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Creamy Orzo with Vegetables and Black Garlic

Quick and hearty menu for a little Tuesday or a comforting evening by the fireplace.

Yield: 4 servings


  • 1/2 onion finely chopped
  • 1 sprig of rosemary, chopped
  • 1 cup (250 ml) dry orzo
  • 4 cloves of black garlic
  • 2 cups (500 ml) chicken broth
  • 1 cup (250 ml) soy cream (or cream of your choice)
  • 1/2 cup (125 ml) grated Parmesan
  • 2 cups (500 ml) chopped spinach
  • 3/4 cup (185 ml) thawed green peas
  • 1 1/2 cups (375 ml) butternut squash, peeled and diced
  • 2 cups (500 ml) chopped mushrooms


In a saucepan over medium-high heat, sauté the onion in a drizzle of olive oil for 3 minutes. Add the rosemary and orzo and continue cooking for 2 minutes.

Add the 4 cloves of black garlic, taking care to break them up well. Add the chicken stock and soy cream, then bring to the boil. Reduce the heat and continue cooking for 10 minutes, stirring frequently.

Remove the pan from the heat, add the parmesan, spinach and green peas and cover for 5 minutes. Add salt and pepper to taste.

Steam the squash cubes to soften them. Heat a pan over high heat and sauté the squash cubes and mushrooms in a drizzle of oil until nicely browned. Salt and pepper.

Serve the orzo in 4 bowls, top with the seared vegetables and a little extra parmesan if desired.

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