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To make Sun Dried Tomato Orzo, gather these simple ingredients: - 1 cup orzo pasta - 1 cup sun-dried tomatoes, chopped (not in oil) - 2 cups vegetable broth - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 cup spinach, roughly chopped - ½ cup feta cheese, crumbled - 1 teaspoon dried oregano - 1 teaspoon chili flakes (optional) - 3 tablespoons olive oil - Salt and pepper to taste - Fresh basil leaves for garnish You can swap some ingredients if needed. For example: - Use whole wheat or gluten-free orzo for dietary needs. - Fresh tomatoes can replace sun-dried tomatoes if you prefer. - Any leafy green, like kale, can work instead of spinach. - Instead of feta, try goat cheese or nutritional yeast for a vegan option. Using fresh ingredients enhances flavor and texture. Fresh garlic and onions give a strong taste. Dried herbs like oregano offer convenience, but fresh herbs can boost flavor. Sun-dried tomatoes, when not in oil, give a rich taste without extra fat. Fresh basil as a garnish adds color and brightens the dish. Always choose the best quality you can find for a delightful meal. {{ingredient_image_1}} First, gather your ingredients. You need orzo pasta, sun-dried tomatoes, onion, garlic, spinach, feta, and spices. Chop the onion finely. Mince the garlic cloves. Roughly chop the spinach. Cut the sun-dried tomatoes into small pieces. This will help the flavors blend well in the dish. In a medium saucepan, heat two tablespoons of olive oil over medium heat. Add the chopped onion and cook for about three to four minutes. You want it to turn soft and translucent. Next, add the minced garlic and cook for another minute. The garlic should smell great. Now, add the orzo and toast it for two to three minutes. Stir it often so it doesn’t burn. Pour in the vegetable broth and stir in the sun-dried tomatoes, oregano, chili flakes, salt, and pepper. Bring the mixture to a boil. Then, reduce the heat to low. Cover the pot and let it simmer for about ten to twelve minutes. Stir it occasionally. The orzo should be tender and most of the liquid absorbed. When the orzo is cooked, fold in the chopped spinach. Let it sit for about two minutes. The heat will wilt the spinach nicely. Finally, remove the pot from the heat and add the crumbled feta cheese. Mix it gently. If needed, taste and adjust the seasoning. Drizzle a bit of olive oil on top for extra flavor. Serve it warm, garnished with fresh basil leaves. Enjoy your meal! To boost the taste of your Sun-Dried Tomato Orzo, use fresh herbs. Fresh basil adds a bright touch. You can also try parsley for a fresh flavor. For spice lovers, chili flakes give a nice kick. Always taste as you go. This way, you can adjust the seasoning to your liking. Dried oregano works well too, but fresh herbs shine brighter. Serving your orzo right can impress your guests. Use deep bowls to hold the orzo. Top it with fresh basil leaves for color. A drizzle of extra virgin olive oil adds a lovely shine. If you like cheese, sprinkle more feta on top. This makes the dish look gourmet. Remember, we eat with our eyes first! One mistake is not stirring the orzo enough. This can cause it to stick to the pot. Always stir when you add the broth. Another mistake is overcooking the orzo. It should be tender but still have a slight bite. Lastly, don’t skip the seasoning. Salt and pepper can transform the dish. Taste it before serving to make sure it’s just right. Pro Tips Use Quality Sun-Dried Tomatoes: Opt for high-quality sun-dried tomatoes for a richer flavor. If possible, choose those that are packed in oil for extra moisture and taste. Toast the Orzo: Toasting the orzo before adding the broth enhances the nuttiness and depth of flavor in your dish. Stir frequently to prevent it from burning. Adjusting Seasoning: Taste the orzo before serving and adjust the salt and pepper as needed. The feta cheese also adds saltiness, so balance accordingly. Serving Suggestions: Pair this dish with a light salad or grilled vegetables to create a complete meal. A sprinkle of fresh herbs can elevate the final presentation. {{image_2}} You can easily add protein to your Sun Dried Tomato Orzo. For chicken, use diced, cooked chicken breast. Sauté it with the onion for extra flavor. Shrimp is another great option. Cook shrimp in the pan after the garlic. They cook fast and add a lovely taste. You can also use cooked sausage or tofu for a hearty twist. Each protein brings a new layer to the dish. If you want vegetarian or vegan options, skip the feta cheese. You can use nutritional yeast instead. It gives a cheesy flavor without dairy. For a protein boost, add chickpeas or lentils. They fit right in and offer great nutrition. You can also add more veggies, like bell peppers or zucchini, to enhance the dish. These changes keep the meal flavorful and filling. Seasonal veggies can change the dish's taste. In spring, try adding peas or asparagus for freshness. In summer, toss in cherry tomatoes or zucchini for a light touch. Fall calls for roasted butternut squash or kale. Winter is perfect for using root veggies like carrots or parsnips. Each season brings new colors and flavors. Feel free to mix and match to keep it exciting! To keep your Sun Dried Tomato Orzo fresh, store it in an airtight container. Let it cool down before sealing. This way, it will stay tasty for up to three days in the fridge. If you want to keep it longer, freezing is a great option. When reheating, add a splash of water or broth to the orzo. This helps it regain moisture. Use a microwave or stovetop. For the microwave, heat in short bursts, stirring often. On the stovetop, warm it gently over low heat, stirring frequently. To freeze orzo, place it in a freezer-safe bag or container. Remove as much air as possible. It can last up to three months in the freezer. To use, thaw overnight in the fridge. Then, reheat as mentioned earlier. This keeps it from becoming mushy and helps maintain flavor. To make Sun Dried Tomato Orzo gluten-free, use gluten-free orzo pasta. Many brands offer this option. Check your local store or online. Replace regular pasta with gluten-free pasta in the same amount. The rest of the recipe stays the same. This way, you can enjoy the same great taste without gluten. Yes, you can prepare this dish ahead of time. Cook the orzo and mix in all ingredients except the spinach and feta. Store it in the fridge for up to three days. When ready to serve, heat it on the stove. Stir in the spinach and feta just before serving. This keeps the spinach fresh and bright. Sun Dried Tomato Orzo pairs well with many dishes. Here are some ideas: - Grilled chicken or shrimp for extra protein - A simple green salad for freshness - Garlic bread for a hearty side - Roasted vegetables to add color and flavor These sides enhance the meal and make it even more satisfying. We covered the key ingredients for Sun Dried Tomato Orzo and how to choose the best ones. I shared step-by-step cooking tips to ensure perfect texture and taste. I also offered helpful ideas on variations and storage. Using fresh ingredients and the right cooking methods can transform your dish. With practice, you can impress your family and friends. Enjoy experimenting with flavors and presentations. Happy cooking!

