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Friday, April 18, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
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Orzo with Roasted Vegetables
Vegetables & Side Dishes
Contributed by: Annelle Williams
Ingredients:
  • 1 head fresh cauliflower, cut into bite-sized florets
  • 1 head fresh broccoli, cut into bite-sized florets
  • 1 sweet onion, cut into 16ths
  • 2 sweet red peppers, cut into 16ths
  • 2-3 TBS extra virgin olive oil
  • Salt and pepper to taste
  • 1 cup pecan pieces
  • 2 cups orzo (rice shaped pasta), cooked and drained
  • 1â�„2 stick butter, cut into small pieces
  • 1 cup grated Parmesan cheese, plus extra for garnish
  • Lemon slices for garnish
Preheat oven to 430 degrees.
Combine vegetables in large mixing bowl. Add olive oil, salt and pepper and toss to coat completely.
Spread in one layer onto a large sheet pan covered with foil for easy cleanup.
Roast for about 45 minutes or until vegetables begin to toast on the edges. Turn several times with tongs while cooking.
Add pecans (you can use other nuts, such as pine nuts or walnuts, but pecans are best) during the last 15 minutes.
While vegetables are roasting, cook orzo according to package directions.
Drain orzo and add butter and grated cheese. Toss to combine. Toss in roasted vegetables.
Garnish with extra Parmesan cheese curls.
Serve immediately with a slice of fresh lemon.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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