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! This rich, creamy one-pan orzo skillet is full of vegetables, heart-healthy almonds, and just the right amount of cheese and cream. Try this orzo skillet on your family this week and they’ll be asking for seconds! 

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. 

Now You’re 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!

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