Vegetable Orzo
Description
This is a great, fresh summer side dish with sauteed zucchini, carrots, red onion, garlic, balsamic vinegar, and the bright taste of fresh lemon juice. It goes great with any meal.
Ingredients
•
1 cup orzo pasta
•
2 tablespoons extra virgin olive oil
•
1/2 red onion, chopped
•
2 cloves garlic, minced
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1 cup chopped carrot
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1 small zucchini, quartered and sliced
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2 tablespoons balsamic vinegar
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salt and pepper to taste
•
1 lemon, juiced
Directions
1
Bring a large pot of lightly salted water to boil. Add orzo, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
2
Meanwhile, warm olive oil in a large skillet over medium heat. Stir in onion, garlic, and carrot, and cook for 2 minutes. Stir in zucchini, and cook for 2 minutes more. Pour in 1 tablespoon balsamic vinegar, and deglaze pan. Reduce heat to medium low, and season with salt and pepper. Add orzo to skillet, then stir in remaining 1 tablespoon balsamic vinegar and lemon juice.