Pile this orzo pilaf onto your plate

07/28/2014 3:37 PM

07/31/2014 9:11 AM

Here is a light, vegetarian summer supper that will keep your kitchen cool — no need to turn on the oven — and requires very little cleanup.

This nutty pilaf is made with orzo (rice-shaped pasta) instead of rice. It’s full of vegetables and flavored with cumin and coriander.

Chopped almonds add a nutty flavor and crunchy texture. It’s a one-pot meal that you’ll turn to again before summer’s over.

Helpful Hints

• Slice the vegetables in a food processor fitted with a slicing blade.
• Make the pilaf.
• Chop the almonds using the same food processor bowl used for the vegetables. No need to wash the bowl first.


• Prepare all ingredients.
• Make the recipe.


Fred Tasker’s wine suggestion: With this mild pasta dish I would serve a nice, friendly pinot grigio.

Shopping List

To buy: 1 bunch celery, 1 package sliced carrots, 1 green bell pepper, 1 tomato, 1 bottle ground cumin, 1 bottle ground cayenne pepper, 1 bottle ground coriander, 1 can low-sodium diced tomatoes, 1 package frozen peas, 1 container low-sodium vegetable broth, 1 package orzo and 1 package unsalted whole almonds.

Staples: Olive oil, minced garlic, onion, salt and black peppercorns.

Find more of Linda Gassenheimer’s recipes on her website, dinnerinminutes.com, and on Twitter, @lgassenheimer.

About Linda Gassenheimer

Linda Gassenheimer


Linda Gassenheimer's twice-monthly Dinner in Minutes column gives Miami Herald readers ideas for quick and easy meals that won't break the calorie bank. She includes helpful hints, shopping lists and wine suggestions to make dinner a no-fuss event

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