Tomato Basil Orzo with Spinach
This tomato basil orzo cooks in a single saucepan, where the pasta releases starch into the sauce. Unlike a fully hands-off rice dish, orzo needs regular stirring so it does not stick. Finish with spinach and basil for a fresh contrast to the tomato base.
Yield: 3. Timing: Prep 10 minutes; cooking 20 minutes. Times are approximate; follow the cooking cues below.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 garlic cloves, chopped
- 200 g dry orzo
- 400 g canned chopped tomatoes
- 500 ml vegetable stock, plus extra if needed
- 80 g spinach
- 10 basil leaves, torn
- Salt and pepper
- Grated cheese, optional
Step-by-step instructions
- Heat oil in a saucepan over medium heat. Cook the onion for 5 minutes until softened. Add garlic and stir for 30 seconds.
- Add orzo, tomatoes and stock. Bring to a simmer and cook uncovered over medium-low heat for 10–12 minutes, stirring frequently along the bottom of the pan.
- Check the orzo for tenderness. If the liquid is nearly gone before it is cooked, add stock in small splashes and continue cooking. The finished sauce should be loose enough to coat the pasta.
- Stir in spinach until wilted. Turn off the heat and fold in the basil. Taste and season; add optional cheese at the table. Serve promptly because orzo thickens as it stands.
Tips for a better result
Use warm extra stock rather than pouring in a large cold amount. A broad saucepan helps the pasta cook evenly. Keep a gentle simmer: vigorous boiling can reduce the liquid before the orzo softens.
Substitutions and common questions
Can I use rice instead? Not with the same timing or liquid ratio. Can I use dried basil? Add a small pinch with the tomatoes, but expect a different flavor. Orzo is usually wheat pasta; check labels if avoiding gluten.
Original editorial recipe guidance; not represented as kitchen-tested. Check ingredient labels for allergens. For more about our approach, visit About GuessRecipes.
