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To create a hearty One-Pot Lemon Herb Orzo, you need fresh and flavorful ingredients. Here is the complete list of what you'll need: - 1 cup orzo pasta - 2 tablespoons olive oil - 1 small onion, finely chopped - 3 garlic cloves, minced - 4 cups vegetable broth - Juice and zest of 1 lemon - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 cup cherry tomatoes, halved - 1 cup spinach, roughly chopped - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Each ingredient plays a key role. The orzo pasta serves as a base, soaking up all the flavors. Olive oil adds richness and helps sauté the onion and garlic. Onion and garlic bring a warm, aromatic touch. Vegetable broth makes the dish savory while the lemon juice and zest add a bright, tangy note. Dried oregano and thyme deliver earthy undertones. Cherry tomatoes and spinach provide color and freshness. Finally, salt, pepper, and parsley tie everything together. Using high-quality ingredients makes a difference. Fresh herbs and good olive oil enhance the taste. This recipe is simple but full of flavor. You can easily find these ingredients at your local store. 1. Heating Olive Oil and Sautéing Onion Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once hot, add 1 small finely chopped onion. Sauté it for about 3-4 minutes until it turns translucent. This step builds a great flavor base for the dish. 2. Adding Garlic and Cooking Until Fragrant Next, stir in 3 minced garlic cloves. Cook them for about 1 minute. You want to wait until the garlic releases its wonderful aroma. This adds depth to the meal. 3. Incorporating Orzo Pasta Now it’s time to add 1 cup of orzo pasta. Stir it in and coat it with the oil for about 2 minutes. This helps the orzo absorb the flavors. 4. Adding Vegetable Broth and Seasoning Pour in 4 cups of vegetable broth. Then, add the juice and zest of 1 lemon, 1 teaspoon of dried oregano, and 1 teaspoon of dried thyme. Stir everything well to combine. The lemon adds brightness to the dish. 5. Bringing to a Boil and Simmering Increase the heat to bring the mixture to a gentle boil. Once it boils, lower the heat and cover the pot. Let it simmer for about 10 minutes. The orzo should absorb most of the liquid and be cooked al dente. 6. Adding Tomatoes and Spinach After 10 minutes, add 1 cup of halved cherry tomatoes and 1 cup of roughly chopped spinach. Stir gently and cover the pot again. Cook for another 2-3 minutes until the spinach wilts and the tomatoes soften. This step adds color and nutrition to your meal. Adjusting Seasoning to Taste Start with the basic salt and pepper. Taste your dish as it cooks. If you want more flavor, add more salt or pepper. A squeeze of lemon juice can brighten everything up. You can also add a pinch of red pepper flakes for a little heat. Enhancing with Additional Herbs Fresh herbs are great for adding flavor. Try adding fresh basil or mint at the end. These herbs can give your dish a fresh twist. You can also switch dried oregano and thyme for fresh ones if you have them. Just use three times more fresh herbs than dried. Preventing Overcooking of Orzo Orzo cooks quickly. Keep an eye on it while it simmers. Stir it gently and check for doneness after about 10 minutes. You want it firm but not hard. If you cook it too long, it will turn mushy. Ensuring Even Cooking of Spinach and Tomatoes Add the spinach and tomatoes toward the end. This way, they cook just enough. The spinach should wilt, and the tomatoes should soften. Stir them in gently to mix with the orzo, but don’t overdo it. This keeps their shape and flavor fresh. {{image_2}} Chicken or Shrimp Alteration You can easily add protein to this dish. For chicken, use diced breast. Sear it in the pot before the onion. Cook until golden. Then, follow the recipe as usual. For shrimp, add it after the orzo cooks. They only need a few minutes to become tender. Both options make your meal heartier. Vegetarian Protein Options If you want a veggie-friendly boost, try chickpeas or white beans. Add a can of rinsed beans to the pot when you add the spinach. They add protein and texture. Tofu is another great option. Use firm tofu, cut into cubes and sauté with the onion. It soaks up the lemon flavor nicely. Incorporating Other Vegetables Feel free to mix in more veggies. Bell peppers, zucchini, and peas work well. Add them when you sauté the onion. This way, they soften and blend into the dish. Each vegetable offers a new taste and color. It makes your meal not just tasty, but also beautiful. Experimenting with Different Herbs While oregano and thyme are classic, you can switch it up. Fresh basil or dill bring a bright twist. Add fresh herbs towards the end of cooking. This keeps their flavor fresh and vibrant. You can also try a pinch of red pepper flakes for heat. Each herb change creates a new flavor experience. To keep your One-Pot Lemon Herb Orzo fresh, store it in an airtight container. Let the dish cool down before sealing it. This step helps prevent moisture build-up, which can make the orzo mushy. Properly stored, the orzo will last in the fridge for up to three days. Before serving again, check for any signs of spoilage like off smells or discoloration. If you want to save some for later, freezing is a great option. First, let the orzo cool completely. Then, scoop it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. Label the bags with the date. Your One-Pot Lemon Herb Orzo can be frozen for up to three months. When you're ready to eat, simply thaw it in the fridge overnight. Reheating your orzo is easy and quick. The best method is to use the stove. Add a splash of water or broth to prevent sticking. Heat over medium-low until warmed through. Stir occasionally for even heating. You can also use the microwave. Place the orzo in a microwave-safe bowl, add a little liquid, and cover it. Heat in 30-second intervals, stirring in between, until hot. Enjoy your tasty meal without losing any flavor! Can I make this recipe gluten-free? Yes, you can make this recipe gluten-free. Simply replace the orzo pasta with gluten-free orzo or any gluten-free pasta. This swap keeps the dish tasty while meeting gluten-free needs. What can I use instead of orzo? If you can't find orzo, you can use rice or quinoa. These options work well and absorb the flavors nicely. Just adjust the cooking time as needed. How long will leftovers last in the fridge? Leftovers stay good in the fridge for about 3 to 5 days. Store them in an airtight container to keep them fresh. Reheat well when you're ready to enjoy them again. Can I make this dish vegan? Yes, this dish is already vegan! The ingredients are all plant-based. You can enjoy it without any changes. In this blog post, I shared a tasty one-pot lemon herb orzo recipe. We covered each ingredient, from pasta to fresh parsley. The step-by-step instructions ensure you can follow along easily. Tips help you perfect the flavor and technique. I also included ways to customize the dish and storage methods for leftovers. This recipe is simple yet delicious, making it great for any meal. Enjoy cooking and sharing this dish with your family and friends.

