Veggie Orzo
This is a perfect "pantry" recipe. For those days you don't want to fuss with ingredients and only want to wash one pot.
- 1 (14½-ounce) can vegetable broth
- 1 cup orzo
- 1 (14½-ounce) can diced tomatoes
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (16-ounce) package frozen broccoli, carrots, and cauliflower mix
- Grated Parmesan cheese (optional)
In a large skillet with a lid, over medium-high heat, heat the vegetable broth to boiling.
Stir in the orzo, reduce the heat to low, cover, and simmer for about 10 minutes until broth is absorbed.
Uncover and add the tomatoes, black beans and veggie mix, stirring well to combine.
Recover and cook for about 10 minutes, stirring occasionally.
When ready to serve, top individual portions with the cheese, if using.
- Orzo is a small rice-shaped pasta. It cooks more quickly than other shapes.
© Cynthia Stevens Graubart & Catherine Fliegel, R.N. 2005
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