Lemon Garlic Orzo with Veggies
Ingredients
- 1 1/2 cups Crimini mushrooms
- 1 red, 1 yellow, 1 orange bell peppers
- 1 zucchini
- 12 oz cherry tomatoes
- 2 teaspoons garlic
- 1/2 cup shallot
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon ground black pepper
- 1 cup orzo
- orzo
- orzo
- 1 1/2 cups vegetable broth
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon sea salt
- pepper
- orzo
- 1/2 cup garlic and herb feta
- 2-3 tablespoons basil
- parsley
Directions
Cook the Crimini mushrooms (1 1/2 cups), bell peppers (1 red, 1 yellow, 1 orange), zucchini (1), cherry tomatoes (12 oz), garlic (2 teaspoons), shallot (1/2 cup), extra virgin olive oil (3 tablespoons) and ground black pepper (1/2 teaspoon) on the stovetop.
Cook the Orzo
In a large saute pan, heat 1 Tbs of Olive Oil on medium heat until shimmering. Add the orzo (1 cup) and stir, coating the orzo throughly. Stir occasionally for about 3 minutes or until the orzo is toasty and golden. Add the vegetable broth (1 1/2 cups). Be careful here because the broth will spit and sputter. Bring to a simmer, turn down the heat to low, cover and cook for about 15 minutes or until all the liquid is absorbed. Stir. Remove from heat, cover and set aside.
Make the Dressing
In a small bowl add the extra virgin olive oil (2 tablespoons), lemon juice (1 tablespoon), sea salt (1/2 teaspoon) and pepper. Whisk until all the ingredients are emulsified.
Putting it all Together
In the large saute pan, to the orzo, add the veggies and all their juices, stir in the dressing, and garlic and herb feta (1/2 cup). Garnish generously with basil (2-3 tablespoons) and parsley. Serve immediately.