Ingredients
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1
-
2
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1
-
1
-
1
-
4
-
1
-
1
-
1
-
1
-
-
-
-
-
Directions
Orzo a La Melanie,A colorful pasta dish, which can be served as a side dish, as a lunch and is particularly good for a buffet as it does not mind sitting around and tastes just as good at room temperature. I like this recipe because everyone in my house likes it (a rare occurrence) and because any vegetable can be substituted as long as it is cut up small. For vegetarians substitute vegetable stock.,This was DELICIOUS!!! I made this as written but agreed with others that it needed some additional flavor. It’s up to you to add whatever you like. I added some oregano and a dash of red pepper & a few other things we personally like, It is a bit time consuming as you need to chop things , etc. so leave time to prepare. It is extremely easy to put together. I served it with Parmesan Chicken Tenderloins but you can eat as is for a lighter meal. It would go well with anything.,Good base. I made the recipe exactly as stated. It takes time for the flavors to marry, so let it sit somewhere for at least 15 minutes. I would have liked a bit more flavor. I’ll try throwing in crushed red pepper and maybe some oregano next time, but it was definitely something that will be easy to build on.
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Steps
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1
Done
|
Cook Orzo With Salt According to Packet Instructions. |
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2
Done
|
Heat the Oil in a Large Frying Pan. |
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3
Done
|
Saut Red Pepper and Carrot on a Low Heat For 10 Minutes Until Softened. |
|
4
Done
|
Increase Heat to Medium and Add Green Onions and Garlic and Saut For 2 to 3 Minutes. |
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5
Done
|
Add the Squash, Zucchini and Tomato and Cook For a Couple of Minutes More. |
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6
Done
|
Add the Tomato Sauce and Stock. |
|
7
Done
|
When the Sauce Comes to a Simmer, Turn Heat to Low and Stir. |
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8
Done
|
Stir in the Drained Orzo. |
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9
Done
|
Stir in the Cream. |
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10
Done
|
Stir in Parmesan Cheese. |
