Creamy Tuscan Orzo Recipe
By Megan Horowitch
Images
Serves
6 servings
Ingredients
- 2 shallots, thinly sliced
- 4 cloves garlic, minced
- 3 Tablespoons vegan butter
- 1 ½ cups dried orzo pasta
- 1 Tablespoon tomato paste
- 1 teaspoon Italian seasoning
- salt & pepper to taste
- 4 cups vegetable broth
- 13.5 oz can of full-fat coconut milk
- 1 cup cooked cannellini beans
- ½ cup chopped sundried tomatoes
- 3 cups fresh spinach
- ½ cup chopped cherry tomatoes (optional, as a topping)
- fresh basil (optional, as a topping)
- Vegan parmesan cheese (optional, as a topping)
Procedure
First, prep the veggies by thinly slicing the shallots and mincing the garlic. Set aside.
Next, add the vegan butter to the cocotte and melt over medium heat.
Once the butter has melted, add in the shallots and garlic. Cook for 3-5 minutes until the shallots are translucent and the garlic is fragrant.
Next, add in the dried orzo, tomato paste, Italian spices, and salt and pepper to your liking. Stir together to toast everything in the pot for about 1 minute.
Then, pour in the vegetable broth, canned coconut milk, cannellini beans, and sundried tomatoes.
Stir together and cook the orzo uncovered on medium heat for about 15-20 minutes or until the orzo has fully cooked through and is al dente. It is important to continuously stir the orzo while it is cooking so it does not stick to the bottom of the cocotte.
Next, add in the fresh spinach and stir it into the cooked orzo. Continue cooking everything together for another 2 minutes. If desired, season with additional salt and pepper at this time.
Remove the orzo from the heat and serve immediately with slicing cherry tomatoes, fresh basil, and vegan parmesan. Enjoy!
Next, add the vegan butter to the cocotte and melt over medium heat.
Once the butter has melted, add in the shallots and garlic. Cook for 3-5 minutes until the shallots are translucent and the garlic is fragrant.
Next, add in the dried orzo, tomato paste, Italian spices, and salt and pepper to your liking. Stir together to toast everything in the pot for about 1 minute.
Then, pour in the vegetable broth, canned coconut milk, cannellini beans, and sundried tomatoes.
Stir together and cook the orzo uncovered on medium heat for about 15-20 minutes or until the orzo has fully cooked through and is al dente. It is important to continuously stir the orzo while it is cooking so it does not stick to the bottom of the cocotte.
Next, add in the fresh spinach and stir it into the cooked orzo. Continue cooking everything together for another 2 minutes. If desired, season with additional salt and pepper at this time.
Remove the orzo from the heat and serve immediately with slicing cherry tomatoes, fresh basil, and vegan parmesan. Enjoy!
Creamy Tuscan Orzo Recipe
By Megan Horowitch
Serves
6 servings
Ingredients
- 2 shallots, thinly sliced
- 4 cloves garlic, minced
- 3 Tablespoons vegan butter
- 1 ½ cups dried orzo pasta
- 1 Tablespoon tomato paste
- 1 teaspoon Italian seasoning
- salt & pepper to taste
- 4 cups vegetable broth
- 13.5 oz can of full-fat coconut milk
- 1 cup cooked cannellini beans
- ½ cup chopped sundried tomatoes
- 3 cups fresh spinach
- ½ cup chopped cherry tomatoes (optional, as a topping)
- fresh basil (optional, as a topping)
- Vegan parmesan cheese (optional, as a topping)
Procedure
First, prep the veggies by thinly slicing the shallots and mincing the garlic. Set aside.
Next, add the vegan butter to the cocotte and melt over medium heat.
Once the butter has melted, add in the shallots and garlic. Cook for 3-5 minutes until the shallots are translucent and the garlic is fragrant.
Next, add in the dried orzo, tomato paste, Italian spices, and salt and pepper to your liking. Stir together to toast everything in the pot for about 1 minute.
Then, pour in the vegetable broth, canned coconut milk, cannellini beans, and sundried tomatoes.
Stir together and cook the orzo uncovered on medium heat for about 15-20 minutes or until the orzo has fully cooked through and is al dente. It is important to continuously stir the orzo while it is cooking so it does not stick to the bottom of the cocotte.
Next, add in the fresh spinach and stir it into the cooked orzo. Continue cooking everything together for another 2 minutes. If desired, season with additional salt and pepper at this time.
Remove the orzo from the heat and serve immediately with slicing cherry tomatoes, fresh basil, and vegan parmesan. Enjoy!
Next, add the vegan butter to the cocotte and melt over medium heat.
Once the butter has melted, add in the shallots and garlic. Cook for 3-5 minutes until the shallots are translucent and the garlic is fragrant.
Next, add in the dried orzo, tomato paste, Italian spices, and salt and pepper to your liking. Stir together to toast everything in the pot for about 1 minute.
Then, pour in the vegetable broth, canned coconut milk, cannellini beans, and sundried tomatoes.
Stir together and cook the orzo uncovered on medium heat for about 15-20 minutes or until the orzo has fully cooked through and is al dente. It is important to continuously stir the orzo while it is cooking so it does not stick to the bottom of the cocotte.
Next, add in the fresh spinach and stir it into the cooked orzo. Continue cooking everything together for another 2 minutes. If desired, season with additional salt and pepper at this time.
Remove the orzo from the heat and serve immediately with slicing cherry tomatoes, fresh basil, and vegan parmesan. Enjoy!