Orzo with White Bean, Preserved Lemon, & Radish

This white bean orzo makes hearty one-pot supper, flavored with piquant salted
lemon pickle, and crisp radish.

For a more substantial meal, you can add roasted chicken, or keep it plain for a
vegetarian main dish or rich and simple side dish.

It comes together quickly, and you can have dinner on the table in 30 minutes or
less!

Servings: 6 servings

Author:

Prep Time
10 minutes

Cook Time
25 minutes

Course:

Cuisine:

Contemporary

Keywords:

Vegetarian one-pot meal simple supper summer sides

Instructions

1 Wash and prepare the radishes and tops or greens, and prep the onion and garlic.
Mince the preserved lemon peel. Dissolve the chicken or veggie base in the
stock.
2 Heat a few tablespoons of olive oil or butter in the pan, and saute the chopped
onion with a pinch of salt until it begins to take on some color. Add the
freshly ground black pepper, coriander and garlic and saute for another minute
or two.
3 Add the dry orzo to the pot and toast it for a few minutes, along with the dried
herbs and preserved lemon. Add the stock and base to the pot, cover, and bring
up to a simmer over medium low heat.
4 Add the chopped greens and white beans to the pot and fold them in, stirring
periodically and recovering the pot. Simmer for 15-20 minutes, or until the orzo
is cooked through and the mixture is thick and creamy.
5 If you're adding diced cooked chicken, fold that in now, and then top the pot
with the diced or thinly sliced raw radishes. You can also simmer the radishes
lightly with the orzo if you want a milder flavor and less crunch, though the
color may bleed a bit.
6 Serve warm. This is also good cold the next day, or on a bed of crisp greens as
a hearty lunch salad.

Orzo with White Bean, Preserved Lemon, & Radish

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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