Shell Be's Summer Orzo
Ready or not… this summer style Orzo is ready for you! It’s so light and full of flavor, hands down a must-try! I never think about making Orzo but for some reason when I passed it in the grocery, I just felt like grabbing it. Good thing I did because this combo may have to be one of my new go-to recipes! I took about 25-30 minutes to whip it together. The lemon and parmesan combo is tough to beat and the broccoli, carrots, celery, and cherry tomatoes are the perfect combo of bold, sweet, tangy, and earthy.
Serving Size: 4
What you need
½ head Broccoli
2 whole Carrots
2 celery sticks
½ cup cherry tomatoes
1.5 cups orzo
1 lemon (juice + zest)
¼ cup parmesan cheese (finely grated)
2 tbsp extra virgin olive oil
Salt
Pepper
What you do
Preheat the oven to 350
Clean and chop veggies (broccoli, carrots, celery, cherry tomatoes) into bite-size pieces. Toss them all on a sheet pan, drizzle with avocado oil, sprinkle with salt and pepper. Place in the oven for about 20 minutes until roasted.
Cook Orzo according to instructions on the box. Once the orzo is cooked, strain it and run cool water over it. Strain as much of the water off as possible.
Place the orzo into a large mixing bowl. Add 2 tbsp extra virgin olive oil, ¼ cup finely grated parmesan cheese, juice of 1 lemon, zest of 1 lemon and mix it all up until evenly combined.
Once the roasted veggies are done, add them to the orzo and mix it all up again.
Serve and enjoy!
