Vegetable Orzo Side Dish Recipes

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ORZO WITH ROASTED VEGETABLES



Orzo with Roasted Vegetables image

This recipe is a slight variation of a wonderful summer dish invented by Sarah Leah Chase in her book The Open House Cookbook.

Provided by Ina Garten

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 17

1 small eggplant, peeled and 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-shaped pasta
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 scallions, minced (white and green parts)
1/4 cup pignolis (pine nuts), toasted
3/4 pound good feta, 1/2-inch diced (not crumbled)
15 fresh basil leaves, cut into julienne

Steps:

  • Preheat the oven to 425 degrees F.
  • Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
  • Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
  • For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

VEGETABLE ORZO



Vegetable Orzo image

This is a great, fresh summer side dish with sauteed zucchini, garlic, carrots, balsamic vinegar, and the bright taste of fresh lemon juice. It goes great with any meal.

Provided by AMULHERN

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 30m

Yield 4

Number Of Ingredients 9

1 cup orzo pasta
2 tablespoons extra virgin olive oil
½ red onion, chopped
2 cloves garlic, minced
1 cup chopped carrot
1 small zucchini, quartered and sliced
2 tablespoons balsamic vinegar
salt and pepper to taste
1 lemon, juiced

Steps:

  • Bring a large pot of lightly salted water to boil. Add orzo, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
  • Meanwhile, warm olive oil in a large skillet over medium heat. Stir in onion, garlic, and carrot, and cook for 2 minutes. Stir in zucchini, and cook for 2 minutes more. Pour in 1 tablespoon balsamic vinegar, and deglaze pan. Reduce heat to medium low, and season with salt and pepper. Add orzo to skillet, then stir in remaining 1 tablespoon balsamic vinegar and lemon juice.

Nutrition Facts : Calories 294.7 calories, Carbohydrate 48.6 g, Fat 8.2 g, Fiber 5 g, Protein 8.5 g, SaturatedFat 1.2 g, Sodium 30.8 mg, Sugar 4.5 g

VEGETABLE ORZO



Vegetable Orzo image

This is a flavorful side dish. I usually serve it with roasted chicken or Italian sausages. Makes plenty so there is some leftover for lunch.

Provided by Cindy

Categories     Vegetable

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 12

2 (14 ounce) cans italian seasoned chicken broth
1 1/2 cups dried orzo pasta
3 tablespoons butter
1 orange bell pepper, seeded and chopped
1 medium onion, chopped
1 (4 ounce) can sliced mushrooms, drained
1 fresh garlic clove, finely minced
chopped fresh parsley (a generous handful)
salt and pepper
1/2 fresh lemon
parmesan cheese
extra virgin olive oil (I use about a tablespoon)

Steps:

  • Cook orzo in chicken broth until tender (add water if necessary).
  • Sauté the the vegetables in butter until tender adding the garlic near the end to prevent burning.
  • This is where I usually add a little salt and fresh cracked pepper.
  • Drain the orzo and combine with the cooked vegetables and add the chopped parsley.
  • The heat of the other ingredients will wilt the parsley.
  • Stir in the juice of the 1/2 lemon and olive oil if desired.
  • Serve with grated Parmesan.
  • Enjoy.

ORZO WITH ROASTED VEGETABLES



Orzo with Roasted Vegetables image

This recipe is a slight variation of a wonderful summer dish invented by Sarah Leah Chase in her book, The Open House Cookbook.

Provided by Ina Garten

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 17

1 small eggplant, peeled and 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-shaped pasta
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 scallions, minced (white and green parts)
1/4 cup pignolis (pine nuts), toasted
3/4 pound good feta, 1/2-inch diced (not crumbled)
15 fresh basil leaves, cut into julienne

Steps:

  • Preheat the oven to 425 degrees F.
  • Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
  • Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
  • For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

ORZO WITH VEGETABLES



Orzo with Vegetables image

Provided by Marian Burros

Categories     easy, quick, pastas, main course, side dish

Time 15m

Yield 3 servings

Number Of Ingredients 10

2 quarts water
1 cup orzo
8 asparagus spears
8 ounces carrots, scraped, quartered and thinly sliced
3 tablespoons frozen orange juice concentrate, undiluted
4 teaspoons Dijon mustard
2 tablespoons Balsamic vinegar
1 1/2 tablespoons virgin olive oil
Salt, optional, and freshly ground black pepper to taste
2 scallions, thinly sliced

