Vegetarian Orzo Recipe
A delicious recipe with fresh veggies and exotic flavors, serve warm as a main dish or a side dish. Great for picnics, parties and potlucks.
Servings: 4 servings
Calories: 386kcal
Ingredients
- 4 Tablespoons olive oil divided
- 1½ cups orzo
- 1 medium onion chopped
- 1 garlic clove minced
- 1 carrot grated
- 1 red bell pepper diced
- 1 green bell pepper diced
- 2 teaspoon fresh rosemary chopped
- ¼ teaspoon black pepper
- salt to taste
- 1½ - 2 cups vegetable broth
- ½ cup tomato sauce
Instructions
- In a pot over medium-high heat add half the oil and toast the orzo until lightly brown.
- Remove orzo from the pan.
- Add the remaining oil and sauté onion for 3 minutes or until translucent.
- Add garlic and continue to cook for 30 seconds then add all the veggies, salt, pepper and rosemary.
- Stir everything for 3 minutes then mix in orzo.
- Pour vegetable broth and tomato sauce, mix everything well.
- Bring to boil, then reduce heat, cover and continue to cook until orzo is tender.
Notes
- You can use any small types of pasta in this recipe as well.
- I prefer using yellow onion in this recipe but you can use red onion as well.
- You can cook this dish with chicken or beef broth (not vegetarian) or water and veggie broth for vegans.
- Start with 1 ½ cups of stock then check the orzo. If it needs more liquid add the remaining half a cup.
- Veggies should be diced or shredded so they are able to cook while the orzo cooks.
- Add cooked mushrooms, tofu or pine nuts to the dish.
- For non-vegetarian, you can chop in any cooked chicken, ground beef or shrimp as well.
- You can use any spices or fresh herbs you like to vary the flavor each time. Like cardamom, cinnamon, allspice...etc.
Nutrition
Calories: 386kcal | Carbohydrates: 54g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 999mg | Potassium: 428mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4171IU | Vitamin C: 67mg | Calcium: 35mg | Iron: 1mg