5 Supremely Satisfying Orzo Dinners You Can Make with 5 Ingredients
The holidays may have passed, but the gift of one-pot pastas keeps on giving all winter long. Quick-cooking orzo and the sauce cook at the same time, so there’s no waiting for water to boil or dirtying extra dishes. With a simple formula — one pound orzo to four cups water — you can flavor your dinner any way you like. Mix and match your favorite seasonings and add your favorite proteins and veggies to make it a meal. Here are five easy one-pot orzo dinners that won’t weigh you down this winter.
5 (5-Ingredient) Feel-Good One-Pot Orzo Dinners
- The pasta: Each dinner begins with one pound dried orzo pasta.
- The pan: Use a 3 1/2-quart straight-sided skillet or Dutch oven to prepare all of these recipes.
- The water: Add four cups water to cook the orzo and build the sauce simultaneously.
- The method: Bring orzo, seasonings, and water to a boil. Then stir frequently to prevent the orzo from sticking until orzo is al dente and most of the liquid is absorbed.
- Pantry staples: Olive and vegetable oils, kosher salt, and black pepper are considered staple pantry items so they are not included in the ingredient count.
1. Smoky Cajun Shrimp Orzo
Combine 1 pound dried orzo pasta, 1 (28-ounce) can diced fire-roasted tomatoes and their juices, 1 tablespoon salt-free Cajun Spice blend, 1 tablespoon olive oil, 2 teaspoons kosher salt, 1/4 teaspoon freshly ground black pepper, and 4 cups water in a 3 1/2-quart straight-sided skillet or Dutch oven. Bring to a boil over high heat. Boil, stirring frequently so that the orzo doesn’t stick, about 8 minutes. Add 1 pound raw large peeled and deveined shrimp (thawed if frozen) and cook until orzo is al dente and shrimp are cooked through and opaque, about 2 minutes more. Sprinkle with 2 tablespoons chopped fresh oregano leaves.
Get the recipe: Smoky Cajun Shrimp Orzo
2. Lemony Chicken and Artichoke Orzo
Combine 1 pound dried orzo pasta, 12 ounces cooked Italian chicken sausage (cut into 1/2-inch-thick rounds), 1 (12-ounce) jar marinated quartered artichoke hearts (do not drain), finely grated zest of 1 large lemon (reserve the zested lemon), 1/2 thinly sliced small red onion, 1 tablespoon olive oil, 2 teaspoons kosher salt, 1/4 teaspoon freshly ground black pepper, and 4 cups water in a 3 1/2-quart straight-sided skillet or Dutch oven. Bring to a boil over high heat. Boil, stirring frequently so the orzo doesn’t stick, until orzo is al dente and the liquid has nearly evaporated, 8 to 10 minutes. Halve the lemon and squeeze in the juice.
3. Teriyaki Pork Orzo
Heat 1 tablespoon vegetable oil in a 3 1/2-quart straight-sided skillet or Dutch oven over medium-high heat until shimmering. Add 1 pound ground pork and cook, breaking meat into small pieces, until brown and no pink remains, about 5 minutes. Stir in 1 pound dried orzo pasta, 4 ounces sliced fresh shiitake mushrooms, 2 cups frozen shelled edamame, 1/2 cup teriyaki sauce, 2 teaspoons kosher salt, 1/4 teaspoon freshly ground black pepper, and 4 cups water. Bring to a boil over high heat. Reduce heat to medium to maintain a rapid simmer, and cook, stirring frequently so the orzo doesn’t stick, until orzo is al dente and liquid has nearly evaporated, 8 to 10 minutes.
4. Hearty Greek Orzo
Combine 1 pound dried orzo pasta, 1 (15-ounce) can cannellini beans (drained and rinsed), 1 tablespoon olive oil, 2 teaspoons kosher salt, 1/4 teaspoon freshly ground black pepper, and 4 cups water in a 3 1/2-quart straight-sided skillet or Dutch Oven. Bring to a boil over high heat. Boil, stirring frequently so the orzo doesn’t stick, for 4 minutes. Add 12 ounces halved cherry tomatoes and continue to cook, stirring frequently, until orzo is al dente and liquid is nearly evaporated, 4 to 6 minutes more. Stir in 1/3 cup halved pitted kalamata olives and sprinkle with 1/4 cup crumbled feta cheese.
Get the recipe: Hearty Greek Orzo
5. Parmesan Brussels Sprout Orzo
Combine 1 pound dried orzo pasta, 1 pound halved Brussels sprouts, finely grated zest of 1 large lemon (reserve the zested lemon), 1 Parmesan cheese rind, 3/4 cup dry white wine, 1 tablespoon olive oil, 2 teaspoons kosher salt, 1/4 teaspoon freshly ground black pepper, and 4 cups water in a 3 1/2-quart straight-sided skillet or Dutch oven. Bring to a boil over high heat. Boil, stirring frequently so the orzo doesn’t stick, until orzo is al dente and liquid has nearly evaporated, 8 to 10 minutes. Remove Parmesan rind. Halve the lemon and squeeze in the juice. Sprinkle with 1/4 cup toasted panko breadcrumbs.
Get the recipe: Parmesan Brussels Sprouts Orzo
Welcome to Snapshot Cooking, the home of Kitchn’s easiest recipes. These mini recipes are so simple you can practically cook from the before-and-after snapshot itself.