BAKED ORZO WITH ARTICHOKES AND PEAS
This is a Greek-inspired pastitsio, a comforting béchamel-enriched mix of orzo, artichokes and peas. Rather than butter, the béchamel in this dish is made with a couple of glugs of good extra virgin olive oil.
Provided by Martha Rose Shulman
Categories dinner, weekday, pastas, main course
Time 1h10m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Make the béchamel and set aside.
- Prepare the artichokes. Fill a bowl with water and add the lemon juice. Cut away the stem and the top third of each artichoke, break off the leaves and trim them down to the bottoms, placing them in the water as you go along. Quarter them and slice large quarters about 1/4 inch thick. Save the leaves and steam them; serve them as a first course or a side dish.
- Drain the artichoke hearts and dry on a clean dish towel. Heat the oil over medium-high heat in a large, heavy skillet. Add the sliced artichoke hearts and cook, stirring, until lightly browned and tender, about 10 minutes. Season to taste with salt and pepper. Turn down the heat and add the garlic. Cook just until fragrant, about 30 seconds, and remove from the heat.
- Preheat the oven to 350 degrees. Oil a 2-quart baking dish. Bring a large pot of generously salted water to a boil and add the orzo. Cook 5 minutes, add the peas and continue to boil for another 4 minutes, until the orzo is just tender but still firm to the bite. Drain and transfer to a large bowl. Add the artichokes, herbs, béchamel and Parmesan and stir together until the sauce coats all of the other ingredients. Transfer to the prepared baking dish.
- Place in the oven and bake 30 minutes, until lightly colored on top.
Nutrition Facts : @context http, Calories 1139, UnsaturatedFat 25 grams, Carbohydrate 82 grams, Fat 75 grams, Fiber 4 grams, Protein 35 grams, SaturatedFat 44 grams, Sodium 3989 milligrams, Sugar 40 grams, TransFat 2 grams
SPRING ORZO SALAD WITH PEAS AND LEMON VINAIGRETTE
This Spring Orzo Salad with Peas and Lemon Vinaigrette is a bright & fresh medley of flavors and textures! The perfect wholesome vegan dish for refreshing lunches or meal prep.
Provided by Caitlin Shoemaker
Categories Salad
Time 25m
Number Of Ingredients 13
Steps:
- Cook the Orzo: Bring a large pot of water to a boil and add in the tablespoon of salt. Add the orzo to the pot and cook for 5 to 7 minutes, then add the fresh peas and cook for an additional 2 to 3 minutes, until both the orzo and peas are tender. Drain and rinse with cold water until cool.
- add the oil, lemon juice, garlic, salt, pepper, and optional lemon zest to a small jar. Seal the jar and shake vigorously until emulsified; set aside.
- Transfer the orzo and peas to a large bowl, then add in the radishes, parsley, mint, and almonds. Pour the dressing over the salad and toss until well-combined. Season with additional salt and pepper to taste, if necessary
- Serve immediately, or place in the fridge for at least 30 minutes and serve cold. Leftovers will keep in the fridge for up to 5 days.
GREEN GODDESS ORZO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 22
Steps:
- Make the dressing: Combine the watercress, parsley, dill, tarragon, chives, capers, lemon zest garlic, shallot and sugar in a blender or food processor.
- Add the lemon juice, vinegar, mustard, mayonnaise and sour cream and puree until pale green and very smooth. Season with salt and pepper as needed.
- Make the salad: Combine the orzo, peas, artichoke hearts, asparagus and snap peas in a bowl; toss with 1 cup of the dressing. Season with pepper. Refrigerate to let the orzo absorb some of the dressing, 20 to 30 minutes. Toss with more dressing as needed, about 2 tablespoons at a time, then toss with the dill; store any remaining dressing, covered, in the refrigerator for 3 to 5 days. Season with salt and pepper.
SALAD WITH ARTICHOKES
This was given to me by a friend, who got it from a little pasta house restaurant in her hometown. It calls for mixed greens, red onion and artichokes with a vinegar and oil dressing.
Provided by Cindy
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 15m
Yield 5
Number Of Ingredients 9
Steps:
- In a large bowl, combine the mixed greens, onion, and artichoke hearts.
- In a medium-size mixing bowl, whisk together the oil, vinegar, seasoned salt, pepper, and garlic.
- Pour enough dressing over salad to coat, and toss well. Sprinkle with grated cheese, and serve.
Nutrition Facts : Calories 273.9 calories, Carbohydrate 14.3 g, Cholesterol 2.6 mg, Fat 23 g, Fiber 4.1 g, Protein 4.9 g, SaturatedFat 3.4 g, Sodium 718.9 mg, Sugar 1.1 g
ORZO WITH PEAS AND MINT
Orzo is a Greek pasta shaped like grains of rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 7
Steps:
- Cook orzo according to package directions. Melt butter in a medium saucepan over medium heat. Add shallot and lemon zest, and saute until translucent.
- Add peas, and cook until bright green and tender, adding a little water if shallots brown before peas are tender.
- Add cooked orzo, season with salt and pepper, and toss to combine. Remove from heat, and stir in mint.
GREEK ORZO ARTICHOKE SALAD
Received this gem in an email! This will serve well at summer potlucks (with much coming from the garden!) as a side for lovely things off the grill - bluefish, shrimp, maybe even flounder!
Provided by Busters friend
Categories Vegetable
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Drain artichoke hearts, reserving liquid.
- In large bowl combine pasta, artichoke hearts, garlic, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
- Just before serving, drizzle reserved artichoke marinade over salad.
