Vegetarian Lime Orzo

I came up with this recipe while at a friends house but decided to make it vegetarian. The hearty vegetables and fresh lime juice make it delicious and certain to please vegetarians and meat-eaters alike.

Vegetarian Lime Orzo Ingredients

• 2 tablespoons olive oil

• 2 cloves garlic, minced

• 2 cups orzo pasta

• 1 zucchini, peeled and shredded

• 1 carrot, peeled and shredded

• 1 (16 ounce) can stewed tomatoes, undrained

• 1 (14 ounce) can vegetable broth

• 1 teaspoon Italian seasoning

• 1 teaspoon dried basil leaves

• salt and black pepper to taste

• cup chopped green onions

• cup chopped fresh parsley

• 2 teaspoons grated lime zest

• 2 tablespoons lime juice

• cup grated Parmesan cheese for topping

How to Make Vegetarian Lime Orzo

1. Heat the olive oil in a large skillet over medium-high heat. Stir in the garlic and orzo pasta; cook and stir until pasta turns a light, golden color, about 5 minutes. Stir in zucchini and carrots; cook until vegetables soften, about 2 minutes. Stir in the tomatoes, vegetable broth, Italian seasoning, and basil. Season with salt and pepper to taste. Reduce heat to medium. Cover, and simmer until almost all liquid is absorbed, about 10 minutes. Stir in the green onions, parsley, lime zest, and lime juice. Remove from heat, cool slightly, and serve sprinkled with Parmesan cheese.

Vegetarian Lime Orzo Nutritions

• Calories: 534.6 calories

• Carbohydrate: 87.4 g

• Cholesterol: 11 mg

• Fat: 12.3 g

• Fiber: 6.5 g

• Protein: 20.9 g

• SaturatedFat: 3.6 g

• ServingSize:

• Sodium: 578.6 mg

• Sugar: 10.3 g

• TransFat:

• UnsaturatedFat:

Vegetarian Lime Orzo Reviews

• This recipe was o.k. It was kinda bland. I followed recipe to the T. However, I may try this again..But, my way. Its a good concept. So, I am rating the recipe as is. To stomp out the confusion..you are to use UNCOOKED Orzo in the first step. You are "toasting" the Orzo. So, make sure your heat isnt on High and your watching it. Because, you dont want it to get too browned or burnt.

• I made this recipe but instead of using orzo as the pasta I left that out and served the sauce over angel hair pasta. It was delish I also like a little more kick so instead of stewed tomatoes I used tomatoes and chilis in a can. Ill be making this again.

• This recipe was really yummy and we had fun making it. Some things we did differently were add shrimp and use chicken broth instead of veggie broth just because thats all we had on hand. The step about the orzo confused me, I take instructions very literally, did it mean cooked orzo? At any rate, we continued the recipe as instructed minus the orzo step and added the cooked orzo and shrimp at the end and stirred it up into one yummy "stew". ;)

• Wow This was GREAT My kids LOVED it I might have used a bit more than 2 T olive oil, but the browning of the orzo really made it taste really nutty. I think the next time I will use diced tomatoes instead of the whole stewed ones and see if that makes a difference in the texture. The parmesan gave it an Italian flavor that I loved. Romano cheese would also work. I just cant get past browning that orzo. That makes it soooo perfect Shredding the veggies is a must, since it is in keeping with the texture you start with the orzo. EXCELLENT recipe

• I did try this recipe basically because I had orzo pasta. I made several modifications with this recipe, it did turn out pretty decent (hence the three stars). To begin with saute orzo with garlic and onions and then add all kinds of vegetables - I added zucchini, carrots, broccoli, cauliflower, and asparagus. Followed the steps after that, however the vegetable broth to pasta ratio is really off. I added another 14 ounce can of vegetable broth the pasta. I added crushed red pepper flakes on the top (extra kick) and extra Parmesan cheese for the kids. Overall a decent recipe.

