One-pot dinners are ideal throughout the week because they don’t require much washing up, perfect for busy families.
Orzo dishes can also be super versatile, throwing in anything you have leftover in the fridge.
It’s also a super tasty alternative to rice dishes, and you can’t go wrong when cooking it.
The tomato orzo recipe notes said: “Have a glut of tomatoes? Put them to good use in this one-pan orzo dish, perfect for a family midweek dinner. Finish with fresh parsley and plenty of parmesan.”
This recipe serves four people and only requires a handful of ingredients which you may already have.
Ingredients:
One tablespoon of olive oil or rapeseed oil
One red onion, finely chopped
Two garlic cloves, finely grated
One chilli, deseeded and finely chopped
600g tomatoes, chopped
400g orzo
800ml vegetable stock
Handful of parsley, roughly chopped
Grated parmesan, optional
Method:
1. Heat the oil in a large saucepan or frying pan over medium heat and fry the onion for four to six minutes until nice and soft.
2. Add the garlic and chilli, cooking for one minute more to soften and enhance the flavour.
3. Stir in the tomatoes and cook for five minutes until they start to break down.
4. Stir in the orzo and stock, cooking for eight to 10 minutes, until the liquid has reduced and the orzo is tender. It’s recommended to add some water if it begins to dry out.
5. Scatter in some parsley and stir this through before serving in bowls, topping with extra parsley and some parmesan.
If you don’t want to use fresh tomatoes, a can of chopped tomatoes will also work, but make sure to season with salt and pepper.
This meal can also be frozen or kept in the fridge if you have leftovers.
