Monday, February 2, 2009

orzo with brussel sprouts


1 pound brussel sprouts
2 cloves garlic, chopped
1/2 yellow onion, diced
1 cup whole wheat orzo
1 15 oz. can garbanzo beans, drained and rinsed well
2 Tbsp canola oil
2 Tbsp extra virgin olive oil
4 Tbsp parsley, finely chopped
grated parmesan cheese, for garnish
3 Tbsp pine nuts
salt and pepper

In a stock pot bring about 8 cups of water to a boil. Trim and clean your brussel sprouts. Salt the boiling water until it tastes like the ocean (about 1 to 1.5 Tbsp salt) and add your brussel sprouts. While these are cooking, take your sauce pan and toast the pine nuts over medium heat for 2 minutes. After about 7 or 8 minutes check your brussel sprouts to see if they have cook through. If so, strain them out of the liquid and run them under cold water (or throw them in an ice bath) to stop the cooking process. Fill the stock pot back up with water and put it back on to boil for your orzo. Cook the orzo according to the package directions.

Next, add the canola oil to your sauce pan along with the onions and caramelize them over medium heat. When the onions are caramelized, add garlic, chick peas and brussel sprouts to the mix and warm through. Season with salt and pepper. When the veggie/bean mixture and pasta are both finished, add together in a bowl (or to save on dishes, use the stock pot). Mix in the parsley. Serve and garnish with pine nuts and parmesan cheese.

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