Orzo with Sautéed Veggies is one of the easiest ways to get a full rainbow of vegetables into one bowl! Al dente orzo is combined with bell peppers, carrots, red onion, and asparagus for the most delicious meal around.
- 16 ounces dry gluten-free orzo (I love quinoa orzo by Andean Dream)
- 1 large red onion, diced
- 1 tablespoon extra virgin olive oil
- 1 teaspoon fine salt
- 1/4 teaspoon ground black pepper (or more to taste)
- 3 bell peppers (red, orange and yellow not green), stem and seeds removed, diced
- 2 large carrots, ends trimmed, halved lengthwise and diced
- asparagus, cut into 1-inch pieces (tough ends removed)
- optional: 1/2 cup pine nuts (toasted or raw)
- optional: 1/4 cup Italian flat leaf parsley leaves (large stems removed), diced
More veggie add-in ideas/options:
- sautéed broccoli florets
- sautéed diced zucchini
- sautéed chopped mushrooms
- roasted golden beets (diced, tossed in olive oil, salt and pepper and roasted at 400 degrees F for 40 minutes tossing halfway)
- Cook orzo pasta in water according to package instructions. Drain, rinse and set aside.
- While the orzo cooks, add onion, oil, salt and pepper to a 12-inch cast iron skillet. Saute over medium heat for 5 minutes then turn the burner to low and saute another 10-15 minutes.
- To the skillet add diced bell pepper, carrots, and asparagus until fork tender.
- Add the cooked orzo pasta to the skillet, stir well.
- Add pine nuts and parsley if using. Stir well. Taste and adjust seasonings to your liking.
- Serve hot. Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 5
- Cook Time: 30
- Category: Side Dish or Entree
- Method: stovetop
Keywords: orzo with sautéed veggies