quick dish: orzo + veggies

Jun
2014
30

posted by on healthy, portions, quick, Vegetarian

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orzo + veggies

I’m allowing myself one hour to make myself dinner, eat it and I guess write this post before I go back to work. I’ve written about orzo a few times now and it remains a staple in my kitchen.

It cooks up quick, and when you boil it in your favorite broth it cuts time on having to season things, especially when you’re using fresh vegetables. I used what I had in my fridge for this one pot dish.

zucchini, mushrooms + black olives ready to go in the pot.

zucchini, mushrooms + black olives ready to go in the pot.

Season to your liking, but honestly with the parmesan addition, you won’t need it.

Makes about 2 servings.

What you’ll need:

  • ½ cup orzo
  • 1 bouillon cube (I used the Knorr’s vegetarian kind)
  • 1 small zucchini, cut into bite sized cube pieces
  • handful of black olives, sliced
  • baby bella mushrooms (I had 4 left), halved + then sliced
  • fresh parmesan cheese
  • salt + pepper (optional)
  1. In a medium pot, pour 2 cups of water over the bouillon cube. Set heat to medium high and let the cube dissolve.
  2. Once the water is boiling, add your orzo, stir and let cook 9-10 minutes.
  3. Meanwhile, cut up your zucchini, black olives and mushrooms if they aren’t already.
  4. When 3-4 minutes remain on the timer, throw in your cut veggies into the pot with the orzo.
  5. Finish cooking, serve in a bowl and top with freshly grated parmesan cheese.

No joke, this took 10 minutes to put together and would be a lovely side dish for you meat lovers out there.

 

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