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Vanilla-Scented Rice Pudding
Herb and Lemon Orzo with Peas
| By : |
| 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!