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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Recipe from Terra Firma Farm. This is a salad but can be eaten hot. It also can be made with any small grain.Loaded with all good veges! Ingredients:
2 large leeks |
1 pound broccoli |
2 tablespoons olive oil |
juice and zest of 1 meyer lemon |
1/2 teaspoon salt |
12 ounces orzo pasta |
4 cups fresh spinach leaves, baby spinach preferred, stems trimmed |
dressing |
3 tablespoons lemon juice or red wine vinegar |
2 tablespoons olive oil |
1/2 teaspoon salt |
1 teaspoon minced garlic |
1/2 cup crumbled feta cheese |
Directions:
1. For the salad:
2. Cut the green leaves off of 2 large leeks and discard.
3. Cut an X into the stem of each leek and rinse well to remove silt and sand.
4. Trim the bottom of the leeks.
5. Cut the leeks into 2-inch pieces.
6. Slice each piece in half.
7. Cut the halves into thin julienne strips.
8. Trim the bottom of broccoli.
9. Cut the broccoli heads from the stems and separate the heads into florets.
10. Peel the stems and slice them into half-inch pieces.
11. Toss the leek and broccoli pieces with 2 tablespoons of olive oil, lemon zest and salt, and place on a baking sheet.
12. Roast at 400 degrees, stirring several times, until the vegetables are tender and lightly browned, about 50 minutes.
13. Drizzle the vegetables with lemon juice and roast an additional 5 minutes.
14. Meanwhile, cook the orzo in boiling water until tender, 9 to 10 minutes.
15. Drain and rinse.
16. Soak and rinse spinach leaves.
17. For the dressing:
18. Combine 3 tablespoons lemon juice or vinegar, olive oil, salt and garlic.
19. When the vegetables are done roasting, toss them with the pasta and spinach.
20. Add dressing to taste and top with crumbled feta cheese.
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