It’s a veggie feast for the eyes and palate! A mouthwatering medley of lightly charred broccoli, plump edamame beans, & silky onions, all coated in an umami-rich Asian sauce together with fried garlic & ginger, al dente orzo pasta and a sprinkling of sweet piquanté peppers.
Orzo Veggie Bowl
Orzo Veggie Bowl
with broccoli, edamame beans & piquanté peppers
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Asian Sauce
- Broccoli Florets
- Edamame Beans
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- NOMU Oriental Rub
- Onion
- Onions
- Orzo Pasta
- Sweet Piquanté Peppers
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
COOK THE ORZO
Bring a pot of salted water to a boil for the orzo. Cook the orzo until al dente, 7-10 minutes. Drain and toss through a drizzle of olive oil.
EDAMAME BEANS
Boil the kettle. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
COOK THE VEG
Return the pan to medium heat with a drizzle of oil. When hot, fry the broccoli pieces until lightly charred, 5-6 minutes (shifting occasionally). At the halfway mark, add the sliced onions and fry until soft for the remaining time.
ALL TOGETHER
Add the grated garlic & ginger and the NOMU rub to the pan. Fry until fragrant, 1-2 minutes. Mix through the cooked orzo and the plumped edamame beans. Season.
DINNER IS READY
Bowl up the loaded orzo, sprinkle over the diced peppers, and drizzle over the Asian sauce. Sit down, Chef and enjoy!
Orzo Pasta - 100ml
Edamame Beans - 100g
Broccoli Florets - 150g
Onion - 1
Garlic Clove - 1
Fresh Ginger - 10g
NOMU Oriental Rub - 10ml
Sweet Piquanté Peppers - 25g
Asian Sauce - 50ml
COOK THE ORZO
Bring a pot of salted water to a boil for the orzo. Cook the orzo until al dente, 7-10 minutes. Drain and toss through a drizzle of olive oil.
EDAMAME BEANS
Boil the kettle. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
COOK THE VEG
Return the pan to medium heat with a drizzle of oil. When hot, fry the broccoli pieces until lightly charred, 5-6 minutes (shifting occasionally). At the halfway mark, add the sliced onions and fry until soft for the remaining time.
ALL TOGETHER
Add the grated garlic & ginger and the NOMU rub to the pan. Fry until fragrant, 1-2 minutes. Mix through the cooked orzo and the plumped edamame beans. Season.
DINNER IS READY
Bowl up the loaded orzo, sprinkle over the diced peppers, and drizzle over the Asian sauce. Sit down, Chef and enjoy!
Orzo Pasta - 200ml
Edamame Beans - 200g
Broccoli Florets - 300g
Onion - 1
Garlic Clove - 1
Fresh Ginger - 20g
NOMU Oriental Rub - 20ml
Sweet Piquanté Peppers - 50g
Asian Sauce - 100ml
COOK THE ORZO
Bring a pot of salted water to a boil for the orzo. Cook the orzo until al dente, 7-10 minutes. Drain and toss through a drizzle of olive oil.
EDAMAME BEANS
Boil the kettle. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
COOK THE VEG
Return the pan to medium heat with a drizzle of oil. When hot, fry the broccoli pieces until lightly charred, 7-8 minutes (shifting occasionally). At the halfway mark, add the sliced onions and fry until soft for the remaining time.
ALL TOGETHER
Add the grated garlic & ginger and the NOMU rub to the pan. Fry until fragrant, 2-3 minutes. Mix through the cooked orzo and the plumped edamame beans. Season.
DINNER IS READY
Bowl up the loaded orzo, sprinkle over the diced peppers, and drizzle over the Asian sauce. Sit down, Chef and enjoy!
Orzo Pasta - 300ml
Edamame Beans - 300g
Broccoli Florets - 450g
Onions - 2
Garlic Cloves - 2
Fresh Ginger - 30g
NOMU Oriental Rub - 30ml
Sweet Piquanté Peppers - 75g
Asian Sauce - 150ml
COOK THE ORZO
Bring a pot of salted water to a boil for the orzo. Cook the orzo until al dente, 7-10 minutes. Drain and toss through a drizzle of olive oil.
EDAMAME BEANS
Boil the kettle. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
COOK THE VEG
Return the pan to medium heat with a drizzle of oil. When hot, fry the broccoli pieces until lightly charred, 7-8 minutes (shifting occasionally). At the halfway mark, add the sliced onions and fry until soft for the remaining time.
ALL TOGETHER
Add the grated garlic & ginger and the NOMU rub to the pan. Fry until fragrant, 2-3 minutes. Mix through the cooked orzo and the plumped edamame beans. Season.
DINNER IS READY
Bowl up the loaded orzo, sprinkle over the diced peppers, and drizzle over the Asian sauce. Sit down, Chef and enjoy!
Orzo Pasta - 400ml
Edamame Beans - 400g
Broccoli Florets - 600g
Onions - 2
Garlic Cloves - 2
Fresh Ginger - 40g
NOMU Oriental Rub - 40ml
Sweet Piquanté Peppers - 100g
Asian Sauce - 205ml
Woolies Products in this dish
