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Vegetarian Lime Orzo

SUBMITTED BY: mexicanvegetarian026      PHOTO BY: sarah

"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."
PREP TIME  35 Min
COOK TIME  17 Min
READY IN  52 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 cups orzo pasta
  • 1 zucchini, peeled and shredded
  • 1 carrot, peeled and shredded
  • 1 (16 ounce) can stewed tomatoes, undrained
  • 1 (14 ounce) can vegetable broth
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried basil leaves
  • salt and black pepper to taste
  • 1/4 cup chopped green onions
  • 1/4 cup chopped fresh parsley
  • 2 teaspoons grated lime zest
  • 2 tablespoons lime juice
  • 1/2 cup grated Parmesan cheese for topping

DIRECTIONS

  1. Heat the olive oil in a large skillet over medium-high heat. Stir in the garlic and orzo pasta; cook and stir until pasta turns a light, golden color, about 5 minutes. Stir in zucchini and carrots; cook until vegetables soften, about 2 minutes. Stir in the tomatoes, vegetable broth, Italian seasoning, and basil. Season with salt and pepper to taste. Reduce heat to medium. Cover, and simmer until almost all liquid is absorbed, about 10 minutes. Stir in the green onions, parsley, lime zest, and lime juice. Remove from heat, cool slightly, and serve sprinkled with Parmesan cheese.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 8, 2007 by slugmaiden
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.

6 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 24, 2007 by cappilano
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!

2 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 16, 2007 by MelAdAnnie
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". ;)

2 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 539

  • Total Fat: 12.5g
  • Cholesterol: 10mg
  • Sodium: 713mg
  • Total Carbs: 87.7g
  •     Dietary Fiber: 6.5g
  • Protein: 21.5g

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