Vegetarian Lime Orzo Recipe - Allrecipes.com
Vegetarian Lime Orzo Recipe
  • READY IN 52 mins

Vegetarian Lime Orzo

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    35 mins
  • COOK

    17 mins
  • READY IN

    52 mins

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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Reviews More Reviews

Most Helpful Positive Review
Aug 08, 2007

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.

 
Most Helpful Critical Review
May 18, 2009

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.

 
Aug 16, 2007

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". ;)

 
Mar 14, 2011

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!

 
Oct 19, 2010

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.

 
Aug 24, 2007

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!

 
Aug 11, 2007

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.

 
Sep 21, 2010

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!

 

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Nutrition

  • Calories
  • 535 kcal
  • 27%
  • Carbohydrates
  • 87.4 g
  • 28%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 12.3 g
  • 19%
  • Fiber
  • 6.5 g
  • 26%
  • Protein
  • 20.9 g
  • 42%
  • Sodium
  • 675 mg
  • 27%

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

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