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Recipe courtesy of Giada De Laurentiis
Crispy Orzo with Peas
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 431
- Total Fat
- 21 g
- Saturated Fat
- 7 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 9 g
- Cholesterol
- 0 mg
- Sodium
- 515 mg
- Level: Easy
- Total: 30 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 431
- Total Fat
- 21 g
- Saturated Fat
- 7 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 9 g
- Cholesterol
- 0 mg
- Sodium
- 515 mg
Ingredients
Directions
- In a medium saucepan, add the coconut milk, ginger, 1 tablespoon salt and 2 cups water. Bring to a boil over medium-high heat. Add the orzo and stir. Cook, stirring to prevent sticking, until the pasta is al dente, 6 to 7 minutes. Drain well. Remove and discard the ginger.
- Heat a large skillet over medium-high heat. Add 2 tablespoons of the oil and heat for 1 minute more. Add the drained orzo and spread out evenly in the skillet. Cook, undisturbed, until the bottom of the pasta is starting to get browned and crispy, about 4 minutes. Flip the pasta, add the remaining 2 tablespoons oil and continue to cook, undisturbed, until the other side is browned, about 4 minutes more. Flip again and brown another 3 minutes. Season with 1/4 teaspoon salt and stir in the peas and scallions. Cook another 2 minutes to warm through. Finish with the lemon juice. Serve warm.
