Grilled Veggie Orzo Salad (g/f)
This recipe is one that was supposed to be in our cookbook “Back Porch Paleo; Homestyle Comfort Food From Our Table to Yours” - however, in 2020 when we were creating recipes for the book, the cassava orzo scene was not great. We opted to include the grilled veggies as a platter, calling it "GRILLED VEGGIE PLATTER" instead. Happy to share this one now and we’ve added a garnish of goat milk feta, because it’s so yummy and the chef's kiss it was missing!
PREP TIME
30 minutes
COOK TIME
00 minute
INGREDIENTS
7
Serves: 6
Ingredients
- 1 whole1 whole1 whole Grilled Veggie Platter, see recipe link above in intro!
- 1 cup1 cup1 cup Gluten Free Orzo Pasta, uncooked (can sub standard orzo pasta)
- .25 - .5 cup.25 - .5 cup.25 - .5 cup Goat Feta Cheese, crumbled, used to taste
- 2 Tbsp2 Tbsp2 Tbsp Arugula Garlic Chimichurri (click for recipe)
- 1 - 2 tsp1 - 2 tsp1 - 2 tsp fresh Thyme, to taste
- .5 - 1 tsp.5 - 1 tsp.5 - 1 tsp Black Pepper, to taste
optional garnish
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Prepare veggie platter as directed, using your favorite veggies. Once grilled, remove veggies to a cutting board and allow to cool slightly.
- While veggies cool, cook orzo in well salted water according to the manufacturer's directions. Once done, pour into a fine mesh colander and rinse under cool water. Drain well and place in a serving platter/bowl. Drizzle about 1 tablespoon of the reserved marinade, stir to coat and set aside.
- Cut grilled veggies up into bite sized pieces, then place approximately 3 cups in total veggies in the serving bowl with the orzo. Toss to combine and add more veggies and marinade if desired.
- Sprinkle feta, chimichurri and thyme on top (if using) then stir to combine.
- Add uncut veggies on top to garnish if desired and serve. Best enjoyed the day made, but can be enjoyed for a couple of days with additional marinade as needed.
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About This Recipe
Show nutritional information
Coconut Free Egg Free Gluten Free Nut Free Pescetarian Salads Shellfish Free Sugar Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 168 |
| Fat: | 3 g |
| Carbohydrates: | 31 g |
| Protein: | 4 g |
| Cholesterol: | 10 g |
| Sodium: | 94 mg |
| Fiber: | 1 g |
| Sugars: | 0 g |
| Calculated per serving. | |
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