Lemony Orzo
Happy first week of spring! I feel like this season change is particularly confusing for our moods and/or appetites. There are new blooms, sporadic sunny afternoons, and glimpses of warm summer days that are on their way. Yet most weeks are still wet and dreary, at least this is the case on the PNW! It’s the season where you still want to comforts of food like cheesy pasta, but are also craving some bright flavors to match your excitement for spring. This Lemony Orzo is the perfect meal for the transition from winter to spring, but of course is delicious enjoyed during any season!
This recipe comes together very quickly and does not take that much prep work. You may even already have all of the ingredients on hand! The garlicy breadcrumbs can be made a day ahead of time but ensure you store them in an airtight container. Then simply sauté your shallot, toast your orzo and cook the pasta. Stir in parmesan cheese, lemon juice and zest and enjoy! The creamy pasta topped with crispy toasted breadcrumbs is reminiscent of homemade macaroni and cheese, however the lemony flavor is an ode to spring. This dish is an excellent as a main dish, but also a wonderful side for fish, grilled chicken, or even pork chops.
Kitchen Tip!
Do you ever buy fresh herbs (like parsley!) for a recipe, use the small amount the recipe calls for and then end up tossing the rest out later that week once they have gone bad? I have some fresh herb storage tips that just might help them to last a bit longer in your fridge for use in other dishes. Tender herbs such as parsley, cilantro, and basil store best with the stem ends in a cup of water, and covered loosely with a plastic bag. If the ends of the stems look dry, trim off about a half inch before placing them in a cup of water. Hard herbs such as thyme, rosemary, and sage store best when wrapped in a single layer on a damp paper towel. Ensure you do not wash your herbs until they are ready to use! If you know you are not going to get to the herbs, place them in a freezer ‘scrap’ bag along with other veggie scraps and bones to make a batch of bone broth. Refer to the Kitchen Tip in my Bone Broth Black Bean Soup recipe for more details on this!
Nutrition Tip!
Let’s talk about carbs, the seemingly most hated macronutrient. Despite the wide popularity of ‘low carb’ or ‘no carb’ diets, I often suggest eating this macronutrient consistently and adequately. Why you may ask? Carbohydrates are our body and brains preferred source of energy. Additionally, they can actually help maintain lean muscle mass and utilize fat as an energy source, contrary to popular belief! Our brains need a certain amount of glucose, the simplest form of carbohydrates, for day to day function. If we not consuming carbohydrates as a part of our diet, our body uses other, more difficult metabolic processes to get the energy it needs which may result in not so desirable side effects such as breakdown of muscle. Carbohydrates also provide many important nutrients including vitamins, minerals, phytochemicals, and fiber. Certain types of carbs, specifically those found in whole grains, can actually help with chronic disease prevention by helping to maintain consistent blood sugars and manage cholesterol levels.
Therefore, just because something is low carb, does not mean it is a healthier or superior food. My favorite recommendation for carbohydrate intake- Variety is key! Our body appreciates regular consumption of complex carbohydrates such as those found in grains (whole and refined), vegetables, and legumes. But there are also benefits provided from simple carbohydrates such as those found in fruits and dairy products. And yes, even the sweets that you love most provide energy, satisfaction, and are often enjoyed in social settings which can be determinant of health.
Lemony Orzo
Ingredients
- 1 Tablespoon olive oil
- 1 garlic clove, minced
- 1/2 cup panko bread crumbs
- 1 Tablespoon salted butter
- 1 shallot, finely chopped
- 1 cup orzo
- 2 cups water
- 1 1/2 teaspoons chicken bouillon
- zest of 1 lemon
- juice of 1/2 lemon
- 1/2 cup shredded parmesan
- pinch salt
- 2 Tbsp finely chopped parsley
Instructions
- Make the toasted garlicy breadcrumbs by heating the olive oil over medium heat in a skillet. Add the minced garlic and Panko breadcrumbs. Stir constantly until breadcrumbs turn golden and garlic is fragrant. Keep a close eye on them so they do not burn. Remove from heat and set aside to let cool.
- Melt butter in dutch oven or large pot over medium heat.
- Add chopped shallot and sauté until just starting to soften, about 2 minutes.
- Add orzo, stir constantly until starting to turn golden, 3-4 minutes.
- Add water and chicken bouillon, bring to a simmer and cook, stirring often, with lid off for ~9 minutes or until orzo is done.
- Remove from heat and add parmesan cheese, lemon zest and juice and salt to taste.
- Top with toasted panko and finely chopped parsley.
