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Recipe submitted by lumadaylight, 04/15/09

Simple, Kick-Ass Orzo With Veggies

Ingredients (use vegan versions):

    16 oz. orzo pasta
    2 T olive oil
    1 bunch of skinny asparagus, cut into 1 to 2 inch pieces, discarding the tough ends
    2 small zucchini, cut in 1/2 and diced
    1 cup of grape tomatoes, cut in half
    8 cloves of garlic, diced small
    6 T vegan margarine
    1/2 cup white wine
    1 packed cup of chopped baby spinach
    1 T fresh minced oregano
    1 T fresh minced basil leaves
    1/2 tsp sea salt
    fresh ground pepper to taste
    juice of 2 lemons
    *2 T vegan margarine

Directions:

1. Cook orzo according to package directions. Drain, rinse, and set aside.

2. Heat olive oil in a saucepan on med-high heat. Add the chopped asparagus and saute for a few minutes. Add the zucchini, grape tomatoes, garlic and 6 T of margarine and
    saute for a minute or two, just until the veggies are a little tender. Be sure not to over cook them. Add the wine and and spinach and cook for a minute or two, allowing a
    most of the wine to cook off.

3. Stir in the oregano, basil, and sea salt. Turn off the heat and add the pepper.

4. In a large, oven safe bowl, mix the orzo and veggies together. Stir in more pepper to taste and half of the lemon juice. Top with the 2 T of margarine and heat in a 350
    degree oven just until margarine has melted and orzo has warmed up. Remove from oven, add the other half of the lemon juice, and stir well. Serve with a homemade
    crusty bread and salads.

Source of recipe: just experimenting with orzo and came up with this very simple and healthy dish.

Makes: 6-8 servings plus leftovers, Preparation time: 20 minutes, Cooking time: 10-15 minutes

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