“Colorful vegetables and the flavors of lemon and thyme make this orzo dish great for picnics. You can chop the zucchini and carrot instead of grating them to cut down on prep time, just be sure to cook them for a few minutes longer before adding the orzo.” - by LitleLisa1
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Heat the oil in a pot over medium heat. Stir in orzo, and cook 2 minutes, until golden. Stir in garlic, zucchini, and carrot, and cook 2 minutes. Pour in the broth and mix in lemon zest. Bring to a boil. Reduce heat to low and simmer 10 minutes, or until liquid has been absorbed and orzo is tender. Season with thyme and top with Parmesan to serve.
Nutrition
Amount Per Serving (4 total)
- Calories
- 279 cal
- 14%
- Fat
- 6.3 g
- 10%
- Carbs
- 44.7 g
- 14%
Based on a 2,000 calorie diet
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Reviews (126)
Rate This Recipe
"This was a good and simple recipe and has potential to make for a very colorful presentation but I needed to adjust the cooking times. Maybe it was the pan I used, but after 10 minutes of simmering, m..." See morey orzo was not done but the liquid was gone. So I added about 1/4 cup more broth and simmered for another 6 minutes. That overcooked the shredded vegetables so next time I make this--and there definitely will be a next time--I will plan to simmer for 15 minutes with extra broth, but not add the veggies until there's about 8 minutes left. That will leave the dish fresh and colorful. It also needed salt and pepper with the thyme."
Renee Ridgeway
"Outstanding! Can I give this recipe 6 stars??? We had this with dinner last night and absolutely LOVED it! The only thing I added was a couple of squeezes of lemon juice from the lemon I had zested. N..." See moreot only is this dish yummy, but it's also quite healthy. Thank you and thank you twice for submitting this one! I will be making it again and again!"
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