Behold, the orzo recipe that changed it all for me.

I lost my orzo virginity last year when I discovered this slow cooker recipe. Not all slow cooker recipes are a hit, but this one was and I was in love. Now that I have two orzo recipes I’m pretty content – but if you have one that doesn’t involve tomatoes, HMU.

I also love my second-hand slow cooker. While you do have to prep (and sometimes cook) ingredients beforehand, it’s so nice to know that you have lunch or dinner ready to go in a couple hours, so that when you’re hungry you can just freakin’ eat. I don’t have an Instapot but I feel like it’d be sort of the same as cooking regularly. Prep, put it in and then wait a shorter time, right? Educate me, Instapot owners.


1 tbsp oil
1/2 tsp cumin
1 onion, roughly chopped
1 carrot, chopped
1 c frozen spinach (300 g package)
3/4 c uncooked orzo
1 tsp salt
1/2 tbsp dried basil
1/2 tbsp dried oregano
1/2 tbsp dried or fresh parsley
1 tsp red pepper flakes (ease up on this if you don’t like spice)
1/4 tsp ground black pepper
2 8 oz cans unsalted tomato sauce

Heat the oil in a pan on medium heat. Add the cumin for 20 seconds, then sauté the onion until cooked. Add to your slow cooker with all of the vegetables, spices, tomato sauce, and 4 cups of water. Mix well. Cook for 4 hours (high heat) and add some lime juice with each serving. Serves 6.

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