Orzo Broccolini & Sun-Dried Tomatoes

Just another way to extend our veggies, in this case, leftover broccolini. Orzo is a pasta, but its shape allows it to be used not only for a hot, hearty meal, but also a cold salad. Sun-Dried tomatoes and shallots bring the sweetness and tang. Feel free to substitute any vegetables, and add cheese if you must.

Ingredients - Serves 2

1 cup Orzo

3-4 stems of Broccolini - chopped

4 pieces of sun dried tomato - chopped

2 Tsp Tomato paste - or 3 Tbsp crushed tomatoes/sauce

1 shallot diced

1/4 red bell pepper - preferably cooked/softened

1/2 juice lemon

4 Tbsp Olive oil

Chicken broth / Veggie broth - 1/4 cup

Salt

Black pepper

Potential Additions/Substitutions

Onion and/or Garlic for shallots

Asparagus, Zucchini, Broccoli, Kale, Sweet Potatoes, Artichokes, Olives

Cheese- Goat cheese , Parmesan, Pecorino

Steps

Cook the orzo separately, first by rinsing it, then boiling it in salted water until softened/cooked through. (10-15 minutes). Strain and set aside to cool, drizzle a little olive oil and stir gently to reduce any sticking.

In a larger non-stick skillet, set a pan to medium heat. After a minute add 2 Tbsp olive oil and then add shallots, sun dried tomatoes, and salt. If using raw instead of cooked broccolini, add at this step..Stir/cook for about 3 minutes. make sure not to burn the shallots.

Add in red bell pepper, (cooked broccolini if not using raw), more olive oil and stir. Add salt and black pepper. Saute for 3-5 minutes.

Add the orzo to the skillet, then add 1/4 cup chicken broth, or water 1/4 juice of a lemon and the tomato paste and stir. Allow the liquid to cook away, taste for salt. And serve warm or refrigerate and serve as a cold salad. (top with lemon zest)

1) Sauteeing shallots and sun dried tomatoes

Adding the pasta, before adding the broth.