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

  Nuts, raw (liquid expressed from grated meat)

  4 tbsp or 60g

• 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 lumpy, add a splash of hot water and whisk again. Set aside.
2. Heat a deep skillet over medium. Add 1 teaspoon of the olive oil, then the asparagus; season with salt and pepper and sauté until bright green and crisp-tender, about 2–3 minutes. Transfer to a plate.
3. Add another 1 teaspoon olive oil. Add mushrooms, let them sit undisturbed for 1 minute, stir, and cook another 2–3 minutes until starting to brown; season with salt and pepper. Transfer to the plate with the asparagus.
4. Add the remaining olive oil and the leeks to the pan over medium heat (no need to wipe). Cook, stirring, until tender, about 3–4 minutes; reduce heat if browning.
5. Stir in the capers, garlic, nutritional yeast, and red pepper flakes until fragrant, about 30 seconds; season lightly with salt and pepper.
6. Add the orzo and stir to coat it in the leek mixture for 30 seconds.
7. Pour in the vegetable broth, coconut cream, and saffron. Bring to a boil, then reduce to a brisk simmer, stirring frequently, until the orzo is plump and most liquid is absorbed, about 10–11 minutes. If it dries out before the orzo is tender, add a splash more broth or water.
8. Stir in the peas, dill, reserved asparagus and mushrooms, and the miso mixture. Simmer 1 more minute, then taste and adjust seasoning; add a bit of water to loosen if needed for creaminess.
9. Serve hot.