About a week before the Little Lion Man was discharged, the Bug and I headed over to my friend Angela’s house for lunch and a play date. It just so happens that Angela is a nutrition expert and fabulous cook — and often contributes advice and recipes to (cool) progeny. After weeks of hospital food, I was definitely looking forward to a ‘non-institutional’ meal!
She made a fantastic dairy-free farro salad with sweet potatoes and spinach. I thought I’d replicate the recipe for dinner last night but ran into a few problems. I didn’t have farro. I didn’t have fresh spinach. Whoops. What did I have? Good question. Frozen edamame. Definitely workable.
So here is an easy dinner recipe inspired by Angela’s farro salad, but isn’t anywhere close to farro salad. Nevertheless, a big hit in our house. Especially with the Bug.
Orzo with Sweet Potatoes and Edamame
- 1/2 small box of Orzo pasta
- 2 cups of chicken broth
- 2 cups of water
- 1 large sweet potato, cut small (I went slightly larger than ‘diced’)
- 1/2 red onion, diced
- 1 cup of frozen edamame, shelled
- 1 tsp. minced garlic
- 2 tablespoons olive oil
- walnut oil
- apple cider vinegar
- sea salt
- fresh cracked pepper
Combine water and chicken broth in a medium-sized pot. Bring to a boil. Cook Orzo pasta according to directions on package.
Put two tablespoons of olive oil into a large frying pan on the stove, over medium heat. Add onion and sweet potatoes and cook until soft. Add edamame, garlic, salt and pepper to taste. Continue to cook for 1-2 minutes.
Drain pasta. Combine with vegetable mix. Toss with apple cider vinegar and walnut oil (I used about 2 tablespoons of each — but adjust to your liking!).