The 30-Minute Gluten-Free Cookbook: 100+ Quick and Simple Recipes For Every Day by Jan Withington

Author:Jan Withington
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2020-05-04T18:30:00+00:00

ORZO-MUSHROOM PILAF

VEGETARIAN, NUT-FREE

Serves 4 :: Prep time: 5 minutes :: Cook time: 20 minutes You could pair this dish with your favorite main

protein or serve it as a stand-alone light dinner. Using orzo makes a nice break from the standard risotto dishes.

2 tablespoons extra-virgin olive oil

1 small yellow onion, chopped

8 ounces sliced white or brown mushrooms

1 large carrot, sliced into thin rounds

Salt

Freshly ground black pepper

2 garlic cloves, minced

⅔ cup gluten-free orzo

1 (14-ounce) can low-sodium vegetable broth

1 teaspoon chopped fresh rosemary

1 tablespoon chopped fresh parsley

Grated Parmesan, for garnish (optional)

1. Heat the oil in a large skil et. Add the onion, mushrooms, and carrots, and season with salt and pepper. Cook for 5 minutes, stirring occasional y.

2. Stir in the garlic and cook for 30 seconds.

3. Add the orzo, broth, and rosemary. Bring to a slow boil, then reduce the heat to a simmer and cover. Cook for about 10

minutes, stirring occasional y.

4. Remove from the heat and let stand covered for 5 minutes longer.

5. Stir in parsley and adjust seasoning. Serve with grated Parmesan cheese if desired.

Recipe tip: Wild rice is a good substitute for orzo. It might take a little longer to cook, but it is just as delicious.

Per serving: Total calories: 200; Total fat: 8g; Carbohydrates: 27g; Fiber: 3g; Sugars: 5g; Protein: 6g

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.