Orzo with Sauteed Veggies

Name: Orzo with Sauteed Veggies
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 16 ounces dry gluten-free orzo (I love quinoa orzo by Andean Dream); 1 large red onion, diced; 1 tablespoon extra virgin olive oil; 1 teaspoon fine salt; 1/4 teaspoon ground black pepper (or more to taste); 3 bell peppers (red, orange and yellow not green), stem and seeds removed, diced; 2 large carrots, ends trimmed, halved lengthwise and diced; asparagus, cut into 1-inch pieces (tough ends removed); optional: 1/2 cup pine nuts (toasted or raw); optional: 1/4 cup Italian flat leaf parsley leaves (large stems removed), diced; sautéed broccoli florets; sautéed diced zucchini; sautéed chopped mushrooms; roasted golden beets (diced, tossed in olive oil, salt and pepper and roasted at 400 degrees F for 40 minutes tossing halfway)

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Prep Time: 5 minutes

Cook Time: 30 minutes

Total: 35 minutes

Servings: 6

Author : Elaine Gordon

Instructions

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Step 1

Cook orzo pasta in water according to package instructions. Drain, rinse and set aside.

Step 2

While the orzo cooks, add onion, oil, salt and pepper to a 12-inch cast iron skillet. Saute over medium heat for 5 minutes then turn the burner to low and saute another 10-15 minutes.

Step 3

To the skillet add diced bell pepper, carrots, and asparagus until fork tender.

Step 4

Add the cooked orzo pasta to the skillet, stir well.

Step 5

Add pine nuts and parsley if using. Stir well. Taste and adjust seasonings to your liking.

Step 6

Serve hot. Store leftovers in an airtight container in the refrigerator for up to 5 days.

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