Orzo Primavera
Portion Size: ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 teaspoons salt | |
| ½ pound orzo | Dried |
| ¼ cup olive oil | |
| 1 cup sweet red peppers | Washed, trimmed and diced |
| 2/3 cups yellow peppers | Washed, trimmed and diced |
| 2 tablespoons shallots | Washed, peeled and minced |
| 1 tablespoon garlic | Washed, peeled and minced |
| ¼ cup carrots | Washed, peeled and cut in circles |
| ½ cup string beans | Washed and cut in small pieces, cooked. |
| 1 cup zucchini | Washed, trimmed, diced and unpeeled. |
| 1 cup low sodium chicken broth. | |
| ¼ cup tomato sauce | |
| 1 cup frozen peas | Defrosted |
| ½ cup Parmesan cheese | Grated |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Bring a large kettle of salted water to a rolling boil. Add the orzo. | |
| 2 | Cook about 4 minutes or until tender but firm. | |
| 3 | The orzo should be slightly underdone. | |
| 4 | Drain in a colander. | |
| 5 | In a 10-inch skillet, heat the olive oil. | |
| 6 | Add the red and yellow pepper and sauté. | |
| 7 | Add shallot, garlic, carrots, string beans and zucchini. | |
| 8 | Sauté 2 minutes or until tender crisp. | |
| 9 | Add the stock and bring to a simmer. | |
| 10 | Add the tomato sauce, peas, salt and pepper. | |
| 11 | Stir until well combined. | |
| 12 | Add the drained orzo. | |
| 13 | Turn the heat to high and stir until all the sauce is absorbed into the orzo. | |
| 14 | Turn off the heat; add the Parmesan cheese. | |
| 15 | Mix briefly. Serve hot. |
Posted in Side Dish, Starch Side Recipes
