How toSun-dried Tomato & Mushroom Orzo
19 steps
What you’ll need
1/2 bag
Banza Rice or Orzo
Pecorino Romano
Himalayan Pink Salt
1 shallot
Large shallot
8 oz.
Baby Bella Mushrooms
2 lemons
Lemon
Cracked Black Pepper
1 Tbsp.
Capers
1/4 cup
Sundried Tomatoes
Olive Oil
1/2-1 Tbsp.
Balsamic vinegar
1/3 cup
Apple Cider Vinegar
Thinly slice the baby bella mushrooms
1
Cook the Banza rice or orzo according to package instructions
2
Heat 1 Tbsp. Olive Oil in pan
3
Sauté baby bella mushrooms until tender
4
Sauté and allow mushrooms to release their liquids
5
You will start to see when the mushrooms become tender
6
Season with Himalayan pink salt & pepper when the mushrooms absorb most of their liquid
7
Deglaze mushrooms with balsamic vinegar
8
Remove mushrooms from heat and add to bowl with cooked rice/ orzo
9
Add sundried tomatoes to rice/ orzo and mushrooms
10
Mix ingredients together
11
Start your vinaigrette
12
Add juice and zest from 1 1/2 lemons
13
Add 1 tsp. Maple Syrup for sweetness
14
Grate 1/3 cup Pecorino Romano cheese
15
Mix in 1/3 cup Pecorino Romano cheese
16
Whisk vinaigrette
17
Add 4 Tbsp. of vinaigrette to bowl
18
Taste and adjust your seasonings
19
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