Vegetable Orzo Recipes

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ORZO WITH ROASTED VEGETABLES

This recipe is a slight variation of a wonderful summer dish invented by Sarah Leah Chase in her book The Open House Cookbook.

Provided by Ina Garten

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 17



Orzo with Roasted Vegetables image

Steps:

  • Preheat the oven to 425 degrees F.
  • Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
  • Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
  • For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

1 small eggplant, peeled and 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-shaped pasta
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 scallions, minced (white and green parts)
1/4 cup pignolis (pine nuts), toasted
3/4 pound good feta, 1/2-inch diced (not crumbled)
15 fresh basil leaves, cut into julienne

VEGETABLE ORZO

This is a great, fresh summer side dish with sauteed zucchini, garlic, carrots, balsamic vinegar, and the bright taste of fresh lemon juice. It goes great with any meal.

Provided by AMULHERN

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 30m

Yield 4

Number Of Ingredients 9



Vegetable Orzo image

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.

Nutrition Facts : Calories 294.7 calories, Carbohydrate 48.6 g, Fat 8.2 g, Fiber 5 g, Protein 8.5 g, SaturatedFat 1.2 g, Sodium 30.8 mg, Sugar 4.5 g

1 cup orzo pasta
2 tablespoons extra virgin olive oil
½ red onion, chopped
2 cloves garlic, minced
1 cup chopped carrot
1 small zucchini, quartered and sliced
2 tablespoons balsamic vinegar
salt and pepper to taste
1 lemon, juiced

VEGETABLE ORZO

This is a flavorful side dish. I usually serve it with roasted chicken or Italian sausages. Makes plenty so there is some leftover for lunch.

Provided by Cindy

Categories     Vegetable

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 12



Vegetable Orzo image

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.

2 (14 ounce) cans italian seasoned chicken broth
1 1/2 cups dried orzo pasta
3 tablespoons butter
1 orange bell pepper, seeded and chopped
1 medium onion, chopped
1 (4 ounce) can sliced mushrooms, drained
1 fresh garlic clove, finely minced
chopped fresh parsley (a generous handful)
salt and pepper
1/2 fresh lemon
parmesan cheese
extra virgin olive oil (I use about a tablespoon)

VEGETABLE ORZO SIDE DISH

This is from "The Balabuste's Choice" Kosher Cookbook. Personally, I don't like the smell of the bamboo shoots and so usually omit it.

Provided by brokenburner

Categories     Peppers

Time 50m

Yield 10 serving(s)

Number Of Ingredients 10



Vegetable Orzo Side Dish image

Steps:

  • Cook and drain orzo.
  • Saute onions in oil for ten minutes, until translucent.
  • Add peppers and squash. Saute until tender.
  • Add mushrooms and bamboo shoots and cook until all vegetables are soft.
  • Add margarine, soup mix, and orzo; mix well.
  • Cook for fifteen minutes or bake at 350 degrees for 30 minutes.

Nutrition Facts : Calories 226.3, Fat 9.3, SaturatedFat 1.4, Sodium 57.7, Carbohydrate 30.5, Fiber 2.3, Sugar 3.1, Protein 5.9

12 ounces orzo pasta
2 onions, diced
3 tablespoons oil
1 green pepper, diced
1 red pepper, diced
1 squash, diced
1 (8 ounce) can mushrooms, drained
1 (8 ounce) can bamboo shoots (optional)
1/4 cup margarine
1 tablespoon onion soup mix

CREAMY ORZO WITH FRESH VEGETABLES

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 2 servings

Number Of Ingredients 10



Creamy Orzo with Fresh Vegetables image

Steps:

  • Heat oil in large sauce pan, cook onion over medium high heat for 2 minutes. Stir In garlic and cook for 30 seconds. Stir in uncooked orzo & and toss to coat and cook for 1 minute. Reduce heat to medium. Slowly stir in 1/2 cup of stock at a time. Adding the next half cup when the previous one has been absorbed. When orzo is tender stir in a drizzle of olive oil and season with salt and pepper. Toss orzo with steamed vegetables. Serve with grated Parmesan and black pepper.

