Description
This creamy garlic orzo is a rich, comforting one-pot side dish made with toasted orzo, garlic, onion, vegetable stock, and a creamy dairy-free finish. Perfect for BBQs, weeknight dinners, or as a flavorful side to your favorite main course.
Ingredients
- 4 tbsp vegan butter, divided
- 2 cups orzo
- 3 cups vegetable stock (or bouillon & water)
- 1/2 cup onion, diced
- 3 garlic cloves, minced
- 1/2 cup nutritional yeast
- 3/4 cup plain unsweetened rice milk
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried parsley
- 2 tsp lime juice
Instructions
- Melt 2 tablespoons of vegan butter in a large skillet over low-medium heat.
- Add the diced onion, minced garlic, and orzo. Cook for about 5 minutes, stirring constantly until the orzo is lightly toasted.
- Slowly pour in the vegetable stock and bring to a boil.
- Reduce heat to a simmer and cook for about 13 minutes, stirring occasionally, until the orzo is tender.
- Stir in the remaining 2 tablespoons vegan butter, rice milk, and nutritional yeast. Bring back to a gentle boil while stirring.
- Reduce heat to low and mix in the salt, black pepper, dried parsley, and lime juice.
- Cook for another minute until creamy, then serve warm.
Notes
- Stir frequently to keep the orzo from sticking.
- Add extra vegetable stock if a looser consistency is desired.
- Fresh parsley can be used instead of dried parsley.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch, Side Dish
- Method: One Pot, Stovetop
- Cuisine: Italian