Springtime Creamy Lemon Orzo
🌸 Spring is the season of “growth and renewal,” and in Traditional Chinese Medicine (TCM), it’s associated with the Liver organ and the Wood element. This Springtime Creamy Lemon Orzo recipe is not only delicious but also designed to support the transitions of spring, keeping you energized, nourished, and ready to enjoy spring (and spring break)! Here's how the ingredients align with TCM principles:
✨ Shallot & Garlic: Known for their warming properties, these ingredients invigorate Qi, promote blood circulation, and help dispel toxins. Garlic is especially beneficial for boosting immunity—great if you're dealing with emerging allergies.
✨ Sugar Snap Peas: These gently cooling peas soothe the Liver and help clear heat while supporting digestion by nourishing the Spleen. Their richness in vitamins are also perfect for balancing the body's energy as it awakens in spring!
✨ Baby Spinach (Bo Cai): With its cooling nature, spinach nourishes the Liver and Blood, promoting smooth Qi flow, moistens dryness, and soothing any pent-up tension that often accompanies the seasonal shift.
✨ Goat Cheese: This mildly sour and creamy addition harmonizes the Liver and nourishes Yin and Spleen. The sour flavor in TCM is ideal for spring, as it gently aids Liver function while gently encouraging digestion.
✨ Optional Asparagus: Another cooling ingredient, asparagus helps clear heat, detoxify, tonify Yin, and supports skin health, making it a fantastic ally for sunburn relief and overall springtime wellness.
🌸 Why This Recipe? Packed with cooling greens, a touch of sour, and ingredients that support the Liver's seasonal needs, this orzo dish is not only convenient but ideal for those sunny spring break moments when your body craves balance and renewal, whether you’re lounging or on the go!
Springtime Creamy Lemon Orzo
INGREDIENTS
Ingredients:
2 tablespoons extra-virgin olive oil
½ cup shallot, chopped
1 large clove garlic, grated/minced
2 cups low-sodium vegetable broth
3 tablespoons fresh lemon juice
½ teaspoon salt
¼ teaspoon ground pepper, plus more for garnish
8 ounces orzo (preferably whole-wheat)
1 cup sugar snap peas, halved
Optional: 1 cup asparagus, cut into 1-inch pieces
3 cups lightly packed baby spinach, chopped
¼ cup grated Parmesan cheese
2 tablespoons crumbled goat cheese
2 tablespoons sour cream or crème fraîche
INSTRUCTIONS
Heat olive oil in a large skillet over medium heat. Add the shallots and sauté until softened (about 2 minutes). Add garlic and cook for 30 seconds until fragrant.
Stir in vegetable broth, lemon juice, salt, and pepper. Bring to a boil.
Add orzo and reduce heat to a simmer. Cook uncovered, stirring frequently, until the broth is almost absorbed and the orzo is al dente (about 8 minutes).
Add sugar snap peas (and asparagus if using), and cook for 2 minutes until tender-crisp.
Stir in spinach and cook until wilted (about 1 minute).
Turn off the heat and mix in Parmesan cheese, goat cheese, and crème fraîche (or sour cream) until melted and creamy.
Garnish with additional Parmesan and a sprinkle of black pepper before serving!
photo and recipe credits to EatingWell
