Looking for a new Meatless Monday dish?
This vibrant, zesty orzo is for YOU!
In a large pan, heat some hot extra virgin olive oil and sauté 3 chopped shallots and 1 large minced clove of garlic.
Once they start to sweat and caramelize, add 2 cups of shredded brussel sprouts and 1 cup of chopped Napa cabbage leaves.
Drizzle with more oil, sauté another minute and then cover on medium heat until they start to soften.
Remove the lid (after 5-7 minutes,) turn the heat back up and add 1/4 c white wine. Once the wine reduces add the juice of half a lemon. When the liquid is gone, season with salt and pepper to taste.
Mix in some cooked orzo and sprinkle crushed, toasted walnuts on top. Dinner is served! **You can easily substitute gluten free pasta if need be!