"Sunday quick dinner wins! Made this easy NEW dish again and sharing the FULL recipe for this ZUCCHINI & MUSHROOM ORZO SALAD! 🥒🍅🌱🍄 If veggie-loaded fried rice and risotto had a baby; it would look like this! Cooking your rice, quinoa or orzo in bone broth makes it next-level good."
Garden Vegetable and Mushroom Orzo Salad
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Recipe Intro From thedishonhealthy
This hearty orzo salad cooked in bone broth is packed with veggies and creamy feta for a perfect weeknight dinner or healthy and delicious lunch.
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Prep time 2hrs
Cook time 25mins
Recipe Card
ingredients
Bone Broth
- 1 whole cooked organic chicken (rotisserie works fine here)
- 2 tablespoons apple cider vinegar
- 2-3 bay leaves
- 2 celery stalks, chopped (veins removed)
- 2 large organic carrots, chopped
- 2 white onions, chopped
- 8-9 cups water
- 3 cloves garlic, minced
- salt and pepper to taste
ingredients
Mushroom Topping
- 2 cups (approximately a handful each) cremini, white, and/or shiitake mushrooms
- 1 tablespoon olive oil
- 2 teaspoons garlic, minced
- 1 tablespoon parsley, finely chopped
- 2 tablespoons low sodium tamari or soy sauce
- 1-2 tablespoons red wine
- salt and pepper to taste
ingredients
Orzo Salad Vinaigrette
- 3/4 cup good quality olive oil
- 1/4 cup white wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic salt
- 1/2 teaspoon garlic, minced
- 1 tablespoon dried parsley
- 2 teaspoons honey or agave
- Ground black pepper, to taste
ingredients
- 5 cups cold orzo, cooked in bone broth or water according to package instructions
- 1 1/2 cups red bell peppers, finely chopped
- 1 1/2 cups raw zucchini, cut into quarters
- 1 tablespoon fresh parsley
- 2/3 cup goat's milk feta, cubed
Method
Bone Broth
Step 1
Shred white and dark meat from chicken carcass and reserve. In a large stock pot, add the entire chicken carcass with all of the ingredients except for salt and pepper. Bring everything to a boil and then reduce heat to med/low and simmer (covered with a lid) for approximately two and a half hours until thickened. Use a strainer to filter the broth into a container and add sea salt and pepper to taste.
Mushroom Topping
Step 1
In a skillet, heat olive oil over medium-high heat. Add the garlic and stir often as it burns quickly. Throw the mushrooms in, stir and season with sea salt, tamari and pepper. Allow to soften (approximately 4-5 minutes).
Step 2
Add red wine and scrape the bits off the bottom of the pan. Continue to stir for an additional 2 minutes until liquid is reduced.
Salad Assembly
Step 1
Whisk together vinaigrette ingredients. Combine all orzo salad ingredients and toss with vinaigrette and sautéed mushrooms.