Creamy Lemon Orzo

Creamy Lemon Orzo

from plantyou.com
30 min
4 servings

A delicious one-pot orzo dish served with roasted spiced chickpeas.

Ingredients

  • 1 can chickpeas (drained and rinsed)
  • 1 tbsp olive oil
  • 1 tbsp paprika
  • salt and pepper (to taste)
  • 2 tbsp olive oil
  • 1 red onion (minced)
  • 1 tbsp Italian seasoning
  • 3 cloves garlic (minced)
  • 10 spears asparagus (sliced)
  • ¼ cup white wine
  • 1.5 Cups orzo (dry)
  • 2 cups vegetable broth
  • 1 lemon (juiced)
  • ½ cup coconut milk
  • 1 cup fresh spinach (chopped)

Directions

  1. 1

    Preheat the oven to 400F and prepare a baking sheet. 

  2. 2

    Add the chickpeas to the sheet pan, along with the olive oil, paprika, salt & pepper. Toss, and bake for 20 minutes, until crispy.

  3. 3

    In the meantime, in a pan over medium heat, add the olive oil, garlic, onion and asparagus spears. Saute until the asparagus is bright green and the onions are translucent.

  4. 4

    Add the white one to deglaze the pan, followed by the orzo. Saute for 1 to 2 minutes to “toast” the orzo. Now add the vegetable broth. Bring to a boil, and then lower heat and simmer for an additional 5 minutes. 

  5. 5

    Add the coconut milk, spinach and lemon juice. Stir until combined and simmer for an additional two minutes. 

  6. 6

    Top the dish with roasted chickpeas and enjoy. Alternatively, mix half of the chickpeas in, and save the rest for the topping.