Creamy Lemon Orzo With Chickpeas Broccoli Food

CREAMY LEMON ORZO WITH CHICKPEAS & BROCCOLI

Creamy Lemon Orzo with Chickpeas & Broccoli image

Creamy lemon orzo with chickpeas and broccoli is a complete, quick, and hearty vegan meal. Totally dairy-free and made with simple ingredients.

Provided by Laura Wright

Time 40m

Number Of Ingredients 16

Ingredients

¼ cup raw cashews, soaked for at least 2 hours and drained
⅓ cup water
1 tablespoon nutritional yeast
1 tablespoon + 1 teaspoon olive oil, divided
4 cups small broccoli florets
sea salt and ground black pepper, to taste
1 shallot, finely diced (about ¼ cup diced shallot)
2 cloves of garlic, minced
3 sprigs of thyme, leaves minced
1 teaspoon lemon zest
pinch of chili flakes (optional)
½ lb 227 grams orzo pasta
1 ½ cups cooked chickpeas, drained and rinsed (from about one 15 oz can)
2 cups vegetable stock, plus extra
1 tablespoon fresh lemon juice
¼ cup flat leaf parsley, chopped

Steps:

In an upright blender, combine the drained cashews, filtered water, and nutritional yeast. Blend on high until you have a smooth cream and set aside.
Place a braiser-style pot or Dutch oven over medium heat. Once it's hot, add 1 teaspoon of the olive oil.
Add all the broccoli to the pot and scatter it out into a single layer. Press it down and leave it for 4 full minutes, or until browning occurs on the underside of the florets and broccoli is turning bright green. The exterior should be ever-so-slightly softened. Season the broccoli with salt and pepper, lightly toss, and then transfer to a bowl and set aside. It will continue cooking and this is totally fine.
Wipe out the pot and return it to the heat. Add the remaining olive oil and swirl it around. Add the shallot to the pot and stir. Cook shallots until softened and translucent, about 4 minutes. Add the garlic, thyme, lemon zest, and chili flakes (if using). Stir and cook until the garlic is quite fragrant, about 30 seconds to 1 minute. Add the orzo pasta and stir to coat in the seasoning and shallots. Add the chickpeas, stir to combine, and then season the mixture liberally with salt and pepper.
Add the vegetable stock to the pot and stir. Bring the creamy lemon orzo to a boil and then simmer until orzo is soft, about 8 minutes, stirring and scraping the bottom of the pot often. The orzo will want to stick to the bottom of the pot! Just keep stirring and adding more vegetable stock if necessary. You want to keep the consistency nice and fluid.
Once the orzo is soft and the mixture is starting to get creamy, add the cashew cream to the pot and stir to combine. Add the lemon juice to the creamy lemon orzo and stir. Add the broccoli back in and stir. Bring the creamy lemon orzo back up to a simmer. Check the dish for seasoning and adjust if necessary (more salt, lemon etc). Stir in the chopped parsley and serve immediately with vegan "parm" and extra chili flakes.

Nutrition Facts : ServingSize 0.25 recipe, Calories 422 kcal, Fat 10 g, Carbohydrate 68 g, Fiber 11 g, Sugar 6 g, Protein 18 g

CREAMY LEMON ORZO

Creamy Lemon Orzo image

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

4 cups low-sodium chicken broth
3 bay leaves
4 tablespoons unsalted butter
2 leeks (white and light green parts), halved lengthwise and thinly sliced
2 cups orzo
1 teaspoon chopped fresh thyme
Kosher salt and freshly ground pepper
1/2 cup heavy cream
1/4 cup chopped fresh parsley
2 teaspoons grated lemon zest, plus 1 tablespoon lemon juice

Steps:

Bring the chicken broth, 1 cup water and the bay leaves to a simmer in a medium saucepan over medium heat.
Meanwhile, melt 3 tablespoons butter in a medium dutch oven over medium heat. Add the leeks and cook, stirring occasionally, until softened but not browned, about 4 minutes. Stir in the orzo and thyme; season with salt and pepper. Add the warm broth mixture and adjust the heat to maintain a simmer. Add the heavy cream and simmer, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed, 8 to 10 minutes.
Remove the bay leaves. Stir the remaining 1 tablespoon butter, the parsley and the lemon zest and juice into the orzo; season with salt and pepper.

CREAMY LEMON ORZO WITH WINTER GREENS

Creamy Lemon Orzo with Winter Greens image

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Cook 2 cups sliced Tuscan kale in olive oil in a nonstick skillet over medium-high heat, 2 minutes. Add 2 sliced garlic cloves and cook 1 minute; season with salt and pepper. Add 2 cups vegetable broth and 1/2 cup heavy cream; bring to a simmer. Stir in 1 cup orzo and cook 9 minutes. Stir in 3 ounces baby spinach. Turn off the heat; stir in 3/4 cup grated Parmesan and 1 tablespoon each lemon zest and juice. Season with salt and pepper. Drizzle with olive oil.

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