Sautéed onions, browned mince, orzo and frozen vegetables cooked in creamy sauce flavoured with sour cream and parmesan. Another easy and tasty one pot.
This recipe for One Pot Mince, Orzo and Veggies is bound to be a hit with families. Mince: inoffensive. Frozen mixed vegetables: affordable. One pot meals: too easy! If you haven't cooked with orzo before, you'll be impressed at just how well it cooks in a creamy one pot like this. For another great orzo recipe, be sure to check out my Creamy Pesto Orzo and Meatballs one pot meal.
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Ingredient notes:
- Mince: I used low fat beef mince to make this recipe. Feel free to use your favourite mince from venison to pork to lamb.
- Orzo: Orzo (which is sometimes referred to as risoni) is a type of pasta that looks like large grains of rice. It cooks quickly which makes it perfect for a one pot.
- Mixed Veggies: This recipe calls for frozen mixed veggies. Affordable! Nutritious! Probably lurking in the back of your freezer already!
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Heat a large oven proof frying pan over a medium heat. Add the olive oil and onion and sauté for a few minutes until softened. Add the mince and cook until browned, breaking up as it cooks.
Stir in the garlic and mixed herbs. Add the orzo and stir through the mince. Dissolve the stock cubes in the boiling water. Pour into the pan and mix to combine.
Simmer on a low heat, stirring often to prevent the orzo sticking. Cook for 5 - 10 minutes until the orzo is almost al dente and most of the liquid has absorbed.
Squeeze the water out of the thawed spinach and add to the pan along with the frozen vegetables. Cook for a few minutes until heated through.
Remove from the heat and stir in the parmesan and sour cream. Season to taste with salt and pepper. Scatter over the grated cheese then place under the grill for 5-10 minutes until the cheese is golden and bubbling. Serve immediately.
Recipe FAQs:
Absolutely. Fresh veggies like grated carrot, chopped zucchini, or finely diced capsicum work really well. Just add them at the same stage as the frozen vegetables and cook until tender.
Greek yoghurt, cream cheese, or a splash of cream all make good substitutes if you don't have sour cream on hand.
Yes... if you can find gluten free orzo. Any larger gluten free pasta won't cook as well as the smaller cut orzo.
Storage:
Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in the microwave or on the stovetop until piping hot.
Freezer: Cool completely, then portion into airtight containers or freezer bags. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating tip: Add a splash of water, milk, or stock when reheating to keep the pasta creamy and prevent it from drying out.
Top tips:
- Orzo can stick easily, so stir regularly while it cooks to prevent burning.
- Add a teaspoon of smoked paprika or a dash of Worcestershire sauce for extra depth.
- This makes it easy to move straight from stovetop to grill for that perfectly golden cheese topping.
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One Pot Orzo, Mince and Veggies
A tasty one pot made from mince, orzo and veggies cooked in a creamy sauce and topped with cheese.
Ingredients
- 2 tsp olive oil
- 1 onion, finely diced
- 500g lean beef mince
- 2 cloves garlic, crushed
- 1 tsp dried mixed herbs
- 350g orzo pasta
- 2 vegetable stock cubes
- 2 ½ cups boiling water
- 250g frozen spinach, thawed
- 2 cups frozen mixed vegetables, thawed
- 50g parmesan cheese, grated
- 125g sour cream
- 1 cup grated Colby cheese, for topping
Instructions
- Heat a large oven proof frying pan over a medium heat. Add the olive oil and onion and sauté for a few minutes until softened.
- Add the mince and cook until browned, breaking up as it cooks.
- Stir in the garlic and mixed herbs. Add the orzo and stir through the mince.
- Dissolve the stock cubes in the boiling water. Pour into the pan and mix to combine.
- Simmer on a low heat, stirring often to prevent the orzo sticking. Cook for 5 - 10 minutes until the orzo is almost al dente and most of the liquid has absorbed.
- Squeeze the water out of the thawed spinach and add to the pan along with the frozen vegetables. Cook for a few minutes until heated through.
- Remove from the heat and stir in the parmesan and sour cream. Season to taste with salt and pepper. Scatter over the grated cheese then place under the grill for 5-10 minutes until the cheese is golden and bubbling.
Notes
- Use any small pasta you have on hand.
- Leave out the spinach if you have fussy kids.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 508Total Fat: 28gSaturated Fat: 14gUnsaturated Fat: 14gCholesterol: 117mgSodium: 585mgCarbohydrates: 25gFiber: 1gSugar: 2gProtein: 37g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Carolyn says
I'm going to make this tomorrow night VJ, it looks so good and one pot!!
Carolyn says
Hi there VJ
I'm about to cook this recipe for dinner tonight but I am using strong cheddar as I'm always uncertain as to what kind of parmesan to buy, it's like I'm scared of it because it smells like you know what and I never know what grade to buy can you help there please?
VJ cooks says
Hi Carolyn, I buy whichever pard parmesan is on sale! I'm not particularly brand loyal on this one. If you can't find parmesan, or would prefer not to buy it, you could always use Tasty cheese (in NZ) which is an affordable hard cheddar.