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Lemon Garlic Orzo with Fresh Veggies {Gluten-Free}

July 22, 2014 by Epicurean Vegan

Gluten-Free Lemon Garlic Orzo with Fresh Veggies -- Epicurean VeganThis amazing dish will be ready in less than 30 minutes but will taste like you spent a good hour on it. I came across Viviana Foods gluten-free & vegan lemon garlic orzo and it looked pretty interesting, so I thought I’d give it shot.
Gluten-Free Lemon Garlic Orzo with Fresh Veggies -- Epicurean VeganThe orzo is ready in about 7 minutes and all I had to do was just had to chop some veggies and herbs and saute some for just a few minutes. The flavor is fantastic; I only seasoned it with a tiny bit of salt and pepper. The only downside is that the orzo costs around $7! Yeah, it was a splurge. I guess I was so drawn to the cute little package.  So it may not be something I’d buy on a regular basis, but it really was tasty!

INGREDIENTS:
1 8-oz pkg. Viviana Lemon Garlic Orzo
1 tsp olive oil
2 C mushrooms, sliced
1/2 C green onion, sliced
3/4 C fresh basil, chopped
1 C cherry tomatoes, halved or quartered
Salt and pepper

DIRECTIONS:
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.

Gluten-Free Lemon Garlic Orzo with Fresh Veggies -- Epicurean VeganWhile 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. Fold the mushrooms and green onions into the orzo and season with salt and pepper. Top individual servings with some basil and tomatoes. Enjoy!

Lemon Garlic Orzo with Fresh Veggies {Gluten-Free}
 
Print
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
 
Author: Epicurean Vegan
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!
3.2.1311

 

 

Filed Under: Dinners, Sides Tagged With: easy fast and easy, fresh, gluten-free, lemon-garlic, orzo, Pasta, Viviana

Orzo Pilaf with Roasted Red Peppers and Peas

June 5, 2012 by epicureanvegan

Orzo Pilaf with Roasted Red Peppers and Peas -- Epicurean Vegan

This is from one of my favorite cookbooks, The Vegan Table. Orzo is actually a rice-shaped pasta and has a risotto-like texture. It’s perfect for soups or even for Asian dishes such as stir-fry. I loved the flavor of this dish and the fact that it’s super versatile. Next time, I’ll add mushrooms, herbs, and maybe even asparagus.

INGREDIENTS:
2 Tbs olive oil
2 garlic cloves, minced
12-oz orzo
3 C vegetable broth (I like Better Than Bouillon brand)
1-1/2 C frozen peas, partially thawed
2 large jarred roasted red peppers, drained and chopped
Salt and pepper, to taste

DIRECTIONS:
Heat the olive oil in a large, deep-sided skillet. Add the garlic and cook for 2 minutes. Add the orzo and stir for 2 more minutes.

Orzo Pilaf with Roasted Red Peppers and Peas -- Epicurean Vegan

Add the stock, peas, roasted red peppers, salt, and pepper. Bring to a boil.

Orzo Pilaf with Roasted Red Peppers and Peas -- Epicurean Vegan

Reduce heat, cover, and simmer, stirring every so often for 12-15 minutes, or until the orzo is tender. The liquid will also be absorbed.

Orzo Pilaf with Roasted Red Peppers and Peas -- Epicurean Vegan

I served this with the Baked Truffle Polenta Fries and a green salad.

Orzo Pilaf with Roasted Red Peppers and Peas -- Epicurean Vegan

Orzo Pilaf with Roasted Red Peppers and Peas
 
Print
This is from one of my favorite cookbooks, The Vegan Table. Orzo is actually a rice-shaped pasta and has a risotto-like texture. It's perfect for soups or even for Asian dishes such as stir-fry. I loved the flavor of this dish and the fact that it's super versatile. Next time, I'll add mushrooms, herbs, and maybe even asparagus.
Author: Epicurean Vegan
Ingredients
  • 2 Tbs olive oil
  • 2 garlic cloves, minced
  • 12-oz orzo
  • 3 C vegetable broth (I like Better Than Bouillon brand)
  • 1-1/2 C frozen peas, partially thawed
  • 2 large jarred roasted red peppers, drained and chopped
  • Salt and pepper, to taste
Directions
  1. Heat the olive oil in a large, deep-sided skillet. Add the garlic and cook for 2 minutes. Add the orzo and stir for 2 more minutes.
  2. Add the stock, peas, roasted red peppers, salt, and pepper. Bring to a boil.
  3. Reduce heat, cover, and simmer, stirring every so often for 12-15 minutes, or until the orzo is tender. The liquid will also be absorbed. Enjoy!
3.4.3177

Enjoy!

Filed Under: Sides Tagged With: fast and easy, orzo, peas, roasted red peppers, The Vegan Table

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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