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Take orzo a few notches up with this one-pan meal. It gets loaded with creamy sauce, sun-dried tomatoes, heaps of spinach, and super fragrant herbs. Tastes fancy and cozy but really doesn't take long at all.
Once I stumbled onto this mix of sun-dried tomatoes and fresh herbs, I couldn't stop making it. Orzo gets a major upgrade from the lush creamy sauce that holds it all together.
Irresistible Essentials
- Fresh basil: Delivers classic finish
- High quality orzo: Pick a good bag for just-right chew
- Parmesan cheese: Makes the sauce rich and full
- Sun-dried tomatoes: Bring a bright pop of bold flavor
- Heavy cream: Makes it super smooth
- Loads of spinach: Boosts color and goodness
Orzo, Step by Step
- Finishing Touch:
- Once the orzo is soft, toss in spinach, basil, and plenty of Parmesan. Let it chill for a minute so the flavors really hit it off together.
- Liquid Pouring:
- Dump in the broth and cream little by little, keep the pot bubbling gently, and stir so nothing sticks.
- Toasting the Good Stuff:
- Before anything else, toast the orzo with those sun-dried tomatoes and your chosen spices. This gets every noodle loaded with taste.
- Kicking Off:
- First things first—melt butter and olive oil together. Throw in onions, letting them soften up nicely, then add garlic and herbs once they've mellowed out.
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Finding just the right amount of liquid and stirring is what makes this dish shine. You want the orzo cooked through but not mushy, all coated in that creamy goodness.
Tasty Sides
This pairs really well next to pork chops, steak, or roasted chicken. Keep it meatless with a leafy salad and some hot bread. You can throw in grilled veggies for more color and crunch.
Switch It Up
Toss in some grilled artichokes, roast a few cherry tomatoes, or try sautéing mushrooms. For a bigger protein boost, mix in cooked sausage or chicken. Play around with new fresh herbs for a whole new vibe anytime.
Storing and Reheating
Leftovers keep fine in a container for three days. When you warm it up, splash in a little cream so the sauce isn't thick and sticky. It might soak up extra liquid while it sits.
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After so many tweaks, I learned letting every part cook as long as it needs is the magic trick. The way the orzo soaks up all that creamy sauce and the mushrooms give off their rich flavor turns it into something truly awesome.
Recipe Questions & Answers
- → Best tomatoes?
- Go for drained, oily sun-dried tomatoes.
- → Liquid ratio?
- Splash in more broth while cooking if it gets too dry.
- → Too much liquid?
- Cover and wait a bit. The orzo will drink it up.
- → Make vegetarian?
- Just stick with veggie broth instead of chicken.
- → Serve as main?
- Toss on some salad and garlic bread and you’re set.