Mushroom And Asparagus Grain Bowl

Name: Mushroom And Asparagus Grain Bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 8 ounces fresh asparagus, trimmed & cut into 2” pieces; 1 tablespoon salt; 1 ½ teaspoons DeLallo Extra Virgin Olive Oil; 6 ounces baby Bella mushrooms, stemmed & sliced; 1 (1-pound) package DeLallo Whole-Wheat Orzo; ¼ cup scallions, thinly sliced; ¼ cup sliced toasted almonds; Parmigiano-Reggiano Cheese, shaved (optional); Chopped fresh dill (optional); Dressing:; ¾ cup DeLallo Extra Virgin Olive Oil; ¼ cup DeLallo Golden Balsamic Vinegar; ½ teaspoon Dijon mustard; ½ teaspoon salt; ½ teaspoon pepper; Zest and juice from one lemon; 1 teaspoon fresh thyme, chopped

With chewy orzo, crunchy asparagus, and silky sautéed mushrooms, this grain bowl is bursting with flavor and texture. Make it for lunch or a light dinner.

Image of Mushroom and Asparagus Grain Bowl

Prep Time

10min
Cook Time

25min
Total Time

35min
Serving Size

4-6

Category Title Grain Bowl
Cuisine Type American
Level Simple

Recipe By: Delallo

Ingredients

8 ounces fresh asparagus, trimmed & cut into 2” pieces
1 tablespoon salt
1 ½ teaspoons DeLallo Extra Virgin Olive Oil
6 ounces baby Bella mushrooms, stemmed & sliced
1 (1-pound) package DeLallo Whole-Wheat Orzo
¼ cup scallions, thinly sliced
¼ cup sliced toasted almonds
Parmigiano-Reggiano Cheese, shaved (optional)
Chopped fresh dill (optional)
Dressing:
¾ cup DeLallo Extra Virgin Olive Oil
¼ cup DeLallo Golden Balsamic Vinegar
½ teaspoon Dijon mustard
½ teaspoon salt
½ teaspoon pepper
Zest and juice from one lemon
1 teaspoon fresh thyme, chopped

Directions

In a large pot, bring water to a boil. Add asparagus and salt. Cook for 3 to 4 minutes, or until stalks become bright green. Remove from boiling water and transfer to a bowl of ice water. Drain and set aside.
Heat oil in a large skillet over medium-high heat. Add mushrooms and cook stirring occasionally, until browned and liquid has evaporated, about 6 minutes.
Meanwhile, bring a large pot of salted water to a boil. Cook orzo for al dente texture, according to package instructions. Drain, transfer to a large bowl and set aside to cool.
To make the vinaigrette, combine vinegar, mustard, zest, juice, thyme and salt and pepper in a small bowl. Using a whisk, slowly pour in olive oil while stirring constantly. Adjust seasoning as needed.
Add the vinaigrette to the orzo and toss well. Divide evenly into bowls and top with mushrooms, asparagus, scallions and almonds.
Sprinkle with Parmigiano-Reggiano and dill (optional).

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Keywords:

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