Adding vegetables to your diet is a great way to keep healthy, and this meatless dish will win you over with it's bold satisfying flavors!
Yum
I have the perfect "Meatless Monday" dish for you. It's a wonderful vegetarian, and vegan dish that can be a main course or a side dish. It's filled with vegetables, spices, and a bit of pasta for a treat you won't be able to resist!
I just love orzo. Those plump, chewy grains that look so much like rice but are actually tender pieces of pasta. I surely don't use it as often as I'd like, which seems silly when you know how fast it cooks up. The orzo in this dish gives you a wonder base for all the caramelized vegetables and flavors combined with it.
Let's take onions, garlic, mushrooms, and sweet potatoes, caramelize them up all in one large skillet, then throw in some flavor boosters and some cooked orzo — sauteing until you’re left with a sinfully delicious dish of pasta and vegetables.
We build the flavor in the skillet in stages and what is left is a treasure to behold!
This is also a very satisfying dish to eat. There’s no meat, but still hearty enough to satisfy a whole crowd of dedicated meat-eaters.
Enjoy!
Orzo with Sweet Potato and Ginger
Serves
8 ounces orzo pasta
Canola oil
1 large sweet potato, peeled and diced
1 medium onion, finely diced
4 cloves garlic, minced
1 tablespoon peeled and grated fresh ginger
8 ounces baby bella mushrooms, sliced
1 tablespoon balsamic vinegar
2 tablespoons soy sauce
Freshly ground black pepper
I just love orzo. Those plump, chewy grains that look so much like rice but are actually tender pieces of pasta. I surely don't use it as often as I'd like, which seems silly when you know how fast it cooks up. The orzo in this dish gives you a wonder base for all the caramelized vegetables and flavors combined with it.
ORZO WITH SWEET POTATO AND GINGER
Let's take onions, garlic, mushrooms, and sweet potatoes, caramelize them up all in one large skillet, then throw in some flavor boosters and some cooked orzo — sauteing until you’re left with a sinfully delicious dish of pasta and vegetables.
We build the flavor in the skillet in stages and what is left is a treasure to behold!
This is also a very satisfying dish to eat. There’s no meat, but still hearty enough to satisfy a whole crowd of dedicated meat-eaters.
Enjoy!
Orzo with Sweet Potato and Ginger
Serves
4 as a main dish, 6 as a side dish
8 ounces orzo pasta
Canola oil
1 large sweet potato, peeled and diced
1 medium onion, finely diced
4 cloves garlic, minced
1 tablespoon peeled and grated fresh ginger
8 ounces baby bella mushrooms, sliced
1 tablespoon balsamic vinegar
2 tablespoons soy sauce
Freshly ground black pepper
Italian flat leaf parsley, chopped
Heat a large pot of water to boiling and salt it generously. Cook the orzo until barely al dente, about 6 to 7 minutes. Drain and toss with a generous drizzle of oil so that the grains of orzo are lightly coated with oil; set aside.
Heat a large skillet over high heat. Drizzle in a little canola and heat until very hot. Add the sweet potatoes and arrange them in a single layer. Cook over high heat until they begin to caramelize and turn brown, about 4 minutes. Flip the sweet potatoes and cook for 3 minutes more.
Turn the heat down to medium and push the sweet potatoes up in a pile against one side of the pan. Add the onions to the center of the pan and season lightly with salt. Cook, stirring occasionally, until the onions are beginning to turn brown. Add the garlic and ginger and stir them into the onions. Push the onions off to the side of the pan, next to the sweet potatoes, where they will continue to caramelize.
Add the mushrooms to the hot center of the pan and cook for 4 minutes without turning them. Stir the mushrooms and cook for 4 minutes. At this point everything should be getting well-cooked; the onions should be quite dark brown and the garlic should be golden and soft. The potatoes should be softening.
Whisk together the vinegar, soy sauce, and 2 tablespoons of oil. Pour this into the pan with the vegetables and mix everything together, scraping the bottom as you go. Cook for 3 minutes.
Turn the heat up to high. Add the orzo gradually, shaking in a cup at a time, and stirring and scraping constantly. Cook, letting the orzo get browned on the bottom of the pan, then scraping it up, for about 5 minutes.
Remove from the heat, sprinkle with parsley, and season as needed. Serve hot.
YumHeat a large pot of water to boiling and salt it generously. Cook the orzo until barely al dente, about 6 to 7 minutes. Drain and toss with a generous drizzle of oil so that the grains of orzo are lightly coated with oil; set aside.
Heat a large skillet over high heat. Drizzle in a little canola and heat until very hot. Add the sweet potatoes and arrange them in a single layer. Cook over high heat until they begin to caramelize and turn brown, about 4 minutes. Flip the sweet potatoes and cook for 3 minutes more.
Turn the heat down to medium and push the sweet potatoes up in a pile against one side of the pan. Add the onions to the center of the pan and season lightly with salt. Cook, stirring occasionally, until the onions are beginning to turn brown. Add the garlic and ginger and stir them into the onions. Push the onions off to the side of the pan, next to the sweet potatoes, where they will continue to caramelize.
Add the mushrooms to the hot center of the pan and cook for 4 minutes without turning them. Stir the mushrooms and cook for 4 minutes. At this point everything should be getting well-cooked; the onions should be quite dark brown and the garlic should be golden and soft. The potatoes should be softening.
Whisk together the vinegar, soy sauce, and 2 tablespoons of oil. Pour this into the pan with the vegetables and mix everything together, scraping the bottom as you go. Cook for 3 minutes.
Turn the heat up to high. Add the orzo gradually, shaking in a cup at a time, and stirring and scraping constantly. Cook, letting the orzo get browned on the bottom of the pan, then scraping it up, for about 5 minutes.
Remove from the heat, sprinkle with parsley, and season as needed. Serve hot.
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