So here it is, my first blog post in all its glory. 😀 Ha, who am I kidding?! I’ve got some serious work to do to stand against the rest! But I’ve been wanting to do this for a few years now, and many people have been asking me to do so for some time now. Soooo I finally took the plunge and dove right in. Though to be honest, I felt extremely overwhelmed, like what am I even doing? YOLO! so if it scares you, DO IT! Right?!
This recipe has become a family favorite…unless you ask two little boys in our house, who think we should lay off the vegetables sometimes haha! But they’re five and three so they don’t have the pleasure of choosing the dinner menu as frequently as they’d like. HA! Anyhow I’ve added other vegetables to this meal too, when I need to clean out the fridge, like adding zucchini for example. I typically make this as a vegetarian option, but you can certainly add a meat if you choose, or even as a Vegan meal, which I’ve also done. The choice is yours and cooking can be as creative as you want it to be.
I enjoy using Lodge cast iron skillets when cooking. That’s optional, but definitely my preference.
I paired this meal with a side of navy beans I cooked in the instant pot, a side salad and dinner rolls. You can eat this alone or with sides like we did.
Since this is my first post, I’ll cut it short and get to the good stuff, the recipe. Because honestly it often annoys me to read someone else’s back story to their recipe and I would just skip right over it. So to save you that time, here’s the recipe! Let’s get to cookin’. Hope you enjoy! Bon Appétit!
Course Dinner, Lunch
Cuisine American, Italian
Keyword Orzo Pasta, Orzo Pasta Recipe, Vegetables
Prep Time 10 minutes
Cook Time 25-30 minutes
Total Time 35-40 minutes
Servings 4 Servings (depending on your portion sizes)
Author Chalese Emert | Emertville.com
For the Orzo and Veggies:
- 1 1/2 C Baby Bella Mushrooms de-stemmed and sliced
- 2 C Mix of Red, Yellow, or Orange Bell Peppers, deseeded and diced (you can substitute baby bells)
- 1 lb. Asparagus cut into 1″ pieces with woody ends discarded
- 8 oz Cherry Tomatoes cut in 1/2
- 2 Tbsp. Garlic minced
- 1 Shallot chopped
- 2 Tbsp. Extra Virgin Olive Oil
- 1/2 tsp Sea Salt
- 1/2 tsp Black PepperGround
- 1 C Orzo
- 2 C low sodium Vegetable Broth
- 1/2 C Feta crumbled (Leave off for Vegan Option)
For the Dressing:
- 2 Tbsp. Extra Virgin Olive Oil
- 1 Lemon juiced
For the Garnish:
- 2-3 Tbsp. Chopped Fresh Parsley
- Begin by heating up 2 Tbsp. of olive oil. Sauté the shallots for a couple of minutes. Next add the bell peppers and asparagus and sauté for a few more minutes. Now add the mushrooms, tomatoes and garlic and continue cooking for a few more minutes. This sautéing process should take roughly 8-10 mins. Stir often.
- In the same skillet, push the vegetables to the side. Heat 1 Tbsp. of Olive Oil within the bare spot of the skillet. Add the orzo and stir, coating the orzo in the oil as much as possible. Stir occasionally for about 2 minutes. Slowly (to avoid splattering) add the vegetable broth. Bring to a low boil and reduce to simmer for about 15 minutes or until most of the liquid is absorbed. Stir often to avoid sticking to the skillet.
- Add the remaining 2 Tbsp. of olive oil and juice of one large lemon. Mix well together.
- Garnish generously with feta (if using) and parsley. Serve immediately.
If you make this and enjoy, please leave your friendly comments and share with others! 🙂 Thanks for stopping by!