Lemony Orzo with Broccoli & Edamame
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#lemony
#orzo
#broccoli
#vegan
#meal-prep
From: Ian Seddon's Cookbook
🥘 Ingredients
- shelled edamame or can white beans 1 oz
- flat-leaf parsley leaves and tender stems 1 cup
- medium lemon 1
- fat garlic clove 1
- Flaky
- Kosher
- orzo 8 oz
- extra virgin olive oil 2 tbsp
- garlic cloves 4
- Aleppo pepper or red pepper flakes 0.5-1 tsp
- broccoli 1 lb
- baby spinach or baby kale 3-5 oz
- nutritional yeast 2 tbsp
- Cashew Cream 1 cup
- minced preserved lemon peel or zest from lemon 1 tbsp
📝
If you bought white beans instead of edamame, simply drain and rinse them, and mix into the orzo in step 6(b). If using baby kale instead of baby spinach, it may take a bit longer to wilt. Storage: Store the assembled orzo in the fridge for about 4 days. Reheat in the microwave (or in a nonstick pan) until heated through, adding a splash of water/broth as needed, as it will thicken during refrigeration. Garnish with freshly chopped parsley if you have any, along with a squeeze of lemon juice. Nutrition boost: Use whole wheat orzo for additional fiber. Use a greater amount of baby spinach/baby kale. For added savoriness, add chopped sun-dried tomatoes when you add the edamame/beans.
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1Gather: shelled edamame or can white beans . For the gremolata: flat-leaf parsley leaves and tender stems , medium lemon , fat garlic clove , Flaky sea salt, Kosher salt, orzo , extra virgin olive oil , garlic cloves , Aleppo pepper or red pepper flakes , broccoli , baby spinach or baby kale , nutritional yeast , Cashew Cream , minced preserved lemon peel or zest from lemon .
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2Cook the edamame according to the bag instructions, or add to a bowl of hot water and rest until thawed. Drain in a colander and shake to dry.
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3Fill a large saucepan of water ½ full. Bring to a boil.
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4While the water comes to a boil, make the Gremolata: Finely chop the parsley. Using a microplane, zest the lemon and grate the garlic on top of the parsley. Combine in a bowl, then season with a bit of flaky salt. Set aside. Slice the zested lemon in half to use in step 7.
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5Once the water is boiling, season generously with salt ( timer tbsp kosher salt or 1 1/2 tsp sea salt). Add the orzo and cook for 1 minutes less than the package indicates for al dente. Scoop out 1 cup of pasta water, then drain the orzo, but do not rinse.
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6While the orzo cooks, heat the olive oil in a Dutch oven or large, deep sauté pan over medium heat. Once warm, add the garlic and stir frequently until just starting to see some color, about 2 minutes. Add the chili flakes if using, and stir constantly for 20 seconds. Add the broccoli and stir frequently for 5-6 minutes , or until just tender.
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7To the pan, add the hot orzo and chopped spinach (adding it in batches if needed), nutritional yeast, and 1/2 cup of pasta water, stirring until the spinach wilts. Pour in the Cashew Cream and preserved lemon (or lemon zest). Toss well to coat the orzo. Add 1/4 cup pasta water to bring the pasta together (or if it’s too thick). Toss, adding more pasta water as needed. Add the edamame and stir to combine, then remove from the heat.
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8Stir in the Gremolata. Taste, and season with a pinch of salt and pepper, a squeeze of lemon juice, and/or a drizzle of olive oil for richness as desired.