• A little tangy, but otherwise not so bad Left out the canned tomatoes as I reckoned they may go soggy in with the pasta. However, even the non-vegetarians enjoyed it. Will be making this one again

• This recipe was easy to make and pretty tasty. I think it needed more kick so next time I make it Ill probably add some crushed red peppers and maybe another clove of garlic.

• Amazing recipe i dont normally follow measurements but i was close enough. i added a yellow bell pepper i had lying around when i added the carrots and zucchini. I also added more garlic. I didnt have itlian seasoning but i had this roasted garlic & pepper seasoning that I used a dash of. It tastes great without the parmesan. It also looks nice

• I did change my version a bit...but it was a HUGE hit at my house...I used all the same ingredients only used italian seasoned stewed tomatoes instead of plain and the seasonings, and instead of shredding the veggies I made them more chunky.

• Followed the recipe exactly and it was yummy. The orzo stuck to the pan while it was browning and when it was simmering, so Id either use a non-stick pan or stir constantly. Thanks for the recipe

• I always laugh when people give it a good rating - but theyed "add 4 cups of tabasco and 1 can of chocolate syrup" - great as is with the addtion of just a bit more broth - a favorite at our house

• This is one of my favorite recipes ever I do not miss meat one bit, the combinations of fresh veggies, lime juice and the spices is amazing However, I experimented with varying amounts of cayenne to compliment the lime which I highly encourage you to do.

• Good recipe, very much enjoyed it and would make it again.

• This was pretty good. Made some changes, increasing the lime juice, because we all like citrus, and that was just right. Left out the parsley, and increased the cheese. What I would change is to use fresh instead of stewed tomatoes. Also, I didnt peel the zucchiini, as peeled zucchini seems pointless. A good base recipe to adapt to your own tastes.

• This was delicious on its own as a vegetarian main dish, but next time I am going to use this recipe to stuff bell peppers to make a main dish. The orzo was a little too al dente for me so I will also use just a bit more liquid to make sure its soft enough. It was perfect as leftovers the next day

• Yummy Did add a little more seasoning & a tad of hot sauce. I dont know why someone would ever peel summer squash like zucchini & yellow squash. Yellow squash is good in this as well. Thanks for the recipe.

• A good way to use up extra zucchini and its easy to put together. I found it rather bland, though, so next time Ill increase the garlic and basil and maybe add some crushed red pepper. The lime gives it a nice tang...overall a good vegetarian option. Thanks for sharing

• Very good. Like others have said, Id up the amount of stock to about 3 cups, because it cooked off quickly and the pasta wasnt done yet.

• Great recipe. Added some crushed red pepper as my family likes a little heat to our dinners.

• Sauteed what I had, onion, red pepper, squash. Added diced tomatoes with juice instead of stewed. Added one small can tomato sauce and one can peas and carrots

• Delicious I followed the recipe but cooked uncovered, stirring frequently. I think this would also be good with feta cheese instead of parmesan.

• Not very appetizing, kids and husband didnt like it.

• We sure enjoyed this I love all the veggies in it, and the flavor is excellent. Ive always served it with lime grilled chicken, but I think it would also be a nice vegetarian main dish. Thanks for sharing

• Delicious. with a few changes. (only because of what I had on hand.) Vegetables were thinly sliced instead of shredded. (Julienne). Used pre-flavored chopped stewed tomatoes. Used 1 cup only, chicken broth instead of vegetable broth. Added 2 small sweet red peppers. Omitted the lime juice and zest. Used Romano instead of Parm. Everyone loved it.

• This was really tasty I substituted Rotel for regular tomatoes to add some spice. Next time Ill add some shredded chicken or ground turkey.

• Impressive Delicious, easy and different. I added jumbo shrimp and man is this ever good Thanks for sharing

• Really not good.

• I also added some red pepper flakes and more garlic. Wonderful

• Came out very good. I made it as a main dish but will use it as a side next time.

• Try replaceing the noodles with bean sprouts.Serve with backed potatos coated with plenty of butter.

• I am so disappointed in this recipe. I made this exactly as is and love all the ingredients in the recipe but I wasnt happy with it. I even added a lot more seasoning than called for but the consistency of the orzo with the vegetable broth was all wrong.

