ORZO is a type of pasta that looks like a big pieces of rice. It is very versatile, nutritious and delicious meal especially when paired with all kinds of vegetables, legumes with or without sauce.
ORZO WITH MUSHROOM VINAIGRETTE
Ingredients
1 lb. ORZO Pasta, cooked
1 lb. Portabella Mushrooms, sliced
1 medium Red Onion, chopped
1 large Red Bell Pepper, chopped
1 c. Chopped Greens (Kale, Spinach, Chard, Flat Parsley)
3-4 cloves Garlic, minced
2 tsp. Vinaigrette or 1 TB Lemon
2-3 tsp Bragg Aminos or Soy Sauce
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Mushroom Umami Seasoning (optional)
1/2 tsp Maple Syrup
Instructions
- Boil Orzo pasta in 4-6 cups of water or according to the package direction and add the turmeric powder and a 1 1/2 TB of salt to add some flavor, color and nutrients. Cook for 9-10 minutes, stirring occasionally, then drain well.
- In a large pan, sauté the onion in 2 TB of water until it dried up and starting to caramelize, then add the garlic, red bell pepper, mushrooms and all the seasonings. Stir until all the veggies are cooked before adding the greens.
- Serve the mushrooms on top of the pasta or mix them all together and serve warm.
Note:
It's your option to use olive oil during the sautéing process or after cooking it and add any vegetables of your choice.
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