One-Pan Sicilian Orzo
One-Pan Sicilian Orzo is a bright lemon butter orzo with sun-dried tomatoes, spinach, olives, and herbs cooked on the stovetop in one pan. The perfect side dish for lamb, prime rib, chicken, or any holiday meal.
Equipment
Ingredients
- 4 tbsp butter ½ stick
- ¼ cup diced red onion
- 4 cloves garlic sliced
- ¼ tsp crushed red pepper
- Black pepper to taste
- Small pinch salt
- 1½ cups orzo
- ¼ cup julienned sun-dried tomatoes drained
- Juice of 1 small or medium lemon
- 3 cups vegetable stock
- 1 pint cherry or grape tomatoes halved
- ¼ cup chopped fresh spinach
- ¼ cup chopped fresh parsley
- About 20 black olives halved
- Optional: feta cheese Parmesan, or Pecorino Romano for topping
Instructions
- In a large high-sided pan, melt the butter over medium to medium-low heat.
- Add diced red onion, garlic, crushed red pepper, black pepper, and a small pinch of salt. Cook slowly until the onions are soft and slightly golden.
- Add the orzo and toast it for 3–5 minutes, stirring occasionally so it doesn’t burn.
- Stir in the sun-dried tomatoes and cook for about 1 minute.
- Squeeze in the lemon juice to deglaze the pan.
- Add the vegetable stock and bring to a boil.
- Once boiling, reduce to a low simmer and cook uncovered for about 10–15 minutes, stirring every few minutes until the orzo is tender and most of the liquid is absorbed.
- When the orzo is almost done and slightly saucy, add the tomatoes, spinach, parsley, and olives.
- Stir and let cook 1–2 minutes just until slightly wilted.
- Remove from heat and transfer to a serving bowl.
- Top with feta or Parmesan if desired.
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