LEMON GARLIC ORZO WITH ROASTED VEGETABLES

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Lemon Garlic Orzo with Roasted Vegetables is packed with texture and flavor. A delicious and easy orzo pasta recipe served warm or chilled and makes fabulous leftovers too! This recipe is vegetarian and easily vegan.

With spring in blossom, so are our #1 leafy foods. I took a drive out to one of the ranches yesterday, not just on the grounds that I’m restless to get my hands on new strawberries yet the freshest asparagus I can discover for this recipe.Roasted veggies like asparagus sparkle in this orzo pasta formula. It’s stacked with supplements that offer stomach related help, is mitigating, advances heart wellbeing, and is loaded with cell reinforcements. It tends to be eaten crude, sautéed, steamed, or simmered.

On the off chance that the stalks appear to be excessively woody, I utilize a vegetable peeler to eliminate the extreme external skin of the tail. I find, however, the freshest asparagus is really delicate, so almost no of the stem should be managed. To keep asparagus new, I store it with the foundation of the stems enveloped by a clammy paper towel and attempt to appreciate them inside 48 hours of purchasing.Aside from new asparagus, stock up on cremini mushrooms, a blend of red, yellow or orange ringer peppers, cherry tomatoes, shallots, and new spices and you are prepared for this formula. Zucchini or potentially eggplant can be fill in for the asparagus when in season.This orzo pasta formula is a family top choice and meets up fast after the hacking is finished.

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Straightforwardness is vital. To keep this orzo pasta formula veggie lover, all it needs is a decent portion of Sourdough Bread and a container of your #1 wine. To extend the formula further and to take this completely made Lemon Garlic Orzo with Roasted Vegetables dish to the following level, share it with a Kale Caesar notwithstanding that dried up bread and wine. It will be an essential dinner for any individual who appreciates it.

This Spring recipe is a family favorite. Lemon Garlic Orzo with Roasted Vegetables is delicious served warm or chilled and makes a fabulous addition to a picnic, or potluck. Sub in season veggies like zucchini or asparagus for the asparagus when needed. This recipe is vegetarian and easily vegan.

Ingredients

For the Orzo and Veggies:

  • 1/3 C (64g) Pine Nuts* (see note)
  • 1 1/2 C (116g) Crimini Mushrooms destemmed and sliced
  • 1 C (126g) Mix of Red Yellow, or Orange Bell Peppers, deseeded and diced (I used baby bells here, but you’ll need about 1 whole bell pepper if using the larger variety)
  • 1 lb (425g) Asparagus (sub zucchini or eggplant when in season!) cut into 1″ pieces with woody ends discarded
  • 12 oz (340g) Cherry Tomatoes sliced in 1/2
  • 2 tsp Garlic minced
  • 1/2 C (116g) Shallot chopped
  • 3 Tbs Extra Virgin Olive Oil divided
  • 1/2 tsp Sea Salt
  • 1/2 tsp Black Pepper Ground
  • 1 C (200g) Orzo
  • 1 1/2 C (355g) Vegetable Broth
  • 1/2 C (84g) Garlic and Herb Feta crumbled (Leave off for Vegan Option)
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For the Dressing:

  • 2 Tbs Extra Virgin Olive Oil
  • 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.

Instructions

Toast the Pine Nuts:

  • Preheat oven to 350F (177C) and toast pine nuts for 6-7 minutes, or until toasty and fragrant. Set aside to cool.

Roast the Veggies:

  • Turn oven up to 425F (218C). Line two sheet pans with parchment paper. Place the mushrooms, bell peppers, asparagus, tomatoes, garlic and shallot on one pan. Sprinkle with 2 Tbs of olive oil. Using a spatula, mix all the veggies together with the olive oil. Sprinkle with salt and pepper then stir again. Move 1/2 the veggie mixture to the other sheet pan. Spread the veggies in one layer, making sure there’s no overlapping on both pans. Roast in a 425F oven for 35-40 minutes (due to oven variations, keep an eye on your veggies and start checking your veggies at 25 minutes; a bit of charring is good!** SEE NOTES!!). Rotate pans 1/2 way through roasting. 
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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 thoroughly. 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 roasted veggies and all their juices, stir in the dressing, feta, and pine nuts. Garnish generously with basil and parsley. Serve immediately.

Notes

*The price of Pine Nuts have skyrocketed! So, I’ve been using toasted chopped or slivered almonds instead.To share as a salad place in a lidded container and chill for at least an hour. Let set at room temperature for 15 minutes, to soften the olive oil, stir and serve.

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