do you know about orzo?
it's basically pasta that looks like rice.
it makes for a phenomenal choice when you can't make up your mind.
anyhow, this is a fairly easy meal to throw together on a weeknight. roast the veggies in the oven while boiling you're orzo. throw in some parm, salt, & basil & you're done. originally, i wanted to toss cubed mozzarella in there but whole foods was out so i settled for fontina. either works depending on your mood.
i'm happy it's the weekend. i'm feeling excited to take in the little things instead of overwhelming myself w/plans. i tend to always "do the most" whether it's cooking the most extravagant meal on a weeknight or trying to squeeze in several tasks in an impractical amount of time. and while i do love that about myself- that i try to go above & beyond, i'm working on slowing down a bit. trying to focus on doing a few things really well instead of doing everything. you know, the whole quality > quantity thing.
wish me luck. i'll let you know if i succeed or get restless.
prep your veggies as desired ( i sliced bell peppers in half, diced the zucchini, chopped up the asparagus) // toss in a little olive oil // lay them out on a baking sheet prepped with foil // roast in the oven at 425 F for 40-45 min.
meanwhile- melt butter in medium saucepan, toss orzo in butter & toast for several minutes until orzo begins to brown // add chicken broth, cover & cook over medium heat for 20 minutes
transfer orzo to serving bowl, toss in cheeses, basil, kosher salt, and veggies
red bell pepper, 1
orange bell pepper, 1
asparagus, 1 bundle
olive oil, drizzle
orzo, 2 c. dry
chicken (or vegetable) broth, 3.5 c.
4 Tbsp butter
parmesan, 8 oz grated by hand
mozzarella or fontina, 6 oz cubed
kosher salt to taste