Weeknight One-Pot Vegan Cooking by Nicole Malik

Author:Nicole Malik
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2019-10-25T16:00:00+00:00

greek-style

ZUCCHINI-TOMATO ORZO

SERVES 4

Orzo looks just like rice, but it’s actually a pasta! This sneaky little pasta is particularly popular in Greek and Middle Eastern cuisine. Fresh zucchini and ripe tomatoes are sautéed to bring out their delicious flavors, then they are cooked into the creamy orzo and folded together with fresh arugula and herbs.

2 tbsp (30 ml) olive oil

½ onion, chopped

1 zucchini, sliced into ¼-inch (6-mm) half-moons

1 cup (149 g) halved cherry tomatoes

2 cloves garlic, minced

2 cups (336 g) dry orzo

2 cups (472 ml) vegetable broth

1 cup (180 g) crushed tomatoes

½ cup (20 g) roughly chopped arugula

Salt, to taste

Black pepper, to taste

¼ cup (10 g) chopped fresh parsley

Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes, until softened. Add the zucchini, cherry tomatoes and garlic. Cook for 7 to 8 minutes, until the vegetables are softened and slightly browned.

Add the orzo, and stir continuously for 1 minute. Add the vegetable broth and crushed tomatoes. Bring to a boil. Reduce the heat and simmer uncovered for 10 minutes, until the orzo is tender.

Stir in the arugula. Add salt and pepper, to taste. Sprinkle with fresh parsley before serving.

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.