One-Pot Tomato & Garlic Orzo

Ingredients

1 cup orzo

½ cup coconut milk or heavy cream

1 tbsp. chili oil (if you don’t like it spicy reduce the amount)

3/4 cup water

¼ cup fresh basil

1-2 cups cherry tomatoes

10 garlic cloves- minced

2 tbsp. olive oil

Salt & pepper

¼ cup parmigiano reggiano

Instructions

• Place a medium saucepan over high-medium heat, add olive oil and garlic, sauté for about 30-60 seconds.

• Add cherry tomatoes, salt and pepper and mix. Cook the tomatoes until softened a bit, then gently and carefully press the tomatoes and add the chili oil. Stir often.

• Add the orzo and mix well, stir for about 1 min.

• Pour water while stirring. Keep mixing until it thickens.

• Add coconut milk and lower the heat, cook for about 5-10 minutes, stir often.

• Cover the saucepan, cook for about 3 minutes. Stir often.

• Add parmigiano reggiano, basil and mix well.

Notes:

• At this point try the orzo, if it’s a bit hard you can add a bit of water and cook for a little bit more, while stirring.

• Stirring the orzo throughout the cooking process is important in order to prevent it from burning or sticking to the bottom.

• If you have some leftovers, orzo can get a bit sticky the day after. I usually leave it in the saucepan I cooked it in. Then, the day after I’d add a little bit of liquid (cream or water) and mix over medium heat, it definitely makes it feel very fresh.

Serve with parmigiano reggiano, chili flakes and microgreens.

Enjoy!