One-Pot Healthy Vegetable Orzo

Are you in search of a delicious dinner option that’s both effortless and bursting with nutrition? This one-pot healthy vegetable orzo is at your service. This recipe is a hug in a bowl, combining colorful veggies and plump orzo pasta, all simmered together in a single pot for maximum flavor with minimal fuss.

Ideal for those evenings when time is scarce or when you’re craving something light yet fulfilling, this dish is versatile enough to satisfy any palate. In this post, we’ll walk through the steps of creating this dish, along with handy swaps for ingredients to help you tailor the meal to your tastes and what’s available in your kitchen.

Ingredients and Substitutes:

Preparing a wholesome meal doesn’t have to be complicated or time-consuming. This one-pot healthy vegetable orzo recipe is not only easy to make but also incredibly flexible, allowing you to customize ingredients based on what you have in your pantry or prefer for taste. Here’s a breakdown of the ingredients and some handy substitutions if you need to switch things up.

Main Ingredients:

  • Orzo: This small, rice-shaped pasta is perfect for quick, creamy dishes. If you don’t have orzo on hand, feel free to use quinoa, rice, or couscous as a great alternative.
  • Vegetable Stock: It forms the base of our dish, providing depth and flavor. A simple mix of water and a bouillon cube can also work well if that’s what you have available. You can also just use water.
  • Nutritional Yeast: For a cheesy flavor without the dairy, nutritional yeast is a staple. You can skip this out and use some non-dairy cream instead for richness.
  • Olive Oil: A cornerstone for cooking that brings richness to the dish. Avocado or vegetable oil are excellent substitutes if needed.
  • Green Olives: They add a briny, vibrant twist. If olives aren’t your thing, try capers or black olives for a different kind of tang.

Seasonings:

Simply, salt and pepper. Adjust these to taste to bring out the best in the vegetables and pasta.

Vegetables:

  • Onion: A foundation for flavor. Shallots or leeks can be used if onions are not available.
  • Garlic: No substitute necessary, but if you’re in a pinch, garlic powder can work in smaller quantities.
  • Red Chili Peppers: These bring a gentle heat. Opt for bell peppers for no heat or jalapeños if you like it spicy.
  • Eggplant/Aubergine: Mushrooms or extra zucchini can be used as a satisfying alternative.
  • Bell Pepper: Choose any color you like; they’re all delicious.
  • Zucchini/Courgette: Summer squash makes a seamless substitute.
  • Cherry Tomatoes: If cherry tomatoes aren’t on hand, use diced regular tomatoes.

Optional Garnish:

  • Fresh Basil Leaves: This herb adds a fresh, aromatic finish. If unavailable, parsley or cilantro can provide a fresh, herby touch.

With these ingredients and simple substitutions, you can whip up a nutritious and comforting meal that suits your dietary preferences and ingredient availability.

How to store this One Pot Vegetable Orzo Dish

To store leftover One-Pot Orzo, transfer it to a sealed container and refrigerate for up to 5 days. If you plan on freezing the dish, place it in an airtight container and store it in the freezer for about 3 months. Keep in mind that the pasta may become softer once defrosted, so slightly undercooking it beforehand can help maintain its texture.

When reheating the leftovers, add a squeeze of lemon juice, a drizzle of olive oil, or some vegan butter, along with some salt to freshen up the flavors. Reheat gently on the stovetop or in the microwave with a splash of water, or broth if needed. Enjoy the delicious flavors of this dish even on busy days by having a batch ready to go in the fridge or freezer.

FAQ for One-Pot Healthy Vegetable Orzo Recipe

Q: Can I use a different type of pasta instead of orzo?
A: Absolutely! While orzo works best for achieving a risotto-like texture, you can substitute it with other small pastas like couscous, small shells, or even broken pieces of spaghetti. Just adjust the cooking time according to the pasta’s package instructions.

