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Veggie Orzo

Orzo with Sauteed Veggies

  • Author: Elaine Gordon
  • Prep Time: 5
  • Cook Time: 30
  • 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.


  • 16 ounces dry gluten-free orzo (I love quinoa orzo by Andean Dream)
  • 1 large red onion, diced
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon ground black pepper
  • 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)
  • 1 tablespoon olive oil
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup pine nuts (toasted or raw)
  • 1/4 cup Italian flat leaf parsley leaves (large stems removed), diced
  • 2 tablespoons diced fresh mint leaves

More veggie add-in ideas/options:

  • sautéed broccoli florets
  • sautéed diced zucchini
  • sautéed chopped mushrooms (try adding my Restaurant Style Sautéed 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. Meanwhile, in a second 12-inch cast iron skillet, add diced bell pepper, carrots, oil, salt and pepper.  Cook until bell peppers and carrots are fork tender (about 15 minutes). 
  4. Saute (or roast) any additional vegetables (asparagus) you would like to use using the same method as above but adjust the cooking time so the vegetables all cook until fork tender. 
  5. Combine cooked orzo pasta, cooked onions and cooked vegetables in a bowl, stir well.  Add pine nuts, parsley and mint.  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. 
  • Category: Side Dish or Entree
  • Method: stovetop

Keywords: orzo with veggies

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