Carrot & Pepper Oroz
This colorful Carrot Orzo recipe creates an incredibly easy to make one-pot vegetarian side dish. It’s a combination of sweet carrots and bell pepper with tender orzo. The versatility of this dish is a perfect choice for young and old.
Pin Recipe
Facebook
Servings: 2 people
Ingredients
- 1 tablespoon butter
- 5 ounces carrots normal or baby carrots
- 1/4 onion finely chopped
- 1/2 bell pepper finely chopped
- 1/2 cup orzo
- 1.5 cups vegetable stock or chicken
- salt & pepper
- 1/4 cup Parmigiano Reggiano cheese grated
- 1 tablespoon parsley finely chopped
Instructions
- Prepare the vegetables by shredding the carrots in a food processor until finely chopped. Clean the bell pepper and onion and chop both as well, by hand or in the food processor.
- Melt butter in a large skillet and add onion, bell pepper and carrots and cook for about 5 minutes, or until slightly tender.
- Add the orzo, the warm stock and some salt and cook until the orzo is al dente and the liquid is absorbed. This will take about 10-15 minutes, depending on the brand of orzo you use. (NOTE 1)
- Add the grated Parmigiano Reggiano cheese as well as most of the finely chopped parsley.
- Season with salt & pepper if needed. Serve immediately on pre-warmed plates or bowls and garnish with some parsley. (NOTE 2)
Notes
- When you use vegetable stock instead of chicken stock, the dish will be vegan. You will also omit the cheese.
- Pasta cools very quickly, so warming your plates or bowls beforehand will make sure you dish stays warm longer.
Nutrition
Calories: 290kcal | Carbohydrates: 41g | Protein: 11g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Sodium: 1004mg | Fiber: 4g | Sugar: 8g
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe? Tag me Today!Mention @agourmetfoodblog on Instagram