Best 12 Vegetable Orzo Recipes

ROASTED VEGETABLE ORZO

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Place the zucchini, squash, onion, asparagus, and mushrooms in a large bowl; add in garlic, olive oil and sugar, and stir gently to coat vegetables. Spread vegetables in a single layer on a baking sheet, and sprinkle with salt and pepper.
• Roast vegetables until tender, 20 to 25 minutes.
• Meanwhile, bring a large pot of lightly salted water to boil. Add bouillon cubes, wine, and orzo, and cook until al dente, about 8 to 10 minutes. Drain. Stir in roasted vegetables and Parmesan cheese, and serve warm.

VEGETABLE ORZO

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.

ORZO VEGETABLE SALAD

Steps:

• Cook orzo according to package directions., Meanwhile, in a large bowl, combine the tomatoes, artichokes, spinach, onions, cheese and capers. In a small bowl, whisk the dressing ingredients., Drain orzo and rinse in cold water. Add to vegetable mixture., Pour dressing over salad; toss to coat. Chill until serving.

GRILLED VEGETABLE ORZO SALAD

Steps:

• Cook orzo according to package directions. Place vegetables in a large bowl. In a small bowl, whisk dressing ingredients. Add to vegetables and toss to coat., Remove vegetables, reserving dressing. Grill mushroom, pepper and onion, covered, over medium heat 5-10 minutes or until tender, turning occasionally. Grill asparagus and zucchini, covered, 3-4 minutes or until desired doneness, turning occasionally., When cool enough to handle, cut vegetables into bite-size pieces. In a large bowl, combine cooked orzo, grilled vegetables, tomatoes, parsley, basil, salt, pepper and reserved dressing; toss to combine. Serve at room temperature or refrigerate until cold. Just before serving, stir in cheese.

HERB VEGETABLE ORZO SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. Place in a large serving bowl; add the corn, red pepper, tomatoes, olives, onion, basil and parsley. , In a jar with a tight-fitting lid, combine the oil, vinegar, salt and pepper; shake well. Pour over salad and toss to coat.

CHICKEN, VEGETABLE, AND ORZO SOUP

Steps:

• In a food processor: add carrots, celery, onion and garlic. Chop coursely.
• In a large soup pot over high heat; bring the stock to a boil.
• Add the vegetables, chicken, orzo and seasonings.
• Reduce heat to medium-low and simmer, covered until the chicken and vegetables are tender, about 15 -20 minutes.
• Stir in parsley and serve.

VEGETABLE ORZO SOUP

Steps:

• Saute pepper and onion in oil in a Dutch oven until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes and pasta are tender.

VEGETABLE ORZO

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.

ROASTED VEGETABLE ORZO MEDLEY

Steps:

• PreHeat Oven to 350 degrees.
• Cut up all vegetables and place on baking sheet.
• Pour Olive Oil and Italian dressing on vegetables (may use more to cover all).
• Sprinkle veggies with salt and pepper and Cajun Seasoning.
• Roast in oven until soft, usually 45 mins to an hour and 30 mins depending on your oven.
• While veggies are roasting follow the package instructions to cook the Orzo and drain (I start by boiling my water, adding salt and Olive Oil to it, and then adding the Orzo - Doesn't take long to cook. No more than 10mins.)
• When veggies are done remove them from the oven and let them sit to cool off for about 5 minutes.
• Mix Orzo together with the roasted vegetables in casserole dish.
• Serves well hot or cold.
• Enjoy!

FALL VEGETABLE AND ORZO CASSEROLE

Steps:

• Preheat oven to 400 degrees.
• In a medium bowl, mix together panko, 2 tablespoons olive oil, and parsley; season with salt and pepper. Set aside.
• Divide butternut squash between two baking sheets, spreading in an even layer. Drizzle each baking sheet with 2 tablespoons olive oil; season with salt and pepper. Transfer to oven and roast until tender, 12 to 15 minutes. Transfer to a large bowl.
• Meanwhile, bring a large pot of salted water to a boil. Add orzo and cook for 5 minutes; drain and transfer to bowl with squash.
• Heat 2 tablespoons olive oil in a large skillet over medium heat. Add fennel and cook, stirring occasionally, until soft and translucent, about 5 minutes. Transfer fennel to bowl with squash and orzo.
• Return skillet to medium heat and add onions. Cook, stirring occasionally, until soft and caramelized, 8 to 10 minutes. Stir in tomatoes, garlic, and 1 cup water; let simmer until tomatoes begin to soften, 5 to 8 minutes. Transfer onion mixture to bowl with orzo, squash, and fennel. Fold in sage and season with salt and pepper.
• Transfer orzo mixture to a 3-quart baking dish; cover with parchment paper-lined aluminum foil. Transfer to oven and bake for 15 minutes; uncover and sprinkle top with panko mixture. Return baking dish to oven and bake, uncovered, until panko is toasted, about 10 minutes more. Drizzle with remaining 2 tablespoons olive oil and serve.

GREEK ROASTED VEGETABLE RISONI (ORZO)

Steps:

• Preheat oven to 200.C/180.C Fan forced.
• Line a large baking tray with baking paper.
• Place pumpkin, onion, capsicum, zucchini, garlic and 1 tblsp oil in a bowl and toss to coat, season with salt & pepper.
• Place on prepared tray and roast 30 mins or until tender.
• Meanwhile cook risoni in a large pan of boiling salted water according to packet directions, drain and return to pan to keep warm.
• Add lemon juice, feta, roasted vegetables and remaining oil to risoni, toss gently to combine and serve topped with pine nuts.

VEGETABLE ORZO

Steps:

• 1. Combine water and vegetable broth and heat in microwave until very hot, about 5-7 minutes.
• 2. Meanwhile, heat olive oil in a large deep skillet over medium heat. Cook carrots, mushrooms, and onion; stirring occasionally, 5 minutes or until tender. Add orzo and garlic, cook for about 1 minute.
• 3. Stir in water/broth mixture, stir in salt, pepper, parsley flakes, and Mrs. Dash. Cook for 15-18 minutes or until water is completely absorbed, stirring often.
• 4. Stir in Parmesan cheese until melted and well combined. Serve.