Creamy Orzo with Sun-Dried Tomatoes
This creamy orzo with sun-dried tomatoes and chickpeas is bursting with Mediterranean flavors! The sun-dried tomatoes, Kalamata olives, garlic, and oregano give the sauce a rich flavor, while the chickpeas add a nice texture and make the dish even more satisfying.
The orzo cooks directly in the broth, much like a risotto, which gives it a naturally creamy texture. A touch of cream at the end brings it all together to create a dish that’s rich in flavor without being too heavy. It’s the kind of simple, comforting vegetarian dinner you can make in just one skillet!
- Servings: 4
- Preparation time: 10 minutes
- Cooking time: 25 minutes
- Sautéing the tomato paste for a few minutes brings out its flavors and reduces its acidity. It should take on a darker red color.
- Just like with risotto, adding the broth gradually allows the orzo to release its starch and create a naturally creamy texture. Stir regularly to prevent it from sticking to the bottom of the pan.
- The amount of liquid needed may vary slightly depending on the brand of orzo and the heat level. If the orzo is still too firm after adding all the broth, stir in a little more broth and continue cooking.
- I recommend adding the soy cream only at the very end, over low heat or after removing the pan from the heat, to prevent it from curdling and to keep the sauce nice and smooth.
- Kalamata olives and sun-dried tomatoes already contain a fair amount of salt. I therefore recommend using a broth with no added salt and adjusting the seasoning only at the very end.
Yes, but it tastes best when served immediately since the orzo will continue to absorb the sauce as it cools. To reheat, add a little broth.
Absolutely! You can use white beans to make it even creamier, or you can add some cooked chicken.
Creamy Orzo
- 2 tablespoon (30 ml) olive oil
- 3/4 cup (90 g) finely chopped French shallots
- 2 garlic cloves, minced
- 1 teaspoon (5 ml) dried oregano
- 1/3 cup (100 g) finely chopped sun-dried tomatoes
- 1/4 teaspoon (1.25 ml) hot pepper flakes (or more, to taste)
- 3/4 teaspoon (3.75 ml) salt
- 1/3 cup (80 g) tomato paste
- 1/3 cup (80 ml) white wine
- 1 1/2 cups (305 g) orzo
- 3 cups (750 ml) of vegetable or chicken broth with no added salt
- 1/2 cup (125 ml) soy cream or regular cream
- 1/2 cup (80 g) Kalamata olives
- 1 can 540 ml chickpeas, rinsed and drained
Toppings
- 2 tablespoons (30 ml) finely chopped sun-dried tomatoes
- Olive oil drizzle
- 1/2 cup (20 g) coarsely chopped fresh parsley (optional)
- In a large nonstick skillet, heat the olive oil over medium heat and cook the French shallots for 4 minutes, stirring often. Add the garlic, oregano, sun-dried tomatoes, hot pepper flakes, and salt, and cook for another 2 minutes. Add the tomato paste and cook for a few minutes, until it’s lightly browned.
- Deglaze with the white wine and continue cooking for 2 minutes. Add the orzo and stir until it is well coated with the sauce.
- Add one cup (250 ml) of broth and stir several times until the orzo has absorbed the broth. Repeat, adding one cup at a time, until all the broth has been used.
- Add the cream, olives, and chickpeas, and stir gently until all the ingredients are well combined.
- Serve with garnishes.
