Mediterranean Orzo and Beans
A delightful dish that brings together the nutritional benefits of beans, the unique texture of orzo, and vibrant Mediterranean flavors, perfect for a weeknight meal or gathering.
Ingredients
Pasta and Broth
- 1 cup orzo pasta Use any small pasta if orzo is unavailable.
- 2 cups vegetable broth You can use homemade or store-bought broth.
Main Ingredients
- 1 can cannellini beans, drained and rinsed You can substitute with chickpeas or black beans.
- 1 cup cherry tomatoes, halved Use any variety of tomatoes according to preference.
- 1 cup spinach, chopped Fresh or frozen spinach can be used.
- 1 small red onion, finely chopped Shallots can be used for a milder flavor.
- 3 cloves garlic, minced
- 1/4 cup olive oil High-quality extra virgin olive oil is recommended.
Seasonings
- 1 teaspoon dried oregano Fresh oregano can also be used.
- 1 teaspoon salt Adjust to taste.
- 1/2 teaspoon black pepper Freshly ground pepper gives better flavor.
- Juice and zest of 1 lemon Lemon adds brightness to the dish.
Garnish
- to taste fresh parsley, chopped For a pop of color and added flavor.
Instructions
Preparation
- Boil the vegetable broth in a medium saucepan. Once boiling, add the orzo pasta and cook according to package instructions, about 8-10 minutes until al dente. Drain excess liquid and set aside.
Cooking
- In a large skillet, heat the olive oil over medium heat. Add the chopped red onion and sauté for 2-3 minutes until translucent.
- Stir in the minced garlic and cook for an additional minute, being careful not to burn it.
- Add the halved cherry tomatoes and chopped spinach to the skillet and cook for about 5 minutes until the tomatoes soften and the spinach wilts.
- Stir in the drained cannellini beans, oregano, salt, black pepper, lemon juice, and zest. Combine all the ingredients well.
- Gently fold in the cooked orzo pasta to the mixture and stir until coated in olive oil and seasonings. Heat through for another 2-3 minutes, then remove from heat.
Serving
- Serve warm in a large serving bowl or allow to cool to serve as a salad. Drizzle with extra olive oil and garnish with fresh parsley.
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Notes
For added depth, toast the orzo in olive oil before cooking. Experiment with seasonal vegetables and different types of beans. Pair with grilled chicken or tofu for extra protein, and try adding feta cheese or hummus for more Mediterranean flavors.