Lemon, Vegetable, Orzo Casserole

Ingredients

2 C Orzo

3 C low sodium veggie stock

3 lemons, save one for topping

1 clove garlic, minced

1 tsp Arrowroot starch

2 sprigs Fresh dill, chopped

3 Tbsp ghee, melted and cooled

2 tsp coriander

2 tsp black pepper

2 tsp salt

1 yellow squash, halved and sliced

2 C baby portabella mushrooms, sliced

1/2 red onion, sliced

½ head cauliflower, chopped

1 Tbsp fresh parsley, chopped

Directions

Heat oven to 375 degrees.

Spray a 9x13 cooking dish with non-stick spray.

Mix broth, juice and zest from two lemons, garlic and arrowroot starch. Spread orzo across bottom of dish and then pour broth mixture on top.

In a large mixing bowl, add dill, melted ghee, and seasoning. Whisk mixture together, then add chopped and sliced veggies. Mix seasoning and veggies together until all are evenly coated.

Pour seasoned veggies on top of orzo and broth. Your veggies will not be completely covered by the broth. Slice your third lemon thinly, and lay across top of your vegetables.

Roast in over for 25 - 30 minutes. Let cool for 5 minutes. Top with fresh parsley and serve.

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TNK Tips

I prefer to use coconut oil or avocado oil for my non-stick cooking spray.

Meal prep on Sunday to have a great meal ready throughout the week.

Stretch the servings and use it as a side to go with your favorite protein or on top of your favorite greens.

As a main dish, it will serve around 6 people. As a side dish, you will have closer to 10 servings.