Best Smoky Orzo With Brussels Sprouts And Tomatoes Recipes

SMOKY ORZO WITH BRUSSELS SPROUTS AND TOMATOES

Steps:

• In a large pan, saute the scallions and brussels sprouts in the olive oil on medium heat for about 8 minutes. The brussels sprouts should be mostly cooked before adding the orzo.
• Add the tomatoes and saute for another minute.
• Add the 2 3/4 cup of veggie broth and bring to a boil.
• Add the uncooked orzo, lemon juice and seasoning mix and give everything a good stir.
• Turn the heat down and let this simmer for about 20 minutes, until orzo is tender. Stir every now and then to make sure there is enough liquid to keep the orzo from sticking to the pan. If this happens, add veggie broth. Only add a little at a time because the excess liquid should be absorbed by the time the orzo is cooked.

ORZO WITH SMOKEY TOMATO VINAIGRETTE

Steps:

• Place the tomatoes in a large nonstick skillet over medium-high heat. Cook, shaking the pan occasionally, until the tomatoes are tender and the skins are charred in spots, about 15 minutes. Set aside to cool.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large serving bowl.
• For the vinaigrette: Place the tomatoes, basil, vinegar, olive oil, honey, smoked salt, and pepper in a blender. Blend until smooth.
• Pour the vinaigrette over the pasta and toss until coated. Sprinkle with Parmesan cheese. Season with smoked salt and pepper, to taste, and serve.

ORZO WITH CHERRY TOMATOES

Steps:

• Cook 3 minced garlic cloves and 1/2 teaspoon each minced rosemary and kosher salt in 2 tablespoons olive oil in a saucepan over medium heat, 1 minute. Add 1 cup orzo; toast, stirring, 2 minutes. Add one 14-ounce can cherry tomatoes and 2 cups chicken broth. Bring to a boil, then reduce the heat to low. Cover and cook, stirring, until the orzo is tender, 7 minutes. Stir in 2 tablespoons pecorino.

ROASTED BRUSSELS SPROUTS AND KIELBASA

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Toss Brussels sprouts with 1 teaspoon oil, 1 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Spread on a baking sheet.
• Roast in the preheated oven until softened, about 15 minutes. Push to 1 side of the baking sheet.
• Toss kielbasa sausage with remaining 1 teaspoon oil, 1 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon pepper in the bowl. Arrange cut-side down next to the Brussels sprouts on the baking sheet.
• Return to the oven and roast until Brussels sprouts are slightly crispy, about 15 minutes more. Toss together before serving.