Lemon Garlic Orzo

Lemon Garlic Orzo

Tags

Vegan

Cook

Ingredients

  • ⅓ cup pine nuts
  • 1 ½ cup cremini mushrooms, sliced
  • 1 cup bell pepper, diced
  • 1 eggplant, diced
  • 1 courgette, diced
  • 300g cherry tomatoes, halved
  • 2 tsp garlic, minced
  • ½ cup shallots, chopped
  • 3 tbsp olive oil, divided
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 cup orzo
  • 1 ½ cups vegetable stock
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2-3 tbsp chopped basil
  • 2-3 tbsp chopped parsley

Steps

  1. Preheat oven to 180°C and toast pine nuts for 5-6 minutes. Set aside to cool.
  2. Turn oven up to 220°C. Line two sheet pans with parchment paper.
  3. Place the mushrooms, bell peppers, asparagus, tomatoes, garlic and shallot on one pan and sprinkle with olive oil.
  4. Sprinkle with salt and pepper then mix again. Spread vegetables to the second tray ensuring no overlap.
  5. Roast for 30-35 minutes. Rotate pans halfway through roasting.
  6. In the wok, heat olive oil on medium until shimmering. Add the orzo and stir, coating the orzo thoroughly.
  7. Stir occasionally for about 3 minutes or until the orzo is toasty and golden. Add the vegetable broth.
  8. Bring to a simmer, turn down the heat to low, cover and cook for about 15 minutes or until all the liquid is absorbed.
  9. In a small bowl add the olive oil, lemon juice, salt, and pepper. Whisk until all the ingredients are emulsified.
  10. In the wok add the roasted veggies and their juices, stir in the dressing and pine nuts and mix.