30+ Heartwarming Saturday Dairy-Free Orzo Recipes to Wow

Orzo is a versatile, small rice-shaped pasta that is perfect for creating hearty and satisfying meals.

Whether you’re looking for something light and refreshing for a Saturday lunch or a filling dinner to enjoy with friends, orzo serves as a great base for countless recipes.

If you’re following a dairy-free lifestyle or simply looking to enjoy a dairy-free dish, you’re in the right place. We’ve compiled over 30 delicious dairy-free orzo recipes that will keep your weekends flavorful and stress-free.

These recipes include a variety of savory, refreshing, and satisfying dishes, so you’ll never get bored.

Whether you’re craving Mediterranean flavors, something warm and comforting, or a fresh summer salad, there’s an orzo recipe for every palate.

Let’s dive into some of the best dairy-free orzo creations that you can whip up this Saturday!

30+ Heartwarming Saturday Dairy-Free Orzo Recipes to Wow

There you have it—over 30 dairy-free orzo recipes that are perfect for making your weekends a lot more delicious!

From light and refreshing salads to hearty mains that will warm you up on a cool Saturday, these recipes are designed to fit into any meal plan.

Orzo’s versatility means it can be paired with a variety of vegetables, proteins, and seasonings to suit your taste preferences.

Best of all, these dishes are dairy-free without compromising on flavor or satisfaction.

So, next time Saturday rolls around, try out a few of these recipes and make your weekend meals even more enjoyable!

Lemon Herb Orzo with Roasted Vegetables

This bright and flavorful dish combines tender roasted vegetables with citrusy orzo infused with fresh herbs. Perfect for a satisfying dinner or meal prep, it’s light yet hearty and completely dairy-free. The zesty lemon enhances the natural flavors, making it a dish you’ll come back to again and again.

Ingredients:

• 1 cup orzo pasta
• 2 cups vegetable broth
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 yellow squash, diced
• 1 red onion, sliced
• 2 cups cherry tomatoes
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt and pepper, to taste
• Juice and zest of 1 lemon
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh basil

Instructions:

1. Preheat your oven to 400°F (200°C).
2. On a large baking sheet, toss zucchini, bell pepper, yellow squash, onion, and cherry tomatoes with olive oil, garlic powder, oregano, salt, and pepper. Roast for 20-25 minutes, flipping halfway through.
3. Meanwhile, cook orzo in vegetable broth according to package instructions. Drain and set aside.
4. Once vegetables are roasted, mix them with the cooked orzo. Add lemon juice, lemon zest, parsley, and basil. Toss well to combine.
5. Adjust seasoning with additional salt and pepper if needed. Serve warm or at room temperature.

Lemon Herb Orzo with Roasted Vegetables is a delightful way to incorporate fresh, wholesome ingredients into your meals. Its tangy, herbaceous profile pairs well with a crisp green salad or grilled tofu, making it versatile for any occasion.

Creamy Coconut Orzo with Spinach and Mushrooms

This rich, creamy coconut orzo is the ultimate comfort food, made entirely without dairy. The creaminess comes from coconut milk, paired with earthy mushrooms and tender spinach for a cozy and satisfying dish. Easy to make and incredibly indulgent, this recipe is perfect for a chilly evening or a quick yet elegant meal.

Ingredients:

• 1 cup orzo pasta
• 2 cups vegetable broth
• 1 cup canned coconut milk (full-fat)
• 2 cups sliced cremini mushrooms
• 2 cups fresh spinach
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 1 small shallot, minced
• 1 tsp dried thyme
• Salt and pepper, to taste
• 2 tbsp nutritional yeast (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add garlic, shallot, and mushrooms, cooking until mushrooms are golden and tender, about 6-8 minutes.
2. Stir in the orzo and toast for 1-2 minutes.
3. Gradually add vegetable broth, ½ cup at a time, stirring frequently until absorbed before adding more.
4. Once orzo is tender, stir in coconut milk, thyme, and nutritional yeast if using. Cook for 2-3 minutes until creamy.
5. Add spinach and cook until wilted. Season with salt and pepper to taste.
6. Serve hot, garnished with additional thyme or fresh herbs if desired.

