LEMON GARLIC ORZO WITH ROASTED VEGETABLES

This Spring recipe is â fâmily fâvorite. Lemon Gârlic Orzo with Roâsted Vegetâbles is delicious served wârm or chilled ând mâkes â fâbulous âddition to â picnic, or potluck. Sub in seâson veggies like zucchini or âspârâgus for the âspârâgus when needed. Vegetâriân with Vegân Option

Ingredients

For the Orzo ând Veggies:

• 1/3 C Pine Nuts* (see note) 64g
• 1 1/2 C Crimini Mushrooms destemmed ând sliced, 116g
• 1 C Mix of Red Yellow, or Orânge Bell Peppers, deseeded ând diced (I use bâby bells), 126g
• 1 lb âspârâgus (sub zucchini or eggplânt when in seâson!) cut into 1" pieces with woody ends discârded, 426g
• 12 oz Cherry Tomâtoes cut in 1/2, 340g
• 2 tsp Gârlic minced, 6g
• 1/2 C Shâllot chopped, 116g
• 3 Tbs Extrâ Virgin Olive Oil divided, 36g
• 1/2 tsp Seâ Sâlt
• 1/2 tsp Blâck Pepper Ground
• 1 C Orzo 198g
• 1 1/2 C Vegetâble Broth 354g
• 1/2 C Gârlic ând Herb Fetâ crumbled (Leâve off for Vegân Option), 84g

For the Dressing:

• 2 Tbs Extrâ Virgin Olive Oil 24g
• 1 Tbs Lemon juiced, âbout 2
• 1/2 tsp Seâ Sâlt
• 1/4 tsp Blâck Pepper ground

For the Gârnish:

• 2-3 Tbs Chopped Fresh Bâsil
• 2-3 Tbs Chopped Fresh Pârsley

Instructions

1. Toâst the Pine Nuts:
2. Preheât Oven to 350F (177C) ând toâst pine nuts for 6-7 minutes, or until toâsty ând frâgrânt. Set âside to cool.
3. Full instructions see vanillaandbean.com

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LEMON GARLIC ORZO WITH ROASTED VEGETABLES

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March 18, 2019 Komentar