Vegetable Orzo Skillet
A delightful dish that combines orzo pasta with a rich medley of sautéed vegetables, perfect for family dinners or quick weeknight meals.
Ingredients
Main Ingredients
- 1 cup orzo pasta A hearty foundation for the dish.
- 2 cups vegetable broth Aromatic base for flavor.
- 1 tablespoon olive oil For sautéing vegetables.
- 1 medium onion, finely chopped Adds sweetness and depth.
- 2 cloves garlic, minced Enhances flavor.
- 2 cups sliced mushrooms Adds texture and umami.
- 2 medium carrots, sliced Enhances color and nutrition.
- 1/2 teaspoon dried thyme For aroma.
- 1/4 teaspoon salt To taste.
- 1/4 teaspoon black pepper To taste.
- 1/4 cup fresh parsley, chopped For garnish and freshness.
- 1 splash lemon juice (optional) For added freshness.
Instructions
Preparation
- In a large skillet or saucepan, heat the olive oil over medium heat.
- Add the finely chopped onions and cook until translucent, about 5 minutes.
- Stir in the minced garlic and sliced mushrooms, sautéing together for 5-7 minutes.
- Incorporate the sliced carrots and cook for an additional 3-4 minutes.
- Add the orzo, stirring it into the vegetable medley.
- Pour in the vegetable broth and sprinkle in the thyme, salt, and black pepper. Bring to a boil.
- Lower the heat to a gentle simmer, cover with a lid, and let it cook for 10-12 minutes, until the orzo is tender and the liquid is mostly absorbed.
- Stir in the fresh parsley and lemon juice. Adjust salt and pepper to taste.
- Serve warm.
Notes
To enhance flavor, consider adding soy sauce or balsamic vinegar. For creaminess, toss in cream cheese or Parmesan before serving. Excess can be adjusted with red pepper flakes for heat.