Lemon Mediterranean Orzo, a simple one-pan vegan recipe filled with sun-dried tomatoes, artichokes, chickpeas, and kale. Perfect for an easy weeknight meal!
Prep Time5 minutesmins
Cook Time25 minutesmins
Total Time30 minutesmins
Course: Dinner, Main Course
Cuisine: Mediterranean
Keyword: easy pasta recipe, pasta, Vegan, vegetarian
Sear lemons: Heat a medium cast iron skillet or non-stick skillet. Add oil, let it heat up briefly, then add lemons and sear on both sides until golden brown, about 5 minutes. Remove lemons and set aside.
Saute: In the same skillet, add shallot, garlic, kale stems, and orzo (adding more oil if needed). Cook the mixture until the garlic is fragrant and the orzo is toasted, about 2-3 minutes.
Cook orzo: Add ½ cup broth to deglaze the pan. Then add kale leaves, lemon juice, and remaining 2 ½ cups broth, bring to a boil, and let simmer until most of the liquid is absorbed and the orzo is tender, about 15 minutes.
Serve: Add chickpeas, sun-dried tomatoes, artichokes, raisins, and lemon juice. Garnish with parsley and enjoy!
Notes
NOTES: You will want a hot pan to properly sear the lemon, but make sure you don’t heat your oil to a point where it’s smoking. Use a neutral oil and add it right before you add the lemon.PREP AHEAD: This orzo can be prepped ahead of time and reheated right before serving. Reheat in a cast iron skillet or the microwave. LEFTOVERS AND STORAGE: Store leftovers in a glass container for up to 5 days. NUTRITION NOTES: This Lemon Mediterranean Orzo is a great source of plant-based protein, fiber, vitamin K, and vitamin C.SERVING SUGGESTIONS/VARIATIONS: This is a great, balanced meal on it’s own, but feel free to add olives, use spinach instead of kale, or even add chicken!