Roasted Vegetable Orzo Recipe

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Most Helpful Positive Review

Apr 28, 2009

Really good. I did modify the cooking method though. I sauted 2 cups of dry orzo in a little butter then added 2 1/2 cups water and 1/2 cup white wine. I totally forgot to add the chicken bouillon. I brought it to a boil then reduced it to a simmer and cooked for about 8 - 10 minutes until the orzo was done. This way, all the liquid was absorbed and I didn't need to drain it. I was hoping to get more of the wine flavor this way. Then I stirred in more like 1/2 cup of parmesan and then added the roasted veggies.

—SAHMCOOK

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Most Helpful Critical Review

Dec 22, 2011

This was ok, but lacked in flavor. I think cooking in a smaller amount of liquid, and using broth instead of water, letting it cook until all of the liquid is absorbed, might make for a more satisfying dish.

—lawchick17

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127 Ratings

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Aug 18, 2008

This is good. It's a little bland, so plan on being liberal with salt and pepper - and adding more cheese. The amount of water for the pasta isn't specified, but would be helpful since there are measured ingredients flavoring it. I added roasted red peppers because they seemed to belong in this. We enjoyed it, thanks!

—SunnyByrd

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Dec 10, 2010

This is an excellent recipe. I used zucchini, squash, and onions for the vegetables. I followed the recipe otherwise but just cut it down in size. Just keep in mind that an entire box of orzo will feed an army. I used one cup of dry orzo and it made a lot. This is great and I will be making this again in the near future.

—House of Aqua

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Sep 14, 2008

This came out beautifully. I added fresh basil and parsley, which really enhanced the dish.

—ralu320

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Aug 23, 2008

I made this to bring to a BBQ and it turned out great! I used two zucchini and 2 squash instead of just one each to balance how much asparagus and mushrooms there were, and increased the amount of oil to compensate, but otherwise followed the recipe and got rave reviews! I'll definitely make this again.

—d&j

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Aug 13, 2008

This was great! It was super easy to make and extremely yummy. I added a bit of Mozzerella to the pasta. Perfect!

—roxs

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Oct 25, 2008

Delicious!!! I made this for a dinner party and everyone raved about it! My guests each had 2 or more helpings! The only thing that I changed was that I added about 3/4 cup of parmesan cheese instead of 2 Tablespoons and I seasoned it liberally with sea salt and pepper. Otherwise, it is wonderful just as it is!

—Walter's Bride

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Nutrition

Calories
621 kcal
31%

Carbohydrates
104.5 g
34%

Cholesterol
3 mg
< 1%

Fat
11.4 g
17%

Fiber
10.5 g
42%

Protein
24.9 g
50%

Sodium
1139 mg
46%

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

Nutritional Information

Roasted Vegetable Orzo

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 621
Calories from Fat: 102

% Daily Value *
Total Fat 11.4g 17 %
Saturated Fat 2.2g 11 %
Cholesterol 3mg < 1 %
Sodium 1139mg 46 %
Potassium 1190mg 33 %
Total Carbohydrates 104.5g 34 %
Dietary Fiber 10.5g 42 %
Protein 24.9g 50 %
Sugars 9.8g
Vitamin A 21 %
Vitamin C 38 %
Calcium 15 %
Iron 72 %
** Thiamin 88 %
Niacin 129 %
Vitamin B6 38 %
Magnesium 36 %
Folate 177 %

* 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.