Thie semi-luxurious backcountry orzo can to be tailored to anoyone's preference. Choose whatever veggies or variety of hard cheese you want, sub out the salami with Field Roast, and toss in your favorite nut.
Recipe and photo by Britt Lê.
About 2 servings
PREP TIME / COOK TIME
5 minutes / 15 minutes
2 cups of orzo
3 cups of water
1 tablespoon of olive oil
1/2 a bundle of asparagus (chopped into bite-sized bits)
1/2 teaspoon of each of the following spices: basil, thyme, garlic powder, dill, red pepper flakes
1/2 cup of Parmesan (shredded)
Salt and pepper
Handful of pine nuts
Chopped up salami bits or veggie sausage alternative (such as field roast)
Bring water to a boil, then add the orzo, olive oil and the spices.
After five minutes, add the asparagus. Lower the heat a bit and cook for another five minutes.
Turn heat off. Add cheese, pine nuts and salami. Salt and pepper to taste.