LEMON GARLIC ORZO SALAD
RECIPES
LEMON GARLIC ORZO SALAD
RECIPES
LEMON GARLIC ORZO SALAD
I love this recipe. It is healthy, easy to make and it's great for leftovers you can bring for lunch the next day. It can be served cold or warm.
This recipe has been adapted from vanilla and bean
serves four
INGREDIENTS
ORZO + VEGETABLES
1/3 cup roasted almonds, smash them in a mortar and pestle
1 1/2 cups crimini mushrooms
1 cup red, yellow and orange bellow pepper, diced
2 cups asparagus, remove tough ends and slice into 2-3 pieces
2 cups cherry tomatoes, halved
2 tsp garlic, minced
1/2 cup shallot, diced
3 tbsp avocado oil
1/2 tsp black pepper
1 cup orzo
1 1/2 cup vegetable broth
Dressing
2 tbsp avocado oil
1 tbsp Lemon juiced, about 2 lemons
1/2 tsp Sea Salt
1/4 tsp Black Pepper ground
Garnish
2-3 Tbs Chopped Fresh Basil
DIRECTIONS
VEGETABLES
Preheat the oven to 425F (218C). Line your baking sheet with parchment paper. Place the mushrooms, bell peppers, asparagus, tomatoes, garlic and shallot in a bowl and toss them with the avocado oil. Sprinkle with pepper then stir again. Move the vegetables to the baking sheet. Spread the veggies in one layer, making sure there's no overlapping on the pan. Roast in 425F oven for 35-40 minutes. A bit of charring is fine.
Cook the Orzo
In a large saute pan, heat 1 tbs of avocado oil on medium heat until hot. 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. 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. Add some chopped basil to the mixture.
SMASH THE ALMONDS
Place the roasted almonds in a mortar and pestle and smash them until they are broken up into medium sized pieces.
Putting it all Together
In the large sauté pan you used to cook the orzo, add the roasted vegetables and all their juices, stir in the dressing and almonds. Garnish generously with basil. Serve immediately.
Bon Appétit!
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