Creamy Coconut Orzo with Spinach and Mushrooms is a game-changer for dairy-free comfort food. Its luscious texture and savory flavors create a restaurant-quality dish you’ll love serving to family or friends.

Mediterranean Orzo Salad with Tahini Dressing

This Mediterranean-inspired orzo salad is a refreshing yet hearty dish packed with bold flavors and vibrant colors. Featuring fresh vegetables, protein-packed chickpeas, and a tangy tahini dressing, it’s a perfect choice for picnics, potlucks, or meal prep. Completely dairy-free, this salad is satisfying and incredibly easy to whip up.

Ingredients:

• 1 cup orzo pasta
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ red onion, finely chopped
• 1 cup canned chickpeas, drained and rinsed
• ¼ cup chopped fresh parsley
• ¼ cup chopped fresh dill
• ¼ cup kalamata olives, sliced
• 3 tbsp tahini
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 garlic clove, minced
• Salt and pepper, to taste

Instructions:

1. Cook orzo in salted water according to package instructions. Drain and rinse under cold water to cool.
2. In a large mixing bowl, combine cucumber, cherry tomatoes, red onion, chickpeas, parsley, dill, and olives.
3. In a small bowl, whisk together tahini, lemon juice, olive oil, red wine vinegar, garlic, salt, and pepper. Add water as needed to thin the dressing to your desired consistency.
4. Add the cooked orzo to the vegetable mixture, then pour the dressing over the salad. Toss well to coat.
5. Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Mediterranean Orzo Salad with Tahini Dressing is a fantastic dish that’s as visually stunning as it is delicious. The creamy tahini dressing and fresh herbs make it a standout, whether served as a main course or a flavorful side.

Garlic and Sun-Dried Tomato Orzo

This vibrant and savory dish is bursting with the rich flavors of garlic, sun-dried tomatoes, and a touch of olive oil. Simple yet full of character, this Garlic and Sun-Dried Tomato Orzo is an excellent option for a quick weeknight dinner or an easy side dish for a larger meal. It’s dairy-free, with the sun-dried tomatoes providing a natural depth of flavor.

Ingredients:

• 1 cup orzo pasta
• 1 cup sun-dried tomatoes (in oil), chopped
• 3 garlic cloves, minced
• 3 tbsp olive oil (plus extra for drizzling)
• 2 tbsp fresh basil, chopped
• 1 tbsp fresh oregano, chopped
• 1 lemon, juiced
• Salt and pepper, to taste
• ½ cup vegetable broth (optional)
• 2 tbsp pine nuts, toasted (optional)

Instructions:

1. Cook the orzo in salted water according to package instructions. Drain, reserving 1/2 cup of cooking water.
2. In a large skillet, heat olive oil over medium heat. Add the garlic and cook for 1-2 minutes until fragrant.
3. Add the chopped sun-dried tomatoes and cook for an additional 3 minutes, stirring occasionally.
4. Stir in the cooked orzo, fresh basil, and oregano. Add a splash of vegetable broth or reserved pasta water for a silkier texture if needed.
5. Season with salt, pepper, and lemon juice. Toss everything together.
6. Garnish with toasted pine nuts if using and extra basil. Serve warm.

Garlic and Sun-Dried Tomato Orzo is the perfect marriage of simplicity and flavor. The combination of fresh herbs and the sweet-tart sun-dried tomatoes provides a dish that is deeply satisfying without being overly rich. This dish is great as a side or can be enjoyed on its own for a quick and flavorful meal.

Spicy Roasted Red Pepper Orzo with Kale

For those who love a little heat, this Spicy Roasted Red Pepper Orzo with Kale is the perfect dish to spice up your Saturday meal. Roasted red peppers add a smoky, sweet flavor while kale brings in a healthy, hearty element. With a touch of chili flakes for heat, this dairy-free recipe is the ultimate balance of spice and savory satisfaction.

