Orzo with Vegetables
Yield
1 batchPrep
5 minCook
?Ready
?Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
orzo pasta
uncooked |
*
|
| 1 | cup |
vegetable stock
|
|
| 1 | Small |
zucchini
quartered lengthwise, thinly sliced |
*
|
| 1 | each |
carrots
peel, dice |
|
| 1 | large |
onions
diced |
|
| 1 | cup |
eggplant
peeled and diced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
orzo pasta
uncooked |
*
|
| 237 | ml |
vegetable stock
|
|
| 1 | Small |
zucchini
quartered lengthwise, thinly sliced |
*
|
| 1 | each |
carrots
peel, dice |
|
| 1 | large |
onions
diced |
|
| 237 | ml |
eggplant
peeled and diced |
*
|
Directions
Cook orzo according to package directions.
Bring vegetable broth to a boil in a medium saucepan, add vegetables and sauté until done to your liking (5-10 mins).
Drain orzo and add to vegetables.
Keep cooking until it is at the temperature you like.
Top with some low fat or non fat cheese if you like.
