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Vegan Tomato Greens Orzo

This vegan orzo dish transforms pantry staples like orzo, canned tomatoes, and greens into a warm, comforting bowl. It involves sautéing, toasting, simmering, and wilting greens to create a tender, flavorful, and vibrant meal with a slightly chewy texture and bright, tomato-infused aroma. Perfect for quick weeknight dinners or relaxed weekends, it’s an honest, fuss-free dish that feels like a hug in a bowl.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 1 tbsp olive oil good quality, fruity or peppery
  • 2 cloves garlic minced finely
  • 1 cup orzo dry pasta
  • 1 can (14 oz) crushed tomatoes with juice
  • 2 cups vegetable broth or water
  • 2 cups greens spinach or kale, chopped
  • 1/2 lemon for juice
  • to taste salt and pepper for seasoning
  • extra dash olive oil for drizzling at the end

Equipment

  • Medium sauté pan
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Lemon squeezer or juicer
  • Knife and chopping board

Method
 

  1. Heat a medium sauté pan over medium heat and add a tablespoon of olive oil, allowing it to warm until shimmering and fragrant.
  2. Add the minced garlic and sauté for about 30 seconds, stirring constantly until it releases a warm aroma and turns golden at the edges.
  3. Stir in the dry orzo, tossing it in the garlic and oil, and cook for 2-3 minutes, stirring constantly until the orzo turns a light golden hue and releases a nutty scent.
  4. Pour in the crushed tomatoes along with their juice, stirring to combine. Let this cook for 3-4 minutes until the mixture thickens slightly and fills the kitchen with a fragrant, vibrant aroma.
  5. Add the vegetable broth, turn the heat to high, and bring everything to a gentle boil. Once bubbling, reduce the heat to low, cover partially, and let simmer for 10-12 minutes, stirring occasionally to prevent sticking.
  6. While the orzo simmers, prepare your greens by chopping them into bite-sized pieces.
  7. Once the orzo has absorbed most of the liquid and is tender with a slight chew, stir in the greens. Cook for another 2-3 minutes until they are wilted and vibrant, but still fresh-looking.
  8. Remove the pan from heat and squeeze over the juice of half a lemon, stirring to brighten the flavors. Drizzle a little extra olive oil for richness, then taste and season with salt and pepper as needed.
  9. Let the dish rest for a minute to meld the flavors. Then, serve immediately in bowls, garnished with fresh herbs if desired, and enjoy the warm, vibrant comfort of this simple yet satisfying meal.