Vegetable Orzo With Yakisoba Sauce For One Recipes

CREAMY ORZO WITH FRESH VEGETABLES

Steps:

• Heat oil in large sauce pan, cook onion over medium high heat for 2 minutes. Stir In garlic and cook for 30 seconds. Stir in uncooked orzo & and toss to coat and cook for 1 minute. Reduce heat to medium. Slowly stir in 1/2 cup of stock at a time. Adding the next half cup when the previous one has been absorbed. When orzo is tender stir in a drizzle of olive oil and season with salt and pepper. Toss orzo with steamed vegetables. Serve with grated Parmesan and black pepper.

VEGETABLE ORZO WITH YAKISOBA SAUCE FOR ONE

Steps:

• Boil the Orzo until tender apprx 12 minutes.
• Mix in the Yakisoba& hot sauce.
• Season& serve.

ORZO PASTA WITH SAUTEED VEGETABLES

Steps:

• In large skillet saute all vegetables (except garlic) with olive oil until tender slightly golden. Add garlic saute for one more minute, reserve.
• Bring chicken broth to a boil, add orzo pasta, cook for approximately 6 minutes or until al dente (soft but still with a bite left).
• Drain pasta (reserve approximately 1/4 cup pasta water for later) and add to the sauted vegetables.
• Mix in cheese, 2 tablespoons of olive oil, lemon juice and zests, salt, pepper and herbes de provence and finally mix in reserved pasta water, this will loosen the pasta and make it rich and creamy.
• Serve cold or hot both ways are delicious.

VEGETABLE ORZO

Steps:

• Cook orzo in chicken broth until tender (add water if necessary).
• Sauté the the vegetables in butter until tender adding the garlic near the end to prevent burning.
• This is where I usually add a little salt and fresh cracked pepper.
• Drain the orzo and combine with the cooked vegetables and add the chopped parsley.
• The heat of the other ingredients will wilt the parsley.
• Stir in the juice of the 1/2 lemon and olive oil if desired.
• Serve with grated Parmesan.
• Enjoy.

VEGETABLE YAKISOBA

Steps:

• Make the yakisoba: Place yakisoba noodles in a colander and rinse under room-temperature water. Using your hands, gently loosen and separate noodles. Drain well.
• In a 12-inch high-sided nonstick skillet, heat 1 tablespoon of the oil over medium-high. Add noodles and spread in an even layer; cook undisturbed until golden and charred in spots, 3 minutes. Stir noodles once, then cook undisturbed until golden and charred in spots on the other side, 2 minutes longer. Transfer to a large plate.
• Meanwhile, make the sauce: In a small bowl combine all of the ingredients and mix well.
• To the skillet over medium, add the remaining 2 tablespoons oil, onion, carrot and bell pepper, and season with salt and pepper. Cook, stirring occasionally, until the vegetables are softened and charred in spots, 5 minutes. Stir in garlic until well combined, then add mushrooms and cook, stirring occasionally, until vegetables are tender and light golden, 3 to 5 minutes. Stir in kale in batches until wilted. Add the noodles, sauce and all but 1/4 cup of the scallions, and cook, stirring occasionally, until sauce is absorbed, about 3 minutes. (Noodles should be nicely coated in the sauce but not soupy.) Season with salt and pepper.
• Divide yakisoba among 4 plates and garnish with the remaining scallions. Serve warm.