This simple, zesty, tangy orzo dish from the Broke Vegan One Pot cookbook makes for a healthful, quick weeknight meal that packs in lots of fresh flavor and fresh vegetables.
What you need:
2 tablespoons olive oil, plus extra for drizzling
1 yellow onion, finely chopped
2 garlic cloves, crushed
⅔ cup orzo
2 cups vegetable broth, warmed
2 large zucchini, cut into thin strips or coarsely grated
Finely grated zest and juice of 1 lemon
¼ teaspoon chili flakes
¼ teaspoon salt
¼ teaspoon black pepper
8 basil leaves, to serve
What you do:
- In a medium-sized saucepan over medium heat, warm oil and add onion and cook for 8 minutes, or until soft and translucent. Add garlic and cook for another 2 minutes. Stir in orzo and hot broth and simmer for 10 minutes until orzo is al dente.
- Add zucchini, lemon zest and juice, and chili flakes. Simmer for 2 minutes, then stir in salt and pepper.
- Divide between two serving bowls, drizzle with more olive oil, and top with basil leaves.
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