Veggie Orzo

Sometimes you find a recipe that leads you astray.  It makes me so mad when that happens.  You know when you follow a recipe precisely and it turns out terribly or you realize that the instructions are off and you end up burning 2 whole trays of roasted vegetables!  This happened to me when I tried this recipe.  I ended up throwing 2 sheet pans of burnt veggies in the trash.  The truth is, recipes are just like people....they aren't perfect because there are so many variables.  But you know what?  I recovered and was still able to pull this recipe off using my own instructions and ingredients.  Remember that cooking can be a creative release.  You can create flavor and beauty and happiness with what you put together.  So sometimes....create your own recipe!

Ingredients:

1 cup orzo

1 1/2 cup chicken stock

3 tablespoons olive oil

2 zucchini, quartered lengthwise and sliced

1 small yellow, red, and orange bell pepper, sliced and then slices cut in half

1 cup mushrooms, sliced and cut in half

1/2 onion or 1 shallot sliced thin

2 teaspoons garlic powder

salt and cracked pepper

1/2 cup toasted pine nuts or 1/2 cup mixed sliced almonds & chopped walnuts

1/3 cup garlic and herb feta

Dressing:

1 tablespoon fresh lemon juice

2 tablespoons olive oil

1/4 teaspoon salt and pepper

Preparation:

Add zucchini, peppers, mushrooms, and onion to a bowl.  

Mix in 2 tablespoons of olive oil, garlic powder, and season lightly with salt and cracked pepper.

Spread out on a large sheet pan and cook at 400 degrees for about 20 minutes.

You are looking for veggies to be cooked down, tender and only slightly charred.  Keep an eye on onions and peppers so they do not burn. 

Remove from oven and let cool.

Add a tablespoon of oil to a pan and heat to medium.

Add orzo and stir for about 3-5 minutes until golden brown.

Stir in chicken stock and bring to a simmer.

Reduce heat and cover for about 12-15 minutes until all of the stock is absorbed.

Remove from heat.

Whisk together dressing.

Stir in roasted veggies, nuts, feta, and dressing.

Serve warm or cold.