Q: Can I make this recipe gluten-free?
A: Yes, to make this dish gluten-free, use a gluten-free pasta alternative like quinoa or rice pasta. Ensure all other ingredients, like stock and seasonings, are certified gluten-free.

Q: How can I make this dish spicier?
A: To add more heat, include additional red chili peppers or a dash of red pepper flakes. You could also experiment with red chili powder or a splash of hot sauce.

Q: What are the best vegetables to use in this recipe?
A: The recipe is quite flexible; you can use any vegetables you like or have on hand. Some great additions or substitutions include mushrooms, spinach, broccoli, or carrots. Just be sure to adjust the cooking time for harder vegetables to ensure they’re cooked through.

Q: Can I prepare this dish in advance?
A: Yes, you can cook this dish in advance and refrigerate it for up to 3 days. Reheat it gently on the stove or in the microwave, adding a little water or stock if the orzo has absorbed too much liquid.

Q: Can I freeze this orzo dish?
A: Freezing is possible but I prefer it from the fridge and reheated, as the texture of the pasta may become mushy upon thawing and reheating. Having said that, you can refer to freezing directions from the storage instructions section.

Other comforting pasta dishes from the blog:

Print

One Pot Healthy Vegetable Orzo

This One-Pot healthy Vegetable Orzo is a quick and easy way to warm up on a cold day! Packed with veggies, orzo, and flavorful aromatics, it's a delicious meal.
Course Dinner, Lunch
Cuisine European, Mediterranean
Keyword One pot daal, One pot orzo dish, Vegetable orzo, Veggie orzo
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 380kcal

Ingredients

  • 1 ½ cup Orzo 240 g
  • 2 ½ cup Veggie stock 600 ml
  • ¼ cup Nutritional yeast
  • 2 tbsp Olive oil
  • ¼ cup green olives quartered (around 45 g)
  • Salt and pepper to taste

Veggies:

  • 1 Onion
  • 3 cloves Garlic minced
  • 3 red chili peppers chopped (choose the low-heat variety if you are sensitive)
  • 1 Eggplant Aubergine
  • 1 Bell pepper Yellow red or green
  • 1 Zucchini Courgette
  • 1 cup cherry tomatoes

Instructions

Prep Vegetables:

  • Begin by dicing the onion, eggplant, bell pepper, and zucchini into small, even cubes to ensure they cook uniformly. Mince the garlic cloves finely. Slice the red chili peppers into thin rings, removing the seeds and white plasma if less heat is desired. Halve the cherry tomatoes to release their juices during cooking.

Sauté Aromatics:

  • Heat the olive oil in a large skillet or sauté pan over medium heat. Add the chopped onion, minced garlic, and chili peppers to the pan. Sauté these ingredients for about 3-5 minutes until the onion becomes translucent and the mixture is fragrant.

Cook Vegetables:

  • Add the cubed eggplant, bell pepper, and zucchini to the pan. Season the vegetables with salt to help draw out moisture. Continue to cook for approximately 15 minutes, stirring occasionally, until the vegetables are tender and begin to meld together.

Add Orzo and Stock:

  • Pour in the orzo and vegetable stock, mixing well to combine with the vegetables. Lower the heat and let the mixture simmer gently. Cook for about 10 minutes, or until the orzo is tender and the liquid has mostly been absorbed, resulting in a creamy texture.

Final Touches:

  • Stir in the quartered green olives and nutritional yeast for a cheesy flavor and extra nutrients. Adjust the seasoning with additional salt and pepper according to your taste preferences.
  • Scoop out the creamy orzo while hot. Garnish each serving with fresh basil leaves to add a touch of freshness and color.

Nutrition

Calories: 380kcal | Carbohydrates: 63g | Protein: 12g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 1320mg | Potassium: 876mg | Fiber: 9g | Sugar: 13g | Vitamin A: 1906IU | Vitamin C: 109mg | Calcium: 56mg | Iron: 2mg
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