Skillet Orzo

Here's a quick dish perfect for a light lunch or a tasty dinner side with some marinated chicken. Recently I've been wanting to try orzo so here's my experiment! I googled around a bit and found several orzo dishes but this is the one I decided to try. I halved the recipe and it was a perfect lunch for two. Here's the original recipe though.

Veggie Orzo
2 cups orzo
1/4 cup evoo
4 cloves garlic, minced (I sliced)
1 red onion, chopped
2 cups carrots, chopped (I omitted)
2 small zucchini, sliced and quartered
1/4 cup balsamic vinegar
salt and pepper to taste
2 lemons, juiced

Bring a large pot of lightly salted water to a boil. Add orzo, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.

Meanwhile, warm olive oil in a large skillet over medium heat. Stir in onion, garlic, and carrots; cook for 2 minutes. Stir in zucchini and cook for 2 minutes more. Pour in 1 tablespoon balsamic vinegar and deglaze the pan. Reduce heat to medium low and season with salt and pepper. Add orzo to skillet, then stir in remaining 1 tablespoon balsamic vinegar and lemon juice.

Just after adding zucchini to the skillet.

Don't forget to sprinkle on some freshly shaved parmesan!