This easy, zesty, tangy orzo dish from the Broke Vegan One Pot cookbook makes for a healthful, fast weeknight meal that packs in plenty of contemporary taste and contemporary greens.
What you want:
2 tablespoons olive oil, plus further for drizzling
1 yellow onion, finely chopped
2 garlic cloves, crushed
⅔ cup orzo
2 cups vegetable broth, warmed
2 massive zucchini, reduce into skinny strips or coarsely grated
Finely grated zest and juice of 1 lemon
¼ teaspoon chili flakes
¼ teaspoon salt
¼ teaspoon black pepper
8 basil leaves, to serve
What you do:
- In a medium-sized saucepan over medium warmth, heat oil and add onion and cook dinner for 8 minutes, or till tender and translucent. Add garlic and cook dinner for an additional 2 minutes. Stir in orzo and scorching broth and simmer for 10 minutes till orzo is al dente.
- Add zucchini, lemon zest and juice, and chili flakes. Simmer for two minutes, then stir in salt and pepper.
- Divide between two serving bowls, drizzle with extra olive oil, and high with basil leaves.
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