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One-Pot Tomato & Garlic Orzo
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One-Pot Tomato & Garlic Orzo

25 minServes 2Nutri-Score C€€
from @yarindanieli30 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • orzoGrains180 g
  • coconut milk (or heavy cream)Pantry120 ml
  • chili oil (reduce for less heat)Pantry15 ml
  • waterOther180 ml
  • fresh basil (leaves, torn)Produce10 g
  • cherry tomatoesProduce150 g
  • garlic (cloves, minced)Produce10 pieces
  • olive oilPantry30 ml
  • saltSpices3 g
  • black pepper (ground)Spices1 g
  • parmigiano reggiano (grated)Dairy25 g

per serving

Nutrition

547kcal

Carbs
73 g
Proteins
14 g
Fat
23 g
Adapt tools

what you’ll use

Tools

  • Saucepan
  • Spatula

step by step

Method

  1. Sauté the garlic

    • Place a medium saucepan over high-medium heat and add the olive oil and garlic.
    • Sauté, stirring, until fragrant and lightly golden.
    Step 1

  2. Cook the tomatoes

    • Add the cherry tomatoes, salt and pepper and mix.
    • Cook until the tomatoes soften a bit, then gently press them and add the chili oil.
    • Stir often.
    Step 2

  3. Toast the orzo

    • Add the orzo and mix well.
    • Stir constantly to coat the grains.
    Step 3

  4. Add the water

    • Pour in the water while stirring.
    • Keep mixing until the mixture thickens.
    Step 4

  5. Add the coconut milk

    • Add the coconut milk and lower the heat.
    • Cook, stirring often, until the orzo is nearly tender.
    Step 5

  6. Cover and finish cooking

    • Cover the saucepan and cook, stirring often.
    • Check the orzo: if it is still a bit hard, add a little water and cook a bit longer while stirring.
    Step 6

  7. Finish with cheese and basil

    • Add the parmigiano reggiano and basil and mix well.
    • Serve with extra parmigiano reggiano, chili flakes and microgreens.
    Step 7
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