Place sauce ingredients into a high speed blender and blend until completely smooth. It will look watery but that’s ok. Set aside.
In a sauté pan over medium low heat, add uncooked orzo and sliced mushrooms and sauté with veggie broth (or oil if using oil), mixing frequently so it doesn’t stick. Sauté until mushrooms begin to wilt and orzo begins to toast a little.
I like mine al dente but if you prefer it more well done continue to cook until you get the consistency you want. You may need to add more veggie broth. Be careful or it will stick to the bottom if you don’t stir it often.
Once orzo is cooked, reduce heat to low and add frozen peas, mint and grated lemon peel (if using). Mix everything together and cook a few more minutes until peas defrost, continuing to stir so it doesn’t stick.
Serve with a sprinkle of grated lemon peel and freshly chopped mint.
Tips to prep ahead:
Baby/kid food idea: