Vegetable Orzo
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
8-10
ingredients
- 2 (14 ounce) cans italian seasoned chicken broth
- 1 1⁄2 cups dried orzo pasta
- 3 tablespoons butter
- 1 orange bell pepper, seeded and chopped
- 1 medium onion, chopped
- 1 (4 ounce) can sliced mushrooms, drained
- 1 fresh garlic clove, finely minced
- chopped fresh parsley (a generous handful)
- salt and pepper
- 1⁄2 fresh lemon
- parmesan cheese
- extra virgin olive oil (I use about a tablespoon)
directions
- Cook orzo in chicken broth until tender (add water if necessary).
- Sauté the the vegetables in butter until tender adding the garlic near the end to prevent burning.
- This is where I usually add a little salt and fresh cracked pepper.
- Drain the orzo and combine with the cooked vegetables and add the chopped parsley.
- The heat of the other ingredients will wilt the parsley.
- Stir in the juice of the 1/2 lemon and olive oil if desired.
- Serve with grated Parmesan.
- Enjoy.
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Reviews
-
Loved this well-flavored, vegetable-filled orzo. I made this all in one pan by sauteing the vegetables first, then adding the orzo and the chicken broth, then cooking the orzo until tender. I could not find the Italian-seasoned chicken broth, so I added 1 teaspoon of Italian herb seasoning with the chicken broth. I also used fresh mushrooms instead of canned. The amount of broth was perfect for the amount of orzo; the orzo soaked up all the broth and I did not need to add any water.
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Tweaks
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Yum, yum! This tastes great and was easy to make. I'd never used orzo before but it was a nice change. I couldn't find Italian seasoned chicken broth so used roasted garlic chicken broth instead. The broth cans were 14 oz each and the can of mushrooms was 4 oz. I used 1/2 of a large onion and 3 cloves of garlic and that was sufficient. I did add the olive oil and a bit of lemon juice. Couldn't taste the lemon juice, salt or pepper so maybe a tad more next time. I mixed in the parmesan cheese to taste. I would use a red pepper if I wanted this to make a bolder presentation. Thanks for a great recipe.