Tomato-Basil White Bean Orzo

Instructions

1. 1

   Heat oil in a large skillet over medium. Sauté onion 3–4 minutes until softened. Add garlic and cook 30 seconds.

2. 2

   Stir in orzo and toast 1 minute.

3. 3

   Add diced tomatoes (with juices), beans, dried basil, oregano, salt, pepper, and 2 cups broth. Bring to a simmer.

4. 4

   Reduce heat to medium-low, cover partially, and cook 8–10 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed. Add up to 1/2 cup more broth/water if needed while cooking.

5. 5

   Taste and adjust salt, pepper, and brightness (squeeze lemon or drizzle olive oil). Stir in fresh basil if using.

6. 6

   Serve warm; finish with red pepper flakes for heat or a sprinkle of toasted breadcrumbs for crunch.

7. 7

   Cook soba per package (usually 4–6 min). Drain and rinse under cold water to stop cooking.

8. 8

   If not using pre-cooked quinoa, cook quick-cook quinoa per package (usually 10–12 min) or heat precooked quinoa.

9. 9

   In a skillet, heat oil over medium and sauté garlic 30 seconds. Add frozen veggies and stir until heated through, ~3–4 minutes.

10. 10

    In a small bowl or jar, mix peanut butter, soy sauce, rice vinegar, maple syrup, and 1/2 cup hot water. Whisk until smooth; add more water to reach a thin, saucy consistency.

11. 11

    Add cooked soba and quinoa to the skillet with veggies; pour sauce over and toss gently to combine and warm, ~1–2 minutes. Add chili paste if using.

12. 12

    Serve immediately, sprinkled with sesame seeds and extra soy or lime if desired.