If you love set-it-and-forget-it meals that fill your kitchen with rich, comforting aromas, this slow cooker orzo dish has you covered. Teeming with the flavors of sweet tomatoes, fresh basil, and tangy Parmesan cheese, every spoonful delivers homey satisfaction.
Ingredients
- 1 cup orzo pasta, rinsed and drained
- 1 (14-ounce) can diced tomatoes (with juices)
- 2 cups vegetable or chicken broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 tablespoon olive oil
- ½ cup shredded Parmesan cheese, plus extra for topping
- Salt and pepper to taste
- Handful of fresh basil leaves, chopped
Instructions
Begin by greasing the inside of your slow cooker with a little olive oil to prevent sticking. Add the diced tomatoes (and their juices), orzo, broth, onion, garlic, oregano, and dried basil into the cooker. Drizzle in that tablespoon of olive oil, then season with a pinch of salt and pepper.
Stir gently to combine. Cover the slow cooker and set it on low heat for about 2 hours. About halfway through, pop the lid off and give the orzo a quick stir to make sure it cooks evenly.
When the orzo is tender and has absorbed most of the liquid, stir in the shredded Parmesan cheese. Let everything warm through for a few minutes so the cheese melts into a creamy sauce. Taste and adjust the seasonings with extra salt or pepper if desired.
Just before serving, fold in the fresh basil for a fragrant final touch. Ladle into bowls and top with a sprinkle of extra Parmesan cheese.
This slow cooker orzo recipe is a comforting plate of goodness that fits perfectly into busy weekdays or lazy weekends. The dish is light enough for lunch but still filling enough for dinner. If you’re watching your sodium intake, opt for low-sodium broth.
Variations abound: stir in some spinach for extra greens, sautéed mushrooms for earthiness, or switch up the cheese by adding crumbled feta for a tangy twist. However you slice it, this recipe celebrates the magic of minimal effort and maximum flavor—all in your trusty slow cooker.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