Ingredients:

• 1 cup orzo pasta
• 2 large red bell peppers, roasted and peeled
• 2 cups kale, stems removed and chopped
• 2 tbsp olive oil
• 1 garlic clove, minced
• 1 tbsp red chili flakes (adjust to taste)
• 1 tbsp smoked paprika
• Salt and pepper, to taste
• 1 tbsp balsamic vinegar
• 2 tbsp fresh parsley, chopped

Instructions:

1. Roast the red peppers by placing them directly on a flame or under a broiler until the skin is charred. Let them cool, then peel off the skin and chop.
2. Cook the orzo according to package instructions. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute.
4. Add kale to the skillet and sauté for 3-4 minutes until softened.
5. Add the roasted red peppers, chili flakes, smoked paprika, salt, and pepper. Stir to combine.
6. Add the cooked orzo to the skillet, tossing to combine all ingredients. Drizzle with balsamic vinegar and cook for another 2 minutes.
7. Garnish with fresh parsley and serve warm.

Spicy Roasted Red Pepper Orzo with Kale is a bold, vibrant dish that will spice up your week with its smoky and tangy flavors. The balance of roasted vegetables, kale, and a spicy kick makes this dairy-free dish incredibly satisfying and unique. Perfect for anyone who loves a little heat in their meal.

Pesto Orzo with Roasted Garlic and Cherry Tomatoes

A classic combination of fresh pesto, roasted garlic, and sweet cherry tomatoes elevates this Pesto Orzo dish. This dairy-free recipe is packed with vibrant herbs, making it perfect for those who crave a burst of fresh flavors. Whether as a side dish or a main course, this orzo with pesto is guaranteed to impress.

Ingredients:

• 1 cup orzo pasta
• 1 pint cherry tomatoes, halved
• 1 bulb garlic, roasted
• 3 tbsp olive oil
• 1 cup fresh basil leaves
• 1 tbsp lemon juice
• ¼ cup pine nuts (toasted)
• 2 tbsp nutritional yeast (for a cheesy flavor)
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Place the garlic bulb (unpeeled) on a baking sheet and roast for 20-25 minutes until soft and fragrant. Let cool, then squeeze the roasted garlic out of the skins.
2. Cook the orzo in salted water according to package instructions. Drain and set aside.
3. In a food processor, blend the roasted garlic, fresh basil, lemon juice, pine nuts, olive oil, and nutritional yeast until smooth. Add salt and pepper to taste.
4. In a skillet, heat olive oil over medium heat. Add the halved cherry tomatoes and cook for 3-4 minutes until softened.
5. Toss the cooked orzo with pesto, roasted tomatoes, and additional pine nuts if desired. Serve warm.

Pesto Orzo with Roasted Garlic and Cherry Tomatoes is a comforting, flavor-packed dish that’s bursting with fresh herbaceous notes. The combination of the creamy pesto and the sweet burst of roasted tomatoes creates a dish that’s not only dairy-free but also completely satisfying. It’s an excellent addition to any table, whether paired with a light salad or served as a standalone meal.

Zesty Cilantro Lime Orzo with Black Beans

This refreshing and vibrant dish combines the tangy flavors of lime and cilantro with hearty black beans and orzo. It’s a perfect meal for a light yet satisfying lunch or dinner. The zesty cilantro-lime dressing brings everything together, while black beans add protein, making it an easy and nourishing dairy-free dish.

Ingredients:

• 1 cup orzo pasta
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 red bell pepper, diced
• ½ cup red onion, finely diced
• ¼ cup fresh cilantro, chopped
• Juice and zest of 2 limes
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp cumin (optional)

Instructions:

1. Cook the orzo in salted water according to package instructions. Drain and set aside to cool slightly.
2. In a large mixing bowl, combine the black beans, corn, red bell pepper, red onion, and cilantro.
3. In a small bowl, whisk together lime juice, lime zest, olive oil, cumin (if using), salt, and pepper.
4. Add the cooled orzo to the vegetable mixture, then pour the lime dressing over the top. Toss well to combine.
5. Serve immediately or chill in the fridge for 30 minutes to enhance the flavors.

Zesty Cilantro Lime Orzo with Black Beans is a bright, colorful, and incredibly easy dish that bursts with fresh flavors. The combination of lime and cilantro adds a refreshing twist, while the beans and corn provide satisfying texture. This dish is perfect for a light meal or a picnic side, and it’s great for meal prep as the flavors only get better over time.

