LEMON ORZO
Steps:
- Using a vegetable peeler, peel off two large strips of lemon zest.
- Bring orzo, broth, oregano and lemon zest to a boil. Reduce heat to a simmer and cook 13-15 minutes uncovered until the orzo is tender.
- Remove from heat and stir in butter. Rest 5 minutes.
- Juice half of the lemon over the orzo, add mint or parsley and stir. Season with salt & pepper to taste.
Nutrition Facts : Calories 168 kcal, Carbohydrate 31 g, Protein 6 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 553 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
LEMON BASIL ORZO AND VEGETABLES
An EASY vegan recipe ready in 30 minutes that makes it easy to eat your veggies while enjoying the comforts of pasta, too!! The lemon and basil make the dish taste fresh and light!!
Provided by Averie Sunshine
Categories 30-Minute Meals
Time 30m
Number Of Ingredients 16
Steps:
- To a very large pot, add the orzo and cook according to package directions. Tip - Add 1 to 2 tablespoons olive oil to the water to prevent orzo from sticking, Drain and return to pot; set aside.
- While orzo is cooking, to a separate large skillet add 3 tablespoons olive oil, onions, and cook for about 5 minutes; stir intermittently.
- Add the garlic and cook for about 1 minute, or until fragrant; stir nearly continuously.
- Add the beans, zucchini, broccoli, bell peppers, season evenly with salt, pepper, cardamom, optional cayenne, stir, cover the pot, reduce the heat to medium and allow vegetables to steam for about 5 minutes, or until as tender as desired.
- Transfer the beans and vegetables to the pot with the orzo, add the lemon zest, lemon juice, basil, stir to combine, taste and check for seasoning balance. At this point I added 2 additional teaspoons salt, 1 additional teaspoon pepper, and 3 tablespoons of olive oil. This is a very large pot of pasta and vegetables, don't be afraid to season it generously; the olive oil keeps everything from sticking, especially the leftovers.
- Optionally garnish with lemon wedges and serve immediately.
Nutrition Facts : Calories 341 calories, Carbohydrate 55 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 9 grams fat, Fiber 9 grams fiber, Protein 12 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 660 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
ORZO WITH HERBS
Steps:
- Cook 2 cups orzo in salted boiling water until al dente, about 8 minutes; drain. Chop 6 scallions; cook just the white parts in a skillet with olive oil until tender, about 2 minutes. Stir in the orzo, 2 cups chicken broth, the scallion greens and a handful each of chopped parsley and dill; season with salt and pepper. Simmer until slightly thickened, about 3 minutes. Stir in 1/4 cup grated parmesan.
LEMON-HERB ORZO
Steps:
- Cook 1 1/2 cups orzo in boiling salted water until al dente; reserve 1/4 cup cooking water, then drain. Toss with 3 tablespoons butter, cup each chopped chives, dill and parsley, and the zest of 1 lemon. Add the reserved pasta cooking water to loosen, if needed. Season with salt and pepper.
ORZO VEGETABLE SALAD
Heading to a potluck and need something to share? Tangy lemon dressing over cool orzo and vegetables is everything you want in a light side dish. -Terri Crandall, Gardnerville, Nevada
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Cook orzo according to package directions., Meanwhile, in a large bowl, combine the tomatoes, artichokes, spinach, onions, cheese and capers. In a small bowl, whisk the dressing ingredients., Drain orzo and rinse in cold water. Add to vegetable mixture., Pour dressing over salad; toss to coat. Chill until serving.
Nutrition Facts : Calories 259 calories, Fat 19g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 460mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.
VEGETABLE ORZO
This is a great, fresh summer side dish with sauteed zucchini, garlic, carrots, balsamic vinegar, and the bright taste of fresh lemon juice. It goes great with any meal.
Provided by AMULHERN
Categories Side Dish Vegetables Squash Summer Squash
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to boil. Add orzo, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
- Meanwhile, warm olive oil in a large skillet over medium heat. Stir in onion, garlic, and carrot, and cook for 2 minutes. Stir in zucchini, and cook for 2 minutes more. Pour in 1 tablespoon balsamic vinegar, and deglaze pan. Reduce heat to medium low, and season with salt and pepper. Add orzo to skillet, then stir in remaining 1 tablespoon balsamic vinegar and lemon juice.
Nutrition Facts : Calories 294.7 calories, Carbohydrate 48.6 g, Fat 8.2 g, Fiber 5 g, Protein 8.5 g, SaturatedFat 1.2 g, Sodium 30.8 mg, Sugar 4.5 g
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