Orzo with Vegetables

Name: Orzo with Vegetables
Total time: 15 min
Yield: 3 servings
Cuisine: italian
Ingredients: 2 quarts water; 1 cup orzo; 8 asparagus spears; 8 ounces carrots, scraped, quartered and thinly sliced; 3 tablespoons frozen orange juice concentrate, undiluted; 4 teaspoons Dijon mustard; 2 tablespoons Balsamic vinegar; 1 1/2 tablespoons virgin olive oil; Salt, optional, and freshly ground black pepper to taste; 2 scallions, thinly sliced

By Marian Burros

Total Time: 15 minutes
Rating: 3(15)
Comments: Read comments

Featured in: Lifestyle: Sunday Menu; Spinach, a Pleasing Bed for Salmon

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Ingredients

Yield:3 servings

2quarts water
1cup orzo
8asparagus spears
8ounces carrots, scraped, quartered and thinly sliced
3tablespoons frozen orange juice concentrate, undiluted
4teaspoons Dijon mustard
2tablespoons Balsamic vinegar
1½tablespoons virgin olive oil
Salt, optional, and freshly ground black pepper to taste
2scallions, thinly sliced

Ingredient Substitution Guide

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Preparation

Step 1
Bring the water to boil in covered pot.
Step 2
Add orzo and cook for five minutes.
Step 3
Meanwhile wash and trim the asparagus, breaking off the woody stems. Cut the asparagus just below the tips, then cut the remaining stalks into half-inch pieces.
Step 4
Add the carrots and asparagus to the orzo and cook about 3 to 5 minutes longer, until carrots and asparagus are tender.
Step 5
Meanwhile beat together the orange juice concentrate, mustard, vinegar and oil.
Step 6
When orzo and vegetables are cooked, drain and rinse under cold water then drain again. Stir into dressing and season with salt, if desired, and pepper. Mix in the scallions.