Orzo with Roasted Butternut Squash and Sage

This comforting and seasonal dish brings together the natural sweetness of roasted butternut squash with the earthy warmth of sage. The orzo acts as the perfect base, soaking up all the flavors, while a simple drizzle of olive oil enhances the dish without overpowering it. This dairy-free recipe is ideal for fall or winter, bringing cozy vibes to any table.

Ingredients:

• 1 cup orzo pasta
• 2 cups butternut squash, peeled and cubed
• 2 tbsp olive oil
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 8-10 fresh sage leaves
• 1 tbsp maple syrup (optional)
• Salt and pepper, to taste
• 1 tbsp fresh parsley, chopped (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the butternut squash cubes with 1 tablespoon of olive oil, cinnamon, nutmeg, salt, and pepper. Spread the cubes on a baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and golden.
3. Meanwhile, cook the orzo in salted water according to package instructions. Drain and set aside.
4. In a small skillet, heat the remaining olive oil over medium heat. Add the sage leaves and fry for 2-3 minutes until crispy.
5. Toss the roasted squash with the cooked orzo, maple syrup (if using), and crispy sage leaves. Season with additional salt and pepper to taste.
6. Garnish with fresh parsley if desired and serve warm.

Orzo with Roasted Butternut Squash and Sage is a wonderful fall-inspired dish that combines the comforting flavors of roasted squash with fragrant herbs. The sweetness of the squash is perfectly balanced by the savory, crispy sage, and the orzo provides a hearty base. This dish is perfect as a side for a festive meal or as a satisfying main course.

Mango Avocado Orzo Salad

For a vibrant and tropical twist on traditional orzo salads, this Mango Avocado Orzo Salad is the perfect option. It’s loaded with fresh, creamy avocado, sweet mango, and a zesty citrus dressing. This dairy-free salad is refreshing, light, and perfect for a summer picnic, BBQ, or just a quick weeknight meal. The combination of textures and flavors will transport your taste buds to a sunny getaway.

Ingredients:

• 1 cup orzo pasta
• 1 ripe avocado, diced
• 1 ripe mango, peeled and diced
• 1 cucumber, diced
• 1 red bell pepper, diced
• ½ red onion, finely diced
• 2 tbsp fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1 tsp honey or agave syrup
• Salt and pepper, to taste

Instructions:

1. Cook the orzo in salted water according to package instructions. Drain and rinse under cold water to cool.
2. In a large bowl, combine the cooled orzo, diced avocado, mango, cucumber, red bell pepper, red onion, and cilantro.
3. In a small bowl, whisk together lime juice, olive oil, honey/agave, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Chill in the fridge for at least 20 minutes before serving to allow the flavors to meld.

Mango Avocado Orzo Salad is the ultimate refreshing dish that’s perfect for warmer days. The sweetness of mango and creaminess of avocado balance the crunchy vegetables, making it a delightful, nutrient-packed meal. Whether served as a side dish or a light main course, this salad is vibrant, flavorful, and completely dairy-free.

Orzo with Roasted Carrots and Tahini Dressing

This warm and satisfying dish features roasted carrots that bring a natural sweetness, perfectly complemented by a creamy tahini dressing. The orzo adds texture, making this a well-rounded, dairy-free meal that’s both hearty and healthy. This recipe is simple to prepare but full of flavor, with the tahini dressing tying everything together beautifully.

Ingredients:

• 1 cup orzo pasta
• 4 medium carrots, peeled and sliced into ½-inch rounds
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp garlic powder
• Salt and pepper, to taste
• ¼ cup tahini
• 2 tbsp lemon juice
• 2 tbsp water (or more for desired consistency)
• 1 tsp maple syrup (optional)
• 2 tbsp fresh parsley, chopped

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the sliced carrots with 1 tablespoon of olive oil, cumin, garlic powder, salt, and pepper. Spread the carrots in a single layer on a baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and caramelized.
3. Meanwhile, cook the orzo in salted water according to package instructions. Drain and set aside.
4. In a small bowl, whisk together tahini, lemon juice, water, maple syrup (if using), and a pinch of salt. Adjust the amount of water for desired dressing consistency.
5. Once the carrots are roasted, combine them with the cooked orzo. Drizzle with tahini dressing and toss gently to coat.
6. Garnish with fresh parsley and serve warm.

