Tooele Transcript Bulletin – News in Tooele, Utah

May 26, 2014
Best Potluck Dish

Everyone should have a tried and true potluck dish in their back pocket. Orzo Veggies is ours. It’s fresh, seasonal, easy to throw together and decidedly hip. That’s what makes the recipe’s provenance all the better. It came to us by way of reader and grandmother, Henrietta Jachlewski, whose granddaughter it “passed it up” to her.

Almost any kind of vegetable can be used in this recipe. Here asparagus, bell peppers, green onions, grape tomatoes and zucchini take center stage. To make a more wintry version, you could substitute cubed butternut squash, Brussels sprouts, parsnips and carrots. The key is to chop the vegetables to a similar size, toss them in oil and seasonings, then roast until tender.

Once the vegetables are done, they’re tossed with the cooked orzo. Pine nuts add a toasty flavor, and salty feta cheese brings a bold, tangy note. It comes together quickly, cooks up beautifully and holds well—you can serve it hot or room temperature. What’s not to love?

Orzo Veggies
Browning the orzo gives it a toasty flavor.

1  pound asparagus, trimmed
3  bell peppers (red, green and yellow)
6  green onions, chopped
1  cup grape tomatoes, cut into halves
1  medium zucchini
4  tablespoons extra-virgin olive oil, divided
1  garlic clove, crushed
1  tablespoon Italian seasoning
1/2  teaspoon salt
1/8  teaspoon freshly ground black pepper
1  cup orzo
2  cups reduced-sodium vegetable or chicken broth
1/4  cup pine nuts, toasted
3/4  cup crumbled feta cheese

1. Preheat oven to 350F.
2. Cut vegetables, except tomatoes, into bite-size pieces. Place first 5 ingredients (asparagus through zucchini) in a 13 x 9-inch baking dish. Add 2 tablespoons olive oil, garlic, Italian seasoning, salt and pepper. Toss well. Roast 30 minutes or until vegetables are tender.
3. Place remaining 2 tablespoons olive oil in a large saucepan. Add orzo and sauté until brown. Add broth. Bring to a boil, reduce heat to low, and cook, covered, until liquid is absorbed.
4. Add orzo to roasted vegetables. Mix well. Sprinkle pine nuts and cheese over top. Cover with foil and bake 30 minutes. Serve hot or at room temperature. Serves 8.

Per serving: 280 calories, 14g fat, 15mg chol., 9g prot., 31g carbs., 4g fiber, 520mg sodium

Recipe by Henrietta Jachlewski, courtesy of Relish Magazine

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