Step 1

Bring a large pot of salted water to a rolling boil. Add the orzo, stirring as you pour in the orzo to keep it from sticking, and cook until slightly under al dente, about 6 minutes. Drain and set aside.

Step 2

As you wait for the water to boil, cook the vegetables. Heat the cooking oil in a wide pot over medium heat. Add the mushrooms and leeks and cook for 10 minutes until they are beginning to brown. Season with salt, pepper, and crushed red pepper. Transfer to a bowl.

Step 3

If the pot needs more oil, add a teaspoon or two. Turn the heat to medium-high and add the Brussels sprouts. Cook for 5-7 minutes or until they begin to turn golden brown. Season with salt and pepper.

Step 4

Return the mushrooms and leeks to the pot of Brussels sprouts. Add the white wine and bring to a boil. Reduce heat to medium and cook for 10 minutes, stirring regularly, until the wine is almost completely evaporated.

Step 5

Add the lemon juice and zest to the pot along with the orzo. Toss to coat and cook for 3-4 minutes over medium heat. Taste and season with salt and pepper. Turn off the heat and keep warm.

Step 6

While the mushroom orzo is simmering, prepare the balsamic sauce. Add the balsamic vinegar to a saucepan and bring to a boil over high heat. Once boiling, reduce heat to medium and cook for 10-12 minutes or until the balsamic vinegar is reduced by half and has thickened to a glaze consistency.

Step 7

Stir the butter into the balsamic vinegar and whisk until incorporated. Continue whisking until thickened and reduced a bit more, about 3-4 minutes more. Sprinkle with a touch of salt. Turn off the heat.

Step 8

Spoon the orzo into bowls and garnish with grated parmesan cheese and microgreens or herbs. Drizzle the balsamic sauce on top. Enjoy!