Orzo with Roasted Carrots and Tahini Dressing is a wonderful combination of textures and flavors. The earthy sweetness of the roasted carrots pairs perfectly with the creamy tahini dressing, while the orzo provides a satisfying base. This dish is not only delicious but also makes for a filling, dairy-free option that’s ideal for any time of the year.

Orzo Stir-Fry with Tofu and Vegetables

This quick and colorful stir-fry brings together the perfect balance of protein-packed tofu, vibrant vegetables, and the satisfying bite of orzo. Seasoned with soy sauce and sesame oil, this dairy-free dish is full of umami and is both filling and nutritious. It’s a versatile recipe that can be customized with whatever vegetables you have on hand.

Ingredients:

• 1 cup orzo pasta
• 1 block firm tofu, drained and cubed
• 2 tbsp sesame oil
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 carrot, julienned
• 1 cup broccoli florets
• 2 garlic cloves, minced
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tsp sesame seeds (optional)
• 2 tbsp green onions, sliced (optional)
• Salt and pepper, to taste

Instructions:

1. Cook the orzo according to package instructions. Drain and set aside.
2. Heat sesame oil in a large skillet or wok over medium-high heat. Add cubed tofu and sauté until golden and crispy on all sides, about 6-8 minutes. Remove tofu from the skillet and set aside.
3. In the same skillet, add a little more sesame oil and sauté garlic, bell pepper, zucchini, carrot, and broccoli for 4-5 minutes, until vegetables are just tender but still crisp.
4. Add the cooked orzo to the skillet, followed by the tofu. Stir in soy sauce, rice vinegar, and a pinch of salt and pepper. Stir everything to combine and heat through.
5. Garnish with sesame seeds and green onions, if using, and serve warm.

Orzo Stir-Fry with Tofu and Vegetables is a satisfying and versatile dish that’s packed with protein and flavor. The stir-fry method keeps the vegetables crisp, and the tofu adds a nice texture to complement the orzo. It’s an easy, customizable meal that’s perfect for busy weeknights, offering a balanced, dairy-free option the whole family can enjoy.

Orzo with Spinach, Chickpeas, and Lemon Garlic Dressing

This hearty yet light orzo dish is filled with protein-rich chickpeas, nutritious spinach, and a tangy lemon garlic dressing. The combination of flavors is fresh and vibrant, and the simplicity of the recipe makes it an excellent choice for a quick, nourishing meal. This dairy-free recipe is perfect for those looking for a plant-based option that’s both delicious and easy to make.

Ingredients:

• 1 cup orzo pasta
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 cups fresh spinach
• 3 tbsp olive oil
• 2 garlic cloves, minced
• Juice and zest of 1 lemon
• 1 tbsp Dijon mustard
• 1 tbsp red wine vinegar
• Salt and pepper, to taste
• 2 tbsp fresh parsley, chopped (optional)

Instructions:

1. Cook the orzo in salted water according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute.
3. Stir in the chickpeas and cook for another 3-4 minutes until lightly browned.
4. Add the fresh spinach to the skillet and cook until wilted, about 2 minutes.
5. In a small bowl, whisk together lemon juice, lemon zest, Dijon mustard, red wine vinegar, salt, and pepper to make the dressing.
6. Add the cooked orzo to the skillet and pour over the dressing. Toss everything together to coat.
7. Garnish with fresh parsley and serve warm or at room temperature.

Orzo with Spinach, Chickpeas, and Lemon Garlic Dressing is a light yet fulfilling dish that’s full of bright, fresh flavors. The creamy chickpeas pair perfectly with the vibrant spinach and the tangy lemon garlic dressing brings everything together. This is a perfect go-to meal for a quick, nutritious, and dairy-free option for lunch or dinner.

Lemon Herb Orzo with Roasted Asparagus

This light and refreshing Lemon Herb Orzo with Roasted Asparagus is a perfect combination of fresh citrus, fragrant herbs, and tender roasted asparagus. The orzo adds a nice bite, while the lemon and herbs bring a burst of flavor. This dairy-free dish is ideal for a quick weeknight dinner or as a springtime side dish to pair with grilled meats or fish.

