Creamy Lemon Orzo with Spinach and Sweet Green Peas
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Recipe Intro From nourishedbodyandmind
This Creamy Lemon Orzo is a perfect main course or side dish for family-style meals indoors or al fresco. The earthy mushrooms bring an umami flavor that complements the rich sweet green peas, and crisp lemon juice adds a brightness that invites Spring.
Recipe Description
Creamy Lemon Orzo with Spinach and Sweet Green Peas is a delightful dish that combines the richness of sweet peas with the freshness of spinach and the tangy zest of lemon juice. Cascadian Farm Frozen Organic Sweet Peas are used to ensure the peas are sweet and flavorful, adding a burst of color and nutrients to this dish. Serve this creamy orzo as a side to grilled chicken or fish, or enjoy it as a vegetarian main course.
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ingredients
- 2 tablespoons olive oil
- 2 cups sliced mushrooms
- Kosher salt, to taste
- 3-4 garlic cloves, minced
- 16 ounces (1 pound) orzo
- 6 cups vegetable broth
- 1 cup Cascadian Farm Frozen Organic Sweet Peas
- 2-3 handfuls of spinach
- Juice of 3 lemons
Method
Step 1
Heat the olive oil in a large pot over medium-high heat.
Step 2
Add the sliced mushrooms and season with salt. Cook, stirring occasionally, until mushrooms release their water and start to brown, about 5 minutes.
Step 3
Stir in the garlic and cook for an additional minute.
Step 4
Add the orzo to the pot, stirring to coat in the oil.
Step 5
Slowly pour in the vegetable broth while stirring continuously. Bring the mixture to a boil, then reduce heat to medium-low and simmer for about 10 minutes, stirring occasionally, until the orzo is cooked and the mixture is thick and creamy.
Step 6
Stir in the Cascadian Farm Frozen Organic Sweet Peas and simmer for an additional 2 minutes, until the peas are heated through.
Step 7
Reduce heat to low. Add the spinach to the pot, cover, and let sit for a few minutes until the spinach wilts.
Step 8
Remove the lid and stir the wilted spinach into the orzo. Drizzle the lemon juice over the top and stir to combine.
Step 9
Serve immediately, or allow it to sit at room temperature for up to three hours before serving.