Welcome to Romeo's Food Lady! This blog contains recipes for delicious vegetarian food. Most of these are not recipes authored by me. Rather, this is just a compilation of great veggie food I've found from all over the place, usually tweaked just a little. It's intended to be a reference FOR ME so I don't lose great food I've found nor the changes I've made to suit my tastes, but I'm happy for you to use it, too. After more than 25 years of being a vegetarian, I know what tastes good.
Romeo's Food Lady is named after my friend and cat, Romeo. Romeo is not a vegetarian, but his Food Lady is!

Thursday, January 16, 2014

Lemony Orzo with Vegetables

Here's yet another Food Network magazine recipe for a quick, light weeknight dinner.  As you can tell, I've found lots of vegetarian inspiration from that magazine lately!

This recipe originally called for the addition of a can of tuna at the end, which Scott added to his portions only (and enjoyed), but it is perfectly tasty without it.

2 T. extra-virgin olive oil
1 clove garlic, thinly sliced
4 scallions, thinly sliced
1 14-oz. can petite-diced tomatoes
1/4 t. dried oregano (or 1 t. fresh)
1.5 c. orzo (This is a rice-shaped pasta.)
salt and freshly-ground pepper
1 14-oz. can cannellini beans (or other white beans...I used Great Northern.)
1 small bell pepper, chopped (The recipe calls for sliced, which you'll see in the photo, but you end up cutting these to eat them anyway.)
juice of 1 lemon
2 T. chopped fresh parsley

Heat the olive oil in a large skillet over medium high heat.  Add the garlic and half of the scallions.  Cook, stirring, 1 minute.  Add the tomatoes and oregano.  Cook, stirring, 3 minutes.  Stir in 2.5 c. water, the orzo, 1/2 t. salt, and pepper to taste.  Bring to a boil, then reduce heat to medium-low and stir in the beans.  Cover and simmer until  most of the liquid is absorbed and the orzo is tender, about 10 minutes.

Add the bell pepper and continue cooking, covered, until tender, about 3 minutes.  Stir in the lemon juice and parsley.  Season with salt and pepper.  Top with the remaining scallions.

Serves 4.

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