Name: Baked Orzo with Veggies and Coconut Milk Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Mediterranean-inspired
Ingredients: 1 red onion, chopped; 2 cups diced vegetables (zucchini, broccoli, bell pepper, eggplant, cauliflower, or a mixture); 15 oz chickpeas, white beans, or navy beans (1 can, drained and rinsed); 1½ cups cherry tomatoes; ¼ cup sundried tomatoes, chopped; 2 cloves garlic, minced; 2 cups baby spinach, chopped; 1 tsp salt; 2 tbsp tomato paste; 2¾ cups vegetable broth; ½ cup coconut milk; 16 oz orzo, dry (gluten-free if needed); Vegan feta, to garnish (optional)

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If you are looking for a dish that combines comforting warmth, vibrant veggies, and a creamy texture that feels like a hug in a bowl, the Baked Orzo with Veggies and Coconut Milk Recipe is an absolute winner. This recipe brings together tender orzo pasta, a vibrant medley of vegetables, and the subtle richness of coconut milk, creating a satisfyingly wholesome meal that is as nourishing as it is delicious. It’s the perfect baked dish to cozy up with, whether on a sleepy weeknight or for a casual dinner with friends. Once you try this, it will become one of your go-to recipes whenever you want a fuss-free, flavorful, and naturally wholesome meal.

Ingredients You’ll Need

A top view shows a white marbled surface with several white bowls and small dishes arranged. At the top right, a white bowl holds mixed vegetables in green and white, including broccoli and cauliflower pieces. Below it, a white bowl is filled with bright red cherry tomatoes. To the left, another white bowl contains round, golden chickpeas. In the bottom right, a white bowl is full of fresh green spinach leaves. Just above it, a white bowl holds a pale yellow liquid labeled veggie broth. To the left of the chickpeas is a small white scalloped dish filled with deep red tomato paste. Next to it, a tiny bowl contains bright orange sundried tomatoes. Above these small bowls, a whole purple onion and two garlic cloves rest on the white marbled surface. Salt is shown in a round wooden bowl at the bottom left. Finally, a white bowl at the bottom left is filled with dry orzo pasta in a pale yellow color. A white and gray striped cloth is partially visible on the left side of the image. Photo taken with an iphone --ar 4:5 --v 7

This recipe shines because of its simplicity and the beautiful synergy of its ingredients. Each component plays a key role, from infusing the dish with color to delivering layers of flavor and creamy texture that make every bite memorable.

Red onion: Adds a subtle sweetness and depth once softened in the oven.
Diced vegetables: Choose zucchini, broccoli, bell pepper, eggplant, cauliflower, or a colorful mix to provide freshness, crunch, and hearty volume.
Chickpeas or white beans: Provide a satisfying protein boost and creamy texture throughout the dish.
Cherry tomatoes: Burst with juicy sweetness that brightens the overall flavor.
Sundried tomatoes: Chop finely for an intense, slightly tangy note that contrasts beautifully with the milder veggies.
Garlic: A touch of aromatic warmth that complements all the veggies.
Salt: Enhances and balances all the natural flavors in the dish.
Tomato paste: Thickens and deepens the tomato flavor base for a rich, savory foundation.
Vegetable broth: Adds moisture and infuses the orzo and veggies with depth, making every bite flavorful.
Coconut milk: Brings a creamy, slightly sweet texture that makes this baked orzo luscious and rich without needing dairy.
Dry orzo pasta: The star carb that soaks up the coconut milk and broth for a perfectly tender and creamy bite.
Baby spinach: Added at the end to keep its fresh vibrancy and extra nutritional punch.
Vegan feta (optional): For a delightful tangy, salty finish that’s great for those who want a cheese twist.

How to Make Baked Orzo with Veggies and Coconut Milk Recipe

Step 1: Prep the Vegetables and Initial Bake

First, preheat your oven to a cozy 400℉. In a casserole dish, combine the chopped red onion, diced vegetables, chickpeas, cherry tomatoes, sundried tomatoes, minced garlic, salt, and tomato paste. Pour in a quarter cup of the vegetable broth and give everything a gentle stir to mingle the flavors. Slip the dish into the oven and bake for 25 minutes. This allows the veggies to soften beautifully and the flavors to meld into a fragrant base that’s bursting with wholesome goodness.

Step 2: Add Orzo, Coconut Milk, and Broth, Then Bake Again

Now it’s time for the magic that makes this recipe stand out. Add the remaining vegetable broth, the creamy coconut milk, and the dry orzo directly to your casserole dish. Stir everything together until well combined. Cover the dish tightly with foil or a lid to trap steam and bake it for an additional 15 to 25 minutes. This lets the orzo plump up by soaking in all the flavorful liquids, becoming tender and perfectly creamy without the need for stirring or fuss.

