Gluten Free Lemon Garlic Orzo with Broccoli

 
Gluten-Free Lemon Garlic Orzo with Broccoli is out of this world and so delicious you might need more than one serving!  Consider yourself warned.

 

Orzo is a "rice" shaped pasta, wonderful in soups or as a side dish.

Gluten Free Lemon Garlic Orzo with Broccoli

  servings: 2-3

 Ingredients: 

1-8 oz package - gluten-free Viviana Lemon Garlic Orzo

8 oz - fresh broccoli florets

1-2 Tbsp - Extra virgin olive oil

To taste - salt and black pepper

As garnish - red pepper flakes (optional)

Directions:

1. Place a large pot of water on the stove over high heat. Bring to a boil.  While the water is heating, clean the broccoli and cut into bite-sized pieces. Place a large frying pan on the stove over medium heat. Once hot, add extra virgin olive oil as needed to prevent sticking.  Add the broccoli to the pan, stirring often. Cook the broccoli until it is lightly browned but still has a bite.

2. Once the water is boiling, add the gluten-free Viviana Lemon Garlic Orzo to the pot.  Reduce the heat to medium-high and cook until al dente. Be careful as it is easy to over cook orzo. Once cooked, drain using a fine colander and rinse thoroughly. Return to the pot.  Add the cooked broccoli, 1 Tbsp of extra virgin olive oil, and generously season to taste with salt and black pepper.

3. Serve immediately. Garnish with red pepper flakes if desired.

Gluten Free Fettuccine Recipe

     Asparagus comes into season in March, this is a time of year when you will find them in abundance and quite affordable.  This recipe uses Viviana Gluten Free Garlic with Toasted Onion Fettuccine and a few simple ingredients....it's easy to make and quite delish!

 

 

Mushroom and Asparagus Garlic Toasted Onion Fettuccine

                                                                     Serves 4
 Ingredients:
1 8 oz package - Vivana Gluten Free Garlic Toasted Onion Fettuccine
8 oz - fresh asparagus
5 oz - white mushrooms
1/4 - white onion
1 Tbsp - extra virgin olive oil
8 oz - water
As needed - salt and black pepper

Directions:
1. Place a large pot of water on the stove over high heat. Bring to a boil.

2. While the water is heating, wash and rinse the asparagus. Slice the mushrooms into 1/4" thick slices. Chop the fibrous bottoms off the asparagus, and chop into 1/2-3/4" pieces on a bias. Finely dice the onion.

3. Place a large frying pan on the stove over medium/medium-high heat. Add the olive oil to the pan. Once the oil is hot, add the onions, vegetables, and mushrooms to the pan.

4. Add the Viviana Gluten Free Garlic Toasted Onion Fettuccine to the boiling water. Cook until the pasta is tender. Remove from the heat and drain using a colander. Rinse thoroughly.

5. Once the vegetables are tender, season generously to taste with salt and black pepper. Add the 1 cup of water, and bring to a simmer. Cook for 3-5 minutes. Check seasoning and adjust accordingly.

6. Plate the pasta, and top with the sauce.