo will absorb more liquid as it sits, so I would recommend adding a splash of stock or water before reheating.
- Reheating: Reheat gently on the stove with a splash of stock, stirring until creamy again. Microwave works too - add the liquid first, and be warned that some of the chickpeas can pop!