One Pot Tomato Orzo


  • 2.5 tablespoons olive oil
  • 4 cloves garlic , minced
  • 1 teaspoon oregano
  • 0.5 teaspoon crushed red pepper
  • 0.75 teaspoon salt , more to taste
  • 225 g orzo pasta , uncooked
  • 120 ml dry white wine
  • 1 can chopped tomatoes , canned
  • 590ml vegetable broth , low sodium
  • 3 tablespoons capers
  • 12 g fresh basil , chopped (sub with parsley)


  • Heat olive oil in a large skillet over medium heat. Once the oil is shimmering, add garlic, oregano and crushed red pepper flakes. Sauté for 1 minute until garlic is light golden brown.
  • Add the orzo 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 the white wine and cook until the liquid mostly cooks down. About 1-2 minutes.
  • Now add the diced tomatoes (with juices) and simmer for 2-3 minutes. 
  • Add the vegetable broth and salt. 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 the capers and fresh basil. 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!