Cherry Tomato Orzo

Creamy vegan cherry tomato orzo with white beans and spinach.

Course Main Course

Cuisine Italian

Keyword cherry tomato orzo, orzo with roasted vegetables, vegan cherry tomato orzo, vegan tomato orzo

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 216kcal

Over low heat, warm the minced garlic in 1/4 cup olive oil while you wash and halve the cherry tomatoes.
After the garlic has warmed in the olive oil for about 5 minutes, add the halved cherry tomatoes and 1 teaspoon of salt. Turn up the heat to medium-low and stir frequently for about 5 more minutes until the cherry tomatoes release some juice.
Add 1 1/4 cups of dry orzo to the cherry tomatoes and stir well until the orzo is coated in the oil and tomato juices.
Add 2 cups of water and stir well. Simmer over medium heat, stirring frequently.
After 5 minutes of cooking, add a can of drained and rinsed white beans and another 1/2 cup of water and stir well.
Simmer for 5 more minutes, until the orzo is tender; then add the baby spinach, stir well, and cover until the spinach wilts.
Garnish with fresh chopped basil or pesto. It is also delicious topped with vegan parm and toasted pine nuts.

Use fresh ripe tomatoes if possible. If your cherry tomatoes aren't in season, add a teaspoon of sugar with the salt to bring out the flavor.
You may want to add a few more tablespoons of water to the orzo towards the end of cooking if it appears dry. The exact amount of water needed will vary depending on how juicy your tomatoes are.
You can add or take away any veggies or garnish to this dish. I like to add about a cup of black olives or kalamata olives. It's also delicious with some toasted pine nuts and/or vegan parm.