ORZO WITH SUN-DRIED TOMATOES
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 cup orzo as the label directs. Drain, reserving 1/4 cup cooking water. Toss the orzo and cooking water with 2 cups baby arugula, 1/4 cup each chopped sun-dried tomatoes (not oil-packed) and parmesan, 2 tablespoons butter and 1 teaspoon lemon zest; season with salt and pepper.
ORZO WITH TOMATOES AND ARUGULA
Categories Leafy Green Pasta Tomato Side Vegetarian Quick & Easy Summer Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Soy Free No Sugar Added Kosher
Yield Makes 1 serving
Number Of Ingredients 7
Steps:
- Cook orzo in a 2- to 3-quart saucepan of boiling salted water until al dente, then drain well and transfer to a small bowl. Toss with oil and 1/2 teaspoon vinegar and cool to room temperature.
- Stir in tomato, arugula, basil, pine nuts (if using), and additional vinegar and salt and pepper to taste.
ORZO WITH CHERRY TOMATOES
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 3 minced garlic cloves and 1/2 teaspoon each minced rosemary and kosher salt in 2 tablespoons olive oil in a saucepan over medium heat, 1 minute. Add 1 cup orzo; toast, stirring, 2 minutes. Add one 14-ounce can cherry tomatoes and 2 cups chicken broth. Bring to a boil, then reduce the heat to low. Cover and cook, stirring, until the orzo is tender, 7 minutes. Stir in 2 tablespoons pecorino.
ORZO SALAD WITH CORN, ARUGULA AND CHERRY TOMATOES
Provided by Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Add the olive oil and onion to a medium skillet over medium heat. Cook until the onion is translucent and soft, about 8 minutes. Remove from the heat and let the onion cool.
- Cook the orzo according to the package directions.
- Grill or boil the corn until cooked and tender, about 5 minutes. Cut the kernels from the cobs.
- Mix together the onions, orzo, cherry tomatoes and corn in a large bowl. Gently fold in the arugula. Drizzle with lemon oil and sprinkle the Parmesan on top.
ORZO WITH FETA AND TOMATOES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 4 servings as a side dish
Number Of Ingredients 7
Steps:
- Heat water in large sauce pot to boil and add pasta, cook to al dente.
- Melt butter in the pot while still hot and combine with feta. Add cooked pasta to feta butter and toss with parsley and tomatoes, season with a little pepper.
ORZO WITH FETA AND ARUGULA
In my family, we love salads because they're an interesting way to blend many different flavors. This orzo salad is one of our favorites-it tastes delicious served either warm or cool. -Laura Adamsky, Decatur, Alabama
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions for al dente. Drain orzo; rinse with cold water and drain well. In a large bowl, combine arugula, feta, almonds, cherries, oil, salt and pepper. Add orzo; toss to coat. If desired, serve with lemon wedges.
Nutrition Facts : Calories 279 calories, Fat 11g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 198mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 3g fiber), Protein 8g protein.
ORZO WITH EVERYTHING
Categories Olive Pasta Side Parmesan Basil Pine Nut Summer Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 10
Steps:
- Cook orzo in pot of boiling salted water until just tender but still firm to bite. Drain well. Transfer to large bowl. Add sun-dried tomatoes, oil, vinegar and olives and toss to blend. Let stand until cool. (Can be prepared 6 hours ahead. Cover and refrigerate. Bring to room temperature before continuing.)
- Mix chopped radicchio, pine nuts, chopped basil, Parmesan and garlic into orzo mixture. Season salad to taste with salt and pepper and serve.
ORZO WITH TOMATOES AND ARUGULA
This is a Rachel Ray recipe we used to make at Cook Night. Serving size approximate. Prep time includes cooling period (use fridge).
Provided by PDX CakeGirl
Categories < 4 Hours
Time 1h10m
Yield 1 1/2 cup, 1 serving(s)
Number Of Ingredients 9
Steps:
- Cook orzo in 2-3 quart pot of boiling salted water until al dente. Drain well and transfer to a small bowl.
- Toss with evoo and 1/2 t. vinegar. Cool to room temperature.
- Stir in veggies, herbs, and pine nuts.
- Add additional vinegar and salt and pepper to taste.
Nutrition Facts : Calories 291.9, Fat 13.4, SaturatedFat 1.5, Sodium 9.8, Carbohydrate 36.5, Fiber 3, Sugar 3.6, Protein 7.8
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