People Pay for Food During the Week?

I try to cook at least once during week nights, making a big batch so I can bring it to work for lunches and save some dough. Something to note: I've traveled for work every single week for the past 2 1/2 years, until recently. It's a new concept to me that I have to pay for food during the week. This is making me poor! Crazy. But I LOVE being home. Anyways, I've been eating this one for lunch all week (making my co-workers jealous as they eat their turkey sandwiches and cafeteria food). Guess what it is.... Orzo and Brussels sprouts!! Instead of Brussels sprouts you could easily substitute with other veggies or proteins like asparagus and chicken. I just honestly love Brussels.

Orzo and Brussels Sprouts in a Lemon and Shallot Sauce

1 lb Brussels sprouts (halved and trimmed)

2 shallots (finely chopped)

4 cloves garlic (minced)

1 1/2  cups Orzo Pasta

2 tbsp capers with juice

1/2 lemon juice (plus zest)

1/2 cup dry white wine

Crushed red pepper

Sea salt and black pepper

Olive Oil

2 tbsp unsalted butter

Start by cutting up the Brussels sprouts, shallots and garlic. Heat some olive oil over medium heat in a large saute pan for the Brussels sprouts. Add one shallot and some salt and pepper. Cook for 3 minutes. Add garlic and let cook for a couple minutes. Add Brussels sprouts and salt and pepper. Make sure all are face down to start (this will give them a good caramelizing). Don't let them burn, but they should get a nice dark brown crust, and the shallots will start to caramelize. It will take about 15 minutes to finish. Give the pan a shake occasionally. Start the sauce once the sprouts are cooking.

In a small sauce pan, heat some oil and the butter over medium heat. Add shallots and some salt and cook for 3 minutes. Add garlic, crushed red pepper and black pepper, and cook for 2 minutes. Add wine, lemon juice and zest, and capers and bring to a simmer. Once all ingredients are in, start the pasta.

Cook Orzo to al dente. Before draining the pasta, add about a 1/2 cup of pasta water to the sauce. This will help the sauce thicken up a bit. Drain pasta and return to pan. Add the sauce and brussel sprouts to the Orzo and mix.

The Orzo should be nice and smooth and fragrant. Serve immediately! I put my leftovers in little storage containers so they're ready to take to work! Hope you enjoy this quick and easy one!