Lemony Orzo with Charred Green Beans and Almonds
Toasty orzo and blistered green beans share a lemony skillet sauce with crunchy almonds and herbs.
Prep: 10 · Cook: 15 · Total: 25 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (104 reviews)
INSPIRED BY
This side brings together the comfort of a creamy pasta skillet and the lively snap of just-charred beans.
Story
Casey reaches for this when dinner needs one more good thing on the table. Orzo turns silky around the lemon and Parmesan, green beans bring a smoky edge, and almonds make the finish feel special. It is simple enough for Tuesday and pretty enough for company. Keep the bowl close because seconds happen quickly.
By Casey
Ingredients
- 1 cup dry orzo
- 2 cups low-sodium vegetable broth
- 1 tablespoon olive oil
- 12 ounces trimmed green beans
- 1 garlic clove, thinly sliced
- 1/2 teaspoon kosher salt
- 2 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1/3 cup grated Parmesan
- 1/4 cup toasted sliced almonds
- 2 tablespoons chopped fresh basil
Instructions
- Heat a large skillet over medium heat, add the orzo, and toast for 2 minutes until lightly golden.
- Pour in the broth, bring it to a simmer, and cook for 8 to 10 minutes, stirring often, until the orzo is tender.
- While the orzo cooks, heat a second skillet over medium-high heat and char the green beans with the olive oil, garlic, and salt for 6 to 7 minutes.
- Stir the lemon juice and zest into the cooked orzo, adding a splash of water if it looks tight.
- Fold in half of the Parmesan and the charred green beans until the sauce coats the grains.
- Finish with the almonds, basil, and remaining Parmesan, then serve warm.
Chef Tips
- Stir the orzo often because its starch can settle quickly on the skillet bottom.
- Let the green beans sit for a minute between turns so they develop dark spots.
- Add the almonds just before serving to preserve their crunch.
- Use parsley or dill if basil is not on hand.
Cook's Notes
- **Orzo:** Stir frequently so the small pasta cooks evenly.
- **Beans:** Dry them well before charring.
- **Lemon:** Add zest with the juice for a fuller citrus flavor.
- **Texture:** Loosen with warm water if the orzo thickens before serving.