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Nutrition Facts
Serving Size 1 (421g) Recipe makes 4 servings The following items or measurements are not included below: fresh marjoram
Calories 443
Calories from Fat 103		(23%)
Amount Per Serving		%DV
	Total Fat 11.5g	17%
	Saturated Fat 1.7g	8%
	Monounsaturated Fat 7.5g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 282mg		11%
Potassium 1127mg		32%
Total Carbohydrate 72.0g		23%
	Dietary Fiber 10.1g	40%
	Sugars 10.2g
Protein 15.8g		31%
detailed view... how is this calculated?

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Recipe #135398 | 40 min | 30 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Ms*Bindy
Aug 29, 2005

This can serve as a one-dish meal. I'm posting for Zaar World Tour. The recipe is from a Moosewood cookbook.

SERVES 4 (change servings and units)

Ingredients

2 garlic cloves, minced
1 large onion, chopped (about 1 1/2 cups)
3 tablespoons olive oil
2-3 carrots, diced (about 2 cups)
1 bell pepper, chopped (red or green)
1 cup orzo pasta
1 zucchini, diced (6 inches long)
1 tablespoon fresh mint, minced or 1 teaspoon dried mint
1 tablespoon fresh dill, minced or 1 teaspoon dried dill
1/2 teaspoon fresh marjoram (sprinkle of dried)
15 ounces cannellini, drained
14 ounces Italian-style stewed tomatoes
salt and pepper

Directions

1
Cook the orzo according to package directions until al dente (about 8 minutes in boiling water), and drain. Stir in 1 Tbsp olive oil.
2
Sauté the garlic and onions in 2 Tbsp oil in large skillet.
3
Add the carrots and bell peppers to the onions and stir.
4
Stir the diced zucchini into the skillet of vegetables.
5
Add the mint, dill and marjoram.
6
Gently stir in the beans and tomatoes.
7
Simmer for several minutes, stirring occasionally.
8
When the beans and vegetables are hot, add the orzo.
9
Season with salt and pepper to taste.

Questions about this recipe?

Featured Reviews for This Recipe

From: Rhiannon&Matt.gauci

On Jun 13, 2007

I added mushrooms, reduced the amount of other veggies & added another half a can of tomatoes. Very quick & easy!

1 person found this review helpful

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From: Umberle

On Feb 22, 2007

I'm honestly not sure why, but when my bf and I made this it just seemed a little bland. It's possible I did something wrong but I followed the directions. It was a bit better the next day when I reheated it.

0 people found this review helpful

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From: justcallmetoni

On Nov 4, 2005

When I saw the list of ingredient, it felt as though this was posted just for me. Needless to say, i enjoyed this dish. Did add a bit more seasoning (extra dill and mint). A couple of pointers, After stiring in the vegetables in steps 3 and 4, let them cook a minute before the next addition. It will cut back the final cooking time and keep the veggies cooked without getting mushy. I sort of dumped one after the other and while the carrots were fine, the longer final cooking time left the zucchini and peppers a little overcooked. Hmmm, maybe the peppers should go in with the squash. Anyway, dinner and lunch were quite tasty and I will certainly be keeping this one. Thanks.

3 people found this review helpful

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From: tendollarwine

On Nov 19, 2007

This was absolutely delicious! My only complaint was that for me, there was not enough tomato flavor. Next time I make this, I'll probably use a 28oz can of diced tomatoes. Oh, I also didn't have mint, and used dried herbs and I thought it turned out very well. My non-vegan friends thought it was great as well. This would work well as a main dish or a side dish.

1 person found this review helpful

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Read all 6 reviews