MINTED SQUASH ORZO
Steps:
- Bring a large pot of heavily salted water to a boil over medium heat. Stir in the orzo and cook for 8 minutes; pasta will be slightly undercooked. Reserve 1/2 cup of the cooking water, then drain the orzo in a colander in the sink.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the squash, season with salt and pepper, to taste, and cook, stirring occasionally, until beginning to brown and soften, about 4 minutes. Reduce the heat to medium-low, and add the cooked orzo and cooking water. Bring to a simmer and stir in 3/4 of the feta; season with salt and pepper. Cook until the water is absorbed, about 2 minutes. Remove from the heat and stir in the remaining 2 tablespoons oil and mint.
- Transfer to a serving platter and sprinkle the remaining feta over the top and garnish with additional chopped mint.
SQUASH AND ORZO SALAD
Steps:
- Saute zucchini, yellow squash and scallions in olive oil until tender. Toss with cooked orzo, parsley, dill, goat cheese, salt and pepper.
- See all 50 Simple Salads
ORZO SALAD
Steps:
- In a large saucepan over medium heat, add the stock, cover and bring to a boil. Then add the orzo and cook, stirring frequently, until al dente, 7 to 8 minutes. Drain the orzo in a colander and allow to cool completely.
- In a large bowl, toss together the orzo, chickpeas, tomatoes, feta, olives, vinegar, oil, onion and salt and pepper to taste. Toss in the mint. Serve at room temperature.
WARM ORZO SALAD WITH MINT AND FETA
Steps:
- In large pot of boiling, salted water, cook orzo per package directions. When orzo is al dente, remove from heat and add frozen peas to cooking water. Let sit for 1 minute.
- Drain and transfer to a serving bowl. Stir in remaining ingredients. Serve warm.
ORZO WITH SUMMER SQUASH AND PESTO
There's still plenty of summer squash in the market. I like to dice it small for this dish, cook it with a little garlic and marjoram or mint and toss it with orzo, a pasta that looks like rice but tastes and feels like pasta. I love the textures of the two, and the pesto completes the dish. Make sure to dice the squash small so the pieces aren't much bigger than the grains of orzo.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 30m
Yield Serves 4 to 5
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil for the orzo and salt generously. Meanwhile, heat a large, heavy skillet over medium heat and add olive oil and garlic. Cook, stirring, until garlic is fragrant, about 30 seconds, and add summer squash. Turn heat up to medium high and cook, stirring often, until squash is tender and translucent, 8 to 10 minutes. Stir in marjoram or mint and season to taste with salt and pepper. Turn off heat.
- When water in pot comes to a boil, salt generously and add orzo. Cook 9 minutes, until al dente. Stir 3 to 4 tablespoons of the cooking water into the pesto, then drain orzo and toss with squash. Heat through, add pesto, toss again and serve, passing more Parmesan or pecorino in a bowl.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 3 grams, Carbohydrate 49 grams, Fat 10 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 500 milligrams, Sugar 5 grams
SQUASH AND ORZO SALAD RECIPE - (4.7/5)
Provided by á-4010
Number Of Ingredients 9
Steps:
- Saute zucchini, yellow squash and scallions in olive oil until tender. Toss with cooked orzo, parsley, dill, goat cheese, salt and pepper.
BROWN-BUTTER ORZO WITH BUTTERNUT SQUASH
In this autumnal one-pot meal, rice-shaped orzo is cooked with stock and butternut squash until it's tender and creamy, a little like risotto but without as much stirring. Brown butter, lemon zest and sage add depth of flavor, while red-pepper flakes give this zip and heat. An optional dollop of ricotta intensifies the creaminess but feel free to skip it for a lighter dish. This recipe also works well as a hearty side for roasted meats and fish.
Provided by Melissa Clark
Categories weekday, pastas, vegetables, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium Dutch oven, or a large (12-inch) skillet, melt butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden brown and it smells nutty and toasty, 3 to 4 minutes. (Watch carefully to see that it doesn't burn.)
- Stir in shallots and cook, stirring occasionally, until slightly softened, about 2 minutes. Add squash, sage, a large pinch of salt, the 1/4 teaspoon black pepper and the 1/4 teaspoon red-pepper flakes, and cook until squash is golden at the edges and begins to soften, 12 to 17 minutes.
- Add stock and bring to a simmer. Stir in orzo, lemon zest and the 1 teaspoon salt. Cover the pan and simmer over medium-low heat until orzo is just tender and most of the liquid is absorbed, 14 to 18 minutes, stirring once or twice. If the pan dries out before the orzo and squash are tender, add a splash or two of water.
- Remove pan from heat and stir in Parmesan. Taste and add more salt if needed, and a squeeze of lemon juice if the dish needs brightness. Dollop with ricotta if using, and sprinkle with more grated Parmesan and black pepper just before serving, garnishing the top with more red-pepper flakes and sage.
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