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.
Gorging 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.
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 with Bell Peppers
- 2 cups orzo
- 5 cups water
- Salt and ground black pepper to taste
- 2 tsp dried mint
- ½ 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
- 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.
More quick, easy and tasty pasta favorites: