Orzo You Glad It’s Dinner? Creamy Lemon Pea Orzo

Grab this

• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 1/2 cups dry orzo
• 3 cups low-sodium vegetable broth
• 1 cup unsweetened oat milk or other plain plant milk
• 1 1/2 cups frozen green peas
• 2 packed cups baby spinach
• 3 tablespoons nutritional yeast
• 1 lemon, zested and juiced
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley, optional

Do this

1. Warm the olive oil in a large deep skillet or saucepan over medium heat. Add the garlic and cook for 30 seconds, just until fragrant.
2. Stir in the dry orzo, vegetable broth, plant milk, salt and pepper. Bring to a gentle simmer.
3. Cook uncovered for 10 to 12 minutes, stirring frequently so the orzo stays creamy and does not stick. Lower the heat if the liquid begins bubbling too quickly.
4. Stir in the frozen peas and cook for 2 minutes.
5. Add the spinach and nutritional yeast. Stir for 1 to 2 minutes, until the spinach wilts and the orzo is tender. Add a splash of broth or water if it becomes too thick.
6. Remove from the heat. Stir in the lemon zest and 2 tablespoons of lemon juice. Taste and add more lemon, salt or pepper as desired. Sprinkle with parsley and serve warm.