ORZO RECIPES WITH VEGETABLES RECIPES

Name: Orzo with Vegetables
Total time: 15 min
Yield: 3 servings
Cuisine: italian
Ingredients: 2 quarts water; 1 cup orzo; 8 asparagus spears; 8 ounces carrots, scraped, quartered and thinly sliced; 3 tablespoons frozen orange juice concentrate, undiluted; 4 teaspoons Dijon mustard; 2 tablespoons Balsamic vinegar; 1 1/2 tablespoons virgin olive oil; Salt, optional, and freshly ground black pepper to taste; 2 scallions, thinly sliced

ORZO WITH VEGETABLES RECIPE - NYT COOKING

Orzo with Vegetables Recipe - NYT Cooking image

Provided by Marian Burros

Total Time 15 minutes

Yield 3 servings

Number Of Ingredients 10

Ingredients

2 quarts water
1 cup orzo
8 asparagus spears
8 ounces carrots, scraped, quartered and thinly sliced
3 tablespoons frozen orange juice concentrate, undiluted
4 teaspoons Dijon mustard
2 tablespoons Balsamic vinegar
1 1/2 tablespoons virgin olive oil
Salt, optional, and freshly ground black pepper to taste
2 scallions, thinly sliced

Steps:

Bring the water to boil in covered pot.
Add orzo and cook for five minutes.
Meanwhile wash and trim the asparagus, breaking off the woody stems. Cut the asparagus just below the tips, then cut the remaining stalks into half-inch pieces.
Add the carrots and asparagus to the orzo and cook about 3 to 5 minutes longer, until carrots and asparagus are tender.
Meanwhile beat together the orange juice concentrate, mustard, vinegar and oil.
When orzo and vegetables are cooked, drain and rinse under cold water then drain again. Stir into dressing and season with salt, if desired, and pepper. Mix in the scallions.

Nutrition Facts : @context http//schema.org, Calories 263, UnsaturatedFatContent 6 grams, CarbohydrateContent 42 grams, FatContent 8 grams, FiberContent 4 grams, ProteinContent 6 grams, SaturatedFatContent 1 gram, SodiumContent 1864 milligrams, SugarContent 11 grams, TransFatContent 0 grams

ORZO WITH VEGETABLES RECIPE - NYT COOKING

Orzo with Vegetables Recipe - NYT Cooking image

Provided by Marian Burros

Total Time 15 minutes

Yield 3 servings

Number Of Ingredients 10

Ingredients

2 quarts water
1 cup orzo
8 asparagus spears
8 ounces carrots, scraped, quartered and thinly sliced
3 tablespoons frozen orange juice concentrate, undiluted
4 teaspoons Dijon mustard
2 tablespoons Balsamic vinegar
1 1/2 tablespoons virgin olive oil
Salt, optional, and freshly ground black pepper to taste
2 scallions, thinly sliced

Steps:

Bring the water to boil in covered pot.
Add orzo and cook for five minutes.
Meanwhile wash and trim the asparagus, breaking off the woody stems. Cut the asparagus just below the tips, then cut the remaining stalks into half-inch pieces.
Add the carrots and asparagus to the orzo and cook about 3 to 5 minutes longer, until carrots and asparagus are tender.
Meanwhile beat together the orange juice concentrate, mustard, vinegar and oil.
When orzo and vegetables are cooked, drain and rinse under cold water then drain again. Stir into dressing and season with salt, if desired, and pepper. Mix in the scallions.

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