Creamy Mushroom Asparagus Orzo
Ingredients
The base
-
1
large
leek (light green and white part only)
-
1
clove
garlic
-
2
cups
vegetable stock
-
1
cup
unsweetened non-dairy cream
-
1
cup
dry orzo pasta
-
¼
teaspoon
saffron threads
The vegetables
-
⅓
lb
asparagus
-
½
lb
cremini mushrooms
-
½
cup
frozen peas
-
¼
cup
chopped fresh dill
The flavorings
-
2
teaspoons
light miso
-
2
teaspoons
lemon juice
-
1
teaspoon
Dijon mustard
-
1
tablespoon
capers
-
1
tablespoon
nutritional yeast
-
¼
teaspoon
dried ground chillies or chili flakes (optional)
-
4
teaspoons
olive oil
Seasoning
-
to taste
sea salt
-
to taste
ground black pepper
Instructions
- Whisk together miso, lemon juice, and Dijon mustard in a small bowl and set aside.
- Heat 1 teaspoon of olive oil in a skillet, sauté asparagus for about 2 minutes, then set aside.
- Add another teaspoon of olive oil to the skillet, sauté mushrooms until browned, then set aside.
- Wipe the skillet, add remaining olive oil, and sauté leeks until tender.
- Add capers, garlic, nutritional yeast, and chillies to the leeks and cook until fragrant.
- Stir in the orzo, then add vegetable stock, non-dairy cream, and saffron, bringing to a boil.
- Lower heat and simmer orzo until liquid is absorbed, stirring constantly.
- Stir in peas, dill, asparagus, mushrooms, and the miso mixture, cooking for another minute.
- Serve hot, optionally topped with vegan parmesan.
Nutrition Facts (estimated)
Servings
3-4
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
8g
Sodium
300mg
Cholesterol
0mg
You might also like