Toasted Orzo Pilaf with Plant-Based Meatballs, Fennel, and Orange

Name: Toasted Orzo Pilaf with Plant-Based Meatballs, Fennel, and Orange
Yield: Serves 4
Ingredients: ½ cup, panko bread crumbs; 2 tablespoons, water; 1¼ teaspoons, baharat, divided; ¾ teaspoon, table salt, divided; ⅛ teaspoon, pepper; 12 ounces, plant-based ground meat; 2 tablespoons, extra-virgin olive oil, divided; 1 , fennel bulb, ¼ cup fronds chopped, stalks discarded, bulb halved, cored, and chopped fine; 2 , garlic cloves, minced; Pinch , red pepper flakes; 1¼ cups, orzo; 2 cups, vegetable broth; ½ cup, dry white wine; ¼ cup, pitted kalamata olives, chopped; ¼ cup, shelled pistachios, toasted and chopped; 1 teaspoon, grated orange zest, plus orange wedges for serving

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Licoricey fresh fennel, fruity orange zest, and briny olives bring Mediterranean sunshine to this meatball pilaf.

A cookbook recipe exclusively for All-Access members from Cooking with Plant-Based Meat

SERVES4

TIME1¼ hours

Toasted Orzo Pilaf with Plant-Based Meatballs, Fennel, and Orange

A cookbook recipe exclusively for All-Access members from Cooking with Plant-Based Meat

WHY THIS RECIPE WORKS

Adapting a favorite test kitchen recipe for Greek-inspired lamb meatballs and orzo, we replace the lamb with—you guessed it!—plant-based meat. It is milder in flavor than rich, grassy-tasting lamb; here that quality works to the pilaf's adv...

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