• This was great and easy to throw together. We had a strawberry and spinach salad with it.

• Watch out for burning the orzo Mine cooked very fast on a gas stove, even though it was turned down. Still, it was a great vegetarian recipe. I added a little extra garlic and lime juice for extra taste.

• Hmmm... my husband and I didnt like this at all although our 4 year old did. I couldnt find orzo so added penne into the sauce. Dont know if this is what made the recipe not so tasty.

• Next time I make this Ill saute the veggies before adding them to the orzo. Its really good as the recipe is written but I like my veggies to be a little softer. I also didnt have Italian seasoning or green onions so I just used oregano and shallots which turned out fine. And I didnt have beef broth so I used chicken broth which doesnt exactly make it vegetarian completely but nonetheless I really liked how this turned out.

• Used chicken broth instead of veggie and increased the spices a bit. Topped with grated old cheddar and loved it Its a keeper. Thank you.

• I followed the recipe but instead of green onions I used red and instead of cloves of garlic I used garlic powder. Instead of "Italian seasoning", I used oregano. Amazing We usually do not do left overs but I made plenty, I cant wait to have it again tomorrowMaking this vegetarian adjustment easy

• I made this for dinner tonight and liked it very much. I did listen to other reviewers and added 3 cups of broth. It needed it I also used fresh basil instead of dried because I have it growing in the yard and added 1/4tsp of crushed red pepper. Other than that, I followed the recipe exactly and enjoyed it very much. Will make again.

• Excellent Loved it

• Good recipe. I gave it 4 stars because I thought it was just a little on the bland side.

• Yum I doubled the veggies and added half an onion, diced. We still had a ton of tomatoes from our garden, so I used 2 cups of chopped, fresh tomatoes rather than canned. I really liked the shredded vegs with the orzo, it was a nice texture and the lime juice (no zest) gave it a good flavor.

• This recipe was awsome I was searhing for a dish to make with zuccini from our garden. I added a few red pepper flakes also while simmering and serve it over angel hair noodles with a grilled chicken breast....will definately make again. No leftovers

• Just made this and its delicious. Very subtle. I read the reviews and added more oil initially, and a little of the broth so that the Orzo wouldnt burn or stick. Its a good idea to stay close to the pot while youre adding the ingredients. I also added more veggies (sweet peppers and mushrooms that I needed to use) and didnt use as much lime juice. A pretty easy recipe with a nice result.

• I really liked this recipe, great side dish.

• Yum

• The lime made it strange for me, if I took the lime out I would probably make it again

• This was ok. I thought the flavors blended well together, although Im not personally a fan of lime or parsley much. I made it mostly because my husband loves both of those. I followed the recipe for the most part. All I did different was adding Rotel instead of regular tomatoes (by mistake, but I think I liked it that way) and using more water. One can just didnt seem like enough. I started with 2 cups and added about 1/2-1 cup more. One reviewer asked whether you are meant to start with raw or cooked orzo. You are definitely meant to start with raw, but like I said, you will probably need more water to cook it. Anyway, it was something different that got rid of the lime and parsley I had on hand already, so that was nice. We ate it as a main dish because my husband is a vegetarian, but it would probably make a good side dish as well.

• Great dish. spiced it up by using Rotel Cilantro and Lime instead of stewed tomatoes. 10oz can so I pureed 1/2 cup of roasted red peppers to go with it. Also, about 3 min before being done I added small shrimp. My 3 yr old even ate this.

• Interesting mix of flavors. Good meal, but not one to add in regular rotation.

• Left out the cilantro mostly because I didnt want to take the time to chop it, and it was a delicious meal enjoyed by all

• Very delicious I would definitely make again and tell others about this wonderful recipe.One minor tweak: I used cilantro instead of parsley only because I cannot stand parsley.

• Tried the recipe for the first time tonight. It came out Fantastic The only changes I made to it was instead of mincing the garlic I just crushed it and after the orzo was browned I took it out so it had just enough garlic flavor but wasnt too much. The veggies and seasoning were great and the lime juice just tweaked it over the top at the end. My sister loved it, said I could make it for her any time.

