Gluten-free Orzo with Asparagus & Lemon Zest
One bite of this Orzo with Asparagus and Lemon Zest and you won't even remember you're gluten-free! Amazing taste and texture in this gluten-free Italian orzo pasta.
Ingredients
cook
- 2 cups water
- 2 cups chicken or vegetable stock
- 1 1/2 cup GF orzo pasta
steam
- 12 stalks medium asparagus (cut in 1" pieces)
raw
- 2 scallion (chop 1/4" and half way up green stems)
- 5 Large basil leaf (finely chopped)
- 1 Large lemon (juice from center and zest from rind)
- 1 tablespoon Extra Virgin Olive Oil
- 1/4 cup garlic & herb chevre (goat cheese) (coarsely crumbled)
- sea salt & course ground black pepper (to taste)
Directions
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boil
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Step 1
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| Place water and stock in a medium saucepan and bring to boil. |
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Step 2
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| Pour gluten-free orzo into boiling water and reduce to medium heat. Set timer for 12 minutes. |
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steam
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Step 3
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| Cut asparagus and place in a steam basket over boiling orzo and cover for 6-8 minutes or until asparagus is slightly soft. |
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raw
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Step 4
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| Cut scallions 1/4" thick and half way up the green stems. Reserve a few for garnish. Set aside. |
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Step 5
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| Zest the rind of one lemon. Cut the lemon in half. Set aside. |
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Step 6
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| Finely chop five large basil leaves and set aside. |
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Step 7
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| Remove orzo pasta from pan when it has completely absorbed all liquid, approximately 12-15 minutes. Place orzo in a medium bowl and refrigerate until cool, stirring occasionally to release heat. |
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Step 8
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| Remove cooled orzo from refrigerator and place chopped scallions and chopped basil leaves into orzo. Add extra virgin olive oil, the juice of one lemon, and lemon zest into bowl. Add crumbled chevre, salt and pepper and gently stir. Serve cool with scallion garnish. |
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