Vegetable Orzo
Crisp vegetables with orzo tossed in a light vinaigrette: a colorful side dish or a healthy, light meal.
Prep
Make the Vinaigrette
Combine the ingredients for the vinaigrette in a small bowl and set aside.
- Lemon Juice1 Tbsp.
- Extra Virgin Olive Oil2 Tbsps.
- Dijon Mustard½ tsp.
- Black Pepper10 turns
- Kosher Salt¼ tsp.
Cooking Steps
1. Add the Oil while Preheating the Pan
Add the oil and preheat the pan to 350°F/ 175°C (medium).
- Extra Virgin Olive Oil1 Tbsp.
2. Add and Cook the Cauliflower
Add the cauliflower and cook for 2 to 3 minutes, or until lightly brown.
- Cauliflower(small florets)½ cup
3. Add and Cook the Asparagus
Add the asparagus and cook for 1 to 2 minutes or until slightly tender.
- Asparagus(.5 inch pieces)½ cup
4. Season the Vegetables
Stir well to season evenly.
- Kosher Salt¾ tsp.
- Black Pepper(freshly cracked)4 turns
5. Add and Cook the Shallot
Cook the shallots for about 30 seconds, just enough to soften them slightly.
- Shallot(finely chopped)1 Tbsp.
6. Add and Reduce the Wine
Reduce the wine for 1 minute and stir occasionally.
- White Wine2 Tbsps.
7. Add and Cook the Cherry Tomatoes
Cook the cherry tomatoes for about 30 seconds, and stir occasionally.
- Cherry Tomatoes(quartered)½ cup
8. Combine the Vegetables with the Cooked Orzo
Turn the heat off, then combine the roasted vegetables with the cooked orzo pasta, cucumbers and chopped parsley in a large mixing bowl.
- Cooked Orzo Pasta1 cup
- Parsley Leaves(finely chopped)1 ½ tsps.
- Cucumber(halved, thinly sliced)½ cup
9. Add the Vinaigrette
Toss the orzo in the vinaigrette until well coated.
10. Serve as Desired
Drizzle with olive oil and finish with black pepper. Serve immediately or reserve for later use.
- Extra Virgin Olive Oilas needed
- Black Pepper(freshly cracked)as needed
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