Mixed Veggie Rice-a-Roni

Servings 4
Author Debi


  • 1 tablespoon olive oil
  • ½ cup white rice
  • ½ cup orzo pasta
  • 2 cups vegetable broth
  • 2 tablespoons butter
  • 1 medium zucchini grated
  • 1 medium carrot grated
  • 1 celery stalk finely chopped
  • ½ cup shredded reduced fat sharp cheddar
  • 1 tablespoon fresh thyme leaves
  • Pinch of salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons finely grated Parmesan
  • sliced green onion for garnish if desired


  1. Heat the olive oil in a saucepan over medium heat. Add the rice and orzo, and stir to coat. Cook, stirring often, until the orzo turns golden brown, and the rice turns translucent.
  2. Pour the broth in, bring to a boil, turn heat to low, and cover. Cook, covered, for 10 - 15 minutes or until most of the liquid is absorbed.
  3. Remove from the heat and add the butter, grated zucchini, carrot, celery, cheddar, thyme, salt, and pepper. Stir until well incorporated. Cover and let sit for 5 minutes.
  4. Top with Parmesan and green onions. Enjoy!

Recipe Notes

The veggies can be grated either on a hand box grater, or in a food processor.

Adapted from Buns in My Oven