Ingredients
Dijon-Thyme and Lemon Fish Packets with Broccoli and Bean Salad:
- Shallots - 1/2 bulb
- Thyme - 1 tsp , leaves of
- Broccoli - 1 1/2 lbs , chopped
- Portobello mushrooms - 2 , diced
- Roma tomatoes - 2 , diced
- White beans (14 oz / 397 g can) - 1 can , rinsed and drained ((Sub ~2 cups))
- Sherry vinegar - 2 Tbsp
- Olive oil - 4 Tbsp
- Orzo - 1 cup , dry
- Cooking oil - 1 Tbsp
- Vegetable broth - 3 cups
- Ice cubes - 1/2 cup
- Lemon - 1/2 , juice of
- Lemon - 1/2 , wedges
Prep
- Shallots / Thyme / Broccoli / Portobellos / Tomatoes - Prep as directed. (Can be done up to 3 days ahead)
- Beans - Rinse and drain.
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Make
- Bring a saucepan of water to boil. Salt generously and add pasta. Cook until al dente, tender but not soggy. Drain.
- Heat a Dutch oven over medium-high heat. Add in cooking oil and then shallots and thyme with a pinch of salt. Saute for ~3 minutes, until softened.
- Add in broccoli, portobellos, tomatoes, beans, and vegetable broth. Cover and bring to a boil. Immediately remove from heat and add in ice cubes.
- Stir in orzo and finish with a squeeze of lemon juice. Season to taste with salt and pepper. Let cool down and season to taste with salt and pepper.
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