Savor the Season: 20-Minute Lemon Orzo Skillet with Green Beans, Arugula and Almonds

Savor the Season: 20-Minute Lemon Orzo Skillet with Green Beans, Arugula and Almonds

May 27, 2015 | Savor the Season

Green beans are a welcome side dish on many dinner tables. Well Chef Alli has turned the traditional side of green beans up a notch with this delicious bake.

If you are looking for tips on green bean selection, preparation or storage, click over to our green bean tip blog.

Recipe by Chef Alli as part of the Savor the Season campaign presented by Kansas Farm Bureau.

Ingredients
2 1/2 cups vegetable or chicken broth
1 clove garlic, minced
1/4 - 1/2 tsp. red pepper flakes
1 cup water
3/4 cup orzo pasta
1 cup fresh green beans, cooked till tender (or substitute frozen green beans, thawed) 
Zest of 1 lemon
2 Tbs. chopped fresh thyme or 1/2 tsp. dried thyme
5 cups baby arugula, roughly chopped (5-6 oz.)
Kosher salt and white pepper, to taste
Freshly shredded Parmesan or Romano cheese
1/4 cup sliced, toasted almonds

In a medium sauce pan or very deep skillet, bring broth, garlic, red pepper flakes and water to a boil over high heat; stir in pasta and reduce heat to medium-low.

Simmer until nearly two-thirds of liquid is absorbed by pasta and orzo is beginning to look creamy, stirring occasionally, for approximately 10-12 minutes, allowing pasta to soak up remaining liquid as it cools.

Remove from heat and stir in cooked green beans, lemon zest, thyme, arugula, salt and pepper; serve garnished with Parmesan and topped with almonds.

 

by Chef Alli: http://www.chefallis.com/

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