INGREDIENTS
2 cups
fresh spinach
1 cup
fresh basil
2 cups
sliced crimini mushrooms (about 12-13 mushrooms)
3 oz
sun dried tomatoes (I use the dried ones in a bag)
16 oz
package orzo (I use whole wheat but gluten free is also available)
1 can
chickpeas)
1/4 cup
veggie broth
1 tsp
lemon pepper
1 tsp
garlic powder
1 tsp
thyme
Himalayan pink salt to taste (if needed)