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POSTED March 12, 2019

Mushroom and Asparagus Grain Bowl

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Mushroom and Asparagus Grain Bowl image
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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.

  • SERVES: 4-6
  • LEVEL: Super Simple
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

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DIRECTIONS
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add the vinaigrette to the orzo and toss well. Divide evenly into bowls and top with mushrooms, asparagus, scallions and almonds.
  6. Sprinkle with Parmigiano-Reggiano and dill (optional).