Description
A creamy veggie orzo meal that blends tender vegetables, toasted orzo, and a smooth rich sauce. This dish is ideal for make ahead meals and reheats beautifully, offering a balanced and satisfying option for weekly meal planning.
Ingredients
2 tbsp butter divided
1 tbsp oil
8 oz mushrooms chopped small
1 zucchini diced small
1 cup orzo
2 tsp tomato paste
2 cups broccoli chopped into small bite size pieces
5 oz spinach roughly chopped
1 tbsp grated garlic divided
1 pinch garam masala
1 pinch turmeric
1 tsp salt
2 cups vegetable broth
2 cups whole or 2 percent milk
Optional toppings lemon juice chili flakes grated cheese such as Tillamook or Cabot
Instructions
1. Heat butter and oil in a large pot over medium heat then add mushrooms and zucchini with a pinch of salt and cook until tender before removing them and setting aside.
2. Add remaining butter and stir to lift the browned bits then add orzo and garlic to toast lightly followed by tomato paste to deepen the flavor.
3. Pour in broth broccoli milk salt turmeric and garam masala then bring to a boil before lowering heat and covering to cook until orzo becomes tender while stirring occasionally.
4. Add spinach along with the cooked mushrooms and zucchini then stir until the spinach wilts and serve warm with lemon chili flakes or grated cheese.
Notes
The vegetables create a layered flavor that balances well with the creamy base and the spices add warmth without overpowering the dish. The orzo thickens as it cools which enriches its texture. Lemon or herbs added at the end brighten the flavor. Cheese made with vegetarian rennet melts smoothly and pairs well with the creamy consistency.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Meal Prep
- Method: Stovetop
- Cuisine: American