Roasted Vegetable Orzo Toss

Brynie Greisman Brynie Greisman
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An all-around winning side that can easily make a reappearance as a room-temperature condiment.

 

25m 6
Easy Vegetarian Vegan Pescatarian Parve

Contains: Wheat, Gluten

Directions

Make the Orzo

  1. Preheat oven to 475 degrees Fahrenheit (240 Celsius). Line a baking sheet with Gefen Parchment Paper. Lay the mushrooms and thinly sliced zucchini in a low mound on the baking sheet.

  2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, kosher salt, and pepper. Pour 1/2 of the mixture over the mushrooms and zucchini. Roast in oven, uncovered, for 20 minutes.

  3. Prepare orzo according to package directions. Drain and rinse with cold water.

  4. Transfer to a serving bowl. Pour remaining dressing over orzo. Add duck sauce and roasted vegetables. Mix until combined.

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3 Comments

Esti Vann •

Frozen? Can this be made in advance? If yes, how would you defrost it?

Thanks

Raquel Malul Kosher.com Team •
Reply to Esti Vann

Hi- you can freeze it covered in airtight containers or heavy-duty freezer bags. Cooked orzo dishes containing sauce freeze best; cooked dry orzo may become overly mushy when thawed.

Abigail Bergman •

Serving temperature Is this meant to be served hot or at room temperature?

Chaia Frishman •
Reply to Abigail Bergman

Definitely can be done as either.

Susan Einhorn •

orzo wondering if this is a mistake, is it only 1 cup uncooked orzo? seems like the remaining ingredients would be for way more than 1 cup uncooked orzo.

Chaia Frishman •
Reply to Susan Einhorn

When cooked a cup yields a whole lot. Feel free to add more and then mix in as much pasta as you like and eat the rest plain!!