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Veggie Orzo

Orzo with Sauteed Veggies

  • Author: Elaine Gordon
  • Total Time: 35 minutes
  • Yield: 6-8 1x
  • Diet: Vegan


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.


Units Scale
  • 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)


  1. Cook orzo pasta in water according to package instructions.  Drain, rinse and set aside. 
  2. 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. 
  3. To the skillet add diced bell pepper, carrots, and asparagus until fork tender. 
  4. Add the cooked orzo pasta to the skillet, stir well. 
  5. Add pine nuts and parsley if using.  Stir well.  Taste and adjust seasonings to your liking. 
  6. 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