Orzo and vegetables

Orzo and Vegetables

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2 cups orzo (rice-shaped pasta)
1 Tablespoon vegetable oil
1/3 cup chopped onion
2 medium zucchini, cut into 2-1/2 inch pieces
1 cup fresh or frozen corn kernels
1/4 cup chopped pecans
1 Tablespoon chopped fresh dill

Cook the orzo according to package directions until al dente. Turn the orzo into a colander and set aside to drain.

Heat the oil in a large skillet. Add the onion and saute until transparent. Add the zucchini, corn, and 1/4 cup water to the skillet; cover and cook the vegetables over medium heat about 5 minutes, or until just tender.

Add the orzo, pecans and dill to the skillet and cook, stirring until heated through.


Tags: recipe, Orzo and vegetables, cooking, diy