Bärlauch-Orzo-my spring favorite dish from just one pan
When the walking is going on First wild garlic smells, for me it is a little every year Moment of happiness – Such a fine sign that spring has really arrived. I love it when the kitchen after the long winter months with a lot of root vegetables, cabbage dishes and hearty sauces now again Fresh, green and lighter becomes. This Creamy one-pot-orzo Is exactly such a dish for me that Spring on the plate Holt: with spicy wild garlic, crispy peas, young spinach, a little lemon zest and a vegetable crème-Fraîche alternative.
Everything comes in just one pan – without any stress. It is Uncomplicated, fills up and tickles your palate spring guard. The small rice -shaped noodles – Orzo, Riso or Kritharaki named – bring the right texture with you. For me a feel -good dish that is made quickly, but it tastes particularly good and that’s why we do it together today.
Bärlauch – spring messenger with intensive aroma
For me, wild garlic belongs to me Spring kitchen absolutely. The season usually starts in March and is enough depending on the weather by the end of April or early May. You can often find it in shady forests or on damp brook edges – but be sure to be careful not to confuse him with lily of the valley or autumn timeless.
This is how you identify wild garlic: The safest note is that Odor. Grate a sheet between the fingers – only real wild garlic smells intensely of garlic. Lösklaschen and autumn timeless look similar to him, but are poisonous and do not smell. Their leaves usually grow out of a rosette while Bear garlic sprouts from the ground individually And rather looks matt. But if you are unsure, keep your fingers away or get your wild garlic fresh from the market.
Bear garlic is incredibly versatile in the kitchen: it fits in pesto, soups, tartes, spreads, pasta or even in hearty snacks such as meatettes or frittatas. On my blog You can already find one Large collection of delicious vegan wild garlic recipes And if you This link follows you come directly to the overview of all of my Wild garlic ideas.
Mine is particularly popular Wild garlic pestothat also perfectly as Basis for many other dishes suitable. So check it out. It tastes delicious and can be kept in the fridge with oil for many months – perfect for pasta, spaetzle, rice dishes, dressings, sauces or to season hearty pancakes.
Bear garlic meets Orzo: The perfect combination for fast spring dishes
Do you know Orzo? This Small, rice -shaped pasta Is a real insider tip in the fast everyday kitchen. It looks like rice, but of course it is pasta – and that’s why you will not find it in the supermarket or health food store with the grains, but but With the pasta. Depending on the origin, it is also called Kritharaki (Greek), Risoni, Riso or Orso (Italian). Fun Fact: In Italian, “Orzo” actually means barley – presumably because the shape is reminiscent of a single barley grain.
I particularly like Orzo because he Prepare super easy Leaves and becomes nice and creamy in one-pot dishes-without much effort. So if you feel like something different from classic pasta or risotto, Orzo is a great alternative. The preparation is the same as with pasta. However, since the grains are so small, you can be prepared in a one-pot or one-pan method. And we do that today too. Go quickly, always succeed!
Refine the wild garlic recipes-with La Fraîche from Sojade
For the creamy consistency and one fresh taste I use in this recipe La fraîche from soyade -A vegetable alternative to crème fraîche based on organic soybasis. It is mild, pleasantly fresh in taste and can be used in many ways. What I particularly appreciate about it: it is significantly lighter than conventional crème fraîche and contains much less fat.
With the “La Fraîche” you can refine sauces and make them wonderfully creamy. I also often use them as the basis for dressings and add homemade spreads. It tastes Yogurt-light! Of course, you can also use another vegetable crème-fraîche alternative-it is particularly important that the consistency is creamy and can be stirred well. Fortunately, you can now find the “La Fraîche” in almost all organic shops and many health food stores.
Time for wild garlic: You have to try this one-pot-orzo
With these ingredients Our creamy Orzo guarantees your new spring favorite – fresh, uncomplicated and full of taste. The spicy wild garlic, the crispy vegetables, the fine citrus note and the creamy texture make it a real one Feel -good mealwhich is wonderfully digestible and still makes you really fed up. And the best: You only need a pan And less than half an hour. Exactly the right thing if you want to go quickly – but you can still taste really good.
So: let’s cook together. I show you step by step how to do it.
Creamy wild garlic orzo
A fresh spring dish made of only one pan: spicy wild garlic, crispy peas, delicate baby spinach and lemon fresh meeting on creamy orzo. Quickly done, full of taste-perfect for the wild garlic season.
Ingredients
- 2 Shallot
- 50-60 G Wild garlic
- 200 G TK-herbs Or TK-Damame
- 1.5 Tin Hefines
- 1 prize Salt
- 1 Handful Baby spinach
- 250 ML Plant milk
- 1.5 Tin olive oil
- 250 G Orzo or Kritharaki or Risoni
- 80 ML White wine or more vegetable broth
- 350 ML Vegetable broth
- 1 Tin Vegane Créme Fraîche (e.g. La Fraîche von Sojade) and a little more to garnish
- The Zest From 1 organic lemon + 2 tablespoons of lemon juice
- Sprouts for garnish as desired Used here: pea sprouts
Instructions
Cut the shallots into small pieces. Wash the wild garlic and finely cut half of it. Purpise the TK heirs with warm water.
Puree half of the wild garlic with yeast flakes, a pinch of salt, baby spinach and plant milk in the mixer.
Heat the olive oil in a pan. Sweat the shallot cubes in it. Add orzo, roast briefly and deglaze with white wine. Then pour in the wild garlic spinach milk and vegetable broth.
Submit the cut wild garlic and the TK heirs and simmer gently until it becomes nice and creamy. Stir from time to time.
Mix in 1.5 tablespoons of soy “La Fraîche” and season the dish with salt and lemon juice. If necessary, stir in a little more broth or water.
Divide the orzo on bowls, top with La Fraîche, overray with lemon zest and serve with sprouts garnished.
Bon appetit!
Try the wild garlic recipe now and share your inspiration with me
I’m curious to see how you mine Creamy wild garlic orzo tastes. Please write to me in the comments whether you have tried the recipe – and also tell me which wild garlic dishes should not be missing in spring. I am happy to read from you and exchange ideas with you. Your variations and ideas also inspire others!
If you regularly New recipes, seasonal cook ideas and my favorite kitchen hacks want to discover, please follow me Instagram or Facebook. There I share what is on my stove every day – suitable for everyday use, vegetable and freshly cooked!
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