PRIMAVERA ORZO
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
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.
SPRING ORZO RISOTTO
I thought I had Arborio rice but I obviously did not. Orzo pasta makes a delightful risotto with help from spring veggies like asparagus and peas. For service, garnish with some freshly grated Grana Padano cheese and chopped parsley.
Provided by Jonathan Charbz
Categories Risotto
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- Pour vegetarian chicken broth and vegetable broth into a medium saucepan over over medium heat; bring to a boil. Reduce heat to simmer and cover until needed.
- Melt butter and oil together in a 12-inch skillet over medium heat. Add onion, pepper flakes, and a pinch of sea salt and pepper. Cook and stir for about 4 minutes before adding the zucchini and another pinch of sea salt. Stir and continue to cook for about 3 minutes. Next, stir in the dry orzo pasta and continue to cook, stirring often, for 5 minutes.
- Pour in wine, stirring as it bubbles until the rapid bubbling stops. Pour in hot broth and bring to a boil. Reduce heat slightly and add cheese rind and 1/2 teaspoon sea salt. Cook and stir until a good portion of the liquid has been soaked up by the orzo, about 10 minutes. Stir in asparagus and frozen peas and continue to simmer until nearly all of the liquid is gone and orzo is fully cooked, about 5 minutes. Remove from the heat.
- Stir in Grana Padano cheese, parsley, lemon zest and juice, and desired amount of cracked pepper. Remove and discard cheese rind. Taste and adjust salt and pepper as desired.
Nutrition Facts : Calories 408.7 calories, Carbohydrate 63 g, Cholesterol 21.2 mg, Fat 11 g, Fiber 6.3 g, Protein 15.8 g, SaturatedFat 5.3 g, Sodium 504.5 mg, Sugar 7 g
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
QUICK AND EASY SPRING VEGETABLE ORZO
Make and share this Quick and Easy Spring Vegetable Orzo recipe from Food.com.
Provided by SusieQusie
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a large heavy saucepan.
- Sauté onions and mushrooms until tender but not browned.
- Add orzo and stir to coat.
- Add carrots, peas and broth. Bring to boil and cook until orzo is tender, about 5 minutes.
- Remove from heat, stir in Parmesan and cover.
- Let rest 5-8 minutes. Sprinkle with parsley and season with salt and pepper.
Nutrition Facts : Calories 519.1, Fat 21.2, SaturatedFat 12.2, Cholesterol 52.5, Sodium 1161.7, Carbohydrate 56.5, Fiber 4.3, Sugar 6.3, Protein 24.8
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- Bring a large pan of salted water to a boil. Add orzo and cook according to package directions. When cooked to al dente, drain and rinse with cold water until cool.
- Meanwhile, heat olive oil in a small frying pan over medium heat. Add asparagus and season with salt and pepper. Cook until bright green and tender but still crisp. Remove from heat.
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- Chicken Orzo. If a one-pot wonder meal is what you’re after, you’ve just found a simple and delicious one that will please the whole family. In fact, we’d wager that you’ve got most of the ingredients already on hand.
- Orzo Pasta with Grilled Spring Asparagus, Snap Peas, Mint, Feta Cheese and Lemon. This vegetarian dish can easily be converted to a hearty main with the addition of chicken, pork or tofu.
- Orzo with Roasted Vegetables. Ina Garten is known for her flavourful dishes, and this orzo and veggie medley is no exception. Her choice of roasted vegetables include eggplant and peppers.
- Orzo with Steak, Horseradish and Cheddar. This dish presents itself with two options: you can eat it with fresh-made steak and orzo, or combine leftovers to create a delicious, cold dish.
- Roasted Shrimp and Orzo. When you think of this Barefoot Contessa dish, picture a sort of newfangled Greek salad recipe. It’s got cucumber, scallions, red onions, feta cheese and, of course, juicy shrimp.
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- Tilapia with Cherry Tomato Confit, Chorizo Olive Sauté and Pesto Orzo. Tilapia’s mild taste can stand up to a range of bold, sunny flavours, like those found in this extravagant fish dish.
- Orzo Salad with Grape Tomatoes and Radishes. Light orzo pasta is tossed with tomatoes, cucumber, radishes, olives, goat cheese and herbs, and coated in an easy homemade vinaigrette.
- Sweet and Tangy Orzo Salad. Giada serves up a fresh and easy salad featuring fennel, dried cranberries, arugula, fresh mozzarella cheese and, of course, Italian orzo pasta.
- Fregola Salad with Fresh Citrus and Red Onion. Tiny fregola or orzo are the best base for this pasta salad straight from Giada’s kitchen to yours. Add orange and grapefruit segments along with red onion for the perfect summer picnic salad.
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