Lemon Garlic Orzo with Fresh Veggies {Gluten-Free}
 
Prep time
Cook time
Total time
 
Author:
Serves: 3
Ingredients
  • 1 8-oz pkg. Viviana Lemon Garlic Orzo
  • 1 tsp olive oil
  • 2 C mushrooms, sliced
  • ½ C green onion, sliced
  • ¾ C fresh basil, chopped
  • 1 C cherry tomatoes, halved or quartered
  • Salt and pepper
Directions
  1. Cook the pasta in boiling water for 6-9 minutes. Test it for doneness. You'll want to use a fine mesh strainer to drain the orzo, otherwise you'll pretty much lose most of it down the drain. Rinse with hot water and return to the pan.
  2. While it's cooking, however, heat the olive oil in a skillet and add the mushrooms and green onion. Saute over medium heat for about 4-5 minutes---just until the mushrooms start to cook down.
  3. Fold the mushrooms and green onions into the orzo and season with salt and pepper.
  4. Top individual servings with some basil and tomatoes. Enjoy!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2014/07/22/lemon-garlic-orzo-fresh-veggies-gluten-free/