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00:00Marry Me Sun-Dried Tomato Orzo
00:02This dish makes people marvel.
00:05What did you do to this orzo?
00:07The secret is sun-dried tomato oil,
00:10liquid gold that turns chickpeas into crispy, flavor-packed gems.
00:14For the protein base, use 1 to 1 1⁄2 cups of dry orzo,
00:198 1⁄2 ounces of chickpeas,
00:211 small can, drained and rinsed,
00:23and 1 tablespoon of sun-dried tomato oil.
00:26For the spice blend, use 2 tablespoons of tomato paste,
00:301 teaspoon of dried oregano,
00:322 teaspoons of paprika,
00:331⁄2 teaspoon of red pepper flakes,
00:35and 1⁄2 teaspoon of garlic powder.
00:38For the aromatics, use 1 yellow onion, diced,
00:41and 2 cloves of garlic, minced.
00:43For the liquid base, use 1 1⁄3 cup of white wine,
00:471 1⁄2 cups of vegetable broth,
00:49and 1 cup of coconut milk or soy milk.
00:52For the finishing touches,
00:53use 1⁄2 cup of diced sun-dried tomatoes,
00:561 cup of baby spinach,
00:571⁄2 a lemon zested and juiced, optional,
01:00and vegan feta for garnish, optional.
01:03Heat a large skillet over medium heat,
01:05adding chickpeas and sun-dried tomato oil.
01:08Toss to coat.
01:09The oil infuses deep tomato flavor from the start.
01:12Mix in tomato paste,
01:13oregano, paprika,
01:15red pepper flakes,
01:16and garlic powder.
01:17Stir until chickpeas are richly coated and fragrant.
01:20Simmer 2 to 3 minutes until lightly crisp.
01:22Add diced onion, garlic, and dry orzo,
01:26toasting briefly to absorb aromatic oils.
01:28De glaze with white wine, scraping up browned bits.
01:32Pour in vegetable broth.
01:33Simmer 5 minutes until orzo softens slightly.
01:36Stir in coconut milk,
01:38sun-dried tomatoes,
01:39and spinach.
01:41Simmer until creamy and tender.
01:43Finish with lemon zest,
01:45juice,
01:45and vegan feta.
01:47Store leftovers up to 4 days.
01:49Reheat gently with a few tablespoons of broth or coconut milk to restore creamy texture.
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