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.
Time 40m Yield 4 Number Of Ingredients 10 Steps:
Heat oven to 350°F. Grease 3-quart casserole. Mix all ingredients; spoon into casserole. Bake uncovered about 30 minutes or until golden brown.
Time 35m Yield 8-10 serving(s) Number Of Ingredients 12 Steps:
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.
Time 20m Yield 2 servings Number Of Ingredients 10 Steps:
Heat oil in large sauce pan, cook onion over medium high heat for 2 minutes. Stir In garlic and cook for 30 seconds. Stir in uncooked orzo & and toss to coat and cook for 1 minute. Reduce heat to medium. Slowly stir in 1/2 cup of stock at a time. Adding the next half cup when the previous one has been absorbed. When orzo is tender stir in a drizzle of olive oil and season with salt and pepper. Toss orzo with steamed vegetables. Serve with grated Parmesan and black pepper.
Time 1h Yield 6 servings Number Of Ingredients 17 Steps:
Preheat the oven to 425 degrees F. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula. Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl. For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.
Time 45m Yield 4 Number Of Ingredients 13 Steps:
Preheat oven to 450 degrees F (230 degrees C). Place the zucchini, squash, onion, asparagus, and mushrooms in a large bowl; add in garlic, olive oil and sugar, and stir gently to coat vegetables. Spread vegetables in a single layer on a baking sheet, and sprinkle with salt and pepper. Roast vegetables until tender, 20 to 25 minutes. Meanwhile, bring a large pot of lightly salted water to boil. Add bouillon cubes, wine, and orzo, and cook until al dente, about 8 to 10 minutes. Drain. Stir in roasted vegetables and Parmesan cheese, and serve warm.
Time 15m Yield 3 servings Number Of Ingredients 10 Steps:
Bring the water to boil in covered pot. Add orzo and cook for five minutes. Meanwhile wash and trim the asparagus, breaking off the woody stems. Cut the asparagus just below the tips, then cut the remaining stalks into half-inch pieces. Add the carrots and asparagus to the orzo and cook about 3 to 5 minutes longer, until carrots and asparagus are tender. Meanwhile beat together the orange juice concentrate, mustard, vinegar and oil. When orzo and vegetables are cooked, drain and rinse under cold water then drain again. Stir into dressing and season with salt, if desired, and pepper. Mix in the scallions.
Time 45m Yield 8 servings. Number Of Ingredients 11 Steps:
Place vegetables in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil and sprinkle with seasonings; toss to coat. Bake at 400° until tender, 20-25 minutes, stirring occasionally., Meanwhile, cook orzo according to package directions. Drain; transfer to a serving bowl. Stir in roasted vegetables. Sprinkle with cheese.
Time 30m Yield 6 servings. Number Of Ingredients 8 Steps:
Cook orzo according to package directions. Meanwhile, in an ungreased 2-qt. baking dish, combine the remaining ingredients., Bake, uncovered, at 450° for 15-20 minutes or until vegetables are tender, stirring occasionally. Drain orzo; stir into vegetable mixture.
Time 45m Yield 8 servings. Number Of Ingredients 19 Steps:
Cook orzo according to package directions. Place vegetables in a large bowl. In a small bowl, whisk dressing ingredients. Add to vegetables and toss to coat., Remove vegetables, reserving dressing. Grill mushroom, pepper and onion, covered, over medium heat 5-10 minutes or until tender, turning occasionally. Grill asparagus and zucchini, covered, 3-4 minutes or until desired doneness, turning occasionally., When cool enough to handle, cut vegetables into bite-size pieces. In a large bowl, combine cooked orzo, grilled vegetables, tomatoes, parsley, basil, salt, pepper and reserved dressing; toss to combine. Serve at room temperature or refrigerate until cold. Just before serving, stir in cheese.
More about “orzo with vegetables recipes”
Time 30m Yield 8 serving(s) Number Of Ingredients 19 Steps:
In large skillet saute all vegetables (except garlic) with olive oil until tender slightly golden. Add garlic saute for one more minute, reserve. Bring chicken broth to a boil, add orzo pasta, cook for approximately 6 minutes or until al dente (soft but still with a bite left). Drain pasta (reserve approximately 1/4 cup pasta water for later) and add to the sauted vegetables. Mix in cheese, 2 tablespoons of olive oil, lemon juice and zests, salt, pepper and herbes de provence and finally mix in reserved pasta water, this will loosen the pasta and make it rich and creamy. Serve cold or hot both ways are delicious.
