Lemony Parmesan Orzo {Vegan Opt.}

The only time I ever had orzo pasta growing up was in rice pilaf. Those tiny little grains of pasta were always my favorite part of the rice and I would try to pick them out and save them for the end.


It wasn’t until I was older and started cooking my own meals that I realized I could have JUST those little pieces of orzo. It was like Christmas morning!


This is a super easy and tasty side dish that can be whipped up in no time.


Lemony Parmesan Orzo


  • 2 TBSP Olive Oil
  • 1 cup Orzo Pasta
  • 1 clove of Garlic, minced
  • 1 ¾ cups of Vegetable Broth (or water, just add more salt if you use water)
  • ½ cup Parmesan Cheese, grated (feel free to omit or substitute Nutritional Yeast if vegan)
  • ¼ cup Almond Milk
  • 1 tsp Lemon Juice
  • 1 tsp Lemon Zest
  • Sea Salt & Black Pepper, to taste
  • Fresh Herbs of your choice (optional – I used Lemon Thyme to keep with the lemon theme!)


In a medium saucepan, heat oil over medium heat. Add the minced garlic and cook for about two minutes, until fragrant. Add orzo to the pan and stir constantly, until it begins to toast, about two more minutes. Stir in the vegetable broth and bring the mixture to a boil. Reduce to simmer, and cook until most of the liquid has been absorbed and the orzo is tender (about 8 to 10 minutes). Remove the pan from the heat and stir in parmesan cheese, almond milk, lemon juice, zest, salt, pepper and herbs. Serve immediately.

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