• My husband and I just love this recipe... its one of our favorites Here are a few ways to spice it up:We add a can of chopped black olives, at least 6 cloves of garlic (what can I say, Im Lebanese?), and instead of stewed tomatoes we use a can of chopped tomatos with italian seasonings. We also use a few carrots and mix some parmesan cheese in while cooking. So at the end when you are adding the parsley and green onions, add the parmesan cheese and olives as well. Its sooooo good

• I thought this was actually quite good. I shredded the carrot but instead of shredding the zucchini I decided to cut it into slices, then cut each slice into quarters. It was the perfect size. I used a 14.5oz can of stewed tomatoes (I couldnt find 16 oz). While it could have used some more liquid, I dont feel like it was too bad. Next time I think Ill used diced tomatoes though, because the pieces of stewed tomato were just too big for the dish. I dont know how people think this was bland. The combo of tomato juice and lime juice was delicious and light. This is definitely not a heavy meal.

• My husband doesnt like zucchini, so I used bell pepper in place of it. I also used more lime zest than the recipe called for. Definitely a keeper

• Loved this recipe To boost the nutrition content I added a half-bag of frozen spinach plus about 1/4 cup almond slivers. This is a definite make-again.

• Very tastey I had no Zucchini so I used broccoli instead. I also ran out of lime, but even still, it was delicious.

• I love this recipe and have made it a bunch of times I do, however, make several variations. I tried to gear more towards veggies so I cut the orzo to 1 cup. I add shredded onions, jalapenos, and usually use 2 zuchinni. I use reduced sodium vegetable broth and dont add lemon or lime juice. Very good, thanks to whomever originally posed this recipe.

• Ok but pretty bland

• Good, but could use a little more flavor. Also, learn from my mistake and be careful not to overcook the veggies. Id suggest cooking the orzo in the broth with tomatoes for a while *before* adding the carrots and zucchini. Theyre shredded, so theyll cook in minutes, anyway. The last few ingredients (onions, parsley, etc.) should be added just before serving. Overall, my dish was a little mushy so none of the vegetable flavors or textures came out. Still enjoyed it, and adding some crushed red pepper helped balance the lime.

• Awesome everyone loved it even the people who think they dont like vegan food.

• A great way to eat some veggies Loved it over angel hair pasta. Will make again

• This turned out great. I was a little leary because of the texture, but once in my mouth it was wonderful. I will be making this again soon.

• One of my every two-month staples. No complaints from my kids. Flavorful, but not spicy. Just the way they like it. We really enjoy it, thanks

• I made this about three times now. rather hearty for a veggie meal...which is good. family favorite. i do recommend prepping the ingredients ahead of time.

• Great as is Kids didnt even notice the veggies.

• This is a great and simple recipe. i made a couple of omissions and a couple additions to make it my own. my head is spinning with the possible variations. eat well.

• Delicious, quick and easy weeknight dinner Will make again. I followed the instructions exactly.

• Good recipe. Easy to swap out whatever veggies you have in the fridge. Thought the recipe made more than 4 servings. Tasty and easy to tweek for your personal preferences.

• Delicious fresh. Not too bad next day. Feels like its missing something. I used it fish tacos as salsa replacement. Quite good.

• First time I ever made orzo. My husband n I really enjoyed it. I used beef broth instead of water. I didnt have green onions but still came out really good. I used dried basil, parsley n more Italian seasoning. I used lemon juice instead of lime. Yummy n healthy.

• Crowd pleaser. Used one extra clove of garlic, garden chives instead of parsley and green onions. Very adaptable.

• This is a very unique and different recipe, loaded withlots of color and flavors As written I thought it was too"limey," so I cut the lime juice and zest in half, and itwas perfect, to me. I also substituted fresh basil forthe parsley, but other than that I followed the recipeas written. This has become one of my favorite sidedishes. A 5 star recipe that is highly recommended

• This was very good, but I have slways have problems cooking raw pasta in skillet with liquid.Flavors were not steller but solid

• I loved it I didnt use the Orzo I used a Vegetable pasta instead, cooked it first then added it to the sauce and vegetables. I thought it would be heartier using the pasta for a main entree. I never thought lime would be this good in a pasta dish

• Really good. I added 4 roma tomatoes (peeled) instead of the canned tomatoes.

