Orzo casserole

Another gorgeous day so we took a 6 mil bike ride along the water at Mission Bay. I had prepared lunch before we left so it was all ready to just bake for 20 minutes when we got home. I made a casserole with orzo, vegetables and beans. which satisfied this hungry crowed after our work out.

1 tbs canola oil

1/4 cup yellow onion, diced

1/2 cup celeriac, peeled and diced

2 carrots, peeled and diced

1 cup broccoli, chopped

1/2 cup vegetable stock

1 tbs Bragg's liquid aminos or tamari

1/2 strained tomatoes

1 tbs tomato puree

1 tsp garlic salt

1 tsp ground chili

1 tsp Herbs Provencal

Salt & pepper to taste

1/4 cup cream ( I used mimic cream)

1/4 cup cream cheese ( I used tofutti's cream cheese)

2/3 cup cooked chickpeas

1/2 cup orzo

3/4 cup grated cheese ( I used rice cheese)

Preheat oven to F400.
Heat oil in a saucepan on medium heat and sauté onion until glossy not brown. Add and cook celeriac, carrots for a couple of minutes. Add stock, liquid aminos, tomatoes, tomato puree, garlic salt and chili and bring to a boil. reduce to a simmer for 5 minutes. Add broccoli and cook another 4 minutes. If needed, add salt & pepper. Stir in the cream, cream cheese, chick peas and herbs provencal. Place orzo in the bottom of a baking dish. Pour the topping over in a even layer. bake for 15 minutes. Sprinkle cheese over and bake another 5-7 minutes, until cheese has melted.