Step 3: Finish with Fresh Spinach and Optional Vegan Feta

When the orzo is tender and all the liquid is absorbed, carefully remove your dish from the oven. Stir in the fresh chopped baby spinach so it wilts gently into the warm pasta and vegetables. If you’re feeling adventurous, sprinkle vegan feta on top for a tangy, salty note that complements the coconut milk’s creaminess. Serve right away while it’s warm and comforting.

How to Serve Baked Orzo with Veggies and Coconut Milk Recipe

A round white pot filled with a creamy orange rice dish mixed with visible layers of bright green spinach leaves, tomatoes cut into small pieces, chickpeas, light brown mushrooms, and bits of light-colored cauliflower and broccoli. The texture looks soft and creamy, with small rice grains coated in sauce. The pot has two handles and sits on a white marbled surface with a striped cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of freshly ground black pepper or a handful of chopped fresh herbs like parsley or basil add a lovely fresh touch on top. If you enjoy a bit of zing, a drizzle of lemon juice brightens up all the creamy richness perfectly. Vegan feta adds a touch of savory saltiness that takes this baked orzo to the next level.

Side Dishes

Pair this dish with a crisp green salad for a refreshing contrast, or some roasted garlic bread for sopping up every last bit of the luscious sauce. It also works wonderfully alongside steamed greens or lightly grilled veggies to keep the meal full of seasonal freshness and vibrant textures.

Creative Ways to Present

If you want to impress, serve the baked orzo in individual ramekins or small serving bowls with a drizzle of extra coconut milk on top. Another great idea is topping with toasted pine nuts or pumpkin seeds for a little crunch that enhances the creamy texture. This recipe also makes a wonderful filling for stuffed bell peppers or tomatoes if you want to transform it into a charming meal surprise.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen as it sits, making for an even tastier meal the next day. Just be sure to keep it covered to preserve the creaminess and prevent drying out.

Freezing

You can freeze leftovers for up to 1 month. Portion into freezer-safe containers or bags and thaw overnight in the fridge before reheating. Because of the coconut milk, the texture may shift slightly after freezing, but a gentle stir while reheating will help bring it back to creamy perfection.

Reheating

Reheat gently on the stove over low heat or in the microwave with a splash of water or broth to revive the creamy texture. Stir occasionally to warm evenly and avoid sticking. Add fresh spinach or a sprinkle of vegan feta after reheating for a quick fresh boost.

FAQs

Can I use regular milk instead of coconut milk in this recipe?

While regular milk can be used, coconut milk adds a unique creaminess and subtle sweetness that complements the veggies beautifully. For a dairy-free option, coconut milk is ideal, but you can try plant-based alternatives like oat or cashew milk if you prefer.

Is this recipe gluten-free?

The recipe can be made gluten-free by using gluten-free orzo pasta. Otherwise, regular orzo is made from wheat, so be sure to check your pasta choice if you need to avoid gluten.

Can I add other vegetables to this dish?

Absolutely! This recipe is super flexible. Feel free to add or substitute vegetables you have on hand like mushrooms, carrots, or peas. Just keep in mind cooking times for harder veggies to ensure they’re tender and delicious.

How can I make this recipe more protein-packed?

You’re already off to a great start with chickpeas or white beans, which add plant-based protein. If you want more, consider adding cooked lentils, tofu cubes, or even a sprinkle of nutritional yeast for extra cheesy flavor and protein boost.

Can I prepare this dish ahead of time and bake it later?

Yes! You can assemble the casserole up to the point before baking and store it in the fridge for up to 24 hours. When you’re ready, just pop it into the oven and continue with the baking instructions. This makes it an excellent make-ahead meal for busy days.

Final Thoughts

This Baked Orzo with Veggies and Coconut Milk Recipe is a delightful, wholesome dish that brings comfort, nutrition, and vibrant flavors to your table with minimal effort. It’s one of those recipes you’ll want to tuck into your regular rotation because it’s easy, adaptable, and honestly just downright delicious. Grab your veggies, stir up that luscious coconut milk sauce, and get ready to enjoy a bowl of pure, satisfying joy. Trust me, your taste buds will thank you!

Baked Orzo with Veggies and Coconut Milk Recipe

Ingredients You’ll Need

How to Make Baked Orzo with Veggies and Coconut Milk Recipe

Step 1: Prep the Vegetables and Initial Bake

Step 2: Add Orzo, Coconut Milk, and Broth, Then Bake Again

Step 3: Finish with Fresh Spinach and Optional Vegan Feta