Nutrition Facts : Calories 283.3, Fat 7.2, SaturatedFat 4, Cholesterol 22.2, Sodium 422, Carbohydrate 44.6, Fiber 5.6, Sugar 4.6, Protein 11.9
ORZO WITH ARTICHOKES AND PINE NUTS
Categories Pasta Side Vegetarian Quick & Easy Pine Nut Artichoke Parsley Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 side-dish servings
Number Of Ingredients 9
Steps:
- Cook orzo in a 4- to 5-quart pot of boiling salted water until al dente. Drain in a colander.
- While orzo cooks, lightly toast pine nuts in a dry small skillet over moderate heat, stirring, until pale golden, about 2 minutes. Remove from heat and cool 1 minute, then coarsely chop.
- Drain artichoke hearts in a large sieve and rinse well. Pull off leaves from bases of hearts and quarter bases. Rinse leaves and bases well, then drain thoroughly.
- Stir together oil, vinegar, salt, and pepper in a large bowl. Add orzo, pine nuts, artichokes (leaves and bases), parsley, and zest and toss to combine.
SPRING VEGETABLE ORZO WITH BROAD BEANS, PEAS, ARTICHOKES & RICOTTA
Make the most of spring veg in this stew, made with orzo, broad beans, peas, artichokes and ricotta. It can be served soupy or as a thicker braise
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to the boil and cook the orzo following pack instructions until al dente. Drain, then immediately plunge into cold water to halt the cooking.
- Halve the lemon, then cut the tips from the artichokes with a serrated knife and strip away the tough outer leaves. Pare away any tough bits from the bases, and trim the stalks to about 5cm, peeling away the outer skins to reveal the white cores. Quarter the artichokes, scooping out the hairy chokes, then halve each quarter. Transfer to a bowl and squeeze over the juice from half the lemon, tossing to coat.
- Heat the oil in a heavy-bottomed frying pan over a medium heat and fry the potatoes, spring onions, garlic and artichokes, stirring for 5-6 mins until the potatoes are starting to brown. Add the mint sprig, wine and 500ml water, then season, cover and simmer for 12-15 mins until the potatoes and artichokes are tender. Add the broad beans and peas and cook for 2 mins more until tender but still retaining their bright colour. Remove the pan from the heat. Drain the orzo and stir into the pan with the chopped mint and most of the lemon zest, then leave to stand for a couple of minutes so the orzo can absorb the flavours. Taste for seasoning and adjust the salt, and squeeze over the remaining lemon half, if you think it needs it.
- Dish into warmed bowls and top with spoonfuls of the ricotta. Scatter over the crushed pink peppercorns and the remaining lemon zest, then grate over some pecorino to serve.
Nutrition Facts : Calories 537 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 7 grams sugar, Fiber 18 grams fiber, Protein 22 grams protein, Sodium 0.5 milligram of sodium
GREEK ORZO SALAD WITH CHICKPEAS & ARTICHOKE HEARTS
Quintessential Greek flavors - feta, lemon and dill - combine perfectly in this hearty salad. To complete the Mediterranean mood, try pairing it with a Greek Retsina or a Portuguese Vinho Verde. From EatingWell magazine May/June 1996, and "EatingWell Serves Two" Dietary Exchanges: 4 starch, 2 vegetable, 1 very lean meat, 1 fat (4 Carbohydrate Serving). Posted for ZWT6. NOTE: Recipe amended to indicate fresh lemon juice and optional addition of some greek seasoning for more flavor.
Provided by kitty.rock
Categories Beans
Time 39m
Yield 2 salads, 2 serving(s)
Number Of Ingredients 14
Steps:
- Bring a small saucepan of water to a boil. Cook orzo until just tender, about 9 minutes, or according to package directions. Drain and rinse under cold water until cool. Press to remove excess water. Transfer to a medium bowl and toss with oil.
- Mash garlic and salt into a paste with the back of a spoon in a medium bowl. Whisk in lemon juice and pepper. Add the cooked orzo, artichokes, chickpeas, feta, dill and mint; toss gently to combine. Add tomatoes and toss again.
- Divide spinach between 2 plates and top with the salad.
Nutrition Facts : Calories 506.6, Fat 11.5, SaturatedFat 4.7, Cholesterol 22.2, Sodium 872.8, Carbohydrate 85.3, Fiber 25.1, Sugar 6.9, Protein 21.7
ORZO SALAD WITH GREEN PEAS AND ARTICHOKES
This pleasant pasta salad is even tastier the second day. Enjoy it as an entrée for six or a side dish for twelve.
Yield serves 6, 1 cup per serving
Number Of Ingredients 12
Steps:
- Prepare the orzo using the package directions, omitting the salt and oil. Pour into a colander and rinse under cold running water for 30 seconds to stop the cooking process and cool quickly. Drain well.
- Meanwhile, in a medium skillet, dry-roast the pine nuts over medium-high heat for 1 to 2 minutes, or until just fragrant, stirring frequently. Remove from the skillet so they don't burn.
- In a large bowl, stir together the peas, basil, and vinegar. Add the artichokes, bell peppers, olives, and parsley, tossing well.
- Add the orzo, oil, salt, and pepper to the artichoke mixture, tossing well. Serve or cover and refrigerate for up to 24 hours to serve chilled.
- To bring water to a boil quickly, start with hot tap water and cover the pot.
- (Per Serving)
- Calories: 264
- Total Fat: 11.0g
- Saturated: 1.5g
- Trans: 0.0g
- Polyunsaturated: 3.5g
- Monounsaturated: 5.0g
- Cholesterol: 0mg
- Sodium: 382mg
- Carbohydrates: 35g
- Fiber: 4g
- Sugars: 5g
- Protein: 10g
- Dietary Exchanges
- 2 Starch
- 1 Vegetable
- 1/2 Very Lean Meat
- 2 Fat
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