Lemon and Spinach Orzotto with Crispy Broccoli
Ingredients
- 1 (12-oz) pkg broccoli florets, coarsely chopped
- ¼ cup olive oil, divided
- 4 cloves garlic, minced
- 2 Tbsp low-sodium soy sauce (or use tamari)
- ¼ tsp crushed red pepper
- 1 cup diced red onion
- 2 cups whole wheat orzo
- ½ cup vegan white wine
- 1 (32-oz) carton vegetable broth, heated
- 1 (10-oz) pkg baby spinach
- 1 Tbsp fresh lemon juice
- Nutritional yeast (optional)
Instructions
- Preheat oven to 450°F. Toss broccoli, 2 Tbsp oil, garlic, soy sauce, and red pepper on a large rimmed baking sheet. Bake 20 minutes or until edges are browned and crisp.
- Meanwhile, cook onion in 2 Tbsp hot oil in a saucepan over medium heat 5 minutes. Add orzo; cook 2 minutes or until toasted. Stir in wine; bring to a simmer. Cook 2 minutes or until most of liquid is absorbed.
- Add 1 cup broth; cook, stirring often, until liquid is absorbed. Repeat with remaining broth, ½ cup at a time, cooking 12 minutes or until orzo is tender.
- Stir in spinach, lemon juice, and desired amount of nutritional yeast. If desired, season with salt and pepper to taste. Top with broccoli.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
401
|
401
|
| Fat (g) | 11 | 11 |
| Sat. Fat (g) | 1 | 1 |
| Protein (g) | 14 | 14 |
| Carb (g) | 64 | 64 |
| Fiber (g) | 8 | 8 |
| Sodium (mg) | 599 | 599 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
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