Limone Pepe Orzo (No Dairy, No Oil)
Servings: 4 servings
Calories:
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!
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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.
