One Pot Tomato Orzo Recipe

Method

Heat olive oil2½ tbsp in a large skillet over medium heat. Once the oil is shimmering, add garlic4-5 cloves, oregano¾ tsp and crushed red pepper½ tsp. Sauté for 1 minute until garlic is light golden brown.
Add the orzo pasta1½ cups and stir to coat well. Cook for 1-2 minutes to lightly toast the orzo and incorporate flavors. Move around occasionally to prevent sticking.
Pour in dry white wine½ cup and cook until the liquid mostly cooks down, about 1-2 minutes.
Now add diced tomatoes14.5 oz and simmer for 2-3 minutes.
Add vegetable broth2½ cups and salt½ tsp. Turn heat up to get it boiling. Once boiling, turn heat down to maintain a low simmer. Cover and cook for 7-10 minutes or until liquid has mostly cooked down and orzo is tender. Stir often to prevent sticking and uncover the last few minutes of cook time.
Remove from heat and add capers3 tbsp and basil1/2 cup. Stir to combine. Taste for seasoning and add more if needed. Let the orzo sit uncovered for 1-2 minutes. This will give it time to thicken up. Serve with vegan parmesan and fresh-cracked pepper. Enjoy!