Seasoned Orzo And Black Beans Recipes

SOUTHWESTERN ORZO PASTA SALAD WITH CILANTRO LIME DRESSING

Steps:

• Bring a large saucepan of salted water to a boil.
• Add the orzo and cook according to the package directions, being sure to not overcook.
• Drain in a sieve or colander and immediately rinse with cold running tap water.
• Drain again and toss with 1-2 tablespoons olive oil. Transfer to a large mixing bowl.
• Add the tomatoes, corn, red onion and black beans and stir to combine.
• Combine all the ingredients in a food processor or blender. Process until smooth.
• Pour dressing over salad and stir well. Serve immediately garnished with cilantro sprigs and lime wedges.

ORZO SALAD WITH BLACK BEANS & CORN

Steps:

• Cook the orzo in plenty of rapidly simmering water until al dente. Just before it's completely done, add the corn to the water and cook for a minute or so longer. Drain and rinse until cool, then drain well again.
• While the orzo and corn are cooking, combine the remaining ingredients in a serving container. Add the cooked orzo and corn and toss together. Season with salt and pepper, and serve.

MEXICAN ORZO SALAD

Steps:

• Fill a large pot with lightly salted water and bring to a boil over high heat. Stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain.
• Place the drained orzo in a large salad bowl, and fold in the red pepper, yellow pepper, green onions, red onion, chickpeas, kidney beans, black beans, corn, cilantro, and salt and pepper to taste. Pour the lime juice and oil over the salad, toss to coat, and refrigerate at least 2 hours to chill before serving.

QUICK AND EASY SEASONED BLACK BEANS

Steps:

• In sauté pan heat garlic in oil on medium heat.
• Add onion and jalapeño as oil begins to warm.
• Add oregano and cumin and sauté, stirring frequently, until vegetables are tender, adding a few drops of water if they begin to stick.
• Add contents of cans of black beans and bring to a boil.
• Reduce heat and simmer for 20-25 minutes, to allow flavors to blend.
• Add chopped cilantro and lime juice and stir.
• Serve.

SPRING VEGETABLE ORZO WITH BROAD BEANS, PEAS, ARTICHOKES & RICOTTA

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.

BLACK BEAN-ORZO SALAD

Steps:

• Mix beans, olives, tomatoes, onions and cilantro in large bowl.
• Mix oil, lime juice, cumin, pepper and salt; toss with bean mixture. Stir in pasta.
• Let stand for 1 hour to blend flavors.
• Serve at room temperature as a side dish or on spinach

WARM ORZO AND BLACK BEAN SALAD WITH SMOKED TURKEY

Steps:

• Bring water for pasta to a boil.
• Chop whole onion and garlic, and saute in one teaspoon of very hot oil in nonstick pan.
• Wash, trim, seed and chop whole peppers; add to onions as they cook, and when onion begins to soften, add the sherry, reduce heat and continue cooking until peppers are soft. About two minutes before the peppers are ready, stir in the corn and cook just to heat through.
• Meanwhile, drain the beans and rinse thoroughly.
• Cook the pasta according to package directions.
• Whisk the rest of the oil and the vinegar with the cumin, hot red pepper flakes and turmeric in a bowl large enough to hold all the ingredients.
• Cut the turkey into small pieces, and add to the bowl along with the vegetables and beans.
• When the pasta is cooked, drain and add to the bowl.