Main Dishesbonappetit4.0
Creamy Preserved Lemon–Black Pepper Orzo
This bright and luscious dairy-free pasta relies on blended raw cashews for creaminess and a cooking method similar to risotto—in a fraction of the time.
👥 4 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●pot
- ●dutch oven
- ●oven
- ●bowl
📝 Preparation Steps
1
Combine 1 cup raw cashews and 1 cup hot water in a blender; let sit ⏱️ 15 minutes. Add 2 garlic cloves, ½ cup coarsely chopped preserved lemon, plus 1 Tbsp. brine, and 1 cup low-sodium vegetable broth and blend on high speed until mixture is very smooth, about ⏱️ 2 minutes.
raw cashews1 cuplow-sodium vegetable broth, divided4 cups
2
Heat 2 Tbsp. extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium-high. Cook 1 tsp. freshly ground pepper, stirring often, until fragrant and slightly darkened, about ⏱️ 1 minute. Add 1 lb. orzo and cook, stirring often, until pale golden brown, about ⏱️ 3 minutes. Pour in 2 cups low-sodium vegetable broth; cook, stirring often, until most of liquid is absorbed, about ⏱️ 3 minutes.
. extra-virgin olive oil2 Tbsp. freshly ground pepper, plus more1 tsp. orzo1 lblow-sodium vegetable broth, divided4 cups
3
Add cashew purée to pot and cook, stirring often, until thickened, about ⏱️ 2 minutes. Pour in remaining 1 cup low-sodium vegetable broth; cook, stirring often, until absorbed. Add 2 cups water 1-cupful at a time, stirring to incorporate and waiting until each addition is absorbed before adding more. Cook, stirring often, until orzo is tender and sauce is creamy, 18–⏱️ 22 minutes total. Remove from heat and stir in 2 Tbsp. fresh lemon juice.
low-sodium vegetable broth, divided4 cups. fresh lemon juice2 Tbsp
4
Divide orzo among shallow bowls and top with chopped parsley and more pepper.
Chopped parsley (for serving)
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