Made this Tuscan orzo with zucchini kale onion and sun dried tomatoes. It’s vegan but had it with chicken on the side
by cosmicat4
2 Comments
Dlevin817
Looks fantastic! Can you post the recipe? Thanks!!!
cosmicat4
Here’s the recipe!
Ingredients
1 yellow onion 3 cloves garlic 1 zucchini 1 cup sun dried tomatoes with oil 2 the tomato paste 1 tsp dried Italian seasoning 4 cup cherry tomatoes 1 1/2 cup orzo, dried 4 cup vegetable broth 4 tbs cashew butter (can sub tahini) 1 bunch kale
directions: 1. prep the veggies by thinly slicing the zucchini and onion. Roughly chop sun dried tomatoes 2. In a large deep pain over medium heat sauté the onion and garlic over oil or water for 5 minutes 3. Next add in tomato paste, Italian seasoning, whole cherry tomatoes, zucchini, dry orzo and stir to combine. Then add in vegetable broth. 4. Let orzo simmer uncovered for about 15-20 minutes. It is important to continuously stir orzo so it doesn’t burn at the bottom. Add cashew butter at last 5 minutes. And stir well to combine. 5. Once orzo is cooked add fresh kale. Remove from heat and top with fresh basil. Enjoy!
2 Comments
Looks fantastic! Can you post the recipe? Thanks!!!
Here’s the recipe!
Ingredients
1 yellow onion
3 cloves garlic
1 zucchini
1 cup sun dried tomatoes with oil
2 the tomato paste
1 tsp dried Italian seasoning
4 cup cherry tomatoes
1 1/2 cup orzo, dried
4 cup vegetable broth
4 tbs cashew butter (can sub tahini)
1 bunch kale
directions:
1. prep the veggies by thinly slicing the zucchini and onion. Roughly chop sun dried tomatoes
2. In a large deep pain over medium heat sauté the onion and garlic over oil or water for 5 minutes
3. Next add in tomato paste, Italian seasoning, whole cherry tomatoes, zucchini, dry orzo and stir to combine. Then add in vegetable broth.
4. Let orzo simmer uncovered for about 15-20 minutes. It is important to continuously stir orzo so it doesn’t burn at the bottom. Add cashew butter at last 5 minutes. And stir well to combine.
5. Once orzo is cooked add fresh kale. Remove from heat and top with fresh basil. Enjoy!