2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, crushed
Olive oil
2 cups orzo
2 cups steamed vegetables, carrots, broccoli, squash, etc
4 cups low sodium canned chicken stock
Parmesan, grated
Salt
Pepper

GRILLED MEATS AND VEGETABLES OVER SAFFRON ORZO

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h50m

Yield 6 servings

Number Of Ingredients 24



Grilled Meats and Vegetables over Saffron Orzo image

Steps:

  • In a medium bowl, combine the marinade ingredients.
  • In a large bowl, combine half the marinade with the chicken breasts, chicken thighs, and shrimp. Toss to combine. Cover and let marinate for at least 1 hour. If marinating for longer than 1 hour, make sure to refrigerate.
  • Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the corn with reserved unused marinade and wrap in foil. Toss the mushrooms with 1/4 cup of the reserved unused marinade. Grill the chicken breasts and thighs to an internal temperature of 165 degrees F, about 7 minutes a side. Grill the corn inside the foil, for about 5 minutes a side. Grill the peppers for about 5 minutes a side. Grill the shrimp and the mushrooms, about 2 minutes a side. Brush the grilled peppers with the last of the reserved unused marinade. Slice the peppers and mushrooms before serving, if desired.
  • Arrange grilled meats and vegetables over the saffron orzo on a large platter and serve immediately.
  • In a large pot, bring the chicken stock to a boil over high heat. Reduce the heat to low, bringing the stock to a simmer. Add the saffron, stir, and allow the saffron to bloom, about 5 minutes. Return the heat to medium and the stock to a boil, then add the orzo and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain orzo and transfer to a large bowl. Add the olive oil, lemon juice, salt, pepper, and parsley. Toss to combine.

5 cloves garlic, minced
1 cup fresh lemon juice, from about 5 lemons
2 cups extra-virgin olive oil
2 teaspoons smoked salt, or kosher salt
2 teaspoons freshly ground black pepper
1/2 teaspoon red pepper flakes
1/2 cup chopped flat-leaf parsley
3 skinless, boneless chicken breasts
4 boneless, skinless chicken thighs
1/2 pound medium shrimp, shelled and deveined
2 ears corn, husked and cut into thirds
1/2 pound cremini mushrooms, wiped clean
1 red bell pepper, halved and cored
1 yellow bell pepper, halved and cored
1 orange bell pepper, halved and cored
Saffron Orzo, recipe follows
4 cups chicken stock
1 teaspoon saffron threads
1 pound dried orzo
1/4 cup extra-virgin olive oil
1/2 lemon, juiced
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup chopped flat-leaf parsley

VEGETABLE NOODLE SOUP

This soup is just as good for dinner as it is for lunch -- it's warming and comforting and perfect for a rainy day.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings, about 4 cups

Number Of Ingredients 12



Vegetable Noodle Soup image

Steps:

  • Heat the olive oil in a medium saucepan over medium heat; add all the vegetables, garlic and onion. Season with the salt, and cook until tender, about 6 minutes. Add the pasta and cook until slightly toasted and golden, about 2 minutes. Add broth, and bring to a boil over high heat. Cook, covered, until pasta is just tender, about 8 minutes.
  • Stir in whatever herb suits you (or your young eater) and lemon juice. Season with pepper and additional salt, to taste. Fill thermos, pack in a lunch sack with crackers and cheese sticks and send off to school.

2 tablespoons extra-virgin olive oil
1 rib celery, sliced (about 1 cup)
1 medium carrot, sliced (about 3/4 cup)
1 clove garlic, smashed
1/4 medium onion, about 1/2 cup
1/4 teaspoon kosher salt
1/3 cup orzo or other small pasta or egg noodles or broken up spaghetti
4 cups low-sodium chicken broth (1-quart box, or 2 cans)
Small handful fresh parsley leaves, basil or dill, chopped (about 2 tablespoons)
1/2 lemon, juiced (about 1 tablespoon)
Freshly ground black pepper
Serving suggestion: Whole-wheat crackers and cheese sticks.

CHICKEN VEGETABLE SOUP WITH ORZO

This Chicken Vegetable Soup with Orzo tastes like you spent hours making it in the kitchen. In fact, the prep time is only 25 minutes. Pretty good, huh?

Provided by My Food and Family

Categories     Chicken

Time 40m

Yield 10 servings, about 1 cup each

Number Of Ingredients 11



Chicken Vegetable Soup with Orzo image

Steps:

  • Heat dressing in Dutch oven or stockpot on medium heat. Add garlic; cook and stir 2 min. Add next 5 ingredients. Bring to boil; simmer on medium-low heat 5 min.
  • Add pasta and peas; simmer 15 min. or until pasta is tender and chicken is done (165°F). Remove and discard bay leaves. Remove chicken; cut into bite-size pieces. Return to soup along with the parsley; stir. Cook 1 min.
  • Serve topped with cheese.

