Herb and Lemon Orzo with Peas

By: Pamela Ellgen

Herb and Lemon Orzo with Peas
Parsley, thyme, and lemon are the stars of this simple vegan pasta dish. Jar size: 4 cups
cuisine icon Cuisine
Italian
cuisine icon Course
Dinner, Lunch, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
less than 15 min
cuisine icon Diet
Vegan
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
4 servings, contributed, cook 5 min, dehydrated peas, dinner, dried garlic, dried lemon zest, dried parsley, dried thyme, dry orzo pasta, easy, extra-virgin olive oil, italian, less than 15 min, lunch, main course, Pamela Ellgen, prep 5 min, pressure cook, sea salt, vegan, vegetable broth

prep icon Prep Time
5 min
cook icon Cook Time
5 min

serving icon Servings
4 Servings
Ingredients
  • 2 1/2 cups dry orzo pasta
  • 1/2 teaspoon sea salt
  • 1 tablespoon dried parsley
  • 1 teaspoon dried thyme
  • 1 teaspoon dried garlic
  • 1 teaspoon dried lemon zest
  • 1 cup dehydrated peas
  • 4 cups vegetable broth
  • 2 tablespoons extra-virgin olive oil
Instructions
  • Layer the dry ingredients in the jar in the order listed.
  • Place all of the jarred ingredients into the Instant Pot. Add 4 cups of vegetable broth or water. Stir to mix. Cover with the lid and ensure the vent is in the “Sealed” position. Pressure Cook on High for 5 minutes. Allow the steam pressure to release naturally for 5 minutes, then release any remaining pressure manually.
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