Orzo with Sautéed Vegetables

This is one of my favorite orzo recipes that I have made many times. Orzo, a small, rice-shaped pasta, is a popular choice for this dish because it absorbs flavors and complements a variety of ingredients. The sweetness of sautéed vegetables with the subtle nuttiness of orzo is a great combination. And it can be customized with your favorite vegetables and herbs, making it a perfect choice for a quick and wholesome meal.

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ORZO WITH SAUTEED VEGETABLES

Serves 8

Ingredients:

• ½ lb orzo, cooked, drained and tossed with olive oil

• 1 red onion, chopped

• 1 red bell pepper, chopped

• 8 oz cremini mushrooms, thickly sliced

• 1 garlic clove, minced

• ¼ cup extra virgin olive oil

• ¼ cup white balsamic vinegar

• ¼ cup pine nuts, toasted

• 4 oz feta, diced (not crumbled)

• ¼ cup basil leaves, cut into chiffonade

Instructions:

1. Heat 2 tbsp of olive oil in a medium sized sauté pan. Add onion and bell pepper and cook until softened.

2. Add mushrooms. Cook until they have browned. Add garlic and cook until fragrant. Then remove from

3. heat and set aside.

4. Put cooked orzo in a large bowl then add the vegetables, scraping all the liquid and seasonings from the

5. sauté pan into the pasta bowl. Drizzle with remaining olive oil and vinegar. Toss.

6. Add the pine nuts, feta, and basil. Check the seasonings and serve at room temperature.