Try our vegan toasted orzo with dill yogurt, then check out roasted tomato orzo, vegan orzo stew, orzo risotto with cavolo nero and orzo deli salad. Plus, don't forget our best orzo recipes guide.

Vegan toasted orzo with dill yogurt


  • 200g orzo
  • 3 tbsp olive oil
  • 2 onions, finely diced
  • 2 garlic cloves, finely chopped
  • 1 tsp cumin seeds
  • 700ml vegetable stock
  • 300g spinach
  • 10g parsley, roughly chopped

For the dill yogurt

  • 200g vegan yogurt (we used Oatly Oatgurt)
  • 15g dill, roughly chopped (plus a few sprigs to garnish)
  • 1 tbsp olive oil, plus a drizzle
  • ½ lemon, zested and juiced
  • 1 tsp aleppo chilli flakes, plus a little extra to serve


  • STEP 1

    Heat a deep, lidded frying pan over a medium heat. Once hot, toast the orzo, stirring constantly, until it becomes a nutty brown colour. Transfer to a bowl.

  • STEP 2

    Heat the olive oil in the same pan. Once shimmering, cook the onions for 12-15 mins or until softened and the edges are golden. Stir in the garlic and cumin seeds. Cook for 2-3 mins or until fragrant, then stir in the toasted orzo, coating it well in the oil. Pour in the stock, bring to a boil, then put on the lid and reduce to a simmer. Cook for 15 mins, stirring every so often.

  • STEP 3

    While the orzo cooks, prepare the dill yogurt. Mix all the ingredients in a small bowl, then season well with salt and pepper.

  • STEP 4

    Once the orzo is tender, wilt in the spinach in handfuls, then sprinkle in the parsley and season well. Loosen with a little water if it is too thick. Remove the pan from the heat, dollop on most of the yogurt, reserving a little for serving, drizzle with olive oil and sprinkle with aleppo pepper. Serve with the remaining yogurt.

Alternative ways with dill


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