1 box orzo (12-16 ounces)
1-2 tablespoons olive oil
1/2 lb. shredded peeled carrots
10 stalks asparagus, cut into 1 inch pieces
1 large onion, diced and sauteed until brown
1 roasted red bell pepper, either from a jar or oven-roasted, diced
Vinaigrette
1 teaspoon dijon mustard
2 tablespoons balsamic or apple cider vinegar
1 tablespoon olive oil
1/8 teaspoon salt
pepper
Cook orzo according to package directions.
Saute onions. Either boil carrots and asparagus (several minutes for asparagus; 15 or more minutes for carrots) or saute carrots and asparagus in a bit of olive oil until soft.
Combine orange juice concentrate, mustard, vinegar, oil and salt and pepper.
In a bowl, combine orzo with vegetables. Pour vinaigrette over this mixture.
Serve either at room temperature or warm.
1-2 tablespoons olive oil
1/2 lb. shredded peeled carrots
10 stalks asparagus, cut into 1 inch pieces
1 large onion, diced and sauteed until brown
1 roasted red bell pepper, either from a jar or oven-roasted, diced
Vinaigrette
1 teaspoon dijon mustard
2 tablespoons balsamic or apple cider vinegar
1 tablespoon olive oil
1/8 teaspoon salt
pepper
Cook orzo according to package directions.
Saute onions. Either boil carrots and asparagus (several minutes for asparagus; 15 or more minutes for carrots) or saute carrots and asparagus in a bit of olive oil until soft.
Combine orange juice concentrate, mustard, vinegar, oil and salt and pepper.
In a bowl, combine orzo with vegetables. Pour vinaigrette over this mixture.
Serve either at room temperature or warm.
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