Creamy Mushroom Asparagus Orzo

Ingredients

• Miso

  2 tsp or 11g

• Lemon juice

  Raw

  2 tsp or 10g

• Dijon mustard

  Grey poupon

  1 tsp or 5g

• Olive oil

  Salad or cooking

  4 tsp or 18g

• Asparagus

  Raw

  ½ lb or 227g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Leeks

  (bulb and lower leaf-portion), raw

  1 leek or 89g

• Capers

  Canned

  1 tbsp, drained or 9g

• Garlic

  Raw

  1 cloves, minced or 3g

• Vegetable Stock

  Freshdirect

  2 cup or 474g

• Saffron

  Spices

  ¼ tsp or 0.2g

• Peas

  Green, frozen, unprepared

  ½ cup or 67g

• Dill

  Fresh

  ¼ cup sprigs or 2g

• Nutritional Yeast

  Vegan - Whole Foods Market

  1 tbsp or 8g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Coconut Cream

  Organic - Waitrose

  2 oz or 57g

• Mushrooms

  Brown, italian, or crimini, raw

  4 cup sliced or 288g

• Soy Milk

  Original Silk Light - Silk

  1 cup or 240g

• Orzo

  Barilla

  8 oz or 224g

Directions

1. In a small bowl, whisk together the miso, lemon juice, and Dijon mustard. If lumps remain, add a splash of hot water and whisk again. Set aside.
2. Heat a deep skillet over medium heat. Add 1 teaspoon of olive oil, then the asparagus. Season with salt and pepper, sauté until bright green and tender, about 2 minutes. Transfer to a plate.
3. Add another teaspoon of olive oil to the pot. Add mushrooms, let sit for 1 minute, stir, and let sit for another minute. Season with salt and pepper, sauté until browned, about 1 minute. Transfer to the plate with asparagus.
4. Wipe the pot and return to medium heat. Add remaining olive oil, then leeks. Sauté until tender, about 3 minutes. Lower heat if edges begin to brown.
5. Add capers, garlic, nutritional yeast, and chili flakes to the pot. Stir until fragrant, about 30 seconds. Season with salt and pepper.
6. Add orzo to the pot, stirring to coat with leeks and seasoning.
7. Add vegetable stock, coconut cream, and saffron. Bring to a boil, then simmer until orzo is plump and liquid is absorbed, about 10-11 minutes, stirring constantly. (Add additional splash of vegetable stock if evaporated fully before orzo is cooked through.)
8. Stir in peas, dill, cooked asparagus, mushrooms, and reserved miso mixture. Simmer for another minute. Adjust seasoning as needed. If too dry, add water to achieve desired creaminess.
9. Serve hot.

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