Limone Pepe Orzo (No Dairy, No Oil)

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Limone Pepe Orzo is an upscaled version of a childhood favorite dish, orzo and butter. My research found several recipes, all loaded with butter and parmesan cheese. This is my whole food plant-based version.

Post Date: January 03, 2024
Posted by: Donna Spencer

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Lemon and pepper are a classic flavor combination that offers a balance of acidity and heat. The bright, citrusy notes from the lemon can complement the spiciness of black pepper, creating a harmonious and flavorful profile.

Orzo is a type of pasta made from barley and has a mild, versatile flavor. It can absorb the flavors of the creamy sauce created by blending soaked cashews, vegetable broth, pepper, and lemon. Orzo is the perfect type of pasta to showcase the bright, citrusy notes of lemon and warmth of the pepper.

Grocery List

Produce

lemons
garlic
fresh parsley

Pantry

orzo
vegetable broth
cashews

Misc

salt and pepper to taste

Add-Ins and Substitutions

You can replace the pureed preserved lemon with 2 tbsp lemon juice and ½ lemon grated rind.

Storing

Store the leftovers in an airtight container in the refrigerator for up to five days. Reheat in the microwave with a bit of water or vegetable broth to the desired consistency.

Nutrition 411

Lemons are a great source of vitamin C which plays a key role as an antioxidant. Antioxidants can help the body avoid cell damage which is involved in advancing various diseases including cancer, heart disease, and cataract formation. Lemons also stimulate the immune system and help to fight colds, flu, gastritis, and intestinal disorders.

Cashews are low in sugar and rich in fiber, heart-healthy fats, and plant protein. They are also a good source of copper, magnesium, and manganese which are important for energy production, brain health, immunity, and bone health. They are rich in carotenoids and polyphenols, two categories of antioxidants that may help reduce inflammation and offer protection from disease. Cashews appear to provide fewer calories than once thought and their rich fiber and protein content can help reduce hunger and increase feeling full. Nut-rich diets are consistently shown to be beneficial to heart health. Cashews appear to offer some benefits to lower blood pressure, triglycerides, and cholesterol. However, more studies are needed before strong conclusions can be made. More cashew-specific research is needed and one should always consult with medical professionals for guidance specific to your needs. (Trusted source.)

Limone Pepe Orzo (No Dairy, No Oil)

Donna Spencer
The story of the Amalfi Coast lemon in Italy is really special. The lemon trees flower in May while the harvest is done by hand from February to October. Lemons are a great source of vitamin C which plays a key role as an antioxidant. It can help the body avoid cell damage which are involved in advancing various diseases including cancer, heart disease, and cataract formation. It also stimulates the immune system and helps to fight colds, flu, gastritis, and intestinal disorders. If you love lemons, this dish is for you!
No ratings yet
Prep Time 10 minutes
Cook Time 20 minutes
Course Dinner, Main Course, Side Dish
Cuisine American, Italian
Servings 4 servings
Calories

Equipment

  • Medium Stock Pot
  • High speed Blender

Ingredients
  

  • ½ cup raw cashews soaked
  • 2 garlic cloves or 1 teaspoon garlic granules
  • 2 tbsp pureed preserved lemon or 2 tbsp lemon juice and ½ lemon grated rind
  • 6 cups low-sodium vegetable broth divided
  • 1 tsp freshly ground pepper plus more
  • 1 lb. orzo
  • Chopped parsley garnish for serving

Instructions
 

  • Boil 2 cups of water. Pour over 1/2 cup cashews and let soak for 20 minutes. Combine drained cashews, garlic, preserved lemon, and 1 cup low-sodium vegetable broth and blend on high speed until mixture is very very smooth about 2 minutes. Add a bit more liquid if needed to blend smoothly.
  • In a medium Dutch oven or other heavy pot over medium-high add freshly ground pepper and add 1 lb. orzo. Saute until toasted a pale golden brown, about 3 minutes. Pour in 4 cups low-sodium vegetable broth; cook, stirring often, until most of the liquid is absorbed, about 5-7 minutes. Add water 1/4 cup at a time to avoid burning until the orzo is cooked al dente.
  • Add cashew purée to pot and cook, stirring often, until thickened about 2 minutes. Pour in remaining 1 cup low-sodium vegetable broth; cook, stirring often, until absorbed. Adjust seasonings with salt, pepper, or a bit more lemon to taste.
  • Divide orzo among shallow bowls and top with chopped parsley and more pepper.
Keyword lemons, orzo, preserved lemons

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