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Heat olive oil in a large skillet or pot over medium heat. Once the oil is shimmering, add garlic, oregano and crushed red pepper flakes. Sauté for 1 minute until garlic is lightly browned.
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. 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!