There are lots of delicious things in the world. But we really need things that are both practical and delicious, dishes that can be made ahead, and still taste like they were made fresh. Like this Confetti Orzo.
This recipe I originally published in Fresh and Easy Kosher Cooking. It’s a great side dish that rewarms easily, can be frozen and prepped ahead.
Confetti Orzo
Author: Leah Schapira
Recipe type: Side
Serves: 4-6 servings
Ingredients
- 1 lb orzo, cooked and drained
- 2 Tbsp oil
- 1 medium onion, diced
- 5 oz mushroom, cleaned and sliced
- ½ lb frozen spinach, thawed
- 1 large tomato, diced
- 1 clove crushed garlic
- 3 Tbsp soy sauce
- Salt and pepper to taste
Instructions
- Heat the oil in a large sauté pan over medium heat. Add the onion and cook 5-6 minutes.
- Add the mushrooms and tomatoes. Cook for 5 minutes. Add spinach and garlic and cook an additional 5 minutes.
- Pour the soy sauce into the pan and stir. Season with salt and pepper.
- Add the pasta to the pan and stir to combine. Taste and adjust seasoning.
BCP you read my mind!!Randomly bought a pack of orzo and have a 1/2 bag of spinach lying my freezer! Thank you!! Can’t wait to make
Looks amazing!
What can I substitute Spinach with?
Just leave it out if you dont like spinach.
Looks delish! What can I substitute for soy sauce secondary to allergies?
Just some salt or onion soup mix should be fine. There are also soy sauce alternatives such as liquid aminos, or gluten free tamari sauce.
Looks yum! Do you think it would be nice cold/room temperature also?
can this be made with quinoa or rice for someone who is gluten free.
Thanks for another great recipe!How do you recommend freezing this?
Freeze it in a baking pan (disposable is fine) so you can put place it from the freezer into the oven.
Temperature and time? Can be defrosted to serve cold?