Bring water and 1 tsp. salt to a boil in a large saucepan. Stir in orzo; return to a boil. Reduce heat and gently boil for 12 to 14 minutes or until al dente or desired texture. Drain; rinse with cold water. Toss with 1 Tbsp. oil to coat; serve or set aside to cool completely for make-ahead.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
This simple recipe starts with beef kabobs and ready-to-grill veggies from the Hy-Vee Meat Department and Produce Department, which makes meal prep even faster.
Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 8 c. water | ||
| 1 tsp. Hy-Vee salt, plus additional to taste | ||
| 2 c. Gustare Vita organic orzo pasta | ||
| 3 tbsp. Gustare Vita olive oil, divided | ||
| ¼ c. Gustare Vita balsamic glaze | ||
| 2 tbsp. Hy-Vee less sodium soy sauce | ||
| 1 (6-oz.) pkg. Hy-Vee Short Cuts garlic lemon asparagus | ||
| 4 (8-oz.) Hy-Vee Meat Department beef & vegetable kabobs | ||
| Coarsely ground Hy-Vee black pepper, to taste |
Things To Grab
- Large saucepan
- Whisk
- Small bowl
- Charcoal or gas grill
- Foil pan
- Brush
- Covered containers
- Microwave serving plates
- Paper towels
Directions
Whisk together balsamic glaze, remaining 2 Tbsp. oil and soy sauce in a small bowl; set aside.
Preheat a charcoal or gas grill for direct cooking over medium-high heat (375 degrees). Drizzle asparagus with 2 Tbsp. balsamic glaze mixture. Place asparagus in a foil pan on a grill rack. Grill, uncovered, for 18 to 20 minutes or until tender, stirring every 5 minutes. Remove from grill and serve, or cool completely for make-ahead.
Grill kabobs for 8 to 12 minutes or until beef reaches 130 degrees for medium-rare or 140 degrees for medium doneness, turning halfway through and brushing occasionally with remaining balsamic glaze mixture. Remove kabobs from grill and serve, or cool completely for make-ahead.
To store, remove leftover beef and peppers from skewers and place in a covered container. Place leftover orzo and asparagus in separate covered containers. Store in refrigerator up to 4 days.
To serve, divide leftover beef and peppers, orzo and asparagus among microwave-safe serving plates. Cover each plate with a paper towel and heat individual plates in the microwave on HIGH for 2 to 3 minutes or until 165 degrees. Season to taste with additional salt and black pepper.
Nutrition facts
Servings
580 Calories per serving
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 120mg
- Sodium: 450mg
- Total Carbohydrates: 53g
- Protein: 48g
Daily Values
0%
Iron 30%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 20%