40min
4
Servings
Medium
Green asparagus orzo with goat cheese and chives
A delightful combination of tender urid beans and creamy orzo, accompanied by roasted asparagus and rich goat cheese
Ingredients
- Olive oil (or other plantbased oils)
- 250 grams split urid beans (also called split black mung beans)
- vegetable stock
- 700 grams green asparagus
- 2 red onions
- 2 cloves of garlic
- 400 grams orzo
- 100 gram soft goat cheese
- 15 grams chopped chives
Preparation
- Preheat your oven to 180 degrees Celsius (356 degrees Fahrenheit).
- In a pot, add urid beans and vegetable stock and simmer for about 40 minutes until tender yet slightly firm.
- While the beans cook, prepare the asparagus. Rinse them thoroughly, trim off the lower 3 cm, and peel the remaining lower part. Slice the lower part into 1 cm pieces. Cut the remaining part of the asparagus lengthwise.
- Place the sliced asparagus on a baking tray. Drizzle with olive oil and season with salt and pepper to taste. Roast in the preheated oven for about 20 minutes or until tender and slightly charred.
- While the asparagus is roasting, chop the red onion. In a separate pot over medium heat with some oil, sauté the chopped red onion until translucent. Add minced garlic and cook until fragrant.
- Stir in the orzo pasta and toast for a couple of minutes. Add 1.5 times the amount of water to the pot (or substitute some water with plant milk for extra creaminess). Add more water if necessary
- Stir in the goat cheese until well combined.
- Drain the cooked urid beans and add them to the orzo mixture.
- Once the asparagus is done roasting, remove it from the oven.
- To serve, top the creamy orzo and bean mixture with chopped chives and the roasted asparagus.
