ORZO-LENTIL RICE
A tender medley of pasta, lentils and rice partners perfectly with a meat or vegetarian entrée. Herbs and chopped veggies add interest to the side dish. -Misty Scondras, Dalton, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, saute the onion, celery, carrot and red pepper in butter until tender. Stir in the water, lentils and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., Stir in pasta and rice. Bring to a boil; cover and cook 15-20 minutes longer or until pasta and rice are tender.
Nutrition Facts : Calories 244 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 320mg sodium, Carbohydrate 46g carbohydrate (2g sugars, Fiber 5g fiber), Protein 8g protein.
LENTIL AND ORZO STEW WITH ROASTED EGGPLANT
For rich, golden cubes of roasted eggplant, a high-temperature oven is crucial. Here, lentils and pasta make for a hearty stew, and the coriander seeds introduce a robust, clean flavor. Use a mortar and pestle, a spice grinder or the base of a wine bottle to crush the seeds, opening them up before they're tossed with the eggplant. Serve this stew warm or hot, topped with an aged, salty cheese like ricotta salata or feta, and a soft-poached egg if you like. The lemon zest and juice are essential and enhance the finish.
Provided by Yewande Komolafe
Categories soups and stews, side dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 425 degrees. In a large bowl, toss the eggplant with 1/4 cup olive oil and crushed coriander seeds until coated; season with salt and pepper. Arrange in an even layer on a large rimmed baking sheet and roast until eggplant is tender and golden brown, 25 to 30 minutes, giving the baking sheet a shake halfway through roasting to toss the eggplant pieces for even cooking.
- In a large skillet, heat the remaining 2 tablespoons oil over medium. Add the carrot, onion and celery. Season with salt and pepper. Cook, stirring frequently, until vegetables are softened, about 3 minutes.
- Stir in the garlic and tomato paste and cook, stirring occasionally, until tomato paste begins to darken on the bottom of the pan, about 5 minutes.
- Stir in the lentils until coated. Pour in stock or water and bring to a boil over high heat. Lower to medium and simmer until lentils are tender, 20 to 30 minutes, depending on the type and age of lentils you use.
- Stir in the orzo and cook until softened, 8 to 10 minutes. Remove from heat and stir in the lemon zest and juice.
- Season to taste with salt and pepper. Top with the roasted eggplant pieces and large shavings of ricotta salata, and serve with lemon wedges for squeezing.
Nutrition Facts : @context http, Calories 608, UnsaturatedFat 21 grams, Carbohydrate 69 grams, Fat 27 grams, Fiber 13 grams, Protein 25 grams, SaturatedFat 5 grams, Sodium 1472 milligrams, Sugar 15 grams
CURRIED LENTIL, WILD RICE AND ORZO SALAD
A wonderful salad with a multitude of flavours and textures. If you don't care for currants, raisins or dried apricots work equally well. I use half currants and half apricots in this recipe if I have them both on hand.
Provided by Carrie Ann
Categories Lentil
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Cook the wild rice in a large, covered pot of boiling, salted water, for 10 minutes.
- Add the lentils and boil for 20 minutes.
- Add the orzo and boil for about 5 minutes, or until just tender.
- Drain well and transfer to a large bowl.
- Add the currants and onions and set aside.
- Dressing: Whisk all ingredients together in a small bowl.
- Pour over the rice mixture and toss gently.
- Let the salad cool completely, then cover and refrigerate for at least 4 hours, or better, over night.
- Sprinkle on the almonds just before serving.
Nutrition Facts : Calories 349.8, Fat 15.2, SaturatedFat 1.9, Sodium 208, Carbohydrate 44.6, Fiber 9.5, Sugar 10, Protein 11
CURRIED LENTIL, WILD RICE AND ORZO SALAD
Make and share this Curried Lentil, Wild Rice and Orzo Salad recipe from Food.com.
Provided by Katzen
Categories Rice
Time 35m
Yield 12 , 12 serving(s)
Number Of Ingredients 19
Steps:
- In large pot of boiling salted water, cover and cook wild rice for 10 minutes.
- Add lentils; boil for 20 minutes. Add orzo; cook just until tender, about 5 minutes. Drain well and transfer to large bowl. Add currants and onion.
- Dressing: In small bowl, whisk together vinegar, cumin, mustard, sugar, salt, coriander, turmeric, paprika, nutmeg, cinnamon, cloves and cayenne; whisk in oil. Pour over rice mixture and toss gently.
- Let cool; cover and refrigerate until chilled, at least 4 hours. (Make-ahead: Refrigerate for up to 24 hours.) To serve, sprinkle salad with almonds.
Nutrition Facts : Calories 179.1, Fat 8, SaturatedFat 0.6, Sodium 104, Carbohydrate 22.4, Fiber 4.8, Sugar 5, Protein 5.6
ORZO SALAD WITH LENTILS AND ZUCCHINI
The key to vibrant yet substantial summer salads is to mix raw and cooked ingredients and incorporate as many textures as possible. This one achieves that abundance in a streamlined manner by cooking lentils and orzo together in one pot. Start with the lentils, then add the orzo partway through cooking so both become tender at once. (You can do the same with any boiling ingredients.) The chewy orzo and velvety lentils then meet crisp, raw zucchini, crunchy nuts, and the pep of pickled peppers, scallions, lemon and a whole lot of fresh herbs - none of which requires more than a little chopping from you. Eat this protein-rich salad on its own, or add soft-boiled eggs, tinned fish, feta or pecorino, as you wish.
Provided by Ali Slagle
Categories dinner, lunch, weeknight, salads and dressings, vegetables, side dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the lentils and cook for 9 minutes, then add the orzo and cook until the lentils and orzo are cooked through but not mushy, another 10 to 12 minutes.
- Meanwhile, in a large bowl, stir together the oil, lemon juice and pepperoncini. Season with 1/2 teaspoon each salt and pepper. If using small or medium zucchini, halve them lengthwise, then slice crosswise into 1/4-inch-thick half-moons. (If using large zucchini, quarter them lengthwise first, then slice crosswise into 1/4-inch-thick triangles.) Add to the dressing and stir to combine.
- Drain the lentils and orzo very well, then add to the zucchini, along with the pistachios and scallions. Stir to combine, then season to taste with salt and pepper. Stir in the herbs just before serving. Eat warm or at room temperature. (Salad keeps, refrigerated, for up to 4 days. Bring to room temperature and adjust seasonings before eating.)
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