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.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

In a large skillet or sauté pan, heat 2 tablespoons of olive oil over medium heat.

Step 3

Add the diced onion and cook for 3-4 minutes until softened.

Step 4

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 5

Add the diced red bell pepper and zucchini, cooking for 5-6 minutes until slightly tender.

Step 6

Stir in the cherry tomatoes and baby spinach, cooking until the spinach wilts, about 2 minutes.

Step 7

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.

Step 8

Pour in the vegetable broth and bring the mixture to a gentle simmer.

Step 9

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.

Step 10

Remove the skillet from heat and stir in the chopped parsley, dill, lemon juice, and lemon zest.

Step 11

Season with salt and black pepper to taste.

Step 12

Transfer the pilaf to a serving dish and sprinkle with crumbled feta cheese if desired.

Step 13

Serve warm as a main course or side dish. Enjoy!

Nutrition Facts

Serving size	(1567.4g)

Amount per serving	% Daily Value*
Calories	1714.1

Total Fat 68.0g	0%
Saturated Fat 17.7g	0%
Polyunsaturated Fat 6.0g
Cholesterol 66.8mg	0%
Sodium 5106.2mg	0%
Total Carbohydrate 233.0g	0%
Dietary Fiber 28.4g	0%
Total Sugars 40.0g
Protein 53.7g	0%

Vitamin D 12IU	0%
Calcium 708.7mg	0%
Iron 17.1mg	0%
Potassium 2583.1mg	0%

*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.

Source of Calories

Fat: 34.8%

Protein: 12.2%

Carbs: 53.0%