Vegan Orzo Skillet with Charred Lemon
If you’re looking for a simple one pan dinner that’s nutritionally complete, this vegan orzo skillet is just the thing. It’s got hidden cauliflower melted into the silky orzo, plus optional chickpeas for a bit of extra protein and fibre. And charring the lemon before you start is so easy but feels a bit fancy!
Equipment
- Food Processor only if you're not buying frozen cauliflower rice!
Ingredients
Vegan Orzo Skillet
- 1 lemon zested, and cut in half
- ¼ cup avocado oil or other neutral flavoured oil
- 2 medium shallots sliced in half lengthwise and sliced into thin half moons
- 4 cups riced cauliflower or 1 lb (450g) fresh cauliflower
- 4 ½ cups water divided
- 2 teaspoons garlic powder
- 1 teaspoon dried thyme
- 1 tablespoon Better Than Bouillon Veggie Chicken Concentrate or gluten free alternative
- 2 cups orzo gluten free if needed
- salt for seasoning
- freshly cracked pepper
Optional
- 14 oz can chickpeas drained and rinsed
Instructions
- Place a drop of oil on the cut sides of the lemon and spread it around with your finger or a brush. Place a large dry nonstick skillet over medium high heat, pop your lemons onto the skillet, cut side down.
- Once they start sizzling, gently press the lemons down to maintain surface contact so they char evenly. It will take 2-3 minutes total.
- Then, turn heat down to medium and add your oil and shallots. Cook for about two minutes, until they’re wilted and starting to brown, stirring often.
- Now’s the time for cauliflower: pop it in the skillet with ½ cup of water and cover. You’ll cook for 5 minutes to help the cauliflower steam and soften.
- Once that’s done, add the thyme, garlic powder plus a nice pinch of salt and pepper and stir through. Pour in the water and bouillon concentrate and bring to a boil.
- Time to add the orzo (and chickpeas if you’re using)! Simmer and stir it often, both because orzo likes to stick but also that helps to get the starches flowing so the sauce becomes silkier. You’re looking for al dente texture, which takes 12-15 minutes.
- If the water is evaporating too fast, add more, ½ cup at a time. You want it risotto-like in texture, so not dry but not soup-y.
- Turn off the heat. Juice the charred lemon, then add the lemon zest and charred lemon juice to the orzo. Taste and adjust salt and pepper if needed.
Notes
A note to help you nail this recipe...you need a really large nonstick skillet!
If you don't have one, a pasta pot will do just fine but orzo likes to stick, so if your pot is not nonstick, turn the heat a touch lower and be persistent with your stirring and maintaining enough water in the pot as it cooks.