By Angela Glaz
500 Hour E-RYT and Ayurvedic Wellness Counselor
Prep Time: 5 minutes
Cook Time: 15 minutes
1 1/2 cup orzo
1/2 cup parmesan cheese
1/8 cup olive oil
3 tbs fresh lemon juice
Sea Salt, to taste
Black Pepper, to taste
In a large saucepan bring 3 quarts lightly salted water to a boil.
Add 1-1/2 cups dried orzo. Boil the orzo about 10 minutes or until it has a firm, chewy texture, stirring occasionally to prevent it from sticking together.
While orzo is cooking, chop broccoli into florets and steam in water for 1-2 minutes or until broccoli is slightly tender.
When orzo is cooked, strain and rinse with cool water.
Add orzo, broccoli, pine nuts, parmesan cheese, olive oil, lemon juice, salt, and pepper to a larger bowl and toss.
Benefits for Pitta:
Orzo: Orzo is part of the pasta family and is heavier in nature, which helps balance the lighter nature of pitta.
Broccoli: Most vegetables are pitta balancing as long as they are not too spicy, heating, or sharp.
Lemon juice: While lemon juice may seem more acidic in nature, both lemons and limes are alkaline, which means they are good for helping maintain healthy digestion for all of the doshas.
Parmesan Cheese: Dairy products are both cooling and nourishing in nature, which helps pacify pitta’s hot, sharp, and light qualities.
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