CHICKEN VEGETABLE SOUP WITH ORZO
This Chicken Vegetable Soup with Orzo tastes like you spent hours making it in the kitchen. In fact, the prep time is only 25 minutes. Pretty good, huh?
Provided by My Food and Family
Categories Chicken
Time 40m
Yield 10 servings, about 1 cup each
Number Of Ingredients 11
Steps:
- Heat dressing in Dutch oven or stockpot on medium heat. Add garlic; cook and stir 2 min. Add next 5 ingredients. Bring to boil; simmer on medium-low heat 5 min.
- Add pasta and peas; simmer 15 min. or until pasta is tender and chicken is done (165°F). Remove and discard bay leaves. Remove chicken; cut into bite-size pieces. Return to soup along with the parsley; stir. Cook 1 min.
- Serve topped with cheese.
Nutrition Facts : Calories 150, Fat 4.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 15 g
ORZO PASTA WITH SAUTEED VEGETABLES
You can serve this pasta dish hot or cold which ever you prefer. Moist and delicious it makes a great side dish with chicken, fish or any grilled meat.
Provided by Chouny
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 19
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.
ORZO SALAD WITH CHICKEN AND VEGETABLES
With fresh flavors and easy preparation, this orzo salad does not disappoint. Serve this pasta salad at room temperature or straight out of the fridge.
Provided by Rachel Gurk
Categories Salads
Time 45m
Number Of Ingredients 12
Steps:
- Cook pasta as directed on box. Strain and transfer to a very large bowl (it needs room to cool as well as room for all of the other ingredients-and stirring room!).
- While the pasta cooks, prepare dressing. In a small bowl, whisk together lemon juice, mustard, shallot, oil, salt and pepper.
- Add dressing and chicken to warm pasta and toss to combine. Place in fridge to chill.
- While the pasta is chilling, prep your vegetables and parsley. Add them to cooled (or mostly cooled) pasta and chicken mixture. Serve immediately or store in fridge until ready to eat.
Nutrition Facts : ServingSize 1 of 4, Calories 629 kcal, Carbohydrate 50 g, Protein 25 g, Fat 37 g, SaturatedFat 6 g, Cholesterol 63 mg, Sodium 172 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 29 g
BAKED TOMATO & MOZZARELLA ORZO
Combine red peppers, tomato, orzo and olives in a casserole dish to make this easy vegetarian one pot. The bubbling mozzarella topping is particularly special
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Tip the orzo into a medium casserole dish, then stir in the oil, red peppers, olives, chilli flakes and dried oregano. Tip in the chopped tomatoes, then refill the can halfway with water and pour that in too. Give everything a good mix, season, then cover and bake for 20 mins until the pasta is almost cooked. Take it out of the oven and give the orzo a stir. Remove the foil and return to the oven for a further 5 mins.
- Heat the grill to high. Take the orzo out of the oven and tear the mozzarella over the top, then grill until melted and bubbling. Serve with salad on the side, if you like.
Nutrition Facts : Calories 392 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 1 milligram of sodium
BAKED ORZO
This simple, vegan one-pot pasta dish brims with cozy Mediterranean flavors and can feed a crowd. It's wonderful as a main or side dish.
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F (200°C).Heat the oil in the 6-qt. (5.7-L) Enameled Cast Iron Dutch Oven over medium heat for 3-4 minutes.Working in batches, chop the onion and bell peppers in the Manual Food Processor. Add to the Dutch oven and cook until softened, about 3-4 minutes.Add the broth, orzo, tomatoes, chickpeas, rub, red pepper flakes, and salt; bring to a simmer.Remove from the heat. Stir in the spinach. Cover and bake until the liquid has been absorbed and the orzo is soft, about 12-14 minutes.If you like, top with feta and olives.
Nutrition Facts : U.S. nutrients per serving Calories 320, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 670 mg, Carbohydrate 57 g, Fiber 5 g, Total Sugars 9 g (includes 0 g added sugars), Protein 11 g
BAKED ORZO AND PARMESAN CHEESE
Make and share this Baked Orzo and Parmesan Cheese recipe from Food.com.
Provided by ratherbeswimmin
Categories Oven
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a saucepan over medium heat.
- Add in the green onions and garlic; saute/stir for 5 minutes or until the vegetables are softened.
- Add in the orzo; stir constantly/cook 1 minute longer.
- Add in broth, salt and pepper to taste; bring to a boil.
- Transfer mixture to a 2-quart baking dish that has been lightly coated with non-stick cooking spray.
- Add in Parmesan and parsley; stir.
- Bake, covered, in a 350° oven for 35-40 minutes or until the liquid is absorbed.
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.
CREAMY ORZO WITH FRESH VEGETABLES
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 2 servings
Number Of Ingredients 10
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.
ORZO AND RICE PILAF WITH VEGETABLES
Categories Onion Pasta Side Sauté Quick & Easy Almond Celery Carrot Zucchini Spring Parsley Gourmet Sugar Conscious Peanut Free Soy Free No Sugar Added
Yield Makes 6 side-dish servings
Number Of Ingredients 15
Steps:
- Heat oil and butter in a deep 12-inch heavy skillet over moderately high heat until foam subsides, then sauté orzo, stirring constantly, until golden brown, about 1 minute. Add onion, carrots, celery, garlic, salt, and pepper and sauté, stirring occasionally, until onion is lightly browned, about 5 minutes. Add rice and sauté, stirring, until coated with oil and butter.
- Add broth and water and bring to a boil. Reduce heat to low and cook, covered, until liquid is absorbed, 13 to 15 minutes. Remove from heat and quickly stir in zucchini, then let stand, covered, 5 minutes. (Zucchini will steam.) Stir in parsley and serve sprinkled with almonds.
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- Preheat the oven to 425 degrees. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large baking sheet. 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.
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