Description
This vibrant Green Goddess Orzo recipe combines tender orzo pasta with a creamy, herbaceous coconut milk sauce featuring basil, spinach, and parsley. The dish is sautéed with shallots and garlic, then simmered until the orzo is al dente and infused with fresh flavors. Perfect as a comforting yet fresh vegetarian main or side dish.
Ingredients
Scale
Orzo and Cooking
- 1 1/2 cups orzo
- 1 cup water
- 1/2 tsp salt
- 2 tbsp olive oil
Vegetables and Aromatics
- 1 shallot, diced
- 2 cloves garlic, crushed
Green Goddess Sauce
- 1 can full-fat coconut milk (15.5 oz)
- 1/2 cup basil
- 2 cups spinach
- 1/4 cup parsley
- Juice from 1/2 lemon
- Salt & pepper, to taste
To Serve (Optional)
- Drizzle of olive oil
- Chili flakes (optional)
- Fresh basil (optional)
Instructions
- Prepare the Green Goddess Sauce: In a food processor or blender, combine the coconut milk, basil, spinach, parsley, lemon juice, and a pinch of salt and pepper. Blend until mostly smooth, allowing some small pieces of greens to remain for texture. Taste and adjust seasoning as needed. Set the sauce aside.
- Sauté Aromatics: Heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium heat. Add the diced shallot and crushed garlic, cooking for 2-3 minutes until fragrant and translucent, which develops their natural sweetness.
- Toast the Orzo: Add the orzo pasta and 1/2 teaspoon of salt to the pan. Stir constantly as you toast the orzo for 1-2 minutes, until it turns lightly golden and is evenly coated with the olive oil and aromatics.
- Add Liquids and Simmer: Pour in 1 cup of water and the prepared Green Goddess sauce. Stir to combine thoroughly. Cover the pan and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer gently for 15-20 minutes. Stir halfway through to avoid the orzo sticking to the pan. Cook until the orzo is al dente and the sauce is creamy.
- Finish and Serve: Remove the pan from heat. Serve the orzo hot, drizzled with an extra splash of olive oil and topped with chili flakes and fresh basil if desired, adding flavor and a beautiful color contrast.
Notes
- Toasting the orzo before adding liquid enhances its nutty flavor and prevents it from becoming mushy.
- Keep an eye on the cooking orzo, stirring occasionally to prevent sticking or burning at the bottom of the pan.
- If the orzo absorbs all the liquid before cooking through, add a splash more water as needed.
- This dish can be served warm or at room temperature and makes a great vegetarian main or side.
- For a spicier kick, add more chili flakes or a dash of cayenne pepper to the sauce.
