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You are here: Home | Vegan Italian Recipes | Vegan Pasta Recipes | Lime Orzo with Bell Peppers

Lime Orzo with Bell Peppers

By Vaishali | Updated on January 8, 2019 | Posted on December 13, 2013 | 4 Comments

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This vegan lime orzo with sauteed bell peppers and onions makes for a simple, clean dinner or brown bag lunch. Mint, cayenne and lime add layers of flavor.

Lime OrzoGorging on all that sweet stuff around the holidays makes me really hungry for some good, clean, simple food. Like this Lime Orzo with Green Peppers which I put together in a few minutes one recent night.

Orzo is a popular pasta around our house, partly, I imagine, because it reminds the rice-loving Desi of his favorite grain. I almost always have some in the pantry. My only peeve is that I can never find a wholegrain version where I shop.

Lime Orzo

vegan lime orzoI took the inspiration for my lime orzo from this recipe because I loved the technique used to cook the orzo and also the addition of dried mint. But I wanted to make my dish healthier, so in went some sauteed onions and green bell peppers. You could add almost any veggie to this dish– zucchini, broccoli, cauliflower or even some greens would be great in here. Next time I will also add some cooked chickpeas or white beans to give the orzo a protein boost.

This is a really simple recipe but the mint and the lime and the peppers add layer upon layer of flavor, making it quite special.  Try it. You will be hooked.

Lime Orzo

Lime Orzo
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Lime Orzo with Bell Peppers

This vegan lime orzo with sauteed bell peppers and onions makes for a simple, clean dinner or brown bag lunch. Mint, cayenne and lime add layers of flavor. Nut-free, soy-free, can be made gluten-free with gf pasta.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Pasta
Cuisine: Italian, Vegan
Servings: 6 Servings
Calories: 255kcal
Author: Vaishali · Holy Cow! Vegan Recipes

Ingredients

  • 2 cups orzo
  • 5 cups water
  • Salt and ground black pepper to taste
  • 2 tsp dried mint
  • 1/2 tsp cayenne pepper
  • 3 green bell peppers, cut into a small dice
  • 1 medium onion, thinly sliced
  • 4 cloves garlic, minced
  • Juice of half a lime. Add more if you like your orzo tangier.
  • 2 tsp extra virgin olive oil

Instructions

  • Heat the water along with 1 tsp of olive oil, cayenne, salt, black pepper, mint and orzo. Cook for about 15 minutes until the orzo is al dente and has absorbed almost all of the water.
  • While the orzo is cooking, heat a saucepan with the remaining olive oil. Add the onions and green peppers and saute until the onions are softened, about 5 minutes.
  • Add the garlic and saute for a minute. Now add the cooked pasta and mix.
  • Stir in the lime juice and add salt and ground pepper if needed.
  • Serve hot.

Nutrition

Calories: 255kcal | Carbohydrates: 48.5g | Protein: 8g | Fat: 2.8g | Fiber: 3.7g | Sugar: 6.3g

Lime Orzo

**

More quick, easy and tasty pasta favorites:

Linguine with vegan olive oil pesto

Linguine With Olive Pesto - holycowvegan.net

Pasta with no-cook tomato sauce

Linguini Fini with No Cook Tomato Sauce

Vegan lentil and pasta salad

Lentil Pasta Salad

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Filed Under: All Recipes, Global Vegan Recipes, Healthy Vegan Recipes, Vegan Italian Recipes, Vegan Pasta Recipes

About Vaishali


I cook and eat simple, tasty and nutritious plant-based food in my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. Read more about me here.

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Comments

  1. cookingwithsapana says

    December 13, 2013 at

    I can see the outcome as the spices used here are wonderful !

    Reply
  2. Pallavi Kulkarni Desai says

    December 13, 2013 at

    This looks just like long grain rice, at least I like how simple it is and so doable!
    Can this be served as a cold salad?

    Reply
    • Vaishali says

      December 15, 2013 at

      Hi Pallavi, yes, would be lovely as a cold salad.

      Reply
  3. marystestkitchen says

    December 15, 2013 at

    Mmm looks good. I’ve never made orzo before.

    Reply

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Hi, I’m Vaishali!

I cook and eat simple, tasty and nutritious plant-based food in my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. More about me >>

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