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Lemon Orzo Primavera
SUBMITTED BY:
LitleLisa1
PHOTO BY:
meg
"Colorful vegetables and the flavors of lemon and thyme make this orzo dish great for picnics. You can chop the zucchini and carrot instead of grating them to cut down on prep time, just be sure to cook them for a few minutes longer before adding the orzo."
RECIPE RATING:
Read Reviews
(48)
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PREP TIME
15 Min
COOK TIME
15 Min
READY IN
30 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 tablespoon olive oil
1 cup uncooked orzo pasta
1 clove garlic, crushed
1 medium zucchini, shredded
1 medium carrot, shredded
1 (14 ounce) can vegetable broth
1 lemon, zested
1 tablespoon chopped fresh thyme
1/4 cup grated Parmesan cheese
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DIRECTIONS
Heat the oil in a pot over medium heat. Stir in orzo, and cook 2 minutes, until golden. Stir in garlic, zucchini, and carrot, and cook 2 minutes. Pour in the broth and mix in lemon zest. Bring to a boil. Reduce heat to low and simmer 10 minutes, or until liquid has been absorbed and orzo is tender. Season with thyme and top with Parmesan to serve.
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REVIEWS
Reviewed on Jul. 11, 2006 by
LCURT
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LCURT
Jul. 11, 2006
This was a good and simple recipe and has potential to make for a very colorful presentation but I needed to adjust the cooking times. Maybe it was the pan I used, but after 10 minutes of simmering, my orzo was not done but the liquid was gone. So I added about 1/4 cup more broth and simmered for another 6 minutes. That overcooked the shredded vegetables so next time I make this--and there definitely will be a next time--I will plan to simmer for 15 minutes with extra broth, but not add the veggies until there's about 8 minutes left. That will leave the dish fresh and colorful. It also needed salt and pepper with the thyme.
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14 users found this review helpful
This was a good and simple recipe and has potential to make for a very colorful presentation...
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Reviewed on Oct. 1, 2007 by
CHELS
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CHELS
Oct. 1, 2007
This meal makes a wonderful light lunch or side dish! We were really impressed. To accompany the lemon zest I added two tablespoons of juice from the same lemon, and the flavours blended really well. Slightly tangy, but delicious. Next time I will increase the amount of carrot and zucchini, and possibly make the additions of eggplant and onion to make it even better.
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7 users found this review helpful
This meal makes a wonderful light lunch or side dish! We were really impressed. To accompany...
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Reviewed on Jan. 30, 2008 by
Renee Ridgeway
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Renee Ridgeway
Jan. 30, 2008
Outstanding! Can I give this recipe 6 stars??? We had this with dinner last night and absolutely LOVED it! The only thing I added was a couple of squeezes of lemon juice from the lemon I had zested. Not only is this dish yummy, but it's also quite healthy. Thank you and thank you twice for submitting this one! I will be making it again and again!
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6 users found this review helpful
Outstanding! Can I give this recipe 6 stars??? We had this with dinner last night and...
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Reviewed on Jun. 18, 2006 by
lime pickle
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lime pickle
Jun. 18, 2006
YUM! This turned out way better than I expected and received full compliments from hubby. It tastes just as good using lime as it does lemon. I didnt have any veg broth (island life!) and thus made my own; I used some stock and a little asparagus condensed soup as the base, and then added a tin of "salad vegetables" (baby carrots, beans and peas etc) all mashed up. Turned out a treat. Will make again. Cheers!
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6 users found this review helpful
YUM! This turned out way better than I expected and received full compliments from hubby. It...
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Reviewed on Jun. 26, 2007 by
Barb A.
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Barb A.
Jun. 26, 2007
This was a delicious recipe. I used chicken broth for the liquid and 1 tbsp fresh chopped thyme, as well as ground pepper. As others suggested, I added chopped carrot and zucchini to the orzo with about 8 minutes left in the cooking time. I found the 14 ounces of liquid was enough, as the chopped veggies created enough extra liquid for the pasta to cook and the veggies were tender, not at all soggy. I left the top on the pot - which helped retain adequate liquid to cook the orzo.
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4 users found this review helpful
This was a delicious recipe. I used chicken broth for the liquid and 1 tbsp fresh chopped...
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Reviewed on Jan. 28, 2007 by KZJNK
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KZJNK
Jan. 28, 2007
I followed the advise of others and used a little extra broth and added my vegies late. I also added some cooked grilled chicken to use this as a main dish. My husband and I both thought this was great. It is flavorful yet light. Definitely a keeper.
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4 users found this review helpful
I followed the advise of others and used a little extra broth and added my vegies late. I...
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Reviewed on Jan. 12, 2007 by EM4BERN
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EM4BERN
Jan. 12, 2007
I HAD THE EXACT SAME PROBLEM AS THE OTHER REVIEWER. ORZO NOT COOKED; LIQUID GONE. ADDED MORE LIQUID AND COOKED LONGER AND VEGGIES WERE OVERDONE. BUT STILL DELISH. JUST FOLLOW HER ADVICE. MORE LIQUID AND COOKING TIME AND DON'T ADD VEGGIES TILL ALMOST COOKED. I DIDN'T HAVE ANY ZUCCHINI SO I USED FROZEN PEAS. I THINK CHOPPING THE VEGGIES INSTEAD OF SHREDDING WOULD BE BETTER AS FAR AS TEXTURE GOES BUT PROBABLY WOULDN'T BE AS PRETTY.
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4 users found this review helpful
I HAD THE EXACT SAME PROBLEM AS THE OTHER REVIEWER. ORZO NOT COOKED; LIQUID GONE. ADDED MORE...
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Reviewed on May 5, 2006 by Lily
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Lily
May 5, 2006
The best part about this recipe is how easy it is to make. When I added the zucchini and carrot to the pot I thought it looked like way too much but the orzo plumps up quite a bit when you cook it, and the proportions turned out just right. This is a nice side dish, but it was slightly bland. Not a show-stopper but I would make it again.
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4 users found this review helpful
The best part about this recipe is how easy it is to make. When I added the zucchini and...
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Reviewed on Apr. 26, 2006 by
LINDA MCLEAN
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LINDA MCLEAN
Apr. 26, 2006
This was very, very good "LitleLisa1"! I used the juice of a lemon instead of the zest only because my kids aren't crazy about zest. I made another side from this site which called for pine nuts, for which I subbed with sunflower seeds and I mistakingly placed them in this dish instead. No matter, they added a nice crunch and this recipe was a success and loved by all. Thanks so much!
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4 users found this review helpful
This was very, very good "LitleLisa1"! I used the juice of a lemon instead of the zest only...
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Reviewed on Dec. 31, 2006 by NIGELLA1
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NIGELLA1
Dec. 31, 2006
I made this for a hol