Stovetop Orzo Medley Recipes

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ORZO GARDEN MEDLEY



Orzo Garden Medley image

My aunt got this recipe years and years ago from a recipe exchange train, and I so love this dish. It is absolutely delicious. It is great for almost anything from a side dish, a snack, potlucks, picnics, and so on.

Provided by Eyemadreamer

Categories     Peppers

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

4 1/2 cups chicken broth (use low-sodium if you'd like)
1 cup uncooked orzo pasta
1 tablespoon extra virgin olive oil
1 medium red bell pepper, diced
1 medium green bell pepper, diced
1 large carrot, diced
1 large zucchini, diced
2 garlic cloves, minced
1/2 teaspoon pepper
1/4 teaspoon thyme
2 teaspoons parmesan cheese, grated (optional)

Steps:

  • In a large saucepan, bring 4 cups of broth to a boil, cook orzo over medium heat for about 10 minutes.
  • In a large skillet, add oil and all the veggies, garlic and spices, sauté for a couple of minutes, add 1/2 cup of broth and cook about 4 minutes.
  • Drain orzo, place in a serving bowl and add in veggies and toss to combine.
  • Sprinkle grated cheese on top, optional.
  • Note: to make this a vegetarian dish, substitute the chicken broth for a veg broth.

ORZO AND RICE PILAF WITH VEGETABLES



Orzo and Rice Pilaf with Vegetables image

Categories     Onion     Pasta     Side     Sauté     Quick & Easy     Almond     Celery     Carrot     Zucchini     Spring     Parsley     Gourmet     Sugar Conscious     Peanut Free     Soy Free     No Sugar Added

Yield Makes 6 side-dish servings

Number Of Ingredients 15

1 tablespoon olive oil
1 tablespoon unsalted butter
2/3 cup orzo (rice-shaped pasta)
1 medium onion, finely chopped (1 cup)
2 carrots, cut into 1/4-inch dice (3/4 cup)
2 celery ribs, cut into 1/4-inch dice (2/3 cup)
2 garlic cloves, finely chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup long-grain white rice
1 3/4 cups chicken broth or vegetable broth (14 fl oz)
1 cup water
1 small zucchini or yellow squash, cut into 1/4-inch dice (1 1/4 cups)
1/4 cup chopped fresh parsley
1/4 cup slivered almonds, toasted

Steps:

  • Heat oil and butter in a deep 12-inch heavy skillet over moderately high heat until foam subsides, then sauté orzo, stirring constantly, until golden brown, about 1 minute. Add onion, carrots, celery, garlic, salt, and pepper and sauté, stirring occasionally, until onion is lightly browned, about 5 minutes. Add rice and sauté, stirring, until coated with oil and butter.
  • Add broth and water and bring to a boil. Reduce heat to low and cook, covered, until liquid is absorbed, 13 to 15 minutes. Remove from heat and quickly stir in zucchini, then let stand, covered, 5 minutes. (Zucchini will steam.) Stir in parsley and serve sprinkled with almonds.

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