Smoky Orzo With Brussels Sprouts And Tomatoes Recipes

Steps:

• Place the tomatoes in a large nonstick skillet over medium-high heat. Cook, shaking the pan occasionally, until the tomatoes are tender and the skins are charred in spots, about 15 minutes. Set aside to cool.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large serving bowl.
• For the vinaigrette: Place the tomatoes, basil, vinegar, olive oil, honey, smoked salt, and pepper in a blender. Blend until smooth.
• Pour the vinaigrette over the pasta and toss until coated. Sprinkle with Parmesan cheese. Season with smoked salt and pepper, to taste, and serve.

Steps:

• Bring water with salt to a boil in a saucepan. Add orzo and cook, stirring, for about 10 minutes or until tender. Do not overcook. Drain.
• Meanwhile, heat oil in a saucepan and add garlic. Cook briefly, stirring; do not brown. Add tomatoes, salt and pepper. Stir and cook for 3 minutes. Add orzo, basil and cheese. Blend well and serve.

Steps:

• In a large pan, saute the scallions and brussels sprouts in the olive oil on medium heat for about 8 minutes. The brussels sprouts should be mostly cooked before adding the orzo.
• Add the tomatoes and saute for another minute.
• Add the 2 3/4 cup of veggie broth and bring to a boil.
• Add the uncooked orzo, lemon juice and seasoning mix and give everything a good stir.
• Turn the heat down and let this simmer for about 20 minutes, until orzo is tender. Stir every now and then to make sure there is enough liquid to keep the orzo from sticking to the pan. If this happens, add veggie broth. Only add a little at a time because the excess liquid should be absorbed by the time the orzo is cooked.