Nutrition Facts : Calories 150, Fat 4.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 15 g

1/4 cup KRAFT Zesty Italian Dressing
4 cloves garlic, minced
2 qt. (8 cups) fat-free reduced-sodium chicken broth
1 lb. boneless skinless chicken breasts
2 carrots, peeled, sliced
2 stalks celery, chopped
2 bay leaves
1/2 cup orzo pasta, uncooked
1 cup frozen peas
1/4 cup chopped fresh parsley
1/2 cup KRAFT Grated Parmesan Cheese

VEGETABLE AND ORZO TIAN

This recipe appears in the cookbook "Dinner Illustrated." (Steve Klise/America's Test Kitchen.

Provided by gailanng

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14



Vegetable and Orzo Tian image

Steps:

  • Adjust one oven rack to middle position and a second rack 6 inches from broiler element and heat oven to 425°F Grate Parmesan (1 1/2 cups). Mince shallots. Mince 3 garlic cloves. Combine orzo, oregano, pepper flakes, 1/2 cup grated Parmesan, shallots, minced garlic and 1/4 teaspoon salt in bowl. Spread mixture evenly into broiler-safe 13-by-9-inch baking dish.
  • Slice zucchini and squash 1/4 inch thick. Core tomatoes and slice 1/4 inch thick. Alternately shingle zucchini, squash and tomatoes in tidy rows on top of orzo.
  • Carefully pour broth over top of vegetables. Bake on lower rack until orzo is just tender and most of broth is absorbed, about 20 minutes. Meanwhile, slice four 3/4-inch-thick slices of bread and spread out evenly over rimmed baking sheet; set aside.
  • Remove dish from oven and heat broiler. Drizzle vegetables with 1 tablespoon oil, and sprinkle with remaining 1 cup Parmesan. Broil on lower rack until nicely browned and bubbling around edges, about 5 minutes. Remove dish from oven and let rest for 10 minutes.
  • While tian rests, broil bread on upper rack, flipping as needed, until well toasted on both sides, about 4 minutes. Peel remaining 1 garlic clove and rub one side of each toast with garlic, then drizzle toasts with remaining 1 tablespoon oil and season with salt and pepper to taste.
  • Chop 2 tablespoons basil and sprinkle over tian. Serve with toasts.

Nutrition Facts : Calories 617.4, Fat 17.2, SaturatedFat 5.5, Cholesterol 18.7, Sodium 850.3, Carbohydrate 92.2, Fiber 6, Sugar 10.2, Protein 23.7

3 ounces parmesan cheese
2 shallots (green onions)
4 garlic cloves, divided
1 cup orzo pasta
1 teaspoon dried oregano or 3 tablespoons fresh oregano, minced
1/8 teaspoon red pepper flakes
salt and pepper
1 zucchini
1 summer squash
12 ounces plum tomatoes
1 3/4 cups vegetable broth
1 loaf rustic bread
2 tablespoons olive oil, divided
fresh basil (to garnish)

BEEF VEGETABLE SOUP WITH ORZO

Make and share this Beef Vegetable Soup With Orzo recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meat

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 14



Beef Vegetable Soup With Orzo image

Steps:

  • In a large pot, over high heat, add the first 10 ingredients; stir to combine.
  • Bring to a boil.
  • Lower heat to medium-low, cover, and simmer for 1 hour, 15 minutes.
  • Add in the mushrooms and orzo.
  • Simmer covered for 10 more minutes.
  • Add in peas, stir; cook uncovered for about 10 more minutes or until ingredients are tender; adjust seasoning to taste.
  • Ladle into individual soup bowls and sprinkle with parmesan cheese.

Nutrition Facts : Calories 195.4, Fat 4.3, SaturatedFat 1.8, Cholesterol 48.4, Sodium 1283.5, Carbohydrate 17.6, Fiber 3.2, Sugar 6.5, Protein 22.9

1 lb beef stew meat
2 carrots, sliced
2 stalks celery, sliced
1 cup chopped yellow onion
2 garlic cloves, minced
5 cups beef stock or 5 cups broth
1 (11 1/2 ounce) can spicy tomato juice
1 teaspoon Worcestershire sauce
3/4 teaspoon salt, to taste
fresh ground pepper
6 ounces medium mushrooms, thickly sliced
1/4 cup uncooked orzo pasta
1 cup fresh peas or 1 cup frozen peas
fresh grated parmesan cheese

ORZO PASTA WITH SAUTEED VEGETABLES

You can serve this pasta dish hot or cold which ever you prefer. Moist and delicious it makes a great side dish with chicken, fish or any grilled meat.

