Description
A flavorful dish with orzo, baby spinach, and coconut milk, perfect for a quick meal.
Ingredients
Scale
- 1 tbsp olive oil
- 2 small shallots (minced)
- 3 cloves garlic (minced)
- to taste salt and pepper
- 1 cup dry orzo
- 1 cup vegetable broth
- 1 28 oz can diced tomatoes (fire-roasted if possible)
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- 2 cups fresh baby spinach
- 1/2 cup canned coconut milk
Instructions
- Heat Oil: Heat the olive oil in a large pan or pot over medium heat.
- Cook Shallot and Garlic: Add the shallot and garlic and season with salt and pepper. Cook for 2-3 minutes, stirring often, until tender and fragrant.
- Toast Orzo: Add the orzo and cook for 2 minutes to toast, stirring often until coated in the oil, shallot, and garlic.
- Add Liquid and Seasoning: Add the broth, diced tomatoes, dried basil, and oregano, and another pinch of salt and pepper. Bring to a simmer. Simmer for 8-10 minutes, stirring frequently until the orzo is al dente and the sauce has thickened.
- Add Coconut Milk and Spinach: Stir in the coconut milk and spinach and cook for another 1-2 minutes to wilt the spinach and heat through. Turn off the heat and let sit for another 1-2 minutes to further thicken.
- Season and Serve: Taste and season with more salt and pepper, if needed. Serve with parmesan cheese, fresh cracked black pepper, fresh basil, or a drizzle of olive oil.
Notes
- The red pepper flakes are optional, adjust to your spice preference.
- Serve with additional toppings like parmesan or fresh herbs for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg