Tuscan Orzo

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Tuscan orzo is a tasty one-pot meal that’s quick and easy to make. This Italian-inspired dish combines orzo pasta with savory ingredients like garlic, tomatoes, and spinach. You can whip up this creamy, flavorful meal in just 30 minutes.

The recipe uses simple items you may already have in your kitchen. Orzo cooks right in the pot with the other ingredients, soaking up all the yummy flavors. The result is a comforting pasta dish that’s perfect for busy weeknights or when you want something cozy and delicious.

Exact Ingredients List

You’ll need these items to make Tuscan Orzo:

• 1 Tbsp olive oil
• 2 Tbsp butter
• 1/2 medium onion, chopped
• 4 cloves garlic, minced
• 1 tsp Italian seasoning
• 1 can (14.5 oz) roasted petite diced tomatoes
• 1 tsp lemon juice
• 1 tsp Dijon mustard
• 1 cup uncooked orzo pasta
• 1 1/2 cups vegetable broth
• 1/2 cup heavy cream, room temperature
• 1/2 cup shredded Parmesan
• 1 cup fresh baby spinach, packed
• 2 Tbsp minced fresh parsley
• Salt & pepper to taste

This recipe serves 4, with each serving being about 1.5 cups. It takes about 10 minutes to prep and 20 minutes to cook.

Remember to have your heavy cream at room temperature before you start cooking. This helps it mix in smoothly without curdling.

Instructions

Heat a pot over medium-high heat. Add olive oil, butter, and chopped onion. Sauté for 3-4 minutes until the onion softens.

Toss in minced garlic, Italian seasoning, canned tomatoes, lemon juice, Dijon mustard, and uncooked orzo. Stir the mixture often and cook for 3 minutes to blend the flavors.

Pour in vegetable broth and room temperature heavy cream. Once bubbling, lower the heat to medium-low. Simmer uncovered for 10 minutes, stirring now and then to prevent the orzo from sticking.

Remove the pot from heat. Mix in shredded Parmesan, fresh spinach, and minced parsley. Cover and let it sit for a few minutes to thicken.

Add salt and pepper to taste. Your Tuscan orzo is ready to serve! Enjoy your creamy, flavorful dish.

Remember to stir gently to keep the orzo intact. The pasta will absorb liquid as it cooks, creating a rich, creamy texture. If it seems too thick, you can add a splash more broth.

Possible Substitutes List

Can’t find orzo or want to try something new? No problem! You have plenty of tasty options to swap in:

Rice: Use any short-grain variety like Arborio or sushi rice. Cook time may be longer, so add a bit more broth.

Quinoa: This protein-packed seed works great. Rinse it first and adjust cooking time as needed.

Small pasta shapes: Try tiny shells, stelline (star-shaped pasta), or acini di pepe.

Want to make it gluten-free? Try:

• Gluten-free orzo
• Cauliflower rice
• Buckwheat groats

For a creamier dish, swap the heavy cream with:

• Half-and-half
• Coconut milk (for a dairy-free option)

No fresh spinach? Use frozen spinach or swap in kale or Swiss chard.

Out of Parmesan? Try:

• Pecorino Romano
• Asiago
• Nutritional yeast (for a vegan option)

These swaps let you enjoy this yummy dish even if you’re missing an ingredient or two!

How To Make It Diabetes-Friendly

To make this Tuscan orzo dish more diabetes-friendly, you can make a few simple swaps. Use whole wheat orzo instead of regular orzo for more fiber and slower digestion. This helps control blood sugar spikes.

Replace the heavy cream with unsweetened almond milk or low-fat Greek yogurt. These options have fewer carbs and calories. You can also cut the amount of Parmesan cheese in half to reduce saturated fat.

Add extra veggies like zucchini, bell peppers, or mushrooms. More non-starchy vegetables boost nutrition without adding many carbs. You might want to double the spinach too.

Here’s a quick list of diabetes-friendly swaps:

• Whole wheat orzo
• Unsweetened almond milk or Greek yogurt
• Half the Parmesan
• Extra non-starchy veggies

When cooking, keep portions in mind. Stick to the 1.5 cup serving size. You can pair it with a lean protein like grilled chicken or fish for a balanced meal.

Remember to check with your doctor or dietitian about how this recipe fits into your meal plan. They can give you personalized advice based on your needs.

Tips, Tricks & Storing

For extra flavor, toast the orzo in the pot before adding liquids. This gives it a nutty taste.

Make sure to stir the orzo often as it cooks. This stops it from sticking to the bottom of the pot.

You can swap spinach for kale or Swiss chard. Just chop them finely first.

Got leftovers? Store them in an airtight container in the fridge for up to 3 days.

To reheat, add a splash of broth or water. Warm it in the microwave or on the stove, stirring now and then.

For a vegan version, use plant-based cream and skip the Parmesan. Try nutritional yeast instead for a cheesy flavor.

Meal prep tip: Make a big batch on Sunday. Portion it out for easy lunches all week.

Want it spicy? Add red pepper flakes when you put in the garlic.

No fresh parsley? Dried works too. Use 2 teaspoons instead of 2 tablespoons.