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Orzo with Roasted Vegetables

kept byjconn

For the Orzo and Veggies:
1/3 C Pine Nuts* (see note) 64g
1 1/2 C Crimini Mushrooms destemmed and sliced, 116g
1 C Mix of Red Yellow, or Orange Bell Peppers, deseeded and diced (I use baby bells), 126g
1 lb Asparagus (sub zucchini or eggplant when in season!) cut into 1" pieces with woody ends discarded, 426g
12 oz Cherry Tomatoes cut in 1/2, 340g
2 tsp Garlic minced, 6g
1/2 C Shallot chopped, 116g
3 Tbs Extra Virgin Olive Oil divided, 36g
1/2 tsp Sea Salt
1/2 tsp Black Pepper Ground
1 C Orzo 198g
1 1/2 C Vegetable Broth 354g
1/2 C Garlic and Herb Feta crumbled (Leave off for Vegan Option), 84g
For the Dressing:
2 Tbs Extra Virgin Olive Oil 24g
1 Tbs Lemon juiced, about 2
1/2 tsp Sea Salt
1/4 tsp Black Pepper ground
For the Garnish:
2-3 Tbs Chopped Fresh Basil
2-3 Tbs Chopped Fresh Parsley



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