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Parve
Easy
25 Minutes
Diets 
An all-around winning side that can easily make a reappearance as a room-temperature condiment.
1 cup uncooked Gefen Orzo
3–4 portobello mushrooms, sliced
1 zucchini, peeled and sliced into thin circles (using a grater or mandolin)
1/4 cup extra-light olive oil
2 tablespoons lemon juice
2 tablespoons Haddar Dijon Mustard
1/2 teaspoon kosher salt
1/2 teaspoon pepper
6 tablespoons Gefen Sweet and Sour Duck Sauce
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.
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.
Prepare orzo according to package directions. Drain and rinse with cold water.
Transfer to a serving bowl. Pour remaining dressing over orzo. Add duck sauce and roasted vegetables. Mix until combined.
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Frozen? Can this be made in advance? If yes, how would you defrost it?
Thanks
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.
Serving temperature Is this meant to be served hot or at room temperature?
Definitely can be done as either.
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.
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!!