Description
Creamy, tangy, and packed with bold Mediterranean flavors, Sun Dried Tomato Orzo is a one-pan wonder that combines the richness of goat cheese with the vibrant taste of sun-dried tomatoes and spinach. Perfect for a quick weeknight dinner or an impressive side dish, it’s ready in under 30 minutes with minimal cleanup.
Ingredients
Scale
- 1 tbsp olive oil
- 10 cloves garlic, minced
- 1 pinch red pepper flakes
- 4 oz sun-dried tomatoes in oil, drained (reserve the oil)
- 1 lb orzo
- 5 cups vegetable broth or chicken stock
- 8 oz goat cheese
- 4 cups fresh spinach
- 1/3 cup grated Parmigiano
- Juice of 1 lemon
- Fresh cracked pepper, to taste
- 2 tbsp balsamic glaze
Instructions
- Prepare Ingredients:
- Mince the garlic, drain the sun-dried tomatoes (reserve the oil), grate the Parmigiano, and juice the lemon.
- Toast Garlic and Spices:
- Heat olive oil in a skillet over medium heat. Add garlic, red pepper flakes, and a pinch of salt. Sauté for 3 minutes until fragrant, being careful not to burn.
- Cook Sun-Dried Tomatoes:
- Add the sun-dried tomatoes and their reserved oil to the skillet. Stir and cook for 1 minute to release flavor.
- Toast the Orzo:
- Stir in the orzo with a pinch of salt. Toast for 3 minutes, stirring frequently for added depth.
- Simmer in Stock:
- Pour in the broth or stock. Bring to a simmer, cover, and cook for 8–10 minutes, stirring occasionally, until orzo is al dente.
- Incorporate Spinach and Goat Cheese:
- Remove the lid and stir in spinach until wilted. Add goat cheese and mix until creamy.
- Finish with Cheese and Lemon:
- Stir in Parmigiano and lemon juice. Adjust seasoning with salt and pepper.
- Drizzle Balsamic Glaze:
- Top with balsamic glaze for a tangy finish. Serve immediately.
Notes
- Use high-quality sun-dried tomatoes and goat cheese for the best flavor.
- Customize with different greens like kale or arugula.
- For added protein, serve with grilled chicken, shrimp, or roasted chickpeas.
- Store leftovers in an airtight container for up to 3 days. Reheat with a splash of broth to refresh the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course or Side Dish
- Method: Stovetop
- Cuisine: Mediterranean