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Herb and Lemon Orzo with Peas
By :Meals in a Jar Cookbook by Pamela Ellgen
Print Recipe
Parsley, thyme, and lemon are the stars of this simple vegan pasta dish. Jar size: 4 cups
Votes: 1
Rating: 1
Rate this recipe!
Cuisine Italian
Difficulty Easy
Duration less than 15 min
Diet Vegan
Cooking Technique Pressure Cook
Prep Time 5 minutes
Cook Time 5 minutes
Servings
4 Servings
Ingredients
Dry ingredients
  • 2 1/2 cups dry orzo pasta
  • 1/2 teaspoon sea salt
  • 1 tablespoon dried parsley
  • 1 teaspoon dried thyme
  • 1 teaspoon dried garlic
  • 1 teaspoon dried lemon zest
  • 1 cup dehydrated peas
For Cooking and Serving
  • 4 cups vegetable broth or water
  • 2 tablespoons extra-virgin olive oil
Cuisine Italian
Difficulty Easy
Duration less than 15 min
Diet Vegan
Cooking Technique Pressure Cook
Prep Time 5 minutes
Cook Time 5 minutes
Servings
4 Servings
Ingredients
Dry ingredients
  • 2 1/2 cups dry orzo pasta
  • 1/2 teaspoon sea salt
  • 1 tablespoon dried parsley
  • 1 teaspoon dried thyme
  • 1 teaspoon dried garlic
  • 1 teaspoon dried lemon zest
  • 1 cup dehydrated peas
For Cooking and Serving
  • 4 cups vegetable broth or water
  • 2 tablespoons extra-virgin olive oil
Votes: 1
Rating: 1
Rate this recipe!
Instructions
Preparation:
  1. Layer the dry ingredients in the jar in the order listed.
To Cook:
  1. Place all of the jarred ingredients into the Instant Pot. Add 4 cups of vegetable broth or water. Stir to mix. Cover with the lid and ensure the vent is in the “Sealed” position. Pressure Cook on High for 5 minutes. Allow the steam pressure to release naturally for 5 minutes, then release any remaining pressure manually.