Cheesy Vegetable Orzo

Cheesy Vegetable Orzo is a super-easy, deliciously wholesome side dish [or mac-n-cheese substitute] that will convert even your worst “vegetable-haters” into “zucchini-eaters.”

I have this little eye-roller that makes me laugh inside my head every time I make Cheesy Vegetable Orzo: when I put it on the table, someone always asks, “Is that rice?” And every time, I say, “No – it’s orzo.  Orzo is rice-shaped pasta.” Which sounds a lot more educational than entertaining, but the thing is, I’m pretty sure I’ve said that like fifty times in the last ten years, and I can guarantee the next time I make it, someone will ask again.  So either I am very easily entertained or they are slow learners. Maybe both.  Sigh.

Anywho, I got this recipe I got from my good friend, Val, many years ago and it has become a staple on our table, especially during zucchini season.  I love it!  It’s fast and easy to make, very economical, goes with practically anything, makes great leftovers, and you can even feed it to your “zucchini haters” – they’ll likely never even recognize that the vegetables are there.

4 from 1 vote

Cheesy Vegetable Orzo

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

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Course: Side Dish

Servings: 6

Calories: 170kcal

Author: Renée ♥

Ingredients

• 1 teaspoon olive oil
• 1/2 large onion chopped
• 2 cloves garlic minced
• 3 cups vegetable broth*
• 1 cup grated carrots
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 cup orzo uncooked
• 1 cup shredded zucchini
• 2 oz shredded cheddar cheese
• 3 Tbs chopped fresh basil

Instructions

• In a medium non-stick saucepan, saute onion in olive oil until soft (about three minutes). Add garlic and saute one minute more.
• Add broth, carrots, salt and pepper. Bring to a boil. (*If I use a commercially prepared vegetable broth, I omit the salt. If I use a homemade one, I dilute it dramatically so that the broth flavor doesn't overpower the other vegetables.)
• Add orzo. Cover, reduce heat and simmer about 15 minutes, stirring occasionally, until orzo is tender. Remove from heat; stir in zucchini, cheese and fresh basil. Cover and let stand 2 minutes.

Notes

1/2 cup = 2 Weight Watcher Points. (Calculated on WW eTools Recipe Builder)

Nutrition

Serving: 1g | Calories: 170kcal | Carbohydrates: 26g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 8mg | Fiber: 2g | Sugar: 2g

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