Lemon Garlic Orzo with Veggies

Lemon Garlic Orzo with Veggies

Rating

10/10

Last Made

2018-08-22

Prep Time

Prep: 30m

Cook Time

Cooking: 20m

Total Time

Total: 40m

Ingredients

  • For the Orzo and Veggies:
  • 1 1/2 C Crimini Mushrooms destemmed and sliced, 116g
  • 1 C Mix of Red Yellow, or Orange Bell Peppers, deseeded and diced (I use baby bells), 126g
  • 1 lb Asparagus (sub zucchini or eggplant when in season!) cut into 1" pieces with woody ends discarded, 426g
  • 12 oz Cherry Tomatoes cut in 1/2, 340g
  • 2 tsp Garlic minced, 6g
  • 1/2 C Shallot chopped, 116g
  • 3 Tbs Extra Virgin Olive Oil divided, 36g
  • 1/2 tsp Sea Salt
  • 1/2 tsp Black Pepper Ground
  • 1 C Orzo 198g
  • 1 1/2 C Vegetable Broth 354g
  • 1/2 C Garlic and Herb Feta crumbled (Leave off for Vegan Option), 84g
  • For the Dressing:
  • 2 Tbs Extra Virgin Olive Oil 24g
  • 1 Tbs Lemon juiced, about 2
  • 1/2 tsp Sea Salt
  • 1/4 tsp Black Pepper ground
  • For the Garnish:
  • 2-3 Tbs Chopped Fresh Basil
  • 2-3 Tbs Chopped Fresh Parsley

Directions

Cook the Veggies 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 and stir, coating the orzo throughly. Stir occasionally for about 3 minutes or until the orzo is toasty and golden. Add the vegetable broth. 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 olive oil, lemon juice, salt 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 feta. Garnish generously with basil and parsley. Serve immediately.