Go Back
–+ servings
Lemon Orzo with Spring Vegetables

Lemon Orzo with Spring Vegetables: A Bright Vegan Delight

Enjoy a vibrant and healthy Lemon Orzo with Spring Vegetables, a quick vegan recipe perfect for spring.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dish
  • 1 whole Lemon Zest before slicing to enhance aroma.
  • 2 tablespoon Olive Oil Can substitute with vegetable oil.
  • 8 ounces Portobello Mushrooms Substitutes: shiitake or button mushrooms.
  • 1 bunch Asparagus Substitute with fresh green beans if necessary.
  • 1 whole Leek Substitutes: sweet onions or shallots.
  • 1 cup Whole Wheat Orzo Alternatives: farro or gluten-free orzo.
  • 2 cloves Garlic Fresh or powdered garlic based on preference.
  • 1 teaspoon Sea or Kosher Salt Adjust to taste.
  • 1/2 teaspoon Cracked Black Pepper Freshly cracked for better flavor.
  • 1 teaspoon Dried Oregano Substitutes: Italian seasoning or fresh oregano.
  • 4 cups Vegetable Broth Substituting with chicken broth will alter flavor.
  • 1 cup Frozen Peas Fresh peas can be used for a brighter taste.
Serving Suggestions
  • 1 serving Light Salad Pair for a refreshing contrast.
  • 1 loaf Garlic Bread Serve for a complete meal.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. Caramelize Lemons: In a large pot, heat a tablespoon of olive oil over medium-high heat. Add lemon slices and sauté for 4-5 minutes until golden brown, then flip and cook for another 1-2 minutes. Set aside.
  2. Sauté Vegetables: Add more olive oil if necessary, toss in portobello mushrooms and asparagus. Sauté for about 10 minutes until crispy and charred. Set aside with lemons.
  3. Cook Aromatics: Return to the pot, add remaining olive oil, minced garlic, and sliced leeks. Sauté for 5 minutes until leeks soften and garlic is fragrant.
  4. Toast Orzo: Add whole wheat orzo, salt, pepper, and oregano. Stir and toast for 1-2 minutes until slightly golden.
  5. Combine Broth and Lemons: Pour vegetable broth and return caramelized lemons. Stir, bring to a boil, then simmer for about 10 minutes until orzo is tender.
  6. Mix Vegetables: Remove lemon slices, stir in sautéed vegetables and frozen peas. Cook for an additional 2-3 minutes until warmed through.
  7. Serve: Taste and adjust seasoning if needed. Ladle into warm bowls and serve immediately.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 60gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 600mgPotassium: 400mgFiber: 8gSugar: 4gVitamin A: 15IUVitamin C: 25mgCalcium: 6mgIron: 15mg

Notes

For best results, use fresh ingredients and adjust seasoning to taste before serving.

Tried this recipe?

Let us know how it was!