Orzo Pasta with Preserved Lemon, White Beans & Caramelised Mushroom

Orzo Pasta with Preserved Lemon, White Beans & Caramelised Mushroom | she cooks, she gardens

 

I’ve been having some great fun experimenting with preserved lemon this week, adding them to anything I can think of. This dish encapsulates a number of those experiments, providing a nutritious balance of grains, beans, veg and nuts. Orzo is a fantastic pasta to work with, it cooks in no time at all and brings body to many a dish.

A number of elements from this recipe come from my garden, the baby kale, dill, garlic and spring onion were all picked moments before being added. If you’d prefer it (or can’t get it), substitute the baby kale with baby spinach or another small, tender green. The general idea is to add some greenery to the plate without it being overwhelming.

The preserved lemon plays a starring role on this plate, without being too overpowering. I hope it gives you some ideas about how you can use your lemons as they really are a wonderful addition to any well stocked pantry. I’ve got a couple more recipes I’ve been working and will bring them to you during the week.

Orzo Pasta with White Beans, Preserved Lemon & Mushrooms
 
Prep time
Cook time
Total time
 
Preserved lemon adds a fragrant twist to this simple white bean and pasta dish
Author:
Serves: 2
Ingredients
  • 1 cup orzo pasta
  • 3 cups water
  • 1 vego stock cube
  • 1 tspn butter
  • 5-6 mushrooms - I used swiss browns, roughly chopped
  • 1 spring onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbspn balsamic vinegar
  • 1 tspn brown sugar
  • 1 large handful of baby kale (or other greens), tough stems removed and roughly chopped
  • 1 can white cannellini beans, rinsed
  • ½ preserved lemon, pith removed and finely chopped
  • 1 good-sized handful of fresh dill, roughly chopped
  • juice of 1 lemon
  • 1 tbspn olive oil
  • 10 kalamata olives, seeds removed and roughly chopped
  • 30g of feta cheese, crumbled (*optional)
  • 1 tbspn of flaked almonds, lightly
  • salt and pepper to taste
Method
  1. In a medium saucepan, bring water to the boil.
  2. Add the stock cube and pasta and cook according to packet directions.
  3. Meanwhile, in a skillet, melt the butter over a medium-high heat.
  4. Add the mushrooms and cook until moisture has been released - about 5 minutes.
  5. Add the spring onion and garlic and cook until fragrant.
  6. Add the balsamic vinegar and sugar and caramelise - about 5 minutes.
  7. Add the kale leaves and cook until bright green and just tender.
  8. Remove from the pan and set aside.
  9. Add the beans to the pan and cook for a minute or so to heat through and then add the preserved lemon and dill. Mix well and cook for a minute or so until the dill is just starting to wilt.
  10. Drain off the pasta and add the lemon juice and olive oil.
  11. Add the mushroom mix, beans, olives, cheese and almonds to the pasta and mix well.
  12. Season with salt and pepper.
Notes
- Vegetarian - Vegan option

Related Post:

Preserved Lemons

 

  • http://www.clairekcreations.com Claire @ Claire K Creations

    I love the new look! I bought some preserved limes a few weeks ago that I’d forgotten about. I might have to try a variation of this. Yum!

  • http://www.ledelicieux.com/ Jennifer @ Delicieux

    This looks so good Erin. I love orzo but have yet to try preserved lemons. I need to find out what I’m missing out on.

    • http://shecooksshegardens.com Erin B

      Thanks Jennifer, it is definitely time! :)

  • Dawn

    If I don’t have preserved lemons, what would be a good substitute for this recipe? It looks delicious!

    • http://shecooksshegardens.com Erin B

      Hi Dawn, try lemon zest. It won’t be the same but it will still be good.

  • Dawn

    Ugh. I think I had a typo in my email address, so I apologize.

    • http://shecooksshegardens.com Erin B

      All good, Dawn! :)

  • http://sundaymorningbananapancakes.blogspot.com Heather

    Beautiful!

  • Melanie Nettle

    Made this vegan…omitted feta. Subbed in lemon zest for preserved lemons. Absolutely yummy! Making preserved lemons so I will have on hand for the next time and plan on making extras for gifts. Brought some of the leftovers over to my sister-in-laws and she loved it as well so sent her the recipe today.