Vegetable Orzo
Vegetable orzo combines whole-grain orzo pasta and roasted vegetables with a unique seasoning blend. Then it's tossed in a simple oil-free dressing. Served cold or warm, this vegetable orzo recipe is perfect as an entree or a side dish.
Servings: 12 servrings
Calories: 111kcal
Ingredients
Roasted Vegetable Seasoning Blend
- 1 Tablespoon ground dried turmeric
- 1 Tablespoon paprika regular, hot, or smoked; I used smoked
- 2-½ teaspoons Italian seasoning blend
- 1-½ teaspoons garlic powder
Vegetables (cut all vegetables into uniform sizes)
- 1 broccoli crowns cut into bite-sized florets
- 2 cups Brussel sprouts ends removed and cut in half
- 1 bunch asparagus ends removed and cut into bite-sized pieces
- 1 yellow or white onion cut into bite-sized pieces
- 1 cup snacking tomatoes or cherry tomatoes
Other ingredients
- 1 ½ cup whole-grain orzo
Oil-free Dressing
- ⅛ cup champagne vinegar
- 2 teaspoons dijon mustard
- 2 Tablespoons lemon juice
Instructions
- Preheat the oven to 425 degrees.
- Cut the vegetables into uniform sizes; separate the broccoli and the Brussel sprouts from the rest of the vegetables.
- Place the tomatoes, onion, and asparagus mixed on a baking sheet lined with a silicone baking mat or parchment paper.
- Do the same with the broccoli and Brussel Sprouts.
- Combine all the spices in a bowl and sprinkle generously over the two pans with the vegetables.
- Roast the broccoli and Brussel Sprouts for 20 minutes.
- Cook the baking sheet with the asparagus, tomatoes, and onions for 15 minutes.
- In the meantime, bring 6 cups of water and 1 Tablespoon of salt to a boil in a pot.
- Add 1 ½ cup dry orzo, and stir. Reduce heat to medium-low and cook for 7 minutes.
- Remove from the heat, and rinse in a colander by running cold water through it. Make sure to move the orzo around so all the pasta cools.
- Whisk the dressing ingredients together and set aside.
- Once the vegetables are cool, place the cooled orzo in a large bowl
- Pour the dressing into the pasta and stir.
- Then, add the cooled roasted vegetable, toss and serve.
Notes
- To avoid mushy orzo, boil it for about 8-10 minutes or until it has a firm, chewy texture, stirring occasionally to prevent it from sticking together. Drain orzo in a colander. For the best flavor and texture, serve the orzo immediately after cooking.
- 1 cup raw orzo (about 6 oz) will give you about 2 cups cooked. Orzo can be cooked like rice if you want a slightly creamier result. Boil ½ cup of water for each cup of orzo.
- Orzo doesn't need to be rinsed before cooking, just like any other pasta shape.
- For a cold roasted vegetable orzo salad, rice the pasta in cold water to chill immediately.
Nutrition
Calories: 111kcal | Carbohydrates: 22g | Protein: 6g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 34mg | Potassium: 400mg | Fiber: 4g | Sugar: 3g | Vitamin A: 798IU | Vitamin C: 65mg | Calcium: 51mg | Iron: 2mg