Ingredients
Scale
- 1/2 cup diced onions or shallots
- 1 white part leek
- 1/2 cup diced shiitake or other mushrooms you enjoy
- 1/4 cup fresh spring garlic or 2–3 garlic cloves
- 2–3 Tbsp. olive oil
- 2 cups cooked Jovial gluten free Orzo
- 2–3 Tbsp. minced herbs: parsley, cilantro, basil, dill or thyme
- 2 cups diced veggies: broccoli florets, cauliflower florets, zucchini, peas fresh or frozen, snap peas, asparagus, and or leafy greens.
- 2 Tbsp. butter (Pegs loves her goat butter. Any butter, DF or cow)
- 1/2–1 tsp. Italian Spice Blend if not using fresh herbs
- 1/2–1 tsp. Celtic Sea Salt
- Fresh ground pepper to taste
Instructions
- Cook Orzo following directions on the box
- In a large skillet, cover and sauté onions, leeks, mushrooms and garlic in olive oil until soft.
- Add in diced veggies, butter, Italian spice blend, salt and pepper
- Stir, cover until vegetables are fork tender, about 4-5 minutes. After the veggies are fork tender add green leafy veggies to wilt.
Mix in fresh herbs and or a pesto. Now you can add in any proteins such as beans, meat or a shell fish. Garnish with more fresh minced herbs
- Blend all together
- Serve as a side or as a main dish with proteins of choice.
Notes
Variations:
- Add 1/4 cup pesto
- Add 1 cup diced chicken
- Add 1/2 cup cooked lentils
- Add meatballs
- Add 2-3 Tbsp. grated Pecorino Romano cheese
- Prep Time: 5 minutes
- Cook Time: 5 minutes