READY IN 30 mins

Vegetable Orzo

Read Reviews (30)

"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." — AMULHERN

Directions

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.

Kitchen-Friendly View

PREP 10 mins
COOK 20 mins
READY IN 30 mins

Reviews More Reviews

Most Helpful Positive Review

May 10, 2007

I actually made this as a main dish for my daughter. I added in some basil and oregano and only used the juice of half a very large lemon. I also sprinkled some parm over it just before serving. My daughter liked this and said she would definitely eat it again but did say she would like a little less lemon juice next time. Thanks.

—KEZ

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Most Helpful Critical Review

Jan 21, 2006

The cooking of the veggies took away their fresh flavor. I believe this would have tasted best wiith raw veggies with the vinegar, olive oil, lemon juice and seasonings used as a dressing.

—SusanCalvert.com

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39 Ratings

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Jun 26, 2006

This recipe has it all. Great taste, low fat, easy to prepare, ingredients most cooks would have on hand, and colorful in appearance. You could easily substitute other vegetables. Thanks for a great recipe!

—SOUP LOVER

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Feb 05, 2007

We thought this was very good. Added some needed seasonings and sprinkled with a bit of parm. Thanks!

—LINDA MCLEAN

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Sep 14, 2005

Excellent! My family loved it. I added a pinch of sugar to mild the taste a bit. It was also good as leftovers.

—YOKLEY

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Mar 02, 2006

Yummy! I didn't have any balsamic vinegar so I added a a balsamic vinegarette dressing and it came out pretty good still.

—imafeistyone

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Feb 14, 2008

8/15/07 *original review*Wow, so good! I didn't have any orzo, so I substituted acini de pepe which I had left over from making italian wedding soup. Everything blends together so well; this is a refreshing side dish. Thanks AMULHERN. *EDIT* I made this again using orzo, and also added a bit more garlic. I love this dish, and found the leftovers are just delightful too!

—MBKRH

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Nov 01, 2006

This recipe was OK, but nothing special. I cut the oil in half---glad I did or it would have been too greasy. I threw away my left overs.

—quickcooker

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Nutrition

Calories
295 kcal
15%

Carbohydrates
48.6 g
16%

Cholesterol
0 mg
0%

Fat
8.2 g
13%

Fiber
5 g
20%

Protein
8.5 g
17%

Sodium
128 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Vegetable Orzo

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 295
Calories from Fat: 73

% Daily Value *
Total Fat 8.2g 13 %
** Saturated Fat 1.2g 6 %
Cholesterol 0mg 0 %
Sodium 128mg 5 %
** Potassium 311mg 9 %
Total Carbohydrates 48.6g 16 %
Dietary Fiber 5g 20 %
Protein 8.5g 17 %
** Sugars 4.5g
** Vitamin A 113 %
** Vitamin C 49 %
** Calcium 6 %
** Iron 21 %
** Thiamin 32 %
** Niacin 34 %
** Vitamin B6 15 %
** Magnesium 13 %
** Folate 62 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.