Orzo Vegetable Medley
From ethoits 13 years ago
- 30 minutes to make
- Serves 8 if a side dish
Makes a great side dish, but I often cook it for dinner. Mint gives it a great flavor and chic peas add a nice texture. You can really play with this by adjusting seasoning, using different amounts of cheese or adding/subtracting vegetables.
Ingredients
- 2/3 1 lb box orzo shopping list
- 2 tablespoons extra-virgin olive oil shopping list
- 1 small to medium zucchini, diced shopping list
- 1 small to medium summer squash, diced shopping list
- 2 small to medium carrots, diced shopping list
- 1/2 bunch asparagus, cut into small pieces shopping list
- 1/2 red onion, chopped shopping list
- 1 can chic peas, drained shopping list
- 3 cloves garlic, chopped shopping list
- salt and freshly ground black pepper shopping list
- white pepper to taste shopping list
- 1/2 cup parsley leaves, chopped shopping list
- 1/4 cup mint leaves, finely chopped shopping list
- 3/4 cup feta or goat cheese, or both, crumbled shopping list
- juice of 2 lemons, or to taste shopping list
How to make it
- Bring a large pot of salted water to a boil. Add orzo and cook to al dente.
- The idea with the diced vegetables is to dice them quite small, so in every bite you get equal amounts veggies and orzo.
- Heat extra-virgin olive oil in a skillet, add zucchini, squash, carrots, asparagus, onions and garlic, season with salt, white pepper and black pepper and cook about 5-6 minutes until still slightly crispy. (Time varies based on vegetable size. Don't cook the vegetables until they're soft, or you'll have a mushy texture).
- Add chic peas and heat through.
- Toss with herbs, lemon juice, orzo and cheese, adjust salt, white and black pepper, and serve.
- You can easily control the seasoning - add more white pepper and mint to make it "spicier," or more or less lemon juice to give it an acidic bite.
- As for consistency, use more goat cheese to make it a creamy dish. Cut the goat cheese entirely and use feta only if you'd rather it not be creamy at all. And, if you're just feeling more cheese, go to town.
- I like to use 2/3 of a 1 pound box of orzo, but it's really up to you. If you want a higher veggies to pasta ratio, cut back to 1/2 of a box. Add some of the cooked orzo at the end, toss, see how it looks and then add a little more if you like. You can always put more in, you can't take it out once you'd added it.
The Rating
Reviewed by 2 people-
what size box of orzo are you referring to? this sounds good!
DetroitTokyo
in Detroit loved it
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oops! I thought I reviewed this back when I posted my pic.. This is delicious! I made it with feta cheese and left out the asparagus (b/c it didn't look very good @ the market) & the chickpeas (b/c I forgot to buy them). I will be making this aga...more
DetroitTokyo
in Detroit loved it
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Made exact and it was so good! Used feta and tried my best to cut the veggies pretty small. You could easily make this using any veggies to clean out the fridge! Thanks so much! Review as well here in the IMI ------> more
mommyluvs2cook
in Santa Fe loved it
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