As shared at Mill City Farmers Market!
Spring Vegetable Orzo
Ingredients
2 tablespoons olive oil
1 bunch ramps, bulbs and stems chopped, leaves sliced (can substitute scallions or spring onions)
8 oz shiitake or other mushrooms, sliced
1 pound asparagus, trimmed and cut into 1 inch pieces
8 oz sugar snap peas, sliced into 1/2 inch pieces
2 teaspoons salt
1/2 teaspoon pepper
2-3 cups vegetable broth
1 pound orzo pasta
zest and juice of one lemon
4 oz goat cheese
Fresh herbs of your choice – parsley, dill, chives
Preparation
In a large skillet, heat the oil over medium heat. Add ramp bulbs and stems to skillet and saute 3 minutes. Add mushrooms and saute 5 minutes. Add asparagus and pea pods and saute 5 more minutes, season with salt and pepper. Add 2 cups broth to skillet and turn heat to a low simmer.
While vegetables are cooking, bring 3 quarts of water in a large pot to a boil. Add orzo, and stir. Simmer for 5 minutes, then drain. It will not be fully cooked. Add orzo to skillet and add more broth if needed. Add ramp leaves and simmer for 5-7 minutes until orzo and asparagus are tender. Add lemon zest and juice, taste for seasoning – add more salt and pepper if needed.
Serve topped with dots of goat cheese and a handful of chopped fresh herbs.
