Mediterranean Orzo Vegetable Pilaf
Bright, vibrant, and packed with flavor, this Mediterranean Orzo Vegetable Pilaf is a delightful fusion of fresh, wholesome ingredients and fragrant spices. Perfect as a hearty vegetarian main or a colorful side dish, this recipe combines tender orzo pasta with sautéed red bell peppers, zucchini, cherry tomatoes, and baby spinach. Infused with the earthy warmth of oregano and cumin and finished with a zesty kick of lemon juice and zest, this dish is elevated by fresh herbs like parsley and dill. Optional crumbled feta adds a creamy, tangy touch, making it an irresistible crowd-pleaser. Ready in just 40 minutes, this one-pan wonder is both quick and easy, offering a fulfilling Mediterranean-inspired experience for any night of the week.
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Recipe Information
Ingredients
- 1 cup orzo pasta
- 3 tablespoons olive oil
- 1 medium (diced) yellow onion
- 3 cloves (minced) garlic
- 1 medium (diced) red bell pepper
- 1 medium (diced) zucchini
- 1.5 cups (halved) cherry tomatoes
- 2 cups baby spinach
- 2 cups vegetable broth
- 1 teaspoon dried oregano
- 0.5 teaspoon ground cumin
- 0.25 cup (chopped) fresh parsley
- 0.25 cup (chopped) fresh dill
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 0.5 cup (crumbled, optional) feta cheese
- 0.5 teaspoon (or to taste) salt
- 0.25 teaspoon (or to taste) black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the orzo according to the package instructions until al dente. Drain and set aside.
In a large skillet or sauté pan, heat 2 tablespoons of olive oil over medium heat.
Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the diced red bell pepper and zucchini, cooking for 5-6 minutes until slightly tender.
Stir in the cherry tomatoes and baby spinach, cooking until the spinach wilts, about 2 minutes.
Push the vegetables to one side of the skillet. Add the remaining 1 tablespoon of olive oil to the empty side, followed by the oregano and cumin. Stir the spices into the oil for 30 seconds until fragrant, then mix everything together.
Pour in the vegetable broth and bring the mixture to a gentle simmer.
Add the cooked orzo to the skillet, stirring to combine it with the vegetables and broth. Cook for 2-3 minutes until the broth is mostly absorbed.
Remove the skillet from heat and stir in the chopped parsley, dill, lemon juice, and lemon zest.
Season with salt and black pepper to taste.
Transfer the pilaf to a serving dish and sprinkle with crumbled feta cheese if desired.
Serve warm as a main course or side dish. Enjoy!
Nutrition Facts
Calories |
1714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.0 g | 87% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 5106 mg | 222% | |
| Total Carbohydrate | 233.0 g | 85% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 40.0 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 709 mg | 55% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2583 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
