Tremendously versatile pasta dish. Not only can you throw in whatever veggies are fresh and in season, you can work this into either a main course or a bright side dish.
1 can (14.5 ounce size) chicken broth
1/3 cup water
1 cup orzo pasta, uncooked
2 1/2 cups chopped fresh vegetables, such as broccoli, carrots, green onions, red peppers
1/3 cup grated Parmesan cheese
Combine the chicken broth, water, and orzo in a saucepan over medium-high heat. Bring to a boil then reduce the heat to a simmer. Cover the pan and let cook for 7 minutes.
Add the vegetables to the orzo and stir. Cover the pan again and let cook for 5 minutes or until the orzo is done and the vegetables are crisp tender.
Remove the pan from the heat. Drain off any excess liquid. Stir the Parmesan cheese into the orzo mixture. Serve hot.
Use a large saucepan to accommodate the orzo and vegetables comfortably.
Stir the orzo occasionally while cooking to prevent sticking.
Chop the vegetables into uniform sizes for even cooking.
Add the vegetables at the right time so they are crisp-tender. If you prefer more tender veggies, add them with the orzo.
Drain any excess liquid after cooking.
Stir in the Parmesan cheese while the orzo is hot.
Adjust the seasoning to taste before serving.
Serve hot as a main course or a side dish.
Garnish with extra Parmesan cheese or fresh herbs.
Yes, you can use small pasta shapes like farfalle, elbow macaroni, shells, or penne, but orzo is ideal for its size and texture.
Chicken broth adds flavor, but you can use vegetable broth for a vegetarian version or water with added seasonings.
Yes, you can use a variety of vegetables like zucchini, peas, or spinach based on availability and preference.
The orzo is done when it's tender but still has a slight bite to it (al dente) just like other pasta.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Yes, you can add cooked and diced chicken, shrimp, or tofu.
It's best served fresh, but you can cook the orzo and chop the vegetables in advance.
Yes, adding herbs like basil or oregano or spices like garlic powder can up the flavor more.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
reviews & comments
April 1, 2023
This dish is wonderful! I added fresh mushrooms, green pepper, red onion, carrot, spinach and asparagus. Added some fresh basil, salt, pepper and tomatoes near the end of the cook time.
November 4, 2012
Absolutely love this recipe! Most often I use this as a side dish and add broccoli to it. When I use it as a main dish I add broccoli and turkey bacon. Delicious!
February 19, 2010
My family loved this recipe! It was very easy, too. I added fresh broccoli, and it turned out really well. I served it as a side to chicken Italiano, and they complimented each other perfectly! Thanks for sharing this recipe. :)
September 29, 2006
THANK YOU FOR THIS FANTASTIC RECIPE! My Husband & Son loved it! And its so versatile you can you whatever veggies you have on hand to make it!