Roasted Veg & Orzo
Perfectly cooked orzo tossed in umami vegan broth butter, seared fennel & Vegan bakon.
Ingredients
- 1 Bulb fennel
- 1 Pack vegan bacon
- 5 tablespoon olive oil
- 16 Oz rizoni
- 1 Handful dill
- 3 tablespoon vegan butter
- ½ Cup broth
Instructions
- boil orzo in a lot of oiling salted water with oil for 5 minutes. Rinse in running cold water. Set aside.
- in a non stick pan, sear fennel and vegan bacon mindfully seasoning as you go. Cook until golden brown. Set aside.
- melt vegan butter and a little vegan broth. I got this vegan mushroom broth from Two river mushrooms. Toss in risoni, mixing thoroughly.
- top your risoni with seared fennel and bacon. Garnish with fresh chopped herb and any sauce you might have on hand.