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Ingredients
- 2 TBSP. olive oil
- 3 celery ribs, finely diced
- 4 medium carrots, finely diced
- 1 small yellow onion, diced
- 4 garlic cloves, minced
- 6 cups vegetable broth
- ½ tsp. Italian seasoning
- 16 oz. protein of choice, optional (shown: super firm tofu)
- 1 cup uncooked orzo
- 2 lemons
- ¼ cup fresh chopped parsley, extra for garnish
- Salt and pepper to taste
Instructions
- In large pot with lid, heat oil over medium heat. Add celery, carrots, onion, and garlic. Sauté for 5 minutes or until onions are translucent and fragrant.
- Add broth and Italian seasoning. Mix well and bring to a boil, add tofu or other cooked protein (if using). Lower heat to a steady simmer. Cover and simmer 10 minutes.
- Uncover, gently mix, and add orzo. Cook uncovered 10 minutes. Stir occasionally to prevent orzo from sticking, and test for doneness.
- Turn off heat. Zest, then squeeze juice of one lemon directly into pot. Add parsley and test for seasoning. Adjust salt, pepper, and lemon levels as needed.
- Garnish with lemon slides or wedges, serve hot.