submitted by reader Henrietta Jachlewski
Browning the orzo gives it a toasty flavor.
Ingredients
1 pound asparagus, trimmed
3 bell peppers (red, green and yellow)
6 green onions. chopped
1 cup grape tomatoes, halved
1 medium zucchini
4 tablespoons extra-virgin olive oil, divided
1 garlic clove, crushed
1 tablespoon Italian seasoning
3/4 teaspoon salt
1⁄8 teaspoon coarsely ground black pepper
1 cup orzo
2 cups reduced-sodium vegetable or chicken broth
1/2 cup pine nuts, toasted
¾ cup crumbled feta cheese
Instructions
1. Preheat oven to 350F.
2. Cut vegetables, except tomatoes, into bite-size pieces. Place first 5 ingredients (asparagus through zuchinni) in a 13 x 9-inch baking dish. Add 2 tablespoons olive oil, garlic, Italian seasoning, salt and pepper. Toss well. Roast 30 minutes or until vegetables are tender.
3. Add remaining 2 tablespoons olive oil to a large saucepan. Add orzo and sauté until brown. Add broth. Bring to a boil, reduce heat to low, and cook, covered, until liquid is absorbed.
4. Add orzo to roasted vegetables. Mix well. Sprinkle pine nuts and cheese over top. Cover with foil and bake 30 minutes. Serve hot or at room temperature. Serves 8.
Relish Reader Recipes, October 2008.
Nutritional Information
Per serving: 310 calories, 17g fat, 15mg chol., 9g prot., 31g carbs., 4g fiber, 520mg sodium.
Here are some of the current comments about this recipe. To read more or post your own comments,
On 5/29/09 10:05 AM nancee44 wrote:
The recipe neglects to mention that all ingrediants are combined in a casserle before popping in the oven. I found that confusing and had to go back to the narrative to confirm that it was to be put in a casserole dish.
On 7/30/09 4:26 PM JannyBabe wrote:
My husband is 1/2 Greek and we both love this dish! We like the orzo toasted as much as possible, and we add chopped kalamatas on top with the feta. I wonder though what woud be a good side salad, or side dish, to go with this. We have it with a good crusty artistian bread.
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