Pan-Charred Orzo with Garlic, Lemon & Crispy Sage
Ingredients
- 3 tablespoonolive oil
- 4 clovesgarlic
- 8 leavesfresh sage
- 1 cuporzo
- 2 cupvegetable broth
- 1lemon
- ½ cupparmesan cheese
- ¼ teaspoonred pepper flakes
- ·kosher salt and black pepper
Prep
- 01
Mince 4 cloves garlic.
- 02
Zest and halve 1 lemon.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add the orzo and cook for 3–4 minutes, stirring frequently, until lightly toasted and golden.
- 02
Add the garlic and red pepper flakes, stir for 30 seconds until fragrant.
- 03
Pour in the vegetable broth, scraping any brown bits from the pan. Bring to a simmer and cook uncovered for 10–12 minutes, stirring occasionally, until the orzo is tender and most liquid is absorbed.
- 04
While the orzo cooks, heat the remaining 1 tablespoon olive oil in a small pan over medium heat. Add the sage leaves and cook for 1–2 minutes until crispy. Transfer to a paper towel.
- 05
Remove the skillet from heat. Zest the lemon into the orzo, then squeeze in half the juice. Stir in the parmesan, season with salt and pepper to taste, and divide into bowls. Top with crispy sage and serve immediately.
Spice Tips
For warmth, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. A handful of fresh parsley stirred in at the end adds herbaceous freshness.
A squeeze of fresh lemon right before eating brightens everything. Swap vegetable broth for chicken broth if you prefer. Leftover sage oil is delicious drizzled over soups or vegetables.