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 Broth

  From bouillons. Low sodium

  2 cup or 480g

• 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

  White, raw

  4 cup, pieces or slices or 280g

• Soymilk

  Original and vanilla, with added calcium, vitamins a and d

  1 cup or 243g

• Orzo

  Safeway

  8 oz or 227g

Directions

1. Whisk the miso, lemon juice, and Dijon in a small bowl until smooth. If needed, add a splash of hot water to dissolve any lumps; set aside.
2. Heat a deep skillet or wide pot over medium. Add 1 teaspoon olive oil and the asparagus; season with a pinch of salt and pepper. Sauté until bright green and just tender, about 2 minutes, then transfer to a plate.
3. Add another 1 teaspoon olive oil. Add the mushrooms, let them sear undisturbed for 1–2 minutes, stir, and continue cooking until browned and their moisture reduces, 3–5 minutes. Season lightly with salt and pepper and transfer to the asparagus plate.
4. Wipe out the pot if needed and return to medium heat. Add the remaining 2 teaspoons olive oil and the leeks; sauté until tender but not browned, about 3 minutes.
5. Stir in the capers, garlic, nutritional yeast, and red pepper flakes; cook until fragrant, about 30 seconds. Season lightly with salt and pepper.
6. Add the orzo and stir to coat in the aromatics for 30–60 seconds.
7. Pour in the vegetable broth, coconut cream, and add the saffron. Bring to a boil, then reduce to a brisk simmer and cook, stirring frequently, until the orzo is tender and most liquid is absorbed, about 10–11 minutes. If the pot dries out before the orzo is done, add a splash more broth or water.
8. Stir in the peas, dill, reserved asparagus and mushrooms, and the miso mixture. Simmer for 1 minute to heat through. Adjust seasoning and add a bit of water if needed for a creamy consistency.
9. Serve hot.