I am always on the look out for new recipes and couldn’t contain my excitement when I saw this delicious recipe from Traci of Vanilla and Bean. This is the taste of Spring, packed with carbs and vegetables, can be served on its own, as a side dish, or perfect for a pack lunch or picnic.
65g Pine Nuts (roasted in a frying pan)
116g Mushrooms - cut into chunks.
126g Red & Yellow Peppers (deseeded and cut into biteable cubes)
426g Asparagus - Snap to take the woody end off, then cut into 5cm pieces.
340g Cherry Tomatoes
1 Clove garlic - crushed
1 Shallot, chopped
2 tbsp Olive oil
200g Orzo pasta
350ml vegetable stock
85g Feta crumbled (leave off if cooking Vegan)
Garnish - Chopped Fresh Parsley and Basil
2 tbsp Olive Oil
1 tbsp Lemon juice
Season with Salt and Pepper
Whisk all together.
Heat the oven to 220c, place the mushrooms, peppers, asparagus, tomatoes, garlic and shallot into a baking dish, sprinkle with 1tbsp olive oil and mix all the veggies together. Season with Salt and Pepper. Pop into oven and roast for 20 minutes, or until cooked.
In a saucepan, heat 1 tbsp of olive oil on medium heat, add the orzo and stir, coating the orzo thoroughly, stir for approximately 3 minutes. Add the vegetable stock, bring to a simmer, turn the heat down low, cover and cook for about 15 minutes (check the packet for cooking instructions) or until all the liquid is absorbed. Cover and set aside.
Drain any remaining liquid from the Orzo, add the roasted veggies and all their juices, stir in the dressing, feta and pine nuts. Garnish with the basil and parsley. Serve and eat this deliciousness as soon as possible.