INGREDIENTS:
1/3 cup pine
nuts toasted in the oven for 6-7 minutes at 350 & set aside
ROAST at 420 for 35-40 minutes (keep an eye
on them until they are as you like them)
1 ½ cup
mushrooms cleaned and sliced
1 C mixed
red, yellow or orange peppers (I use baby bells), chopped
1 lb
asparagus cut into 1” pieces (discard tough ends)
12 oz cherry
tomatos cut in half
2 tsp garlic
minced
½ chopped
onion
3 TBL olive
oil
½ tsp sea
salt
½ tsp black
pepper
ORZO (1 Cup) + Vegetable Broth (1 ½ cup)
In a large
frying pan, heat 1 TBL olive oil and then add the orzo and stir for about 3
minutes until the orzo is toasty and golden. Add 1 ½ cup vegetable broth. Bring
to a simmer , turn the heat to low, cover and cook for about 15 minutes until
all the liquid in absorbed.
DRESSING – whisk together until emulsified
2 TBL o.ive
oil
1 TBL lemon
juice
½ tsp sea
salt
½ tsp ground
pepper
Add all veggies and pine nuts to orzo, add
dressing and stir together
with ½ cup or more
feta cheese.
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