Steps:

  • Bring the water to boil in covered pot.
  • Add orzo and cook for five minutes.
  • Meanwhile wash and trim the asparagus, breaking off the woody stems. Cut the asparagus just below the tips, then cut the remaining stalks into half-inch pieces.
  • Add the carrots and asparagus to the orzo and cook about 3 to 5 minutes longer, until carrots and asparagus are tender.
  • Meanwhile beat together the orange juice concentrate, mustard, vinegar and oil.
  • When orzo and vegetables are cooked, drain and rinse under cold water then drain again. Stir into dressing and season with salt, if desired, and pepper. Mix in the scallions.

Nutrition Facts : @context http, Calories 263, UnsaturatedFat 6 grams, Carbohydrate 42 grams, Fat 8 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 1864 milligrams, Sugar 11 grams, TransFat 0 grams

VEGETABLE ORZO SIDE DISH



Vegetable Orzo Side Dish image

This is from "The Balabuste's Choice" Kosher Cookbook. Personally, I don't like the smell of the bamboo shoots and so usually omit it.

Provided by brokenburner

Categories     Peppers

Time 50m

Yield 10 serving(s)

Number Of Ingredients 10

12 ounces orzo pasta
2 onions, diced
3 tablespoons oil
1 green pepper, diced
1 red pepper, diced
1 squash, diced
1 (8 ounce) can mushrooms, drained
1 (8 ounce) can bamboo shoots (optional)
1/4 cup margarine
1 tablespoon onion soup mix

Steps:

  • Cook and drain orzo.
  • Saute onions in oil for ten minutes, until translucent.
  • Add peppers and squash. Saute until tender.
  • Add mushrooms and bamboo shoots and cook until all vegetables are soft.
  • Add margarine, soup mix, and orzo; mix well.
  • Cook for fifteen minutes or bake at 350 degrees for 30 minutes.

Nutrition Facts : Calories 226.3, Fat 9.3, SaturatedFat 1.4, Sodium 57.7, Carbohydrate 30.5, Fiber 2.3, Sugar 3.1, Protein 5.9

ROASTED VEGETABLES WITH ORZO



Roasted Vegetables with Orzo image

A little peppery heat warms up this tasty and versatile veggie-and-orzo side dish from Sam Stusek in Annapolis, Maryland. "I often substitute a variety of our favorite seasonal vegetables and it's always delicious," he notes.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 8

1 cup uncooked orzo pasta
1 cup cherry tomatoes
1/2 cup each chopped green and sweet red pepper
1/4 cup chopped onion
2 tablespoons olive oil
1-3/4 teaspoons minced garlic
1/2 teaspoon salt
1/4 to 1/2 teaspoon pepper

Steps:

  • Cook orzo according to package directions. Meanwhile, in an ungreased 2-qt. baking dish, combine the remaining ingredients., Bake, uncovered, at 450° for 15-20 minutes or until vegetables are tender, stirring occasionally. Drain orzo; stir into vegetable mixture.

Nutrition Facts : Calories 178 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 202mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

PARMESAN ORZO SIDE DISH



Parmesan Orzo Side Dish image

Need a new side dish idea? This quick and easy Parmesan Orzo is cheesy, hearty, and always a crowd favorite. Plus, it's ready in less than 30 minutes and kid-friendly, too.

Provided by Steph

Categories     Side

Yield 4-6

Number Of Ingredients 6

2 Tablespoons butter
1 cup orzo pasta, uncooked
1 (14.5 ounce) can chicken broth
1/2 cup grated parmesan cheese
1 Tablespoon dried basil
Salt and pepper, to taste

Steps:

  • Melt butter in skillet over medium-high heat. Add pasta and saute until lightly browned (about 3-5 minutes).
  • Stir in chicken stock and bring to a boil. Reduce heat to simmer, then cover and let it cook (stirring occasionally) until liquid is absorbed and orzo is tender, about 10-12 minutes.
  • Mix in parmesan cheese, basil, and salt and pepper. Serve warm.

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