Lemony Orzo with Greens and Edamame

🥘 Ingredients

• extra virgin olive oil 3 tbsp
• medium yellow onion 1
• Kosher
• finely chopped garlic cloves 6
• Aleppo pepper or red pepper flakes ½ tsp
• low-sodium vegetable broth 2.33 cup
• orzo 8 oz
• shelled edamame 8 oz
• baby spinach 5-8 oz
• preserved lemon peel or lemon zest from medium lemon 1 tbsp
• flat-leaf parsley 1 cup
• fresh mint leaves ½ cup
• Tofu Feta ¾ cup
• A few squeezes of lemon juice

1. 1

   Gather: extra virgin olive oil , medium yellow onion , Kosher salt and freshly cracked black pepper, finely chopped garlic cloves , Aleppo pepper or red pepper flakes , low-sodium vegetable broth , orzo , shelled edamame , baby spinach , preserved lemon peel or lemon zest from medium lemon , flat-leaf parsley , fresh mint leaves , Tofu Feta , A few squeezes of lemon juice .
2. 2

   Prepare your side salad, if you’re making one.
3. 3

   Heat a large sauté pan over medium heat with 2 tbsp of the olive oil. Once hot, add the onion with a pinch of salt and cook, stirring occasionally, until softened and starting to turn golden, 6 to 7 minutes. Add the garlic and stir frequently for 2 minutes. Add the chili flakes, if using, and cook for 20-30 seconds , stirring frequently.
4. 4

   Deglaze any browned bits in the pan with a splash of broth, then pour in the rest of the broth. Once at a simmer, stir in the orzo and a big pinch of salt. Return to a simmer. Simmer, covered, over medium-low for 10-13 minutes , stirring a few times to prevent sticking, until most of the liquid has been absorbed and the orzo is mostly cooked through.
5. 5

   While the orzo cooks, prepare the remaining ingredients. Cook the edamame using the package instructions, or simply defrost: add to a bowl of hot water and rest until thawed. Drain in a colander and shake to dry. Baby spinach: Roughly chop the spinach. Preserved lemon: Mince the preserved lemon peel. Herbs: Chop the parsley and mint. Set some aside for garnish.
6. 6

   When the orzo is mostly cooked through, add the chopped spinach in handfuls, stirring until it wilts. Add in more handfuls until it’s all incorporated.
7. 7

   Add the preserved lemon (or lemon zest), edamame, Tofu Feta, and most of the chopped herbs. Stir to combine. Cover, and cook over medium-low 1 to 2 minutes to warm the feta and edamame. Season with salt to taste.
8. 8

   Before serving, drizzle with the remaining 1 tbsp olive oil; garnish with reserved herbs, a few twists of pepper, and a squeeze of lemon juice if desired. Serve with your side salad, if you made one.