Bright, creamy, lemony, full of fresh spinach and yellow squash, and GLUTEN FREE. The perfect summer meal! Serve leftovers cold over a bed of lettuce and chopped tomatoes.
Let’s cook!
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Vegan Lemon Orzo with Spinach and Squash, Gluten-Free
Ingredients:
Cooking spray
2 shallots, diced
2 garlic cloves, diced
2 cups gluten free orzo
3-4 cups fresh spinach
2 yellow squash, diced (do not remove skin)
1 cup frozen peas (optional)
4 cups veggie broth
the juice of one lemon, and 1 Tbsp. zest
1-2 Tbsps. Nutritional Yeast
Salt and pepper to taste
Instructions:
In a large skillet, add a few sprays of cooking spray and a bit of veggie broth (1 Tbsp) . Sauté the shallots for 2-3 minutes. Add the garlic and cook for another minute.
Add the orzo to the pan and toast for 2-3 minutes, stirring often.
Add one-third of the veggie broth and bring to a simmer. Lower the heat and cook, stirring often until the liquid is absorbed.
Repeat this process twice more, stirring the rice until the liquid is absorbed. When adding the last 1/3 of the broth, add in the spinach, squash and optional peas. Continuing stirring and cooking down the liquid. Add in the Nutritional Yeast and lemon juice.
Top with lemon zest.
You should have a very creamy orzo pasta packed with plant based goodness!
This also tastes amazing topped with toasted pine nuts. It is great the next day as a cold salad – add some chopped tomatoes and enjoy!
Enjoy!
Vegan Lemon Orzo with Spinach and Squash, Gluten-Free
Ingredients
- Cooking spray
- 2 shallots diced
- 2 garlic cloves diced
- 2 cups gluten free orzo
- 3-4 cups fresh spinach
- 1 cup frozen peas optional
- 2 yellow squash, diced (do not remove skin)
- 4 cups veggie broth
- the juice of one lemon and 1 Tbsp. zest
- 1-2 Tbsps. Nutritional Yeast
- Salt and pepper to taste
Instructions
-
In a large skillet, add a few sprays of cooking spray and a bit of veggie broth (1 Tbsp) . Sauté the shallots for 2-3 minutes. Add the garlic and cook for another minute.
-
Add the orzo to the pan and toast for 2-3 minutes, stirring often.
-
Add one-third of the veggie broth and bring to a simmer. Lower the heat and cook, stirring often until the liquid is absorbed.
-
Repeat this process twice more, stirring the rice until the liquid is absorbed. When adding the last 1/3 of the broth, add in the spinach, squash and optional peas. Continuing stirring and cooking down the liquid. Add in the Nutritional Yeast and lemon juice.
-
Top with lemon zest and more Nutritional Yeast.
6 Comments
Everything looks wonderful!!
hugs
Donna
Thank you so much!
This looks great. I love orzo. I use it with my salmon with pesto, tomatoes, and olives. I just visited Diana’s blog and read about John’s battle with cancer. Prayers and healing thoughts as John battles this terrible disease. Be strong as caregivers need lots of love and support. I know because I have battled cancer 3 times.
Big hugs
Congrats for fighting the fight and winning! You are an inspiration. I love the idea of salmon in the orzo!!!!
I can smell that moment when the orzo begins to toast, and the scents mingle into such a delicious marvel! What a lovely idea for a Summer lunch.
I came in via Diana—isn’t she just an Angel on Earth?—so sweet and like a Mama to us all—even me, old enough to be HER Mother. I speak from a seventeen-year time from diagnosis, and from being by the side of my own Heart’s Darling for all that time—my prayers will be going up for John and you every day, Donna. I know the path, and have walked it, and I lift your steps up in special prayers. rachel
Rachel, thank you so very much. Diana is one of a kind, I love her! Thank you for commenting and sharing. You will be in my prayers as well!