Provided by Chouny

Categories     < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 19



Orzo Pasta With Sauteed Vegetables image

Steps:

  • In large skillet saute all vegetables (except garlic) with olive oil until tender slightly golden. Add garlic saute for one more minute, reserve.
  • Bring chicken broth to a boil, add orzo pasta, cook for approximately 6 minutes or until al dente (soft but still with a bite left).
  • Drain pasta (reserve approximately 1/4 cup pasta water for later) and add to the sauted vegetables.
  • Mix in cheese, 2 tablespoons of olive oil, lemon juice and zests, salt, pepper and herbes de provence and finally mix in reserved pasta water, this will loosen the pasta and make it rich and creamy.
  • Serve cold or hot both ways are delicious.

2 cups orzo pasta
4 cups canned chicken broth
1 large onion (finely diced)
2 celery ribs (finely diced)
1/2 green pepper (finely diced)
1/2 yellow pepper (finely diced)
1 zucchini (diced)
8 white mushrooms (sliced)
3 garlic cloves (minced)
2 tablespoons olive oil
2 cups cherry tomatoes (halved)
3/4 cup parmesan cheese (freshly grated)
1 lemon (juiced)
1 lemon (zests)
2 tablespoons olive oil
1/4 cup pasta water (reserved)
1 teaspoon sea salt
1/2 teaspoon pepper
1 teaspoon herbes de provence

EASY YOGURT SOUP WITH ORZO AND CHICKPEAS

This simple Turkish yogurt soup from Claudia Roden relies on egg yolk and cornstarch prevent the yogurt from curdling. It's a pantry-friendly weeknight meal.

Provided by Claudia Roden

Time 30m

Yield Serves 4

Number Of Ingredients 13



Easy Yogurt Soup With Orzo and Chickpeas image

Steps:

  • Cook the orzo or rice in boiling salted water for about 10 minutes, until done (check the package instructions), and then drain. Meanwhile, bring the stock to a boil in a separate pan.
  • In a bowl, beat the cornstarch and egg yolk together with a fork until smooth, then beat in a spoonful of the yogurt until well blended. You can then add the remaining yogurt and beat until combined. Stir in the mint, saffron or turmeric, and some black pepper.
  • Take the stock off the heat and pour in the yogurt mixture, whisking vigorously. Stir over very low heat until the soup begins to simmer. Continue to stir for 3 to 5 minutes, until it thickens slightly, then add the chickpeas and heat through. Season with a little salt.
  • A few minutes before serving, mix the cooked orzo or rice into the soup.
  • Serve with extra-virgin olive oil, sumac, and Aleppo pepper for people to sprinkle on the soup if they want to.

¼ cup (50 g) orzo or long-grain rice
3 cups (720ml) chicken or vegetable stock
1 tbsp cornstarch
1 egg yolk
1 cup (240 g) Greek yogurt
1 tbsp dried mint
1 good pinch saffron threads or ½ tsp ground turmeric
Black pepper
¾ cup (120 g) canned chickpeas, drained and rinsed
Salt
Extra-virgin olive oil for serving
Sumac for serving
Aleppo pepper for serving

CREAMY VEGETABLE ORZO RECIPE

Surprise them by revealing that this Creamy Vegetable Orzo Recipe fits into a healthy eating plan. All they'll care about is that this is one delicious orzo recipe.

Provided by My Food and Family

Categories     Home

Time 35m

Yield Makes 6 servings, about 1/2 cup each.

Number Of Ingredients 7



Creamy Vegetable Orzo Recipe image

Steps:

  • Heat oil in large skillet on medium heat. Add onions; cook 4 min., stirring frequently. Stir in peppers and corn; cook and stir 2 min. Add orzo; cook and stir 1 min.
  • Stir in broth; bring to boil on high heat. Simmer on medium-low heat 10 to 12 min. or until orzo and vegetables are tender and most the liquid is absorbed, stirring occasionally.
  • Add reduced-fat cream cheese; cook 1 to 2 min. or until cream cheese is melted and sauce is well blended, stirring constantly.