• This was truly delicious. It travel well with no reheating necessary. I used it as my lunch throughout a week. Everyday I did something a little different to jazz it up. One day I used parmesan to add flavor, another I used feta, another I used kalamata olives, and another I used chopped up roast chicken. Every way I tried it was delicious. I highly recommend this dish.

• Yum.

• I LITERALLY just finished making this for my husband and I and it is fabulous no complaints at all. Great recipe

• Delicious

• Very tasty, I had to increase the amount of broth slightly because too much boiled off. I also suggest using a bit more carrot and zucchini.

• Unexpectedly delicious Im a devoted meat-eater, but this meal left me full and satisfied. The flavors mixed very well together. The only thing is that instead of stewed tomatoes, I think regular diced tomatoes would have sufficed. The stewed tomato pieces were slightly larger than what I like.

• This was ok, though not really any fault of the recipe. I didnt like it with the orzo but would probably like it much better with angel hair. Definitely has a different taste if youre not used to lime. Smells great while cooking it. Might make it again.

• Dry but good as left overs

• This was really good. I used couscous instead of orzo and I added cooked shrimp at the end.

• I made a mistake. Thinking I had Orzo, I got everything together and started cooking. When it was time to add the Orzo, it was then that I noticed I had Risotto(Italian rice) and not Orzo. I decided to continue with Risotto and added about 1 1/2 more water and increased the cooking time. I added red pepper flakes and omitted the parsley and cheese for personal taste. My family loved it, including my 2 yr old I think the flavors were perfect and yummy.

• A decent side dish but not as spectacular as I was expecting. Probably wont make again because all the chopping/shredding was time consuming and I felt like I was just eating rice-a-roni at the end.

• Family loved it we will have it again in the fall

• Pretty good, but kind of boring as leftovers.

• I have this on the stove right now and I can already tell that it is going to need a lot of work. Followed the directions exactly. Early on the orzo started to burn (the heat was on low). Then, as the cooking progressed, I had to a lot to get any flavor out of it at all. Its a good base, but, by following through to the end product, this would have been very bland.

• We love it and we love it with LOTS of lime. We usually squeeze more lime juice over it when served. We find that the lime needs to be "refreshed" if it has been refrigerated - it seems to lose its zip quickly.

• I had high expectations for this, but it kind of fell flat. The flavor combination was weird.

• My family gobbled it up, including my picky 1 year old. We need as much protein as we can get though so I did add chicken and used chicken broth instead of vegetable broth. I have also substituted lemon juice for lime since it is difficult to find limes where we live and used red onion instead of green onion. This is a great versatile recipe.

• Good side dish. Doesnt have enough protein to recommend it as a main veggie entree, but it is tasty.

• Love this The only changes I made were omitting the parsley, using diced tomatoes instead of stewed, using vegetable Better Than Bouillon instead of canned broth, and adding extra parmesan. The orzo definitely did not cook fully in 10 minutes of simmering. I added about a cup of extra water, turned up the heat a bit, and cooked it 5 more minutes and it was done perfectly.

• I really likes this- very diffrent than what I usually make. It has a light "limey" taste and even my 3 toddlers ate it I peeled thin strips of a zuccini and squash (I hide them) and used a tomatoe broth as I did not have veggie. I loved the light flavors and will make again God Bless

• I changed it a little as follows:2 tablespoons minced garlic4 small or 2 large unpeeled zucchini instead of just 12 carrots instead of 114.5 ounce canned italian herb stewed tomatozest and juice from 2 small limes, or 1 large lime.

• This is a great recipe & very tasty. I am the only vegetarian in the family but my daughter enjoyed this so much, she has asked me to make it again.

• I made this for a side dish. I followed the recipe closely. . .just added a few more spices and used yellow squash instead of zucchini.