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Hearty & warm ZUCCHINI & MUSHROOM ORZO SALAD!
🥒🌱🍄Perfect for quick dinners and also to clean out the fridge or meal prep something that’s easy to reheat or pack. Grab the recipe deets below👇🏼
Orzo Salad Recipe 🥗 serves ~3-4
Suggested Greek-Style Vinaigrette
3/4 cup of good quality olive oil
1/4 cup white wine vinegar
1 Tbsp fresh lemon juice
1 Tsp of dried oregano
1/2 Tsp garlic salt
1/2 Tsp minced organic garlic
1 Tbsp of dried parsley
1/2 Tsp ground pepper
2 Tsp of honey or agave 🍯
Garlicky Mushroom Topping Ingredients
a handful each of crimini, sliced white, and/or shiitake mushrooms ~2 cups combined
1 Tbsp of olive oil
sea salt and black pepper, to taste 🧂
2 Tsp of minced garlic 🧄
1 Tbsp finely chopped parsley (optional)
~2 Tbsp of low sodium tamari sauce or soy!
1-2 Tbsp of red wine, I love a good Merlot!
Instructions 🌟🌟🌟🌟🌟
The Orzo salad has 5 cups of cold, but cooked orzo (I cooked mine in bone broth, recipe on a separate post, I’ll share it on stories!🍲👌🏼🙃), 1.5 cups of finely chopped bell peppers in every color, 1.5 cups of halved raw zucchini rounds sliced in quarters, 1 tablespoon of fresh parsley and 2/3 cup of creamy feta chunks or crumbles, I always buy goat feta! 🌱 if you wanted to switch it up- grilled halloumi would take this salad over the top! 🔥
Mushroom Topping Instructions
In a skillet on medium-high heat, warm up your olive oil. Add the garlic and stir often as it burns quickly. Throw the mushrooms in, stir and season with sea salt, tamari and pepper. Allow them to sautée and soften ~4-5 mins. Finally, add your wine and scrape the bits and pieces off the pan, stir for an additional ~2 mins).
I like to toss the sautéed mushrooms into the orzo salad; as opposed to just adding them on top. I’ve recently started enjoying raw zucchini rounds and they give the salad the best crunch! Sort of like a radish; but a lot less pungent. #vegetarianfood #saladlover #orzosalad #saladlovers💚
You will love!💚
Hope you’re having a great evening, friends!👋🏻✨
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