Ingredients:

• 1 cup orzo pasta
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tbsp olive oil
• Salt and pepper, to taste
• Juice and zest of 1 lemon
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh basil, chopped
• 1 garlic clove, minced
• 1 tbsp nutritional yeast (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the asparagus pieces with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.
3. Meanwhile, cook the orzo in salted water according to package instructions. Drain and set aside.
4. In a small bowl, combine lemon juice, lemon zest, parsley, basil, minced garlic, and the remaining tablespoon of olive oil.
5. Toss the cooked orzo with the roasted asparagus and the lemon herb dressing. Add nutritional yeast if you like a cheesy flavor.
6. Season with additional salt and pepper to taste and serve warm.

Lemon Herb Orzo with Roasted Asparagus is a light, flavorful dish that’s bursting with freshness. The combination of roasted asparagus and zesty lemon creates a vibrant, dairy-free meal that feels both refreshing and satisfying. Whether enjoyed on its own or as a side, this dish is perfect for any occasion, particularly in the warmer months when asparagus is in season.

Mediterranean Orzo Salad with Olives and Cucumber

This Mediterranean-inspired orzo salad is a burst of fresh flavors, with juicy cucumbers, briny olives, and a tangy lemon-oregano dressing. It’s a perfect dairy-free, light, and filling dish, ideal for meal prep or a potluck. The Mediterranean flavors make it a crowd-pleaser and a great way to enjoy healthy ingredients in a satisfying meal.

Ingredients:

• 1 cup orzo pasta
• 1 cucumber, diced
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 red onion, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil
• Juice and zest of 1 lemon
• 1 tsp dried oregano
• Salt and pepper, to taste

Instructions:

1. Cook the orzo in salted water according to package instructions. Drain and set aside to cool slightly.
2. In a large bowl, combine the cooked orzo, diced cucumber, olives, red onion, cherry tomatoes, and parsley.
3. In a small bowl, whisk together olive oil, lemon juice, lemon zest, oregano, salt, and pepper.
4. Pour the dressing over the orzo salad and toss gently to combine.
5. Chill the salad in the fridge for at least 30 minutes before serving for the best flavor.

Mediterranean Orzo Salad with Olives and Cucumber is the perfect summer dish, brimming with fresh ingredients and vibrant flavors. The briny olives and crisp cucumber pair beautifully with the tangy lemon dressing, making it a refreshing and satisfying option. This dairy-free salad is perfect for lunch, dinner, or as a side dish at your next gathering.

Orzo with Mushrooms, Spinach, and Balsamic Glaze

This rich and savory Orzo with Mushrooms, Spinach, and Balsamic Glaze is a comforting, dairy-free dish that’s perfect for any season. The earthy mushrooms and nutrient-packed spinach are complemented by a tangy balsamic glaze that adds depth of flavor. The orzo serves as a perfect base, absorbing all the rich flavors.

Ingredients:

• 1 cup orzo pasta
• 2 cups mushrooms, sliced (cremini, button, or a mix)
• 3 cups spinach, fresh
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 2 tbsp balsamic vinegar
• 1 tbsp maple syrup (optional for sweetness)
• Salt and pepper, to taste
• Fresh thyme or rosemary, chopped (optional)

Instructions:

1. Cook the orzo in salted water according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant.
3. Add the sliced mushrooms and cook for 5-6 minutes until they release their moisture and begin to brown.
4. Stir in the spinach and cook until wilted, about 2-3 minutes.
5. Add the cooked orzo to the skillet and toss with the mushrooms and spinach.
6. In a small bowl, whisk together balsamic vinegar, maple syrup (if using), salt, and pepper. Drizzle the balsamic glaze over the orzo mixture and toss to coat evenly.
7. Garnish with fresh thyme or rosemary, if desired, and serve warm.

Orzo with Mushrooms, Spinach, and Balsamic Glaze is a rich and comforting dish that offers a perfect blend of savory flavors. The earthy mushrooms and sweet balsamic glaze create a deep flavor profile, while the spinach adds freshness. This dairy-free meal is not only delicious but also easy to prepare, making it a great option for weeknight dinners or a cozy weekend meal.

Note: More recipes are coming soon!