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one pot healthy vegetable orzo dish served on a white plate. Front angle, landscape view.

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.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner, Lunch
Cuisine European, Mediterranean
Servings 4
Calories 380 kcal

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: 380kcalCarbohydrates: 63gProtein: 12gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 1320mgPotassium: 876mgFiber: 9gSugar: 13gVitamin A: 1906IUVitamin C: 109mgCalcium: 56mgIron: 2mg
Keyword One pot daal, One pot orzo dish, Vegetable orzo, Veggie orzo
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