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Vanilla-Scented Rice Pudding
Herb and Lemon Orzo with Peas
| By : |
Parsley, thyme, and lemon are the stars of this simple vegan pasta dish.
Jar size: 4 cups
| 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
Ingredients
Dry ingredients
For Cooking and Serving
|
Instructions
Preparation:
- Layer the dry ingredients in the jar in the order listed.
To Cook:
- 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.
Pamela Ellgen is a food blogger at Surfgirleats.com and cookbook author of Mastering Meal Prep, Sheet Pan Ketogenic, Cast Iron Paleo, and Soup & Comfort. Her work has been featured in Outside Magazine, TODAY food, Healthline, Huffington Post, Edible Phoenix, and The Portland Tribune. When she’s not in the kitchen, Pamela enjoys surfing, practicing yoga, and playing with her kids. She lives in California with her husband and two children.
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This dish is simple to make and perfectly spiced. I added cooked shredded chicken to the pot before cooking (no extra water needed) and it was a perfect one-bowl dinner that my husband loves!
Love the flavor, halved a lemon and used fresh garlic. Needed more water/to sit longer. Peas still had a bite.
Can I do this with frozen peas?
I would have to second what another commenter recommended in regards to more water and time. Next time I will use 6 cups of water and pressure cook for 7 minutes. I used split yellow peas, and it wasn’t that big of an issue in terms of the legumes being too hard for the amount of time being pressure cooked.
In regards to the flavor, the lemon zest is pretty much the star of the show in this dish. The rest of the seasoning was not strong enough and was somewhat bland, I had to amp up with more seasoning and added nutritional yeast.
After it was done I also folded in cooked mushrooms that I sauteéd in another pan while cooking the orzo.
Hope this comment helps the next person.
This was a terrible recipe – the ratio of liquid to dry ingredients is not correct, nor is the time.
Definitely not enough water. The burn warning went off on my instant pot and I had to turn it off, scrape the bottom. I then added about 2 cups of water and set it to high pressure for another 2 mins. While the orzo cooked this time, it still burnt and stuck to the bottom of the pot even worse than before.
I added the frozen peas in after cooking, I just stirred them in. I think they would have been extremely overcooked and mushy if they had been added in for the duration of cooking.
Overall I definitely do not recommend this recipe. While it is edible, the hassle of making it is just not worth it.