This roasted vegetable Asian orzo was an INSTANT winner in our house. Travis and I were fans when this was hot off the stove top and I’m pretty sure we were even bigger fans when we had it as leftovers. I find it thrilling when something is even better in leftover form! Probably because I’m a complete dork, but that’s okay. I think in this case, the orzo just absorbs all the delicious dressing a little bit more after it sits so the flavor packs even more punch the second go-around. YUM.YUM.YUM!
It not often that the little guy will eat whatever we put in front of him when he’s never had it before. Usually it takes like 2 or 3 attempts before he really enjoys something (especially when that something contains vegetables). I was *shocked* to look over and see him not only devouring the orzo the first time he had it, but also literally PICKING OUT the vegetables to eat them. I think I gave him like every pea that was in the stuff one day because that just doesn’t usually happen. It is that good.
Vegetables, when roasted, form this unique sweetness that’s just lovely paired with the slightly sweet, salty, and spicy dressing. I’m literally finding it hard to come up with words to describe how good this roasted vegetable Asian orzo is…It’s my new favorite thing to eat. I probably say that a lot but this time I can tell it’s favorite status is going to last awhile 🙂
I would eat this warm or cold. I would eat it for breakfast, lunch, dinner, or midnight snack. I would make this for a family dinner or fancy dinner party (which, I don’t really ever have…but I would TOTALLY serve this if I did). Just give it a whirl. PLEASE! And hopefully you will love it as much as I do!
- 3 large carrots, diced
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, whole and unpeeled
- 1 tablespoon + 1/4 teaspoon olive oil, divided
- 2 1/2 cups vegetable stock
- 1 1/2 cups uncooked orzo
- 1 cup frozen peas
- 1/4 cup soy sauce
- 3 tablespoons rice vinegar
- 3 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon fresh grated ginger
- 1/2 teaspoon Sriracha
- Preheat oven to 400 degrees Fahrenheit.
- Combine diced carrots, onion, and bell pepper with 1 tablespoon of olive oil and spread on a parchment-lined baking sheet.
- Wrap 3 whole garlic cloves (unpeeled) and the remaining 1/4 teaspoon olive oil in foil. Place on the baking sheet with the other vegetables.
- Bake vegetables for 20-25 minutes, until the vegetables are tender.
- While the vegetables are baking, bring the vegetable stock to a boil over medium-high heat in a medium to large pot.
- Add the orzo, stir, and reduce to a simmer. Cover and simmer 12-15 minutes, until the orzo is cooked, stirring occasionally.
- Remove the lid, stir in the frozen peas and heat through.
- Once the vegetables are finished roasting, stir in the carrots, onion, and bell pepper.
- Combine the soy sauce, rice vinegar, honey, sesame oil, ginger, and Sriracha in a small bowl. Once the vegetables are done roasting, take the cloves of garlic and squeeze the garlic out of the peel. Mash it slightly with a fork before whisking it into the dressing.
- Add the dressing to the vegetables and orzo and heat until everything is warmed.
- Serve warm or cold.