Veggie Orzo

Adam found this recipe and was adamant that we make it this week. It's a fantastic weeknight meal, because it doesn't take a long time to put together and it's full of veggies. As suggested by the cookbook, I served this orzo dish with some crusty bread and a dipping sauce of olive oil. I have to say that this isn't the most flavorful dish I've ever made, but every once in a while I got a bite bursting with goodness.


Orzo with Olives, Broccoli, and Basil (Vegetarian Planet, Didi Emmons)

1/3 cup olive oil
1/4 cup minced shallots
2 garlic cloves, minced
3 cups small broccoli florets
1 1/2 cups sliced fresh shiitake mushroom caps
10 oz. orzo
1 large ripe tomato, chopped
20 Kalamata olives, pitted and chopped coarsely
1 cup basil leaves, lightly packed
1 Tbs. fresh thyme leaves
1 Tbs. lemon juice
1/2 tsp. salt, or more, to taste
fresh-ground black pepper to taste

1. In a large skillet, heat 2 Tbs. olive oil over medium heat, and add the shallots. Saute them for a few minutes, until they soften. Add the garlic, broccoli, and shiitakes. Cook the mixture, stirring, for 1 minute, being careful not to burn the garlic. Then add 2/3 cup water, and let the vegetables simmer for about 3 minutes or until the broccoli softens slightly and most of the water is evaporated. Transfer the mixture to a large bowl.
2. Meanwhile, bring a large pot of salted water to a boil. Add the orzo, and boil the pasta, stirring occasionally, until it is just tender. Drain it, and keep it hot.
3. Add the tomato, olives, basil, thyme, and remaining olive oil to the bowl of broccoli. Add the orzo, and combine well. Stir in the lemon juice, and add the salt and pepper to taste. Spoon the mixture onto plates, and serve.