One Pot Orzo and White Beans
Servings
2Serving size
2 1/2 cupsThis recipe can easily be multiplied and keeps well for about 24 to 48 hours in the refrigerator. Reheat gently.
Ingredients
| 1 tsp. Olive oil |
| 1 clove Garlic, raw (minced) |
| 1 medium White onions (diced) |
| 4 ounce Orzo (or gluten-free orzo) |
| 1 15-ounce can No salt added diced tomatoes |
| 2 cups No salt added vegetable stock |
| 2 cup Water |
| 1 15 ounce can Canned no salt added white beans (drained and rinsed) |
| 4 large Green onions (thinly sliced crosswise; keep white and green parts separate) |
| 1 ounce Parmesan cheese (grated) |
| 2 ounce Semisoft goat cheese |
| 6 leaves Fresh basil (chiffonade) |
Instructions
Add the garlic and cook for about 1 minute. Stir frequently.
Add the onion and cook for about 5 minutes. Stir frequently.
Add the orzo and cook for about 1 minute. Stir frequently.
Add the tomatoes, stock, white beans, and water.
Cook for 15 to 20 minutes. Stir frequently so the orzo does not stick to the bottom of the pan.
When the orzo is almost done, add the white part of the green onions. Continue to cook, stirring frequently, until the orzo is cooked through but not gummy.
Add the parmesan, goat cheese, and the green part of the green onions.
Stir gently until the cheese has melted, then fold in the basil at the last minute.
Serve.
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Special Diet Information
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Lactose
This recipe contains cheese, and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
One pot meals are the best: quick and simple. Best of all, there’s only one pot to clean.
Usually you don’t think of using pasta for a one pot meal. There are some recipes on this website, but those use rice noodles because they cook quickly. Part of the reason for this is the slower cooking noodles made with wheat lose some of the flour the noodles are made with into the water they are cooking in (that’s what causes the slight cloudiness to the water). The main problem, however, is that the pasta noodles will generally break down when you try to cook them in one pot dishes. Orzo is the exception. The rice shape of the small noodle stays intact while giving off a bit of flour that helps thicken the sauce – almost like a risotto.
You could try many variations on this dish, just as you might with risotto. Use leeks instead of onions, or mushrooms instead of the tomatoes, for example. If you are not going to use the canned tomatoes, you might need to add a bit more water while the orzo is cooking.