Switch the palette to suit the room. Your choice is saved locally.
First, drain the cooked orzo and set it aside.
Then, swirl a bit of olive oil in a wide pan over medium-high heat. Once the oil is shimmering, add the minced garlic, sliced zucchini, cherry tomatoes, mushrooms, chopped onions, and olives. Toss everything well to coat, then cook until the vegetables have softened, which should take about 5 to 7 minutes.
Return the cooked and drained orzo to the pan with the sautéed vegetables. Squeeze in the fresh lemon juice and fold everything together gently to combine.
Stir in the crumbled queso fresco and season with kosher salt to taste. Finish with fresh dill.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
Sign in to leave a rating and a note.
Be the first to cook this and tell the rest of us how it went.
