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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. Ingredients:
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) |
Directions:
1. In a large saucepan, bring 4 cups of broth to a boil, cook orzo over medium heat for about 10 minutes.
2. 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.
3. Drain orzo, place in a serving bowl and add in veggies and toss to combine.
4. Sprinkle grated cheese on top, optional.
5. Note: to make this a vegetarian dish, substitute the chicken broth for a veg broth.
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