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- 1 cup orzo pasta - 1/2 cup sun-dried tomatoes, chopped - 1 cup baby spinach leaves Orzo pasta is small and rice-like. It cooks quickly and absorbs flavors well. Sun-dried tomatoes bring a rich, tangy taste. They add a nice color and texture. Baby spinach leaves give a fresh pop of green. They wilt quickly, adding nutrients to the dish. - 1/2 cup heavy cream - 1/2 cup grated Parmesan cheese - 3 cloves garlic, minced - 1 teaspoon dried oregano Heavy cream makes the dish rich and creamy. It coats the orzo nicely. Grated Parmesan cheese adds a salty, savory kick. Garlic adds depth and aroma. Dried oregano gives a warm, earthy taste. Together, they create a wonderful flavor base. - 2 cups vegetable broth - 2 tablespoons olive oil - Salt and pepper to taste Vegetable broth is the main cooking liquid. It enhances the dish's flavor. Olive oil adds smoothness and helps heat the garlic. Salt and pepper are key for balance. Adjust them to suit your taste. 1. Heating olive oil and sautéing garlic: Start by putting a large pot or deep skillet on medium heat. Add two tablespoons of olive oil. Let it warm up for a minute. Next, add three cloves of minced garlic. Sauté for about one minute. You want it fragrant but not browned. 2. Toasting orzo pasta: Now, stir in one cup of orzo pasta. Toast it for about two to three minutes. Keep stirring so it doesn’t burn. The orzo should turn slightly golden during this time. 1. Boiling with vegetable broth: After toasting the orzo, pour in two cups of vegetable broth. Bring it to a boil. This will take a few minutes. 2. Adding sun-dried tomatoes and seasoning: Once boiling, add half a cup of chopped sun-dried tomatoes and one teaspoon of dried oregano. Reduce the heat to low and cover the pot. Let it simmer for about ten to twelve minutes. The orzo should be al dente, and most of the liquid should be absorbed. 1. Incorporating spinach, cream, and cheese: After simmering, stir in one cup of baby spinach leaves. Mix until the spinach wilts. Next, add half a cup of heavy cream and half a cup of grated Parmesan cheese. Stir until everything is creamy and well combined. Cook for another two to three minutes. This allows the cheese to melt and the sauce to thicken. 2. Seasoning before serving: Finally, season with salt and pepper to taste. Serve hot and top with fresh basil leaves for a touch of flavor. Enjoy your creamy sun-dried tomato orzo! - Achieving the perfect al dente orzo: Cook the orzo for 10 to 12 minutes. Stir it often to prevent sticking. Check for doneness a minute or two before the time is up. The pasta should be firm but not hard. - Avoiding overcooking the spinach: Add the spinach at the end of cooking. Stir it in just until it wilts. This keeps the bright color and fresh taste. - Adding herbs or spices for extra flavor: Try adding fresh basil or thyme. A pinch of red pepper flakes can add a nice kick. Experiment with flavors to suit your taste. - Using homemade vegetable broth vs. store-bought: Homemade broth often has more flavor. If you use store-bought, choose low-sodium versions. This helps you control the saltiness in your dish. - Best types of pots/skillets for one-pot cooking: A large, deep skillet works great. A heavy-bottomed pot helps distribute heat evenly. Look for non-stick options to make cleanup easier. - Suggestions for utensils: Use a wooden spoon for stirring. A ladle can help serve the dish without mess. A sharp chef's knife is useful for chopping ingredients. {{image_2}} If you can't find sun-dried tomatoes, consider using roasted red peppers. They add a nice touch of sweetness. You can also use fresh tomatoes; just chop them up and add them in. For those who need dairy-free options, there are choices for cream and cheese. You can use coconut cream instead of heavy cream. Nutritional yeast can replace Parmesan cheese for a cheesy flavor. Want to add some protein? You can mix in cooked chicken, shrimp, or tofu. If using chicken, cook it first, then stir it into the orzo. For shrimp, add them when you add the broth. They only need a few minutes to cook. If you prefer tofu, use firm tofu and sauté it until golden before adding it. Adjust your cooking time slightly to ensure everything cooks well. You can adapt this dish with fresh, seasonal vegetables. In spring, add asparagus or peas for bright flavors. In the fall, try adding roasted butternut squash or mushrooms. For a lighter summer version, cut back on the cream. You can use vegetable broth and add more spinach or other greens. This keeps the dish fresh and vibrant. Store your leftover creamy sun-dried tomato orzo in an airtight container. It helps keep the dish fresh. Place it in the fridge. It stays good for up to three days. When you’re ready to eat, check for any off smells. If it smells okay, you can reheat it. You can freeze this dish, but it may change texture. Use a freezer-safe container. Leave some space at the top for expansion. Label the container with the date. It can last up to three months in the freezer. To thaw, move it to the fridge overnight. For a quicker option, use the microwave. Reheat your orzo on the stove or in the microwave. If using the stove, add a splash of broth or cream. This helps keep it creamy. Stir often and heat until warm. In the microwave, use a microwave-safe bowl. Add a little liquid, cover, and heat in short bursts. Stir in between to check the warmth. Enjoy your meal! Can I use gluten-free orzo? Yes, you can use gluten-free orzo. Look for brands that offer this option. The dish will still be creamy and tasty. Just follow the cooking times on the package. How can I make this dish vegetarian? This dish is already vegetarian if you use vegetable broth. Make sure to check that the cheese is vegetarian too. You can add more veggies like mushrooms or bell peppers for extra flavor. How long does it take to cook orzo? Cooking orzo takes about 10 to 12 minutes. You want it to be al dente, so check it towards the end of the cooking time. Stirring helps too! Can I substitute heavy cream with another option? Yes, you can use half-and-half or coconut milk. These options will change the flavor a bit. Choose what fits your taste or diet best. What to serve with One-Pot Creamy Sun-Dried Tomato Orzo? This dish pairs well with a fresh salad. A side of garlic bread also works great. You can serve it with grilled chicken or shrimp for extra protein. Is it suitable for meal prep? Absolutely! This dish stores well in the fridge. Prepare it ahead of time, then just reheat when you are ready to eat. It tastes just as good the next day. This blog post guided you through making a delicious One-Pot Creamy Sun-Dried Tomato Orzo. We covered key ingredients like orzo pasta, sun-dried tomatoes, and baby spinach. You learned step-by-step instructions for cooking and enhancing flavors with tips and tricks. Variations like protein options and seasonal swaps allow you to customize your dish. Finally, we discussed storage and reheating methods for your leftovers. Enjoy creating this creamy, tasty meal while exploring your own twists on the recipe!

