Cooked - One-pot Mediterranean Orzo Bolognese

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One-pot Mediterranean Orzo Bolognese

3.0

1 tsp olive oil

1 medium onion (finely diced)

1 medium carrot (finely diced)

1 medium zucchini (finely chopped)

4 button white mushrooms (chopped)

3 garlic cloves, (peeled and finely chopped)

0.3 oz dry chopped Porcini mushrooms (see notes)

1 tsp tamari (reduced sodium preferred)

1 rosemary sprig

¼ tsp chili flakes (add up to ½ tsp if you like it hot)

¼ tsp sea salt flakes

¼ tsp freshly cracked black pepper

7 oz dry orzo (Risoni)

1.5 cups cooked lentils

14 oz chopped tomatoes

2.5 cups water or vegetable stock (low sodium preferred)

2 tbsp toasted pinenuts

1 handful fresh basil

Vegan parmesan (optional)

Grilled broccolini or broccoli, optional

In a large pot on medium heat, heat the olive oil. Add the onions and cook for 3 minutes, until slightly brown.
Add the carrot, zucchini, mushrooms, garlic, dry porcini, tamari, rosemary, chili flakes, salt, and pepper. Cook covered for 5 minutes.
Reduce the heat slightly, add the orzo, lentils, tomatoes, and 2.5 cups (590 ml) of water, stir well, and cover for 10 to 12 minutes, stirring occasionally. You will notice that most of the water has been absorbed. Test the pasta to ensure it is cooked enough; it may take a bit longer to cook than you might be accustomed to when just boiling in water.
Turn off the heat, remove the rosemary sprig, and stir in the fresh basil. Serve topped with toasted pinenuts, vegan parmesan, and grilled broccolini if using. Enjoy!

Course🍽️Main Course

Diets🌱Vegan...

Category🍝Pasta

CuisineMediterranean

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 92 weeks ago

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