Green Goddess Orzo
This creamy green goddess orzo is truly the perfect side dish for spring. The sauce is made from a blend coconut milk, vibrant greens like basil, spinach and parsley, and lemon juice for a zesty kick.
The coconut milk gives it the perfect creamy texture without needing any dairy, but I love topping my serving with a little grated parmesan, which can be left out to keep this dish vegan, or swapped for a plant-based cheese.
The orzo comes out so creamy and flavorful, and is packed with fresh ingredients. Serve it with your favorite fish, chicken or tofu for the ideal weeknight meal.
The green goddess dressing is similar in taste to a pesto, and replaces some of the water otherwise used to cook orzo. I love to serve this with a side of baked salmon, topped with a drizzle of olive oil, red pepper flakes and fresh basil.
Other recipes to serve with this dish:
Ingredients you’ll need for green goddess orzo
- Orzo– I love this recipe with orzo, but pearl couscous would work well as a substitute
- Full-fat canned coconut milk
- Garlic & shallots
- Olive oil
- Basil, parsley and spinach
- Lemon juice
- Salt & pepper
1. Blend the green goddess sauce
Add the spinach, basil, parsley, lemon juice, coconut milk, and salt & pepper to a small food processor or blender, and blend until creamy. Note that some of the greens may not be fully blended. Adjust salt and pepper to your liking.
2. Saute the shallot and garlic
Heat a skillet with olive oil on medium heat, then saute the shallot and garlic for about 2-3 minutes, to brown
3. Cook the orzo
Add the orzo to the pan with the green goddess dressing and water, then bring to a boil. Once boiling, reduce the flame to low and simmer for about 15-20 minutes, stirring halfway through.
I cooked the orzo in my 2 1/4 qt petal braiser, which I love as an oven to table cooking dish.
To finish off the dish, serve it with a drizzle of olive oil- I love using a basil or chili infused oil- with some red pepper flakes, fresh basil and grated parmesan. It’s such an easy pasta dish that the whole family will love!
Other hearty spring recipes:
Spring Couscous Salad with Feta Vinaigrette
Basil Whipped Feta with Pan-seared Zucchini
Pistachio Herb Salmon
Green Goddess Orzo
Ingredients
- 1 1/2 cups orzo
- 1 cup water
- 1 shallot diced
- 2 tbsp olive oil
- 2 cloves garlic crushed
- 1/2 tsp salt
Green Goddess Sauce
- 1 can full-fat coconut milk 15.5 oz
- 1/2 cup basil
- 2 cups spinach
- 1/4 cup parsley
- Juice from 1/2 lemon
- Salt & pepper
Directions
- Prepare the green goddess sauce by blending together the sauce ingredients in a food processor or blender. Some of the greens may not be fully blended depending on your blender, but rather really finely chopped. Adjust salt & pepper to your liking and set aside.
- Heat a skillet or saute pan on medium heat with two tbsp of olive oil.
- Add in the chopped shallot and garlic and saute for about 2-3 minutes.
- Add in the orzo and salt and toss together to toast the orzo for 1-2 minutes.
- Pour the water into the pan with the green goddess sauce, then cover the pan and bring to a boil. Once boiling, reduce the heat to simmer on low. Simmer for 15-20 minutes, stirring halfway through.
- Serve with a drizzle of olive oil, chili flakes and fresh basil.
Very good! The only issue was the orzo sticking to the skillet. Needed a few extra minutes cook time as well.
So glad you tried it! Mixing every 5 minutes or so can help keep the orzo from sticking