Caramelized Onion Orzo
Directions
- 1Heat the olive oil in a large deep pan over medium heat.
- 2Add the onions with a pinch of salt and cook slowly for 20–25 minutes, stirring occasionally, until golden brown and sticky.
- 3Stir in the garlic and thyme leaves and cook for 1 minute until fragrant.
- 4Pour in the white wine and let it bubble, scraping any sticky bits from the bottom. Cook for 2–3 minutes.
- 5Add the orzo and stir for 2 minutes until lightly toasted.
- 6Pour in the hot stock, bring to a gentle simmer and cook for 12–15 minutes, stirring frequently, until the orzo is tender and creamy.
- 7Whisk together the silken tofu, nutritional yeast and vinegar until smooth.
- 8Stir through the orzo until silky. Season well.
- 9Mix the pesto and olive oil together.
- 10Divide the orzo between bowls, drizzle over the pesto oil and finish with chives and cracked black pepper.
Ingredients
- 2 tbsp olive oil
- 4 large onions, thinly sliced
- 3 garlic cloves, minced
- 250 ml white wine
- 0.5 bunch thyme
- 400 g orzo
- 1.25 L vegetable stock
- 300 g silken tofu
- 25 g nutritional yeast
- 1 tsp red wine or balsamic vinegar
- Salt
- pepper
- 1 tbsp green pesto
- 2 tbsp extra virgin olive oil
- Chives, finely chopped
- Cracked black pepper
Equipment
large deep pan
Tips
- It's like a risotto but easier.
- Brings 21g of protein to every bowl.
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