Saturday, December 01, 2012

Saturday's Supper - Orzo with Garlic-Ginger Vegetables

For those of you, like me, who indulged in all the lovely food that was available for Thanksgiving this is a great recipe to help soothe angry bellies back into submission. It's also a great and light dish to help you get back on track with any weight loss goals you may have, if you're working on that. It's light, it's healthy and you can definitely tailor it to your families liking. Even little Russell loved this recipe so I'm sure this will become a regular in our house. Enjoy!

I added some leftover brussels sprouts! YUM!
Orzo with Garlic-Ginger Vegetables
Weight Watchers New Complete Cookbook

1 tablespoon olive oil
2 tablespoons minced peeled gingerroot
3 garlic cloves, crushed
2 cups sliced baby carrots
2 cups sliced baby zucchini
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 teaspoon chicken bouillon granules, dissolved in 3/4 cup boiling water
2 1/2 cups cooked orzo
1/8 teaspoon freshly ground pepper, or to taste

1. In a wok or large skillet over low heat, heat the oil. Saute the gingerroot and garlic until deep brown, 4-5 minutes; keep the heat low so they don't burn.

2. Increase the heat to high; add the carrots. Stir-fry, adding the zucchini, bell peppers and disolved bouillon, until the vegetables are tender-crisp, about 3 minutes.

3. Add the orzo and pepper; toss to combine. Serve immediately.

Modifications
* I used regular carrots and zucchini and just diced everything really small so Russell could eat this too.
* I par-cooked the carrots in my steamer in the microwave so they would be easy for Russell to eat. They were tender-crisp and nothing else over cooked doing this.
* I didn't have gingerroot at the time so I just tossed in some powdered ginger when I was cooking the garlic.
* I just used really hot water from the sink to dissolve the bouillon and it worked fine.
* We used one red and one green bell pepper. Actually we only used half of each and it turned out great.
* I added a few fresh mushrooms diced small along with some leftover corn we had too. Oh and I tossed in some shredded leftover turkey we had from Thanksgiving. You could easily add your favorite protein to this recipe.
* I'm pretty sure I added some extra herbs to this too. I typically like to add things like marjoram, thyme or Italian seasonings because I enjoy the extra flavor.
* If you don't have orzo any other small pasta or rice would probably work just as well. In a pinch you could break up some fettuccine noodles into small pieces, cook and use in this recipe and that would work too.
* You could easily modify this recipe to use any of your favorite fresh/frozen veggies you have on hand. This recipe is so versatile and easy!

Do you have any favorite post-Thanksgiving recipes you enjoy? Do you have any favorite ways to use up leftovers? If you do share your ideas. I love new ways to use leftovers. :)

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