ORZO WITH ASPARAGUS, ARTICHOKE, TOMATO AND TRUFFLE OIL
Steps:
- Cook the orzo in boiling salted water until al dente. Rinse in cool water and toss in olive oil. Set aside.
- In a small sauce pan, cook balsamic vinegar and sugar and reduce it to a syrup consistency. Set aside. Cut the asparagus tips from the stems. Blanch the tips on boiling salted water. Set aside. Coarsely chop the asparagus stems in a food processor. Set aside. Put the artichokes on a hot grill and cook until brown. Saute butter, garlic, and asparagus in a large pan for 2 minutes. Add wine, vegetable stock, and orzo.
- Cook until the pasta is hot and the liquid has been absorbed. Saute asparagus tips with butter and salt until hot Toss pasta with tomatoes and Parmesan, arrange asparagus on top of each pasta portion. Season with salt and pepper. Spoon pasta into 6 portions. Drizzle plates with balsamic and truffle oils. Place grilled artichoke next to each portion.
ORZO WITH ROASTED VEGETABLES
This recipe is a slight variation of a wonderful summer dish invented by Sarah Leah Chase in her book The Open House Cookbook.
Provided by Ina Garten
Categories side-dish
Time 1h
Yield 6 servings
Number Of Ingredients 17
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.
ORZO WITH VEGETABLES
Provided by Marian Burros
Categories easy, quick, pastas, main course, side dish
Time 15m
Yield 3 servings
Number Of Ingredients 10
Steps:
- Bring the water to boil in covered pot.
- Add orzo and cook for five minutes.
- Meanwhile wash and trim the asparagus, breaking off the woody stems. Cut the asparagus just below the tips, then cut the remaining stalks into half-inch pieces.
- Add the carrots and asparagus to the orzo and cook about 3 to 5 minutes longer, until carrots and asparagus are tender.
- Meanwhile beat together the orange juice concentrate, mustard, vinegar and oil.
- When orzo and vegetables are cooked, drain and rinse under cold water then drain again. Stir into dressing and season with salt, if desired, and pepper. Mix in the scallions.
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 6 grams, Carbohydrate 42 grams, Fat 8 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 1864 milligrams, Sugar 11 grams, TransFat 0 grams
ORZO WITH ASPARAGUS
Make and share this Orzo With Asparagus recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil and butter over medium heat.
- Add onion, fennel, garlic and saute until very soft.
- Add orzo and 1/2 cup chicken stock.
- Stir as you would risotto until liquid is absorbed.
- You might not use the whole quart of broth.
- Repeat until pasta is almost al dente.
- Add asparagus and simmer until tender.
- Top with parmesan, pepper flake and thyme.
Nutrition Facts : Calories 675.5, Fat 18.1, SaturatedFat 6.2, Cholesterol 24.7, Sodium 467.5, Carbohydrate 103.7, Fiber 7, Sugar 7.8, Protein 24.4
CAESAR ORZO WITH ASPARAGUS
Looking for something a little different to dress up pasta? This creamy side dish is a favorite with family and friends at Karen Hoyle's Excelsior, Minnesota home. "My teenage sons love it so much, they'll eat any vegetable I use!" MAKE IT EASY: Great side dishes don't come much more versatile than this, says Karen Hoyle. "I've also made it with broccoli and creamy Italian dressing or added cooked chicken or ham for a quick bulked-up main dish."
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, bring broth and water to a boil. Add orzo; cook and stir for 3 minutes. Add asparagus. Cook, uncovered, over medium heat for 6-8 minutes or until orzo and asparagus are tender, stirring frequently; drain. Stir in salad dressing and cheese; toss to coat.
Nutrition Facts : Calories 210 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 504mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges
CREAMY ORZO WITH ASPARAGUS & PARMESAN RECIPE - (4.4/5)
Provided by wing118677
Number Of Ingredients 6
Steps:
- Bring a large sauce pan of water (filled about halfway) to a boil over medium heat. Cook the orzo until tender, about 10 minutes. After the orzo has been cooking for about 5 minutes, add the asparagus to the same pot (this will allow the orzo and asparagus to cook in the same pot and keep the clean-up to a minimum!). Once the orzo and asaparagus are cooked and tender, drain and return to the pot. Quickly add the parmesan cheese and butter. Stir thoroughly, allowing both the cheese and butter to melt. Slowly add the cream to the mixture, while stirring. Continue to stir and add cream until you reach your desired consistency. Season with salt and pepper. Voila! You have a delicious side dish! Serve immediately.
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