One-Pot Lemon Herb Orzo

Discover the delightful flavors of this One-Pot Lemon Herb Orzo recipe that takes just 25 minutes to prepare! Perfect for a quick weeknight dinner, this dish features tender orzo pasta, fresh herbs, cherry tomatoes, and spinach, all infused with zesty lemon goodness. Say goodbye to complicated cooking and hello to simplicity! Click to explore this easy recipe and bring a burst of flavor to your table today!
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Ingredients
  

1 cup orzo pasta

2 tablespoons olive oil

1 small onion, finely chopped

3 garlic cloves, minced

4 cups vegetable broth

Juice and zest of 1 lemon

1 teaspoon dried oregano

1 teaspoon dried thyme

1 cup cherry tomatoes, halved

1 cup spinach, roughly chopped

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot or skillet, heat olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until translucent.

    Stir in the minced garlic and cook for another minute until fragrant.

      Add the orzo pasta to the pot, stirring to coat it in the oil for about 2 minutes.

        Pour in the vegetable broth, then add the lemon juice, lemon zest, dried oregano, and dried thyme. Stir well to combine.

          Increase the heat to bring the mixture to a gentle boil. Reduce the heat to low, cover, and let simmer for about 10 minutes, or until the orzo absorbs most of the liquid and is cooked al dente.

            Add the halved cherry tomatoes and chopped spinach to the pot, stirring gently. Cover and cook for an additional 2-3 minutes, until the spinach wilts and the tomatoes soften.

              Season with salt and pepper to taste, and stir everything together until well combined.

                Remove from heat and let it sit covered for a couple of minutes to enhance the flavors.

                  Serve warm, garnished with freshly chopped parsley on top.

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