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This side dish isn’t just delicious and freezer friendly – it’s absolutely bursting with flavor and totally crowd pleasing! Leeks makes it perfect for Rosh Hashanah, but the taste will make you make it all year long!
Looking for a gluten free option? Try this with quinoa instead of orzo!
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- 2 Tablespoons oil
- 1 large spanish onion, diced
- 1 teaspoon kosher salt
- 6 leeks, cleaned and cut in half ring slices
- 4 cloves garlic, minced
- 2 Tablespoons honey
- 3 cubes frozen dill
- Juice of a lemon
- 1 box (1 lb) orzo, cooked according to package directions
Heat oil in a large, deep frying pan over medium heat. Add onions and salt and cook, stirring occasionally, for about 5 minutes, until softened.
Add leeks and garlic and reduce flame to medium-low. Cook, stirring occasionally, for about 15 minutes, until reduced and softened.
Add honey, dill and lemon. Continue to cook on low for about 20-30 minutes (the longer the better) until the vegetables are starting to brown. Add cooked orzo and stir to heat through.
Plan Ahead: Orzo and vegetable mixture can both be prepared a couple of days ahead of time and stored separately. Combine and heat just before serving.
If necessary, this can be frozen as well.
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Enjoy this orzo! I hope it becomes a new family favorite of yours! – Miriam
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