Crispy Coconut Orzo with Peas

Name: Crispy Coconut Orzo with Peas
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Chinese Italian
Ingredients: 1 can light coconut milk; 2 cups water; 1 2-inch piece of ginger, sliced; 3 1/4 teaspoons kosher salt (divided); 2 cups orzo pasta; 1/4 cup olive oil; 1 bunch scallions (sliced thin (about ½ cup)); 1 cup frozen peas (thawed); 1 tablespoon lemon juice (from 1/2 a lemon)

You must be signed in to print this content

This is a really fun spin on a regular pasta dish. I was inspired by the way noodles and dumplings are pan fried in Chinese cuisine - that crispy texture is to die for! I cook the orzo in a blend of coconut milk, water and ginger to give it some great aromatic flavor, and then it gets wonderfully golden brown and crunchy while it gets pan-fried. Because Jade loves them, I toss in some peas at the end, along with some thinly sliced green onion and lemon juice to brighten everything up.

Note that this technique is much easier when you use a non-stick pan!

Servings

Prep Time

5 minutes

Cook Time

20 minutes

Calories

507

Author:

Giada De Laurentiis

Ingredients

1 can light coconut milk
2 cups water
1 2-inch piece of ginger, sliced
3 1/4 teaspoons kosher salt (divided)
2 cups orzo pasta
1/4 cup olive oil

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
1 bunch scallions (sliced thin (about ½ cup))
1 cup frozen peas (thawed)
1 tablespoon lemon juice (from 1/2 a lemon)

Instructions

This recipe originated on an episode of Giada Entertains. Episode: Jade’s After Party.
To a medium saucepan add the coconut milks, water, ginger and salt. Bring to a boil over medium high heat. Add the orzo and stir. Cook for 6 to 7 minutes or until the pasta is al dente, stirring to prevent sticking. Drain well. Remove and discard the ginger.
Heat a large skillet over medium high heat. Add 2 tablespoons oil and heat another minute. Add the drained orzo and spread out evenly in the pan. Cook undisturbed for about 4 minutes or until the bottom of the pasta is getting browned and crispy. Flip the pasta, add the remaining oil and continue to cook an additional 4 minutes undisturbed to brown the other side. Flip again and brown another 3 minutes. Season with the remaining 1/4 teaspoon salt and stir in the scallions and peas. Cook another 2 minutes to warm through. Finish with the lemon juice. Serve warm.

Nutrition

Nutrition Serving Size: 4
per serving: Calories; 507

Amount/Serving % Daily Value

Carbs: 65 grams
Protein: 12 grams
Fat: 21 grams
Saturated Fat: 8 grams
Sodium: 1982 milligrams
Fiber: 4 grams
Sugar: 4 grams

dairy free

nut free

vegan

vegetarian

1 comment

Julyne Derrick - Jun 09

★★★★★

★★★★★

I can't believe I'm the only person to rate this delicious recipe. I found the recipe online because I was craving carbs made in coconut milk. I had orzo on hand and Googled "Orzo, coconut milk, coconut flakes" and up popped this recipe. I made it using full fat coconut milk because that's what I had on hand. I didn't add the peas. It was absolutely delicious and a dish I will make again and again.

Please sign in or create an account to review or comment on recipes.

Similar Recipes