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Creamy Orzo with Grilled Vegetables

Make One Get One

It's all about creating one dish and turning the leftovers into something new!

The day after you've made Italian Grilled Vegetables with Cheesy Bread, whip up this creamy and flavorful orzo dish. Our grilled veggie recipe starts with a simple butter mixture and results in a savory platter of perfectly grilled seasonal vegetables and toasty charred bread topped with Land O Lakes® Creamy Italian Blend Cheese. The next day, you're just a few short steps from our Creamy Orzo with Grilled Vegetables.

It's another new meal, not just the leftovers. Enjoy!

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Get started!

Ingredients

1/4 cup Land O Lakes® Butter with Olive Oil & Sea Salt

1 tablespoon finely chopped fresh garlic

8 ounces uncooked dried orzo

1 tablespoon Italian seasoning

1 teaspoon kosher salt

1/2 cup white wine

2 cups vegetable stock

2 cups (about 12 ounces) Italian Grilled Vegetables, cut into 1- to 2-inch pieces

4 ounces (1 cup) Land O Lakes® Aged Italian Blend Fine Cut Shredded Cheese

1 tablespoon chopped fresh basil

*Substitute equal amount of vegetable stock.

How to make

  1. STEP 1

    Melt Butter with Olive Oil & Sea Salt in large saucepan or nonstick skillet over medium heat. Add garlic; cook, stirring frequently, 1 minute. Add orzo, Italian seasoning and salt; cook, stirring frequently, 2 minutes or until orzo begins to toast. Stir in wine; cook 1 minute or until wine is mostly evaporated. Stir in vegetable stock; bring to a boil.

  2. STEP 2

    Reduce heat to medium-low. Continue cooking, stirring occasionally, 9-12 minutes or until orzo is tender and some liquid is still visible.  Add grilled vegetables and 3/4 cup cheese. Pour into serving dish. Top with remaining cheese. Sprinkle with fresh basil. Serve immediately.

Tip #1

Any leftovers are also great served cold the next day.

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And don't forget to tag us @landolakesktchn.