CREAMY BUTTERNUT ORZO WITH CRISPY MISO MUSTARD BRUSSELS SPROUTS

Up close shot of the butternut orzo with a pile of crispy roasted Brussels sprouts on top.
An overhead, up close shot of creamy butternut orzo in a shallow blue bowl.
A flat lay of the ingredients on a grey background.
Raw Brussels sprouts being tossed with miso and mustard mixture.

It’s been a few weeks, but me and this creamy butternut orzo are here for you! My camera body died and the repair shop told me it would be 4-5 months(!) to get it repaired, so I had no choice but to replace it. Then, my ancient photo editing software and equally ancient computer couldn’t handle all the newness. Everything has been upgraded and now I just have to re-learn how to use it all haha. I always appreciate your patience and understanding! Thank you for being here.

This creamy butternut orzo recipe is perfect for the season of the CCC: Cozy Comfort Carbs. Orzo cooked in the risotto style is weeknight dinner excellence, and you can spin it a bunch of different ways. See my lemony broccoli one here. With this version, we smooth it out with a butternut “cream” and top it with crispy roasted Brussels sprouts that get the miso-mustard-maple treatment.

It’s all so flavourful! I’ve made versions of this with a honey nut and a butternut squash, but I bet carrot or sweet potato purée would be amazing. You’re only limited by your imagination really. You could also stir in some cooked lentils or beans toward the end for extra protein if you like.

In terms of making a plant-based “cream”: I offer a note on doing it yourself and some recommendations for store bought too (I like nutpods or a rich oat milk). I use lots of spice in the form of chilli, smoked paprika, thyme, and garlic to contrast the mellow squash and orzo.

I hope that you give this one a try! Thanks again for your patience as I get all the new systems sorted out. On top of the new gear, I’m also transitioning over to a new recipe display format here. Slowly but surely we are switching over from scrappy to slightly professional hehe. Thanks!

A tray of roasted Brussels sprouts, up close with moody lighting.
Adding squash to the cooking orzo.
The orzo and the Brussels sprouts, ready to plate
Up close shot of the butternut orzo with a pile of crispy roasted Brussels sprouts on top.
Up close shot of the butternut orzo with a pile of crispy roasted Brussels sprouts on top.
Print Recipe
5 from 14 votes

CREAMY BUTTERNUT ORZO WITH CRISPY MISO MUSTARD BRUSSELS SPROUTS

Creamy butternut orzo with crispy miso mustard Brussels sprouts is a comforting and cozy plant-based dinner that's perfect for Fall/Winter.
PREP TIME25 mins
COOK TIME25 mins
TOTAL TIME50 mins
Servings: 3 -4
Author: Laura Wright

Equipment

  • Blender

Ingredients

BRUSSELS SPROUTS

  • tablespoons olive oil
  • 1 tablespoon light miso
  • 1 tablespoon maple syrup
  • 2 teaspoons grainy or yellow mustard
  • 1 lb. Brussels sprouts, halved
  • sea salt and ground black pepper, to taste

CREAMY BUTTERNUT ORZO

  • ½ cup unsweetened non-dairy creamer OR rich non-dairy milk (such as cashew or oat, see notes)
  • 1 cup puréed butternut squash OR cooked butternut squash cubes (see notes)
  • 1 tablespoon nutritional yeast
  • 1 tablespoon olive oil
  • 1 shallot, fine dice (about ¼ cup diced shallot)
  • 2 cloves of garlic, minced
  • 1 teaspoon thyme leaves, minced
  • ½ teaspoon chili flakes, or to taste (optional)
  • ¼ teaspoon smoked paprika
  • ½ lb (227 grams) orzo pasta
  • sea salt and ground black pepper, to taste
  • 2 cups vegetable stock, plus extra
  • 1 tablespoon lemon juice
  • ¼ cup chopped flat leaf parsley

Instructions

CRISPY MISO MUSTARD BRUSSELS SPROUTS

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  • In a small bowl, whisk together the olive oil, miso, maple syrup, and mustard until combined.
  • Place all of the Brussels sprouts on the lined baking sheet and pour the miso and mustard mixture over top. Season with salt and pepper and toss the sprouts to coat evenly in the mixture.
  • Slide the baking sheet into the oven. Roast the Brussels sprouts for 20 minutes or until tender and deep golden brown on the edges. Keep warm.

CREAMY BUTTERNUT ORZO

  • While the Brussels sprouts are roasting, make the creamy butternut orzo. First, make the butternut cream. In an upright blender, combine the non-dairy creamer, butternut squash, and nutritional yeast. Blend this mixture on high until completely smooth. Set aside.
  • Place a deep skillet or braiser-style pot over medium heat. Once it's hot, pour in the olive oil. Add the shallot to the pot and stir. Cook shallots until softened and translucent, about 4 minutes. Add the garlic, thyme, chili flakes (if using), and smoked paprika. Stir and cook until the garlic is quite fragrant, about 30 seconds to 1 minute. Add the orzo pasta and stir to coat in the spices and shallots. Season the mixture liberally with salt and pepper.
  • Add the vegetable stock to the pot and stir. Bring the orzo to a boil and then simmer, uncovered, until orzo is soft, about 8 minutes, stirring and scraping the bottom of the pot often. The orzo will want to stick to the bottom of the pot! Just keep stirring and adding more vegetable stock if necessary. You want to keep the consistency nice and fluid.
  • Once the orzo is soft and the mixture is starting to get creamy, add the butternut cream to the pot and stir to combine. Bring the orzo back up to a simmer. Add the lemon juice to the creamy butternut orzo and stir. Check the dish for seasoning and adjust if necessary (more salt, chili, lemon etc). Stir in the chopped parsley and top with the roasted Brussels sprouts. Serve immediately!

Notes

  • As with any recipe on my site that requires vegetable stock, I’d highly recommend making your own using my method here.
  • I like to cook a halved squash in the a 400 oven for about 45 minutes, or until tender. Then I scoop out all the flesh and use it in soups, baking, recipes like this,  etc! You could also use a heaped cup of roasted squash cubes.
  • This recipe may behave differently with a gluten-free orzo or other tiny pasta. Regular wheat-based pasta lets off a creamy starch. If you’re using GF pasta, I’d start with only 1 ½ cups of the vegetable stock and add more as it cooks if necessary. I have heard that DeLallo’s GF orzo is great!
  • Some vegan “parm” would be delicious to serve alongside this dish! I have a recipe here. Some toasted sliced almonds would be such a lovely touch on top of this dish As well! About 1/4 cup would do the job.
  • For a quick non-dairy “cream” to use here, blend 1/4 cup raw cashews with 1/3 cup water in a high speed blender until smooth. I also like unsweetened nutpods creamer or a rich oat milk if you’re looking for a store bought option.
An overhead shot of creamy butternut orzo in a blue, shallow bowl.
Add a comment...

Your email is never published or shared. Required fields are marked *

Recipe Rating




subscribe

Email Widget