Orzo Primavera Recipes

LEMON ORZO PRIMAVERA

Lemon Orzo Primavera image

Colorful vegetables and the flavors of lemon and thyme make this orzo dish great for picnics. You can chop the zucchini and carrot instead of grating them to cut down on prep time, just be sure to cook them for a few minutes longer before adding the orzo.

Provided by LitleLisa1

Categories World Cuisine Recipes European Italian

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 cup uncooked orzo pasta
1 clove garlic, crushed
1 medium zucchini, shredded
1 medium carrot, shredded
1 (14 ounce) can vegetable broth
1 lemon, zested
1 tablespoon chopped fresh thyme
¼ cup grated Parmesan cheese

Steps:

Heat the oil in a pot over medium heat. Stir in orzo, and cook 2 minutes, until golden. Stir in garlic, zucchini, and carrot, and cook 2 minutes. Pour in the broth and mix in lemon zest. Bring to a boil. Reduce heat to low and simmer 10 minutes, or until liquid has been absorbed and orzo is tender. Season with thyme and top with Parmesan to serve.

Nutrition Facts : Calories 278.5 calories, Carbohydrate 44.7 g, Cholesterol 4.4 mg, Fat 6.3 g, Fiber 3.9 g, Protein 10.4 g, SaturatedFat 1.6 g, Sodium 294.7 mg, Sugar 3.7 g

PRIMAVERA ORZO

Primavera Orzo image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
2 shallots, chopped
1 small zucchini, chopped
1 cup shredded carrots, chopped
1 teaspoon curry powder
3 cups chicken stock
1 cup orzo pasta
1/2 cup grated Parmigiano-Reggiano
3 tablespoons chopped flat-leaf parsley, a handful
1 cup frozen peas
Salt and pepper

Steps:

Heat a medium skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan in a slow stream. Add garlic, shallots, zucchini and carrots. Saute 5 minutes. Add curry, chicken broth and bring to a boil. Add orzo and bring to a boil. Cover and reduce heat to medium. Cook, stirring occasionally until pasta absorbs the liquid and is al dente in texture, 10 minutes. Uncover and stir in cheese, parsley and peas. Season with salt and pepper, to your taste.

ORZO PRIMAVERA

Orzo Primavera image

This recipe is originally from Rachael Ray of the Food Network, but I have tweaked it to my taste. It is delicious and easy to prepare because it is all done in one skillet.

Provided by Marie

Categories Low Cholesterol

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
2 cloves minced garlic
1 minced shallot
1 small zucchini, chopped small
1 cup shredded carrot
3 cups chicken stock
1 cup orzo pasta
1/2 cup grated parmesan cheese
3 tablespoons chopped fresh parsley
1 cup frozen peas
salt and pepper

Steps:

Heat a medium skillet over medium high heat and add oil.
Add garlic, shallots, zucchini and carrots and saute for five minutes.
Add chicken broth and bring to a boil.
Add orzo and bring to a boil, cover and reduce heat to medium.
Cook, stirring occasionally until pasta absorbs the liquid and is al dente in texture, about ten minutes.
Uncover and stir in cheese, parsley and peas.
Season with salt and pepper to taste.

LEMON ORZO PRIMAVERA

Lemon Orzo Primavera image

I was looking for a recipe that could use up some of the zucchini from the garden that the hubby and the kids wouldn't turn up their noses to and I came across this gem! My 6-year-old's comment after he tasted this was: "Mommy, I love, Love, LOVE this!" I hope that you enjoy it nearly as much as he did.

Provided by misscrys79

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon extra virgin olive oil
1 cup orzo pasta, uncooked
1 medium zucchini, shredded
2 medium carrots, shredded
2 garlic cloves, crushed
14 ounces vegetable broth (chicken would work well too)
1 lemon, zest of
1 tablespoon fresh thyme
1/4 cup parmesan cheese, grated

Steps:

Heat the oil in a pot over medium heat. Stir in orzo and cook 2 minutes, or until the orzo starts to turn golden.
Stir in garlic, zucchini and carrot and cook for 2 minutes, stirring often.
Add broth, lemon zest and thyme and bring to a boil.
Reduce heat to low and simmer for 10 minutes or until the liquid has been absorbed and the orzo is tender. Top with Parmesan cheese to serve.

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