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Portobello Orzo with Lemon Mint Cream Sauce


12 oz. package of DeLallo gluten-free corn and rice orzo
1 tablespoon extra-virgin olive oil
2 cloves garlic, chopped
2 portobello mushrooms, chopped
½ cup gluten-free vegetable broth
1 tablespoon arrowroot starch
½ cup non-dairy milk – I used unsweetened almond milk
Juice from ½ lemon
½ teaspoon sea salt
¼ teaspoon crushed red pepper flakes
Handful fresh mint leaves, chopped
Coarsely ground black pepper, to taste



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