Even though orzo is an Italian pasta, I feel like it doesn’t have to be cooked in a traditional Italian manner. Then again, nothing has to be cooked with rules or regulations (that’s why I love to cook!). When I think of orzo I think Italian, Moroccan and a bit Middle Eastern.
So I basically combined all those flavors in this dish. I made this dish quickly after work one night at 9:00pm, so that in itself tells you its fast, easy and definitely satisfying. Pair it with some tofu steaks, eggplants or soup/sandwich and you’re good to go! Most of these ingredients can be found in your pantry- trust me I had NOTHING in my kitchen when I made this, that’s why it’s such a jumble of ingredients, but surprisingly came out so good!
Garlic-Mint Orzo with Cumin & Capers:
- 2 cups cooked orzo (not al dente)
- 1 tsp extra virgin olive oil
- PAM olive oil spray
- 3-4 cloves garlic- chopped
- 1 tsp cumin power
- dash garlic powder
- dash of dried Italian herbs
- 1-2 tbsp capers
- 1 tsp fresh lemon zest
- 1 tbsp red crushed pepper (please adjust to your spice level)
- lots of coarse black pepper
- handful of fresh mint- finely chopped (plus a few sprigs for garnishing)
1. In a nonstick saucepan, spray with PAM and pour oil and set over medium-high heat. Add garlic and bring the heat down to medium-low. Saute until fragrant and slightly golden- do not cook on high flame, as garlic will burn and create a very bitter taste. Add cumin and capers, saute for a few minutes.
2. Add in the cooked orzo and increase flame to medium-high and saute until covered with the capers and spices. Add garlic powder, italian herbs, lemon zest and red crushed pepper. Saute for a few minutes until orzo is completely coated with spice and fragrant. Finally add the chopped fresh mint and lots of coarsely ground black pepper. Mix lightly and quickly transfer to a serving dish. Top with whole sprig of mint for garnishing. Dig in!
Like This? Then you may like my other Vegan Recipes!