For the first 25 years of my life, I thought orzo was okra. Now, in recent years I've warmed up to the idea of a vegetable that has fur, but it's not hard to understand why I would have assiduously avoided this miraculous beast. But fear not, dear readers! Those dark days are past! Orzo, we now all know, is not furry. It's got all the carbaliciousness of pasta, in a fun rice form. And it only takes about 5 minutes to cook. Forsooth!

This recipe is the platonic form from which all other orzo recipes arise. Also, I think you'd be better off as just friends.


  • 2 cups orzo
  • 4 cups veggie stock
  • 3 - 4 handfuls of mushrooms, halved or quartered, depending on size
  • 6 stalks kale, deboned and chopped
  • 1 medium onion, diced
  • 1 can (2 cups) of cooked chick peas
  • olive oil
  • vegan buttery spread
  • 1/3 cup nu yeast
  • 1 tbsp fresh rosemary, diced
  • 1 tbsp fresh basil, chopped
  • 1 tsp crushed red pepper
  • salt, to taste
  • pepper, to taste

In a large frying pan, sautee then onion and mushrooms in a bit of olive oil over a medium heat. Meanwhile, in a medium saucepan over medium heat (at a medium pace, using a medium for guidance), melt the butter, adding the orzo when the butter has melted completely. When the orzo starts to brown, add in the veggie stock and bring to a boil. Reduce heat and cover.

Once the onions start to brown and the mushrooms are tender, add in the herbs, spices, and kale, mixing well. Add in the chick peas. The orzo should have been done eons ago, since it only takes about 5 minutes. You can now safely add it to the mix in the frying pan. Once it's mixed in, add the nuyeast and salt and pepper to taste. Stir! Serve! Enjoy! Love it like you would a sibling. A sibling that you really like. To eat.