Veggie Orzo (20 Minutes)
This easy one-pot Veggie Orzo is creamy, packed with veggies, and a great source of plant-based protein. Plus, it's ready in less than 20 minutes start to finish!
Servings: 4
Calories: 225kcal
Equipment
Ingredients
- ½ cup grated onion
- ½ cup grated carrots
- ½ cup minced broccoli
- 1 cup orzo pasta
- 3 cups chicken broth (or vegetable broth or even water)
- ½ cup grated Parmesan
- 2 tablespoons plain Greek yogurt
- Salt and pepper (to taste)
Instructions
- Add the onion, carrots, broccoli, orzo, and broth to a wide skillet over medium heat. Bring to a simmer and reduce the heat to low.
- Cover and cook for 10-12 minutes or until the broth is mostly absorbed and the orzo is al dente. (If the orzo is soft and there is a little broth visible, that is fine as it will continue to be absorbed into the hot orzo.)
- Turn off the heat and stir in the Parmesan cheese and yogurt. Season to taste with salt and pepper and serve warm.
Notes
- Store leftovers in the fridge for up to 5 days. Warm in 30 second increments in a heat-safe bowl in the microwave.
- Skip the yogurt to make this dairy-free.
- Use ricotta or cream cheese in place of the yogurt as desired.
- Add minced fresh basil or parsley, and/or a squeeze of lemon juice for more flavor.
- Feel free to sauté 2 minced garlic cloves in 1 tablespoon olive oil to start the recipe, then proceed with Step 1.
Nutrition
Calories: 225kcal | Carbohydrates: 35g | Protein: 11g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 893mg | Potassium: 264mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2854IU | Vitamin C: 12mg | Calcium: 149mg | Iron: 1mg