I don’t make orzo very often, but when my friend Joy sent me this recipe, I thought it was worth a try. It did not disappoint. It can be served as an entrée or side dish.
ORZO AND ZUCCHINI
Serves: 6-8
INGREDIENTS:
1 Onion, diced
5 Cloves garlic, minced
1 Large or 2 -3 medium zucchini, chopped
1 Large tomato, chopped
1 Tbsp. Oregano
1 16 Oz. pkg. of orzo
4 Cups or more of homemade or store-bought Vegetable Broth
1/2 Tbsp. Salt
1 Tsp. Pepper
DIRECTIONS:
In a stock pot, sauté the onion with a bit of water until softened. Add a pinch of salt to release its juices. Add the garlic, vegetables and oregano and cook for 10 minutes, stirring and adding a little water if needed. Once veggies have softened a little, add the orzo and the broth—season with black pepper and salt. Cover and cook on low until the orzo is cooked through. You may need to add more broth as the orzo absorbs it. Keep stirring every once in a while to make sure nothing is sticking.
Serve with some feta and kalamata olives. This produces a lot of food and can be frozen in portion sizes for those days you don’t want to cook.
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