Slow-cooker Southwest Orzo by My Brother Sam (V)
Meet Sam, everyone!
My brother Sam lives with Justin and I. He’s a vegan and brings some interesting foods into our lives like nutritional yeast, flax eggs, and meats made out of beets. Sam probably wouldn’t consider himself a “cook” but he does have a few go-to recipes that are bomb.com.
This is one of those.
Southwest orzo is an inexpensive recipe that you can set-and-forget in your slow cooker. It was love at first bowl when Sam let my husband and I try some. Hearty, easy, inexpensive, and vegan. How perfect is that for meal prep? Don’t say I never did nothin’ for you.
Stinks. Not my fave. Have they created an awesome one yet? Let me know if you have a favorite because I haven’t been impressed with vegan cheese thus far. With that said, there’s some vegan pepper jack cheese in here. The 'tang' is toned down by other spicy flavors; you mostly get a hint of creaminess, A-okay!
Sam’s Swear-by Salsa Choice
Sam swears by this: you won’t get the same experience with any ol’ salsa. For this meal, you need 505 Southwestern Green Chile Salsa (it’s red, don’t be confused). We haven’t tested other salsas in here, but Sam says “Don’t mess with a perfect thing.”
southwest orzo (V)
3 cups vegetable broth
2 cans black beans
1 can fire-roasted tomatoes
8 oz 505 Southwest Green Chile Salsa (or preferred salsa)
1/2 can corn
12 oz dried orzo
4 oz Daiya Pepperjack cheese - shredded (half a bag or block)
Add everything except the orzo into a slow cooker. Stir to combine.
Cook on low for 3.5 hours. It will be soupy, that’s good.
Stir in dried orzo and cook for 1 additional hour or until orzo is al dente.
Serve immediately or transfer to meal prep containers and eat all week!