Lemon Orzo Pasta tossed with sautéed Brussels sprouts, chickpeas, feta cheese, walnuts, and olives.
dinner, lunch, Salad
AuthorStephanie McKercher, RDN
1cupdry orzo pasta
2tablespoonsgrapeseed oilor oil of choice
4cupsthinly sliced Brussels sprouts
1 ½cupscooked chickpeas
½cuppitted kalamata olives(optional)
½cupcrumbled feta cheese(see note)
Salt and pepper
1tablespoonextra virgin olive oil
Optional for garnish:
Fresh oregano leaves
Chopped fresh parsley
Add orzo to a pot of salted boiling water and cook 8 minutes, or until tender yet firm when bitten. Drain and set aside.
In the meantime, pour oil into a preheated skillet over medium heat. Add Brussels sprouts and shallot and cook 5 minutes, stirring often, or until Brussels sprouts are softened and beginning to brown. Stir in chickpeas, walnuts, olives (if using), and feta cheese. Stir in cooked orzo pasta and turn off the heat. Taste and season with salt and pepper as needed.
Transfer orzo mixture to a serving dish, drizzle with extra virgin olive oil and lemon juice, and toss gently to mix. Garnish with fresh oregano and parsley if desired.
Store leftovers in an airtight container and refrigerate up to 5 days.
Vegan and dairy-free variation: Omit feta cheese or substitute tofu feta.
This recipe originally appeared on GratefulGrazer.com.