Vegetable Orzo

This is a great, fresh summer side dish with sauteed zucchini, garlic, carrots, balsamic vinegar, and the bright taste of fresh lemon juice. It goes great with any meal.

Step: 1

Bring a large pot of lightly salted water to boil. Add orzo, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.

Step: 2

Meanwhile, warm olive oil in a large skillet over medium heat. Stir in onion, garlic, and carrot, and cook for 2 minutes. Stir in zucchini, and cook for 2 minutes more. Pour in 1 tablespoon balsamic vinegar, and deglaze pan. Reduce heat to medium low, and season with salt and pepper. Add orzo to skillet, then stir in remaining 1 tablespoon balsamic vinegar and lemon juice.

Per Serving: 295 calories; protein 8.5g; carbohydrates 48.6g; fat 8.2g; sodium 30.8mg.

The most obvious way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose something different. When you’re making pasta, go for a simple healthy dish . Made steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a best idea to adjust with make a rice salad.

This also can make to cooking process . You don’t want to push more often your oven by scheduling three dishes at once in there, or be juggling four pans on the stovetop . But often you can make a dish do double-duty .