VERY GREEN ORZOTTO
Provided by Ree Drummond : Food Network
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat the oil in a saucepan over medium heat until hot, then add the green onions and saute until softened, about a minute. Add the garlic and chile flakes and saute for 30 seconds.
- Add the orzo, salt and pepper to the pan and toss to coat the grains, a minute or two. Add the warmed broth and gently stir. Allow the broth to come to a simmer, then cook for 5 minutes.
- Add the asparagus, broccolini, zucchini and peas. Stir and cook for another 2 minutes. Add the kale, Parmesan and lemon zest and give it a good stir, then allow to cook for another 2 minutes.
- Add the herbs and stir to combine. Serve in bowls topped with Parmesan and additional herbs.
LEMONY ORZO WITH ASPARAGUS AND GARLIC BREAD CRUMBS
Every spoonful of this pasta has a happy jumble of lemony orzo, grassy asparagus, garlicky bread crumbs, fresh herbs and salty Parmesan. The pasta and thinly sliced asparagus cook together in the same pot, then rest in a lemony dressing while the garlic bread crumbs are toasted, so the pasta has time to absorb as much flavor as possible.
Provided by Ali Slagle
Categories brunch, dinner, lunch, weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a medium pot of salted water to a boil. Add the orzo and cook until al dente according to package directions. Two minutes before the orzo is done, add the asparagus. Drain the orzo and asparagus. Wipe out and reserve the pot.
- While the orzo and asparagus cook, make the dressing: In a large bowl, stir together 3 tablespoons oil and the lemon zest and juice; season to taste with salt and pepper. Add the drained orzo and asparagus and toss to coat. Set aside while you toast the bread crumbs.
- In the reserved pot, heat the remaining 2 tablespoons oil over medium. Add the panko and cook, stirring, until golden brown, 3 to 5 minutes. Remove from heat, then stir in the garlic and season with salt and pepper.
- Stir the Parmesan and herbs into the orzo, taste, then season with salt, pepper and additional lemon juice, if desired. Top with the toasted bread crumbs and more Parmesan if you like. Serve warm or at room temperature.
ASPARAGUS ORZO SOUP
Make and share this Asparagus Orzo Soup recipe from Food.com.
Provided by Malriah
Categories Vegetable
Time 35m
Yield 4-8 serving(s)
Number Of Ingredients 11
Steps:
- Snap off and discard woody bases from asparagus.
- Bias-slice asparagus into 1-inch-long pieces.
- Set aside.
- In a 4-quart Dutch oven cook onion and garlic in hot oil until tender.
- Add chicken broth and bring to a boil.
- Stir in pasta; reduce heat and boil gently for 5 minutes.
- Stir in asparagus and snow peas.
- Return soup to boiling and cook 3 minutes more.
- Stir in spinach and pepper; cook 1 minute more.
- Remove soup from heat.
- Ladle soup into bowls.
- If desired, swirl 1 to 2 teaspoons pesto into each bowl of soup.
- Sprinkle Parmesan cheese on top of each serving.
Nutrition Facts : Calories 239.7, Fat 8.1, SaturatedFat 2.4, Cholesterol 5.5, Sodium 257.2, Carbohydrate 29.4, Fiber 4.3, Sugar 3.4, Protein 16.7
SAFFRON ORZO WITH ASPARAGUS AND PROSCIUTTO
Categories Pasta Side Sauté Quick & Easy Parmesan Saffron Asparagus Prosciutto Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add prosciutto and sauté until almost crisp, about 3 minutes. Using slotted spoon, transfer to paper towels to drain. Melt 2 tablespoons butter in same skillet over high heat. Add orzo; stir 1 minute. Add broth and saffron; bring to boil. Reduce heat to medium-low, cover, and simmer until orzo begins to soften, stirring occasionally, about 8 minutes. Add asparagus; cover and simmer until tender, about 5 minutes. Uncover; simmer until almost all liquid is absorbed, about 1 minute. Remove from heat. Mix in prosciutto and 1/2 cup grated cheese. Season to taste with salt and pepper. Transfer to large bowl. Garnish with Parmesan shavings.
ASPARAGUS & MEATBALL ORZO
This springtime pasta dish requires just four ingredients. The perfect, fuss-free feast with a creamy sauce and pork meatballs that's bound to be a hit
Provided by Elena Silcock
Categories Dinner, Main course, Supper
Time 28m
Number Of Ingredients 4
Steps:
- Heat oven to 180C/160C fan/gas 4. Put the meatballs on a tray lined with foil, season and cook for 20 mins until cooked through. Meanwhile, bring a pan of salted water to the boil, add the orzo and cook for 4 mins, then add the asparagus and simmer for 4 mins more. Drain, then tip back into the pan along with the meatballs and crème fraîche, mix and season well.
Nutrition Facts : Calories 634 calories, Fat 35 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 40 grams protein, Sodium 1.1 milligram of sodium
ORZO WITH BACON AND ASPARAGUS
This skillet dinner has it all - orzo, bacon and asparagus blended in a quick meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 3
Number Of Ingredients 6
Steps:
- Cook bacon in large nonstick skillet over medium heat until crisp. Reserve bacon and 2 tablespoons bacon drippings in skillet. Add broth; bring to a boil. Add orzo. Reduce heat to low; cover and cook 5 minutes.
- Add asparagus and roasted peppers; cover and cook an additional 5 to 10 minutes or until orzo and asparagus are tender, stirring occasionally. Sprinkle individual servings with cheese.
Nutrition Facts : Calories 430, Carbohydrate 52 g, Cholesterol 25 mg, Fiber 2 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 1/3 Cups, Sodium 840 mg, Sugar 3 g
NEW ENGLAND SOUP FACTORY'S ASPARAGUS, LEMON, AND ORZO SOUP
Yet another unusual but wonderful recipe from Marjorie Druker's New England Soup Factory in Boston! Very simple and low-carb.
Provided by winkki
Categories Vegetable
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Bring the chicken stock to a boil in a large stockpot.
- Add orzo; cook 5-7 minutes.
- Add asparagus; cook 5-7 minutes more.
- Bring soup back to a brisk boil and whisk in beaten eggs.
- Cook for 1 minute.
- Remove from heat and add remaining ingredients.
- Serve immediately.
Nutrition Facts : Calories 149.5, Fat 4.9, SaturatedFat 1.5, Cholesterol 124, Sodium 799.9, Carbohydrate 14.1, Fiber 1.2, Sugar 2, Protein 11.7
ORZO WITH ASPARAGUS
Make and share this Orzo With Asparagus recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil and butter over medium heat.
- Add onion, fennel, garlic and saute until very soft.
- Add orzo and 1/2 cup chicken stock.
- Stir as you would risotto until liquid is absorbed.
- You might not use the whole quart of broth.
- Repeat until pasta is almost al dente.
- Add asparagus and simmer until tender.
- Top with parmesan, pepper flake and thyme.
Nutrition Facts : Calories 675.5, Fat 18.1, SaturatedFat 6.2, Cholesterol 24.7, Sodium 467.5, Carbohydrate 103.7, Fiber 7, Sugar 7.8, Protein 24.4
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