avec salade de champignons glacés au balsamique
Ingrédients : Courge musquée • Mélange de champignons (champignons cremini, champignons blancs, pleurotes) • Orzo (semoule de blé dur, niacine, sulfate de fer, mononitrate de thiamine, riboflavine, acide folique) (blé) • Parmesan (lait pasteurisé, substances laitières modifiées, eau, amidon de maïs et/ou amidon de pomme de terre modifiés, fromage (lait, culture bactérienne, sel, enzyme microbienne, lipase), sel, acide citrique, phosphate de sodium, acide lactique, arôme, citrate de sodium, sorbate de potassium, colorant caramel, bêta-carotène, mélange antiagglomérant (fécule de pomme de terre, amidon de maïs, dextrose, sulfate de calcium, cellulose, natamycine, enzyme)) (lait) • Chou frisé • Mélange roquette et épinards (roquette, épinards) • Poireau • Sirop d'érable • Fromage de chèvre (lait de chèvre pasteurisé, cellulose en poudre, sel marin, sorbate de potassium, culture bactérienne, enzyme microbienne) (lait) • Garniture de salade (canneberges, huile de tournesol, sucre de canne, graines de tournesol grillées, noix de soya salées grillées, graines de pepitas, huile de soya et/ou de canola) (soya) • Vinaigre balsamique (vinaigre de vin, moût de raisin cuit, jus de raisin concentré, colorant caramel, arôme naturel, sulfites) (sulfites) • Mélange d’herbes (sauge, thym) • Bouillon de légumes en poudre (sel, sucres (dextrose, extrait sec de sirop de maïs, sucre), légumes déshydratés (sulfite) (carotte, pomme de terre, oignon, poireau, poivrons rouges et verts, chou, céleri, tomate, ail), protéines végétales hydrolysées (maïs, soja) , fécule de pomme de terre, huile de palme, amidon de maïs, extrait de levure, huile de canola, extraits d'épices, herbe, extrait de curcuma, arôme naturel) (soya, sulfites).
Allergens
Tags
Orzo
170 g
Courge musquée, en dés
340 g
Mélange de champignons
200 g
Chou frisé, haché
56 g
Mélange roquette et épinards
56 g
Poireau, émincé
56 g
Sauge et Thym
14 g
Fromage de chèvre, émietté
0.25 cup
Parmesan, râpé grossièrement
0.5 cup
Bouillon de légumes en poudre
7.5 g
Sirop d'érable
1.5 tbsp
Vinaigre balsamique
1 tbsp
Garniture de salade
28 g
Huile*
4 tbsp
Butter*
2 tbsp
Sel*
0.5 tsp
Poivre*
0.5 tsp
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- To a parchment-lined baking sheet, add squash, 1 tbsp (2 tbsp) maple syrup and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.
- Roast in the bottom of the oven for 26-30 min, stirring halfway through, until softened and golden.
- Meanwhile, heat a large pot over medium-high.
- While the pot heats, strip sage leaves from stems.
- When the pot is hot, add 2 tbsp (4 tbsp) oil, then sage leaves. Fry for 1-2 min, stirring occasionally, until crisp.
- Using a slotted spoon, transfer fried sage leaves to a paper towel-lined plate. Season with salt and pepper. Reserve oil in the pot.
- Reheat the pot over medium.
- Add 1 tbsp (2 tbsp) butter, orzo and leeks. Season with salt and pepper. Cook for 1-2 min, stirring often, until mixture is lightly golden and toasted.
- To the pot, add stock powder and 2 1/2 cups (4 1/2 cups) water. Bring to a boil over high. Reduce heat to medium-low. Cover and cook for 14-18 min, stirring occasionally, until orzo has softened. (TIP: If liquid absorbs too quickly, add more water, 2 tbsp at a time.)
- Meanwhile, strip thyme leaves from stems.
- Cut cremini mushrooms into 1/4-inch slices.
- Cut or tear oyster mushrooms lengthwise into 1/2-inch slices.
- To another parchment-lined baking sheet, add mushrooms, thyme leaves, 1 tbsp (2 tbsp) oil and half the vinegar. Season with salt and pepper. Toss to coat.
- Roast in the middle of the oven for 12-16 min, stirring halfway, until golden and tender.
- Meanwhile, remove any tough stems from kale, then finely chop kale leaves.
- In a large bowl, combine remaining vinegar, remaining maple syrup and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to combine. (NOTE: This is your dressing!)
- When orzotto is almost done, add kale, half the Parmesan and 1 tbsp (2 tbsp) butter. Season with salt and pepper. Cook for 1-2 min, stirring often, until kale and orzo are tender and sauce has thickened slightly. (TIP: For a lighter sauce consistency, add water, 1-2 tbsp at a time.)
- To the bowl with balsamic-maple dressing, add arugula and spinach mix, mushrooms and salad topping mix. Toss to coat.
- Divide orzotto between bowls.
- Top orzotto with squash, remaining Parmesan and fried sage leaves.
- Sprinkle goat cheese over top of salad and serve alongside orzotto.
1060
kcal
Calories
54
g
Fat
19
g
Saturated Fat
114
g
Carbohydrate
32
g
Sugar
11
g
Dietary Fiber
29
g
Protein
60
mg
Cholesterol
1650
mg
Sodium
1
g
Trans Fat
1700
mg
Potassium
450
mg
Calcium
6
mg
Iron
