| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, chopped
- 2 shallots, chopped
- 1 small zucchini, chopped
- 1 cup shredded carrots, chopped
- 1 teaspoon curry powder
- 3 cups chicken stock
- 1 cup orzo pasta
- 1/2 cup grated Parmigiano-Reggiano
- 3 tablespoons chopped flat-leaf parsley, a handful
- 1 cup frozen peas
- Salt and pepper
Instructions
- Heat a medium skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan in a slow stream. Add garlic, shallots, zucchini and carrots. Saute 5 minutes. Add curry, chicken broth and bring to a boil. Add orzo and bring to a boil. Cover and reduce heat to medium. Cook, stirring occasionally until pasta absorbs the liquid and is al dente in texture, 10 minutes. Uncover and stir in cheese, parsley and peas. Season with salt and pepper, to your taste.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 367 |
| Total Fat | 15 g |
| Saturated Fat | 5 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 5 g |
| Sugar | 10 g |
| Protein | 18 g |
| Cholesterol | 18 mg |
| Sodium | 839 mg |
Reviews
I’ve been making this for years now. Never disappoints. I change it up sometimes but it great as is. I use vegetable stock when I have vegetarians. It’s not as delicious as with chicken stock but still good. Everyone always loves it. Thank you!
My go to!!
I leave out the curry, but I add Chardonnay while the veg is sautéing. I also add other veg I have on hand.
I leave out the curry, but I add Chardonnay while the veg is sautéing. I also add other veg I have on hand.
Yum! I chopped up summer squash, orange bell pepper and grape tomatoes (plus the peas for the veggies and a handful of chopped arugula instead of parsley. I also had a little bit of fresh lemon basil that I chopped and threw in as well. I modified the amounts for just one serving, but I went pretty heavy on the garlic and shallots, using a whole small clove of garlic and a whole shallot. I love the richness of the broth flavor with the curry and the saltiness of the parmesan cheese (i used shredded instead of grated. Watch the broth if you modify the number of servings, I had to add a bit more because the orzo soaked it all up before it was done cooking. I’ll definitely be making this again.
I just rediscovered this recipe. Used to make it all the time years ago. I never have used the curry because I know that I am not a huge fan of it. I just omit it. This is a really great recipe. Sometimes if I’m in a pinch I’ll just use a bag of frozen peas and carrots and no zucchini. Comes together extremely fast. I usually serve it as a main dish. My husband loves it!
This is a great orzo recipe! However, you do have to like curry. We love curry. I cook the vegetables for a little less time so they are not mushy by the time the orzo is cooked. We also add extra cheese. We love this recipe and always get rave reviews when we serve it at parties.
This is such a tasty side dish! The combination of curry and parmesean sounds really odd, but it works!! Could go with many different dishes. We’ve made it several times and always love it. Rachael rocks!!
We’re not fans of curry so we substituted oregano, the parm cheese gives it the finishing touch YUM Feel free to add your own seasonings to give it the right kick you want. We also added some frozen corn. This will become a quick family favorite and a great way to get some vegetables in the diet.
I made this dish years ago when it first aired and I LOVE it! My family liked it, but didn’t love it like I do. It’s definitely a comfort food for me. I always add extra cheese, salt & pepper and peas. It’s delish. 🙂
I made this with Veggie stock instead of chicken stock. It was unimpressive. I won’t make this dish again.
This recipe is really really good! It was super easy and a good way to load up on veggies. We also substituted corn for carrots, which I highly recommend. Great as a main dish or side.