Hello everyone! Happy Friday!
Did you have a nice week? It was a pretty hectic one for me being back in the office after spending a week and a half back in New Hampshire. Normally this time of year in New England is pretty gross… cold, rain, no sunshine for weeks straight. And of course the time I was there was like that. Except the day I flew out, which happened to be 75 degrees and sunny. Enter a long groan here.
I thought “it’s ok, I’m going back to San Diego where it’s always sunny and 75.” But of course, we are in one of the weirdest springs I’ve experienced. So I left New Hampshire, which has been bright skies and warm for the past week, and came back to San Diego where it’s been cold with rain, rain, and more rain.
I thought moving to Southern California would get me away from the rain? Or at least the cold…
This cruddy weather has me craving spring and summer more than I think I ever have. And when I want summer, I crave fresh flavors like peas and lemon. So, this lemon parmesan orzo with peas is just the thing I need! It’s super easy and quick, perfect for a Friday night before a long weekend.
Eat it by itself or as a side dish. You can even serve it cold as a pasta salad for your Memorial Day barbeque if you happen to be somewhere warmer and sunnier than San Diego…
1½ cups orzo, uncooked
1 tablespoon olive oil
3 cloves garlic, minced
1 teaspoon fresh thyme leaves
3 cups vegetable broth
1 lemon, zested
juice from half of the zested lemon
1½ cups frozen peas
1 cup parmesan, grated
salt and pepper, to taste
20-cup Digital Multicooker with Sauté-Then-Simmer STS® (reduce the ingredients for smaller cookers)
Prep Time: 5 minutes
Cook Time: 20 minutes
1. Set your multicooker for Sauté-Then-Simmer STS®. Add the oil, close the lid and let it heat briefly.
2. Add in the orzo and cook while stirring frequently with a long-handled wooden or heat safe spoon until toasted, about 1 minute.
3. Add in the minced garlic and the thyme. Cook briefly while stirring until the garlic is fragrant.
4. Add in 1 cup of the broth and stir to combine. Let cook with the lid open until it reaches a boil. Add in another cup of the broth, let boil, then the final cup again bringing to a boil.
5. Once all of the broth has been added and is boiling, close the lid. Cook for 14-16 minutes until the orzo is tender and most of the broth has been absorbed.
6. Switch the cooker to Keep Warm.
7. Add in the lemon zest, juice, and frozen peas. Stir until the peas are warmed through, about 3 minutes.
8. Add the parmesan and andy salt and pepper to taste. Stir until well combined, then serve warm.
Recipe inspiration from Oh, Sweet Basil.