Tobys Orzo Recipes

TOBY'S ORZO

Steps:

• Thoroughly mix chicken broth, water, soy sauce, and onion soup mix, and set aside.
• Saute mushrooms in 1 Tbsp olive oil over high heat until they give up their moisture and most of it has evaporated.
• Add to broth mixture.
• In same pan, heat butter and/or olive oil in medium saucepan over medium-high heat.
• Add orzo, and stir to coat with oil.
• Saute, stirring almost constantly, until pasta just begins to brown.
• Add onion and garlic, and continue to saute until onion is translucent and some pasta grains are very lightly browned.
• Add chicken broth mixture, cover, reduce heat to low, and simmer for 6-7 minutes, until pasta is partially cooked but still fairly firm.
• Taste, and adjust salt and pepper as necessary.
• Spray a baking dish with nonstick spray or grease with a little olive oil.
• Transfer pasta and all remaining ingredients to casserole, toss to thoroughly combine, cover with foil, and bake at 350 degrees F for 30 minutes.
• Uncover, and bake for 10 minutes longer.
• This doubles nicely for a larger group, but add about an extra 1/2 cup of broth or water to the liquid.

ORZO WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 425 degrees F.
• Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
• Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
• For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

MEDITERRANEAN ORZO SALAD

Steps:

• Cook the orzo pasta according package instructions (mine took about 8 minutes). Drain and cool briefly.
• In a large mixing bowl, combine the grape tomatoes, green onions, bell peppers, parsley, dill, olives and capers (hold the feta for now). Add the orzo pasta.
• Make the dressing. In a small bowl, combine the lemon juice, lemon zest, extra virgin olive oil, garlic, oregano and a good pinch of kosher salt and black pepper. Whisk to combine.
• Pour the dressing over the salad and toss until well combined and the orzo pasta is well coated with the dressing.
• Top with pieces of creamy feta cheese. Cover and refrigerate for a bit before serving.

TOASTED ORZO WITH OLIVES AND LEMON

Steps:

• Heat 2 tablespoons olive oil in a large saucepan over medium-high heat. Add orzo; cook, stirring, until golden, 5 to 7 minutes. Add 4 cups water and lemon zest, and season with salt and pepper; bring to a boil. Reduce heat to medium; cover, and simmer until orzo is al dente and liquid is absorbed, 10 to 15 minutes (if orzo is cooked but liquid remains, cook uncovered to evaporate).
• Remove from heat. Stir in olives, parsley, remaining 2 tablespoons olive oil, and lemon juice.