Description
This Green Goddess Orzo recipe features a vibrant and creamy herb-infused sauce made with coconut milk, fresh basil, spinach, and parsley. The orzo is toasted for a nutty flavor, then simmered in the luscious sauce until perfectly tender. This flavorful and comforting dish is ideal for a wholesome lunch or dinner, serving 4 to 6 people with a delightful balance of fresh herbs and savory richness.
Ingredients
Scale
Orzo and Cooking
- 1 1/2 cups orzo
- 1 cup water
- 1/2 tsp salt (divided)
Sauté
- 1 shallot, diced
- 2 tbsp olive oil
- 2 cloves garlic, crushed
Green Goddess Sauce
- 1 can full-fat coconut milk (15.5 oz)
- 1/2 cup fresh basil
- 2 cups fresh spinach
- 1/4 cup fresh parsley
- Juice from 1/2 lemon
- Salt & pepper, to taste
Garnish (optional)
- Drizzle of olive oil
- Chili flakes
- Fresh basil leaves
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 the mixture is mostly smooth but with some small pieces of greens remaining for texture. Taste and adjust seasoning, then 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 to 3 minutes until the shallot becomes translucent and fragrant, being careful not to brown the garlic.
- Toast the Orzo: Add the orzo and 1/2 teaspoon of salt to the pan. Stir well and toast the orzo for 1 to 2 minutes until it takes on a light golden color and is coated evenly with oil, which enhances its nutty flavor.
- Simmer with Sauce: Pour in 1 cup of water and the prepared Green Goddess sauce into the pan. Stir to combine all ingredients thoroughly. Cover the pan and raise the heat to bring the mixture to a boil, then reduce to low heat. Let it simmer gently, stirring halfway through, for 15 to 20 minutes until the orzo is al dente and the sauce has thickened into a creamy consistency.
- Serve and Garnish: Remove the pan from heat. Serve the orzo hot, drizzled with a little olive oil and topped with optional chili flakes and fresh basil leaves to add a spicy kick and bright freshness.
Notes
- For a lighter dish, use light coconut milk or reduce the amount of oil used for sautéing.
- Feel free to add extra fresh herbs like chives or dill for more herbal depth.
- The chili flakes add a pleasant heat but can be omitted for a milder flavor.
- Stir midway through simmering to prevent the orzo from sticking to the bottom of the pan.
- This dish is naturally dairy-free and vegetarian-friendly.
