Garlic Parmesan Orzo Primavera is an adaptation of the popular recipe, Garlic Parmesan Orzo with Fresh Veggies, by Marion of Life Tastes Good, one of my favorite bloggers. In addition to garlic and parmesan, my recipe has asparagus, peas, carrots, red bell peppers, and of course, orzo pasta.
I have to be honest. Until last year I had never heard of Orzo pasta. However, I was seeing it in recipe blogs everywhere. It seemed like it came out of nowhere. I learned that Orzo is Italian for “barley” and is a form of short-cut pasta named for it’s barley-like shape. However, to most of us, it is the pasta that looks like rice; but don’t look for it in the rice aisle. You will find it on the pasta aisle, included with the boxes of dried pasta.
Orzo goes great in soups, salads and side dishes, as well as in main dishes with chicken. However, today I have used it to make a quick and easy, healthy and delicious side dish that goes great with chicken, turkey or pork.
My version of this Garlic Parmesan Orzo Primavera will be great for a weeknight meal because I used a shortcut: Bird’s Eye® Recipe Ready Primavera frozen vegetables. I like these because not only are the vegetables are already sliced and diced, but it contains no other unnecessary ingredients: no artificial flavorings, no preservatives, not even salt. Just Red Peppers, Asparagus, Peas & Julienne Carrots. That’s it. This allows you to adjust the seasonings to your taste.
This dish can be made stovetop in one pan. That’s another reason to love it because it means only one dish to wash. Just follow the steps below, and in 20 minutes you will have a wonderfully healthy, colorful, and delicious side dish. Add some cooked chicken and you have a complete meal.
- 2 tablespoons olive oil
- 1-1/2 cups uncooked orzo pasta
- 1 12-ounce bag Bird's Eye® Recipe Ready Primavera Blend frozen vegetables
- 3 cloves garlic minced
- 1/2 cup white wine could use additional broth instead
- 2-1/2 cups chicken or vegetable broth (I use reduced sodium)
- 1-1/2 teaspoons Italian Seasoning
- 2 teaspoons dried parsley
- Salt and pepper to taste
- 1/2 cup freshly grated parmesan cheese
- In a large, deep heavy skillet, heat the oil over medium heat. Stir in the orzo and cook for about 3 - 4 minutes until the orzo is lightly browned.
- Stir in the frozen vegetables and stir frequently for about 5 minutes until the vegetables are softened.
- Add the garlic and stir constantly for about 1 minute so it does not burn.
- Pour in the white wine and stir for about a minute. Then pour in the chicken broth and stir.
- Stir in the italian seasoning, parsley, salt and pepper. Let simmer for about 10 - 15 minutes or until liquid is absorbed and the orzo is soft.
- Remove from heat and stir in freshly grated parmesan. Serve warm.
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