Creamy orzo with veggies is the perfect comforting dairy free and gluten free meal! So tasty in the winter weather!
I have two friends that just had babies (yay!) and I decided to make a gigantic pot of chili to take some meals to them, and of course I made it kind of late at night, so now here I am, waiting for it to cool before I can head to bed. But it’s fine, because the boys went to bed early and I am sitting here watching Arrested Development and typing up a post. Hooray for a little quiet time!
I was so happy to find gluten free orzo at the store the other day. GF orzo is one thing that I haven’t been able to find here, not even at Whole Foods, so when the store closest to me suddenly had Delallo brand gluten free orzo, I was blown away! So many salad and dinner ideas.
This creamy orzo with veggies is so simple to make, and requires just one pot, mostly because I really did not want a sink full of dishes the day I made it.
If you are not dairy free, just use your favorite shredded cheese. Any type of milk will work in this recipe, so feel free to use your favorite.
Creamy Orzo with Veggies
In a large sauce pan, bring about 3 quarts of water to a boil.
Add the orzo, chopped onions, and olive oil. Boil for 10 minutes, then add the zucchini and carrot coins and boil for another 5 minutes.
Drain the water out of the pan. Add the Daiya cheese, non-dairy milk, and spices, and cook over medium low heat. Stir constantly for a few minutes until the cheese melts. If the sauce seems too thick, feel free to add a little more non-dairy milk.
Add the spinach leaves, and stir them into the pasta mixture until they wilt.
Add more seasoning to taste.
You can make this creamy orzo your own by:
- using your favorite cheese
- adding peas or corn
- topping it with crunchy chickpeas or gluten free breadcrumbs
This was such a nice lunch on a grey rainy day. It kind of reminded me of macaroni and cheese…but an adult version with lots of vegetables, so I felt good about eating it. :)