This recipe for Crispy Orzo with Peas and Garlic Butter is a perfect pantry meal that is packed with flavor and so comforting! Ready in just 15 minutes, it's a family-friendly healthy weeknight dinner that everyone will love. Totally vegan with gluten-free options!
Ingredients Needed for Crispy Orzo with Peas and Garlic Butter
- Dry orzo pasta (or your favorite gluten-free alternative, like Banza)
- Salt
- Coconut milk - to add more richness while cooking the pasta (water can be subbed)
- Butter - for the sauce (I like Miyokos as a plant-based option)
- Garlic cloves - for added flavor
- Olive oil - to help crisping
- Frozen peas - for protein and color
- Parmesan - cashew parm or regular, for cheesiness
- Fresh parsley - for brightness
- Lemon juice and zest - to complement with acidity
How to Make Crispy Orzo
Because this recipe is inspired by fried rice, the preparation method may be familiar to you. To add extra creaminess while cooking the orzo, you will infuse it with coconut milk. Most of this drains away after cooking, but it provides nice body to the pasta.
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After draining the pasta, add it to a hot skillet filled with a garlicky butter sauce. Then, press the pasta in an even layer in the pan so that it can begin crisping. It's important to let the orzo sit, undisturbed, for 4-5 minutes.
Next, toss the orzo with some olive oil, cashew parmesan, and frozen peas while letting it crisp even further. Before serving, add some lemon juice and zest. That's it! This entire meal comes together in just 15 minutes and is total comfort food.
For another crispy rice dish, feel free to try this tachin (golden saffron rice) recipe next!
For another easy pantry pasta, try this Microwave Cacio e Pepe.
Crispy Orzo with Peas and Garlic Butter
Ingredients
- 1 can coconut milk or just use more water
- 1.5 cups orzo
- Salt used throughout
- 3 TBS butter plant-based if needed
- 4 garlic cloves minced or grated
- 2-3 TBS olive oil
- 1 cup peas fresh or frozen
- .5 cups cashew parmesan
- Handful fresh parsley chopped finely
- 1 lemon zest and juice
Instructions
- Begin by adding coconut milk to a large pot with 4 cups of water. Bring this mixture to a boil. Add orzo and a big pinch of salt, stir, and let cook until al dente (6-7 minutes for regular pasta). Drain and set aside without rinsing*.
- While orzo is boiling, heat butter in a cast iron skillet over medium low. Add garlic and stir until foamy, about 1 minute. Add orzo on top of garlic butter and spread to coat the entire bottom of the pan, going up the sides as needed. Pack down a bit with the back of your spoon, creating as even of a layer as possible. Cook, undisturbed for 5 minutes. This is when the majority of the crisping happens.
- Lift up a bit of the rice to check for browning. Add olive oil, peas, and parmesan. Stir orzo so that the opposite side can begin crisping. Let cook for at least 4 more minutes, until browned throughout but not burnt.
- Remove from heat and toss in fresh parsley, lemon zest, and lemon juice. Serve hot.
Bella says
I’ve been stuck home recently and looking for recipes to make with the ingredients I already have. This is a great one! Super simple and very tasty! I loved it and will be making it again!
Emily says
So glad to hear that, thank you for commenting Bella!!
Sandy says
This is so quick to make and a great pantry meal - thanks for sharing!!
Emily says
You're welcome, Sandy! Glad you liked them!!