"I came up with this recipe while at a friend's house but decided to make it vegetarian. The hearty vegetables and fresh lime juice make it delicious and certain to please vegetarians and meat-eaters alike." — mexicanvegetarian026
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zucchini, peeled and shredded
carrot, peeled and shredded
1 (16 ounce) can
stewed tomatoes, undrained
1 (14 ounce) can
dried basil leaves
salt and black pepper to taste
chopped green onions
chopped fresh parsley
grated lime zest
grated Parmesan cheese for topping
I made this recipe but instead of using orzo as the pasta I left that out and served the sauce over angel hair pasta. It was delish!! I also like a little more kick so instead of stewed tomatoes I used tomatoes and chilis in a can. I'll be making this again.
This recipe was o.k. It was kinda bland. I followed recipe to the T. However, I may try this again..But, my way. Its a good concept. So, I am rating the recipe as is. To stomp out the confusion..you are to use UNCOOKED Orzo in the first step. You are "toasting" the Orzo. So, make sure your heat isnt on High and your watching it. Because, you dont want it to get too browned or burnt.
This recipe was really yummy and we had fun making it. Some things we did differently were add shrimp and use chicken broth instead of veggie broth just because thats all we had on hand. The step about the orzo confused me, I take instructions very literally, did it mean cooked orzo? At any rate, we continued the recipe as instructed minus the orzo step and added the cooked orzo and shrimp at the end and stirred it up into one yummy "stew". ;)
Wow! This was GREAT! My kids LOVED it! I might have used a bit more than 2 T olive oil, but the browning of the orzo really made it taste really nutty. I think the next time I will use diced tomatoes instead of the whole stewed ones and see if that makes a difference in the texture. The parmesan gave it an Italian flavor that I loved. Romano cheese would also work. I just can't get past browning that orzo. That makes it soooo perfect! Shredding the veggies is a must, since it is in keeping with the texture you start with the orzo. EXCELLENT recipe!
I did try this recipe basically because I had orzo pasta. I made several modifications with this recipe, it did turn out pretty decent (hence the three stars). To begin with saute orzo with garlic and onions and then add all kinds of vegetables - I added zucchini, carrots, broccoli, cauliflower, and asparagus. Followed the steps after that, however the vegetable broth to pasta ratio is really off. I added another 14 ounce can of vegetable broth the pasta. I added crushed red pepper flakes on the top (extra kick) and extra Parmesan cheese for the kids. Overall a decent recipe.
A little tangy, but otherwise not so bad! Left out the canned tomatoes as I reckoned they may go soggy in with the pasta. However, even the non-vegetarians enjoyed it. Will be making this one again!
This recipe was easy to make and pretty tasty. I think it needed more kick so next time I make it I'll probably add some crushed red peppers and maybe another clove of garlic.
Followed the recipe exactly and it was yummy. The orzo stuck to the pan while it was browning and when it was simmering, so I'd either use a non-stick pan or stir constantly. Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Vegetarian Lime Orzo
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 111
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