One-Pan Lemon Orzo With Crispy White Beans and Spinach in 25 Minutes

One-Pan Lemon Orzo With Crispy White Beans and Spinach

Yield: 4 servings
Prep time: 5 minutes
Cook time: 20 minutes
Difficulty: Easy

Ingredients

• 3 tablespoons olive oil, divided
• 1 (15-ounce) can cannellini or Great Northern beans, drained and patted very dry
• ¾ teaspoon kosher salt, divided, plus more to taste
• ½ teaspoon smoked paprika
• 1 medium shallot, finely diced (or ½ small yellow onion)
• 4 garlic cloves, thinly sliced
• ¼ teaspoon red pepper flakes
• 1½ cups dry orzo
• Zest of 1 large lemon, plus 2 tablespoons juice (divided use)
• 3½ cups low-sodium vegetable broth, warm
• 5 ounces baby spinach (about 5 packed cups)
• ¼ cup grated vegan Parmesan-style cheese, plus more to serve
• Freshly cracked black pepper
• Fresh dill or parsley, roughly chopped, to finish

Instructions

1. Heat 2 tablespoons olive oil in a wide 12-inch skillet or sauté pan over medium-high heat until shimmering. Add the drained, well-dried beans in a single layer, season with ¼ teaspoon salt and the smoked paprika, and leave them alone for 3 minutes so they blister on the bottom. Toss once and cook another 3 to 4 minutes until crisped on most sides. Transfer to a plate.
2. Reduce heat to medium. Add the remaining 1 tablespoon olive oil, the shallot, and ¼ teaspoon salt. Cook, stirring, for 2 minutes until translucent. Add the garlic and red pepper flakes and cook 30 seconds. Don't let the garlic brown.
3. Add the orzo and stir constantly for about 90 seconds to toast it. You want it smelling nutty and looking slightly golden. This step builds flavor, don't skip it.
4. Stir in the lemon zest, then pour in the warm vegetable broth along with the remaining ¼ teaspoon salt. Bring to a gentle simmer, then reduce heat to medium-low. Cook uncovered, stirring every minute or so, for 10 to 12 minutes. The orzo should be al dente and the liquid reduced to a creamy, loose sauce that coats the back of a spoon.
5. Turn off the heat. Stir in the spinach in two handfuls, letting each wilt before adding the next (about 45 seconds total). Add the lemon juice, vegan Parmesan, and a generous amount of black pepper. Stir until glossy.
6. Taste and adjust salt and lemon. Top with the crispy beans, fresh herbs, and more Parmesan. Serve immediately from the pan.

Notes & Tips

• Dry your beans. This is the difference between crispy beans and steamed, sad beans. Drain them, spread on a towel, and blot hard. Any surface moisture will fight you in the pan.
• Broth temperature matters. Warm broth keeps the pan at a steady simmer. Cold broth shocks the orzo and you'll end up stirring longer. Microwave it for 2 minutes if you didn't heat it on the stove.
• Texture check. If the pan looks dry before the orzo is tender, add broth or water ¼ cup at a time. If it looks soupy at the end, let it sit uncovered off the heat for 2 minutes. It thickens fast.
• Storage. Leftovers keep 3 days in the fridge. The orzo will absorb liquid overnight, so reheat with a splash of broth or water over low heat. Store the crispy beans separately if you have patience for that. Otherwise accept that they'll soften and still taste great.
• Variations. Swap spinach for chopped kale (add with the broth, not at the end). Add a handful of halved cherry tomatoes with the shallot for more acidity. A spoonful of capers at the end makes it sharper and more grown-up.