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    Vegan Lemony Orzo with Spinach, Gluten-Free

    May 13, 2022

    Bright, creamy, lemony,  full of fresh spinach,  GLUTEN FREE, healthy  and  only 8 ingredients.

    Let’s cook!

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    Vegan Lemony Orzo with Spinach, 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)

    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 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!

    Enjoy!

    Vegan Lemony Orzo with Spinach, Gluten-Free
    Author: Gay Van Beek for Canterbury Cottage Designs
    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
    • 4 cups veggie broth
    • the juice of one lemon and 1 Tbsp. zest
    • 1-2 Tbsps. Nutritional Yeast
    • Salt and pepper to taste
    Instructions
    1. 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.
    2. Add the orzo to the pan and toast for 2-3 minutes, stirring often.
    3. Add one-third of the veggie broth and bring to a simmer. Lower the heat and cook, stirring often until the liquid is absorbed.
    4. 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 and optional peas. Continuing stirring and cooking down the liquid. Add in the Nutritional Yeast and lemon juice.
    5. Top with lemon zest and more Nutritional Yeast.