| Level: | Easy |
| Total: | 35 min |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons olive oil
- 4 green onions sliced, green and white parts
- 2 cloves garlic, minced
- 1/4 teaspoon red chile flakes
- 2 cups orzo
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 6 cups low-sodium vegetable broth, warm
- 1/2 pound skinny asparagus, trimmed and cut into 2-inch pieces
- 1/2 bunch broccolini, trimmed and cut into 2-inch pieces
- 2 medium zucchini, trimmed, quartered and cut into 2-inch batons
- 5 ounces frozen green peas
- 1/2 cup julienned kale (ribs removed)
- 1/2 cup freshly grated Parmesan, plus more for garnish
- Zest of 1 lemon
- 1/4 cup chopped fresh basil, plus more for garnish
- 1/4 cup chopped flat leaf parsley, plus more for garnish
Instructions
- Heat the oil in a saucepan over medium heat until hot, then add the green onions and saute until softened, about a minute. Add the garlic and chile flakes and saute for 30 seconds.
- Add the orzo, salt and pepper to the pan and toss to coat the grains, a minute or two. Add the warmed broth and gently stir. Allow the broth to come to a simmer, then cook for 5 minutes.
- Add the asparagus, broccolini, zucchini and peas. Stir and cook for another 2 minutes. Add the kale, Parmesan and lemon zest and give it a good stir, then allow to cook for another 2 minutes.
- Add the herbs and stir to combine. Serve in bowls topped with Parmesan and additional herbs.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 285 |
| Total Fat | 9 g |
| Saturated Fat | 3 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 6 g |
| Sugar | 6 g |
| Protein | 14 g |
| Cholesterol | 8 mg |
| Sodium | 368 mg |
Reviews
This dish is sooo good! I took the advise of other reviewers and cut it in half as well as allowing the orzo to cook longer before adding the vegetables. I’ve made it now twice in a week.
So delicious, healthy, filling. Main course material! Reduce broth to 4 cups.
Made this last night and it was a hit for me and my husband! Neither of us eat asparagus so I just left it out and I swapped the Kale for Spinach because it’s what I had on hand and it worked out beautifully! Love it and will definitely make it again though next time I’ll cut it in half because I didn’t notice the number of servings until after it was done- way too much for just two people! LOL
Easy, the entire family liked it. Great for leftovers. I used my garden veges and improvised a bit with no issues.
This was a great was to pack a lot of veggies into a side dish. I took the advice of other reviewers an only used 4 cups of stock. I also omitted the lemon zest. You could definitely use this as a base recipe for any veggies or stock that you have on hand to use up.
I really like the idea of this recipe, but being Type 1 Diabetic, I would love to know the carb count. Can you add this in the future?
I agree with MasaB. I found that 4 cups of stock was just enough; and I added the veggies based on their required cooking time so that they weren’t overcooked. Delicious!
Fantastic!! We are meat eaters but wanted to try something different and this was delicious and easy!!
I will make this tonight using either farro or perhaps the alternative califlower rice (dried) I’ve been looking for recipes to use.
This was great though I too made changes. Working on healthy eating so used whole grain orzo and pretty much added every veg in my refrigerator- almost! Broccoli florets, yellow bell pepper, poblano Chile, corn, onion, asparagus spears…. I made a half recipe and my family loved it and we still had leftovers . Terrific recipe and easy!!