At the moment,
Home smells lemon…
Home smells thyme…
That’s what home is all about, right!
All my childhood I have eaten orzo soup every other day or so. Delicious, comfy, homely orzo soup but somehow there were no other orzo dish. Only the soup. Weird. It is a unique pasta and there are a lot of ways to use it why stuck with one.
I got kind of obsessed with using orzo about a year ago. I didn’t mean to create a signature dish but it happened. Everybody who tried the dish loved it so much and it was requested to be in the menu. Now it is the best seller and my precious dish. Since then I am always bold with Orzo. Never make the same dish twice. I always try something totally different then the last time. And now this little pasta surprises me every time…
Let’s see if it surprises you too…
Caramelized Lemon Orzo
- 60 gr Red onion chopped
- 1 clove Garlic chopped
- 100 gr Asparagus 3 cm bias cut
- 10 gr Parsley chopped
- 150 gr Orzo zest & wedges
- 140 gr Lemon
- 30 gr Sundried tomatoes
- 10 gr Capers
- 10 ml Olive oil
- 10 gr Butter optional
- 1 pinch Thyme I used dry lemon thyme, you can use fresh if you have.
- Salt & Pepper
Sauté onion and garlic with olive oil.
Take them off the pan and set aside.
Add orzo and olive oil and keep stirring until it gets golden brawn color.
Add onion and garlic back to the pan.
Add thyme, asparagus, salt & pepper and add boiling stock of choice until orzo is covered and simmer until al dente.
Add lemon juice and capers.
Garnish with sun dried tomatoes & parsley.
Serve with lemon wedges.
I tried both cold and warm. Both works very well. Great lunch/ dinner for vegan/vegetarian.Easy to match side dish. Fish would be my favorite to match this dish with…
If you cook this recipe, please tag me on Instagram #kayracooking I would love to see 🙂