One Pot Summer Orzo with Chives, Parsley, Tarragon Ghee

Craving something wholesome but not heavy? This One-Pot Summer Orzo brings comfort without too much effort. It’s simple, satisfying, and endlessly customizable. Toss in whatever vegetables are in your fridge, top with feta and fresh herbs, and you’ve got a golden bowl of sunshine.

At the heart of it all? Chives, Parsley, and Tarragon Sun Ghee. It melts beautifully to coat the veggies, toast the orzo, and give this easy meal that rich, nourishing flavor we love.

Why You'll Love It:

• One pot, minimal cleanup
• Full of summery, garden-fresh veggies
• Elevated with the depth of ghee
• Totally flexible, swap in your favorite protein or extra veg

One-Pot Summer Orzo with Ghee, Zucchini & Squash

Serves: 5
Time: ~30 minutes

Ingredients:

• 2 tablespoons of Chives, Parsley & Tarragon Sun Ghee
• 4–5 green onions, chopped
• 1 bunch of asparagus, chopped small
• 1 yellow squash, sliced into thin rounds
• 1 zucchini, sliced into thin rounds
• 1 package (16oz) uncooked orzo
• 2 cups broth (any kind)
• 3 cups water (adjust for flavor and texture)
• Salt & pepper to taste

Optional Add-Ins:

• Spinach, to top
• Feta cheese, to top
• Fresh basil, chopped
• Leftover grilled chicken or other protein
• Extra veggies (peas, corn, cherry tomatoes, kale)
• Lemon zest or juice to enhance the flavor

Directions:

1. Sauté the base.
   In a large pot, melt 1 tablespoon of Sun Ghee over medium heat. Add chopped green onion and asparagus. Then prepare and add the sliced zucchini and sliced yellow squash. Sauté for about 10–12 minutes until softened and slightly browned.
2. Toast the orzo.
   Stir in another spoonful of ghee along with the uncooked orzo. Stir for 1–2 minutes until the orzo.
3. Simmer everything.
   Add the broth and water. Stir, bring to a gentle boil, then reduce heat and simmer uncovered. Stir frequently for 15–17 minutes, until most of the liquid is absorbed and the orzo is tender in a light, creamy sauce.
4. Finish and serve.
   Remove from heat and stir in spinach until wilted. Serve warm in bowls topped with feta, fresh basil. Squeeze a lemon on top for extra flavor, and cherry tomatoes cut in half for extra freshness.

Leftovers?

This dish is just as tasty cold the next day, almost like a pasta salad. It’s perfect for lunch on a patio with a glass of something chilled.

Want more recipes like this? Follow us on Instagram [@SunGheeKitchen] and tag us when you make it; we’d love to see your creations.