Light and tangy Asian orzo pasta

I really wanted Asian food last night. I have not yet stocked up on my Asian condiments so I was very close to convincing Mark to go eat out with me. Much to my surprise he said he wanted to stay home and eat light. I smelled a challenge. How to make a delicious Asian inspired quick meal??? Here’s what went down.

The Assessment!

In the fridge: Mushrooms, broccoli, green onions, cucumber, 1 lime, 1 lemon, 1/2 knob go ginger, cilantro, veggie bouillon, and sriracha.

In the pantry: Whole wheat orzo, tamari, korean red pepper, peanut butter.

Asian ingredients: Ginger, cilantro, tamari, peanut butter, sriracha, lime, cucumber, and garlic.

What happened in the following 30 minutes after assessing the recipe:

1)Cooked orzo in pot

2)Made broth: 1 cup veggie broth, lots and lots of minced garlic, cilantro stems, and a few slice of ginger to simmer for 15 minutes

3)Chopped and sliced: mushrooms, onions, cilantro, cucumbers, and zested some ginger

4) Drain orzo, add cilantro, cucumbers, onions, tamari (or amino liquids), squirt sriracha, 1 tsp peanut butter, and some lime juice. Stir together and set aside.

5)Lightly steam mushrooms and broccoli in broth with lid on for 4 minutes. Add fresh ginger, lemon juice, korean red pepper (or crushed red pepper)

6) Serve separate of together. I put mixed greens in a bowl, followed by the orzo mix, and topped it with the broccoli. et the juices mix and add sriracha to taste.







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