20-Minute Lemon Orzo Skillet

 

20 Minute Lemon Orzo Skillet with Arugula, Green Beans and Sliced Almonds | Chef Alli's Farm Fresh KitchenLet’s face it, sometimes we just want a good, healthy meal that we can get on the table FAST. Well, here it is……a rich, creamy one-pan orzo skillet full of vegetables, heart-healthy almonds, and just the right amount of cheese and cream. 

Harvesters | Chef Alli's Farm Fresh KitchenSpeaking of seconds, many of us are unbelievably blessed to even have second helpings available. And we are blessed by the farmers who provide the food that we eat. Which is why it makes perfect sense that there is a program that joins helpful farmers and thankful Americans in feeding hungry families. Harvesters is a Community Food Network that works hard to provide opportunities to give, serve, and share so that every family can come together around a bountiful table. September is “Call to Action” month and there are several ways that YOU can get involved. Just visit the Harvesters website to see how you can help.

 

20-Minute Lemon Orzo Skillet with Green Beans, Arugula, and Almonds 

20 Minute Lemon Orzo Skillet with Arugula, Green Beans and Sliced Almonds | Chef Alli's Farm Fresh Kitchen2 ½ – 3 cups vegetable or chicken broth

1 clove garlic, minced

¼ – ½ tsp. red pepper flakes

1 cup water

¾ cup orzo pasta

1 cup fresh green beans, cooked till tender (or substitute frozen green beans, thawed) 

Zest of 1 lemon

2 Tbs. chopped fresh thyme or ½ tsp. dried thyme

3-4 cups baby arugula, roughly chopped (5-6 oz)

Splash of whipping cream 

Kosher salt and white pepper, to taste

Freshly shredded Parmesan or Romano cheese

¼ cup sliced, toasted almonds

 

In a medium sauce pan or very deep skillet, bring broth, garlic, red pepper flakes, and water to a boil over high heat; stir in pasta and reduce heat to medium-low.  

 

Simmer until nearly two-thirds of liquid is absorbed by pasta and orzo is beginning to look creamy, stirring occasionally, for approx. 10-12 minutes, allowing pasta to soak up remaining liquid as it cools.  

 

Remove from heat and stir in cooked green beans, lemon zest, thyme, arugula, cream; season to taste with kosher salt and pepper; serve garnished with Parmesan and topped with almonds.  

 

Serves 4 

 

Kitchen Tip:  

To cook fresh green beans quickly, STEAM them in the microwave.  Simply place 3-4 Tbs. broth or water in a microwaveable dish, add the green beans and cover loosely with wax paper or plastic wrap, leaving one corner open to allow steam to escape. Microwave on high for 6-8 minutes and you’ll have perfect, tender-crisp, bright green beans. 

Let’s Get You Cookin’,
Chef Alli

 

**This recipe was featured as part of Chef Alli’s Farm Fresh Kitchen on WIBW 13 News, September 2016. Special thanks to the farmers and ranchers of the Kansas Farm Bureau for making this segment possible!

Disclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. It may also contain “affiliate links”. This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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