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–+ servings
Mediterranean one pot vegetable orzo served in a bowl.

Mediterranean One-Pot Vegetable Orzo (Easy in 30 Minutes)

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Author: Nico Pallotta

  • 2 tablespoons extra virgin olive oil
  • 1 large leek sliced into half moons
  • 2 carrots
  • 2 cups (260 g) Brussels sprouts halved or quartered if large
  • 3 cloves garlic grated/minced
  • 1 teaspoon dried oregano
  • 1 cup (200 g) orzo pasta
  • 1 can black eyed peas 15 oz / 400 g can, rinsed and drained, or 1½ cups / 230 g cooked beans (sub any bean variety)
  • 4 cups (1 L) vegetable broth best if low-sodium
  • 3 cups (100 g) baby spinach
  • ½ teaspoon salt or more to taste + black pepper
  • ½ lemon zest and juice
  • ½ cup (75 g) crumbled feta substitute grated parmesan

  • Cook the vegetables: Heat 2 tablespoons extra virgin olive oil in a large pan over medium heat. Add 1 large leek (sliced in half moons), 2 carrots (cut into discs), and 2 cups Brussels sprouts (halved).
    Season with ½ teaspoon salt and pepper. Cook for about 10 minutes, stirring often, until the veggies start to soften. If the pan looks dry, add a splash of broth.
    Step 1 Cooking leeks carrots and brussels sprouts in olive oil for vegetable orzo.
  • Add flavor, orzo, and beans: Add 3 cloves garlic (grated) and 1 teaspoon dried oregano and cook for 1 minute until it smells good.
    Stir in 1 cup orzo pasta and 1 can black eyed peas (drained). Pour in 4 cups vegetable broth and stir. Bring to a gentle simmer and cook for about 10 minutes, stirring sometimes, until the orzo is tender but not mushy.
    Step 2 Adding orzo beans and broth to skillet for one pot vegetable orzo.
  • Add the spinach: Add 3 cups baby spinach a handful at a time, stirring until it wilts. The dish should look creamy and full of veggies.
    Step 3 Stirring spinach into creamy vegetable orzo near the end of cooking.
  • Finish and serve: Turn off the heat. Stir in zest and juice from ½ lemon (add more later if you like). Serve in bowls and top with feta and a drizzle of olive oil.
    Step 4 Finished one pot vegetable orzo served in bowls topped with feta and olive oil.
Substitutions
  • Orzo pasta → Small pasta like ditalini or pearl couscous
  • Black-eyed peas → Cannellini beans, chickpeas, butter beans, or any cooked bean you like
  • Extra virgin olive oil → Mild olive oil or any neutral cooking oil
  • Leek → Yellow onion, shallots, or green onions
  • Carrots → Parsnips, sweet potato, or butternut squash
  • Garlic → Garlic powder (use a small pinch)
  • Dried oregano → Italian seasoning or dried thyme
  • Brussels sprouts → Broccoli, cauliflower, green beans, chard, or chopped kale
  • Baby spinach → Swiss chard, arugula, or frozen spinach (thawed and squeezed dry)
  • Vegetable broth → Chicken broth or water + a pinch of salt
  • Lemon → White wine vinegar or apple cider vinegar
  • Feta cheese → Dairy-free feta or grated Parmesan
Tips
  • Clean leeks the easy way: Cut off the dark green top and root, slice in half, and rinse well between the layers to wash out dirt.
  • Use a wide pan: This helps the orzo cook evenly and keeps it from sticking together.
  • Stir sometimes, not nonstop: Let the orzo rest between stirs so it cooks evenly and stays fluffy.
  • Keep extra broth nearby: Orzo drinks up liquid fast—add a splash if things look dry.
  • Season in stages: Lightly salt the veggies first, then taste and adjust at the end.
  • Add spinach last: This keeps it bright green and tender, not soggy.
  • Go slow with the lemon: Start with a little and add more so it doesn’t overpower the dish.
  • Add feta after serving: This keeps leftovers tasting fresh and reheating better.
  • Make it your own: Swap veggies or beans you already have—this recipe is very forgiving.
  • Store leftovers in an airtight container in the fridge for up to 4 days; freezing is possible but not recommended, as the orzo can become soft when thawed.
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