Creamy Orzo with Mushroom, Asparagus and Peas

Ingredients:

2 teaspoons miso

2 teaspoons lemon juice (fresh squeezed is best)

1 teaspoon Dijon mustard

4 teaspoons olive oil, divided

1/3 pound of asparagus, trimmed and chopped into 2” pieces.

½ pound of mushrooms sliced

1 large leek, chopped (white part only)

1 tablespoon of capers, minced

1 clove of garlic, minced

1 tablespoon nutritional yeast. (You can substitute grated parm for the nutritional yeast.)

1 cup orzo (uncooked)

3 cups vegetable stock

½ cup of frozen peas

Directions:

1.      In a small bowl whisk together miso, lemon juice and Dijon mustard. Set this aside.

2.      Add 1 teaspoon of olive oil into a deep skillet. Once hot, add the asparagus, season with salt & pepper and cook until bright green, about 3 minutes. Transfer asparagus to a plate.

3.      Add another teaspoon of olive oil to the pan and add the mushrooms. Cook until slightly browned, about 3 minutes. Transfer the mushrooms to the plate with the asparagus.

4.      Add the remaining olive oil to the pan. Add the leeks and sauté until very tender.

5.      Add the capers, garlic, and nutritional yeast. If you’d like some heat, add a pinch of red pepper flakes.

6.      Add the orzo and mix well with the other ingredients.

7.      Add the vegetable stock and bring to a boil. Then lower the heat and cook until the orzo is cooked through and most of the liquid is absorbed. Be sure to stir frequently to keep orzo from sticking to the pan.

8.      Add the peas, asparagus, mushrooms, and Dijon lemon, miso mixture and let simmer for a few minutes so the flavors can blend.

9.      If the orzo is soaking up too much of the liquid, just add a splash more of water or vegetable stock.

10. Serve this dish hot and top it with a sprinkle of parm if you like. Enjoy!