Sun-Dried Tomato Orzo Delight

A flavorful orzo dish featuring sun-dried tomatoes, spinach, and feta cheese, perfect for a quick meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Mediterranean
Servings 4

Ingredients
  

  • 1 cup orzo pasta
  • 1 cup sun-dried tomatoes, chopped (not in oil)
  • 2 cups vegetable broth
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup spinach, roughly chopped
  • 0.5 cup feta cheese, crumbled
  • 1 teaspoon dried oregano
  • 1 teaspoon chili flakes (optional)
  • 3 tablespoons olive oil
  • to taste salt and pepper
  • for garnish fresh basil leaves

Instructions
 

  • In a medium saucepan, heat 2 tablespoons of olive oil over medium heat.
  • Add the chopped onion and sauté for 3-4 minutes until translucent.
  • Stir in the minced garlic and cook for another minute until fragrant.
  • Add the orzo to the pan and toast it lightly for 2-3 minutes, stirring frequently.
  • Pour in the vegetable broth, and add the sun-dried tomatoes, dried oregano, chili flakes, salt, and pepper. Stir to combine.
  • Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 10-12 minutes until the orzo is tender and has absorbed most of the liquid, stirring occasionally.
  • Once cooked, fold in the chopped spinach and let it wilt in the heat for 2 minutes.
  • Remove from the heat and stir in the crumbled feta cheese. Adjust seasoning if necessary.
  • Drizzle the remaining olive oil over the orzo and toss gently to combine.

Notes

Serve garnished with fresh basil and a drizzle of olive oil.
Keyword orzo, sun-dried tomatoes, vegetarian