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Orzo casserole

Date
Jan, 30, 2012

Another gorgeous day so we took a 6 mil bike ride along the water at Mission Bay. I had prepared lunch before we left so it was all ready to just bake for 20 minutes when we got home. I made a casserole with orzo, vegetables and beans. which satisfied this hungry crowed after our work out.

1 tbs canola oil
1/4 cup yellow onion, diced
1/2 cup celeriac, peeled and diced
2 carrots, peeled and diced
1 cup broccoli, chopped
1/2 cup vegetable stock
1 tbs Bragg’s liquid aminos or tamari
1/2 strained tomatoes
1 tbs tomato puree
1 tsp garlic salt
1 tsp ground chili
1 tsp Herbs Provencal
Salt & pepper to taste
1/4 cup cream ( I used mimic cream)
1/4 cup cream cheese ( I used tofutti’s cream cheese)
2/3 cup cooked chickpeas
1/2 cup orzo
3/4 cup grated cheese ( I used rice cheese)

Preheat oven to F400.
Heat oil in a saucepan on medium heat and sauté onion until glossy not brown. Add and cook celeriac, carrots for a couple of minutes. Add stock, liquid aminos, tomatoes, tomato puree, garlic salt and chili and bring to a boil. reduce to a simmer for 5 minutes. Add broccoli and cook another 4 minutes. If needed, add salt & pepper. Stir in the cream, cream cheese, chick peas and herbs provencal. Place orzo in the bottom of a baking dish. Pour the topping over in a even layer. bake for 15 minutes. Sprinkle cheese over and bake another 5-7 minutes, until cheese has melted.

Fredrika Syren

Fredrika Syren is an environmental activist and writer. In 2016, she founded the website Green-Mom.com where she shared her family’s journey of living zero waste. She lives in San Diego, California with her husband James and their children Bella, Noah, and Liam. Fredrika and her family were recently featured in the documentary Zero Time to Waste. Fredrika is also the author of Zero Waste for Families - A Practical Guidebook (which you can buy on this site)

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