Nutrition Facts : Calories 180, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g

1 Tbsp. oil
1 small onion, chopped
1/2 cup each chopped green and red peppers
1 cup frozen corn
3/4 cup orzo pasta, uncooked
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese

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To the pot, add the dill and orzo and cook for 7 minutes or as instructed on the package. Before serving, check for seasoning and consistency. Enjoy with fresh herbs, a …
From foodbymaria.com


GRILLED AUTUMN VEGETABLE ORZO SALAD - LCBO
Food and Drink; Grilled Autumn Vegetable Orzo Salad; Recipe Detail Page. Grilled Autumn Vegetable Orzo Salad . Autumn 2018. By: Jennifer MacKenzie . Take the best vegetables the harvest has to offer, grill them until tender then toss with pasta and a simple vinaigrette and you can’t go wrong with this pasta salad. The orzo gives it a sophisticated look and texture and the …
From lcbo.com


VEGETABLE ORZO - TERISFOODTHERAPY.COM
My Vegetable Orzo here pictured with Oven Jerk Chicken and Apple and Cabbage Coleslaw. My great love for pasta extends into all realms, even rice shaped little bites of deliciousness. Orzo, also known as Risoni, is a type of rice shaped pasta and can be prepared in many many ways. The most common way is to saute with veges in some type of stock, giving …
From terisfoodtherapy.com


GRILLED VEGETABLE ORZO PASTA SALAD - SKINNYTASTE
Instructions. Cook orzo in salted water according to package directions; drain and rinse under cold water, transfer to a large bowl and combine with tomatoes and 1 tablespoon of the oil and garlic. Meanwhile spray the onions, bell peppers and zucchini with olive oil; season with 1 teaspoon salt and black pepper, to taste.
From skinnytaste.com


ORZO RECIPE WITH ROASTED VEGETABLES - FOOD NEWS
Preheat oven to 425 degrees Fahrenheit. Line and grease a cookie sheet. In a large bowl, mix vegetables with seasonings until well coated. Spread vegetables onto a the prepared cookie sheet and roast for 40 minutes, mixing occasionally. Remove from oven; cool slightly. Combine orzo with roasted vegetables in a large bowl.
From foodnewsnews.com


BAKED MEDITERRANEAN ORZO RECIPE | ORZO RECIPES | TESCO ...
Baking orzo helps it absorb all of the rich flavours from the vegetables and stock in this fantastic Mediterranean stew. Oven-baked until tender, this one-tray meal is so easy to make that it's sure to be a regular on your summer menu. Stir through chopped parsley, crumbled feta and freshly-squeezed lemon juice to add a tangy finish to this winner of a dish.
From realfood.tesco.com


GRILLED CAJUN SHRIMP WITH SUMMER VEGETABLE ORZO | CANADIAN ...
Summer Vegetable Orzo: Meanwhile, in saucepan of boiling salted water, cook orzo according to package directions; drain and transfer to large bowl. Meanwhile, toss together zucchini, corncobs, carrot and half of the oil. Place vegetables on greased grill over medium-high heat; close lid and grill, turning occasionally, until tender, 10 to 12 ...
From canadianliving.com


ROASTED VEGETABLES WITH ORZO - INSPIRALIZED
An easy weeknight meal that's jam packed with vegetables, this orzo with roasted vegetables takes very simple ingredients and is the perfect meal to squeeze in your veggies or clean out your fridge. jump to recipe. share this recipe. Pinterest; Facebook; Email; Text; Roasted Vegetables with Orzo. After making this recipe a few times for my family, I knew I had to …
From inspiralized.com


CHICKEN-ORZO SOUP WITH 10 VEGETABLES RECIPE - FOOD & WINE
In a heavy medium saucepan or enameled cast-iron pot, heat the olive oil over moderate heat. Add the carrot and turnip, then add the onion, fennel, celery, garlic …
From foodandwine.com


VEGETABLE ORZO – HEALTH AND FOOD MATTERS
1/4 cup water 1-2 zucchini, diced 1 carrot, grated 2 shallots, diced 3 cups vegetable broth 1 cup orzo pinch of curry powder pinch of salt several twists of freshly ground pepper 1/4 cup soy parmesan cheese How To Prepare: Place the water in a large non-stick frying pan. Add the zucchini, carrot and shallots.…
From healthandfoodmatters.com


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