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To create a delicious One-Pot Sun-Dried Tomato Orzo, gather these simple ingredients: - 1 cup orzo pasta - 1 cup sun-dried tomatoes in oil, chopped - 1 medium onion, diced - 3 cloves garlic, minced - 3 cups vegetable broth - 1 cup baby spinach, roughly chopped - 1/2 cup feta cheese, crumbled (optional) - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste - 2 tablespoons olive oil - Fresh basil leaves for garnish These ingredients blend to create a hearty meal. The orzo pasta gives a great texture. Sun-dried tomatoes add a sweet and tangy punch. Onion and garlic boost the flavor base, making every bite savory. The vegetable broth keeps it rich and warm. Spinach adds color and nutrition, while feta cheese brings creaminess. Using fresh herbs, like basil and oregano, enhances the taste. Olive oil adds richness, making this dish truly satisfying. With these ingredients, you’ll make a one-pot meal that impresses. Enjoy the cooking process! Start by heating olive oil in a large pot over medium heat. Once hot, add the diced onion. Sauté it for about 3-4 minutes until it turns soft and clear. Next, add minced garlic and stir for about 1 minute. This step will make your kitchen smell amazing! After the garlic is fragrant, it’s time to add the sun-dried tomatoes and orzo pasta. Mix them well with the onion and garlic. The sun-dried tomatoes will give the orzo a rich flavor. Now, pour in 3 cups of vegetable broth. This will help the orzo cook perfectly. Bring the mixture to a boil. Once it boils, reduce the heat to low and cover the pot. Let it simmer for about 10-12 minutes. Stir it occasionally. The orzo should absorb most of the liquid and become tender. Keep an eye on it to avoid overcooking. After cooking, remove the pot from heat. Fold in the chopped baby spinach. It will wilt quickly, adding color and nutrients. Season with salt and pepper to taste. If you want a creamy touch, sprinkle crumbled feta cheese on top. Gently stir to mix it in. Serve warm, and don’t forget to add fresh basil leaves for a pop of flavor! To make sure your orzo cooks evenly, use a large pot. This gives the pasta space to move. Stir it often while it cooks. This helps prevent sticking. Adjust the liquid based on how you like your orzo. If you want it creamier, add more broth. For a drier dish, use less. Keep an eye on it while it cooks. For the best taste, consider using fresh herbs. Fresh basil adds a bright flavor. You might also try thyme or parsley. Spices can also boost your dish. Try a pinch of red pepper flakes for heat. Add black pepper for a spicy kick. Garnishing with fresh basil leaves makes it look nice. You can also sprinkle more feta cheese on top. This adds creaminess and flavor. Pair this dish with a simple green salad. A light vinaigrette works well. Grilled chicken or shrimp makes a great side. They add protein and balance the meal. You can serve the orzo as a main dish or a side. It works well at lunch or dinner. {{image_2}} You can make One-Pot Sun-Dried Tomato Orzo heartier by adding protein. For meat lovers, try grilled chicken or shrimp. Just cook them separately and mix them in at the end. This adds flavor and texture to your meal. If you want a vegetarian option, consider chickpeas or black beans. These add protein and fiber. You can also use tofu or tempeh. They soak up the dish's flavors well and make it filling. Get creative with veggies! You can add bell peppers, zucchini, or mushrooms. They add color and taste. You can also swap spinach for kale. Kale gives a different texture and flavor. If you don’t have sun-dried tomatoes, use fresh tomatoes instead. Just chop them and cook them down for a tasty twist. For gluten-free options, use gluten-free orzo. Many brands offer this now. It cooks the same way as regular orzo. If you need a vegan dish, skip the feta cheese. You can also use vegetable broth instead of chicken broth. This keeps your dish plant-based and still full of flavor. To keep your One-Pot Sun-Dried Tomato Orzo fresh, start by cooling it. Once it cools, place it in a container. Store this container in the refrigerator. It will stay good for about three to four days. If you want to save it for longer, freeze the orzo. Pack the cooled orzo in a freezer-safe bag or container. Make sure to remove as much air as possible. This helps prevent freezer burn. The frozen orzo will last for up to three months. When you want to enjoy your leftover orzo, reheating it is easy. The best method is to use a pot on the stove. Add a splash of vegetable broth or water to prevent sticking. Heat over low to medium heat, stirring often. This keeps the orzo moist. You can also use a microwave. Place the orzo in a bowl and add a little broth or water. Cover the bowl with a microwave-safe lid or wrap. Heat in short bursts, stirring in between. This helps avoid drying out. By following these steps, you can enjoy your One-Pot Sun-Dried Tomato Orzo even after the first meal! To make this dish vegan, you can swap out the feta cheese. Instead of feta, try using a plant-based cheese or omit it completely. Use vegetable broth instead of any meat-based broth. This keeps the dish flavorful and plant-based. You can use fresh tomatoes, but the dish will taste different. Fresh tomatoes add moisture, changing the texture. Sun-dried tomatoes bring a rich, concentrated flavor that enhances the orzo. If you prefer fresh, use about 2 cups, diced, and adjust the broth to balance the moisture. Orzo cooks quickly, usually taking about 10-12 minutes. Bring the broth to a boil first. Then, lower the heat and cover the pot. Stir occasionally to prevent sticking. Taste the orzo near the end to check for doneness. It should be tender but not mushy. This dish pairs well with a simple green salad. The freshness of the salad complements the rich flavors of the orzo. You can also serve it alongside grilled vegetables or crusty bread for a complete meal. A light white wine also works great with this dish. This blog post shared a simple guide to a tasty one-pot sun-dried tomato orzo. You learned about the key ingredients, like orzo, spinach, and feta cheese. I provided steps to prepare your meal, with tips to ensure perfect cooking. You can also find ways to adjust the recipe for your needs, like adding protein or making it vegan. Remember to store leftovers properly and consider the reheating tips. This dish is easy, flavorful, and great for any meal. Enjoy making it your own!

One-Pot Sun-Dried Tomato Orzo

Discover the deliciousness of this One-Pot Sun-Dried Tomato Orzo that’s ready in just 25 minutes! This easy recipe combines orzo pasta, savory sun-dried tomatoes, and fresh spinach for a meal that's bursting with flavor. Perfect for busy weeknights, it's a crowd-pleaser that requires minimal cleanup. Click through to explore this simple recipe and elevate your dinner game with just one pot!
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Ingredients
  

1 cup orzo pasta

1 cup sun-dried tomatoes in oil, chopped

1 medium onion, diced

3 cloves garlic, minced

3 cups vegetable broth

1 cup baby spinach, roughly chopped

1/2 cup feta cheese, crumbled (optional)

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper to taste

2 tablespoons olive oil

Fresh basil leaves for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.

    Stir in the minced garlic and cook for an additional 1 minute until fragrant.

      Add the chopped sun-dried tomatoes, orzo pasta, dried basil, and dried oregano to the pot. Stir to combine all the ingredients.

        Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce heat to low, cover, and let simmer for about 10-12 minutes or until the orzo is tender and most of the liquid has been absorbed.

          Remove the pot from heat and fold in the chopped spinach until wilted. Season with salt and pepper to taste.

            If desired, sprinkle the crumbled feta cheese over the top and gently stir to combine.

              Serve warm, garnished with fresh basil leaves for an extra pop of flavor!

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