I just love finding delicious recipes and putting my own vegan twist on them…
This orzo is great as a main dish or as a veggie side. The hint of lemon is so light and refreshing! Perfect for an early spring dinner. Also try it chilled!
Adapted from Life as as Strawberry.
Lemony Spinach Orzo
Vegan, Serves 6 as a side
16 oz. uncooked whole wheat orzo
½ an onion
2 cloves garlic, minced
1 tsp. salt
Pepper to taste
2 tsp. flour
1 cup almond milk
10 oz. fresh spinach, chiffonade
Juice of 1 or 2 lemons, based on how lemony you want it
Pine nuts for garnish
Cook orzo according to the directions on the package. Drain and set aside when done.
Meanwhile, using a few tablespoons of water in a medium/large saucier pan, sauté onions, garlic, salt and pepper until the onion are translucent, about 10 minutes. If the onions start to stick to the pan, just add another dash of water. Make sure that there is about a tablespoon of water still in the pan, and then add flour to form a roux.
Slowly stir in the almond milk, making sure to work out any lumps from the flour. Bring to a simmer and cook for about 8 minutes, until the roux thickens.
Turn off the heat and stir in the spinach. Fold the roux over the spinach and allow it to cook down. Add in the orzo and lemon juice and mix thoroughly.
Garnish with pine nuts.
For variety, eat the leftovers chilled and the lemon will pop!