One-Pot Creamy Sun-Dried Tomato Orzo

Discover the deliciousness of One-Pot Creamy Sun-Dried Tomato Orzo! This easy-to-make recipe combines creamy texture with flavorful sun-dried tomatoes and fresh spinach, all in just one pot. Perfect for a quick weeknight dinner, it’s ready in just 25 minutes! Follow the simple steps to create a comforting meal that your family will love. Click through to explore this delightful recipe and bring a burst of flavor to your dinner table!
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Ingredients
  

1 cup orzo pasta

2 cups vegetable broth

1/2 cup sun-dried tomatoes, chopped (in oil, drained)

1 cup baby spinach leaves

1/2 cup heavy cream

1/2 cup grated Parmesan cheese

2 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon dried oregano

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

In a large pot or deep skillet, heat the olive oil over medium heat.

    Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.

      Stir in the orzo pasta and toast it for about 2-3 minutes, stirring frequently, until it becomes slightly golden.

        Pour in the vegetable broth and bring the mixture to a boil.

          Once boiling, add the chopped sun-dried tomatoes and dried oregano. Reduce the heat to low and cover the pot. Let it simmer for 10-12 minutes, or until the orzo is al dente and most of the liquid has been absorbed.

            Stir in the baby spinach and mix until wilted.

              Add in the heavy cream and Parmesan cheese, stirring until everything is creamy and well combined. Cook for another 2-3 minutes, allowing the cheese to melt and the sauce to thicken.

                Season with salt and pepper to taste.

                  Serve hot, garnished with fresh basil leaves on top.

                    Prep Time, Total Time, Servings: 10 minutes | 25 minutes | 4 servings