Meatless Monday: Lime Orzo and Veggies Recipe

24 Sep

Lime Orzo and Veggies Dish

If you couldn’t already tell by the other recipes I’ve posted, I love quick dishes with common, everyday ingredients. I searched for vegetarian orzo recipes a few months ago and stumbled across this awesome recipe. I wanted to share my variation with you, which I’ve posted below.

Another thing you can tell by my recipe posts, is that I like to know the health benefits of using certain ingredients. I was curious about limes for this post, and rather than finding out about the lime’s nutritional additives, I learned an interesting lesson on this fruit’s uses around the world. According to Wikipedia:

In India, the lime is used in Tantra for removing evil spirits. It is also combined with Indian chillies to make a protective charm to repel the evil eye.[6] Furthermore, it was believed that hanging limes over sick people cured them of the illness by repelling evil spirits lurking inside the body.

Whether you use lime to get rid of evil spirits or to cook, definitely put it in this recipe because it gives it that extra zest.

First, I started by chopping up these ingredients (pictured below):

Ingredients for Lime Orzo and Veggies

  • 3 cloves garlic, minced
  • 1 cup each of zucchini and squash, peeled and finely chopped
  • 3/4 cup baby carrots, finely chopped
  • 1 package of sliced mushrooms (I didn’t quite use the whole container)
  • 1/4 cup fresh basil, chopped
  • 1/8 cup fresh parsley
  • 1 lime, cut in half

Other ingredients you’ll need that are not pictured:

  • 2 cups orzo
  • 2 Tbsp olive oil
  • 1 16 oz. can of stewed tomatoes, undrained
  • 1 1/2 cups low-sodium vegetable broth
  • 2 tsp Italian seasoning
  • salt and black pepper, to taste
  • grated Parmesan cheese and hot sauce for topping, optional

And these are the steps I followed to create this dish:Lime Orzo and Veggies in the pan

  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Stir in the garlic and orzo pasta; squeeze half of the lime in the pan; cook and stir until pasta turns a light, golden color, or about 5 minutes.
  3. Stir in zucchini, squash, carrots and mushrooms; cook until vegetables soften, or about 2 minutes.
  4. Stir in the tomatoes, vegetable broth, Italian seasoning and basil. Season with salt and pepper to taste.
  5. Reduce heat to medium. Cover, and simmer until almost all liquid is absorbed, or about 10 minutes.
  6. Add the parsley and squeeze the other half of the lime in the pan; stir.
  7. Remove from heat, cool slightly, and serve sprinkled with Parmesan cheese and hot sauce.

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