One-Pot Coconut Orzo

Creamy one-pot orzo simmered with coconut milk, spinach, tomatoes and lemon.

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Coconut milk turns the starch released by orzo into a naturally creamy sauce without needing a separate roux.

Ingredients

• 350 g orzo
• 400 ml coconut milk
• 500 ml vegetable stock
• 250 g cherry tomatoes, halved
• 150 g baby spinach
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 lemon
• salt and black pepper

Step-by-step method

1. Heat olive oil in a wide saucepan over medium heat and cook onion for 4–5 minutes until soft.
2. Add garlic and oregano and stir for 30 seconds, then add orzo and stir for another minute.
3. Pour in coconut milk and vegetable stock and bring to a gentle simmer, stirring so no pasta sticks to the bottom.
4. Cook uncovered for 10–12 minutes, stirring frequently, until the orzo is nearly tender; add a splash of water if the pan becomes dry too early.
5. Add cherry tomatoes and cook for 3 minutes, then fold in spinach until wilted.
6. Turn off the heat, add finely grated lemon zest and 1–2 tablespoons lemon juice, then season with salt and black pepper.
7. Rest for 3 minutes before serving; the sauce will thicken as the orzo stands.