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
ORZO SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
- Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.
- Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
- Yield: 1 3/4 cups
SPRING ORZO SALAD WITH PEAS AND LEMON VINAIGRETTE
This Spring Orzo Salad with Peas and Lemon Vinaigrette is a bright & fresh medley of flavors and textures! The perfect wholesome vegan dish for refreshing lunches or meal prep.
Provided by Caitlin Shoemaker
Categories Salad
Time 25m
Number Of Ingredients 13
Steps:
- Cook the Orzo: Bring a large pot of water to a boil and add in the tablespoon of salt. Add the orzo to the pot and cook for 5 to 7 minutes, then add the fresh peas and cook for an additional 2 to 3 minutes, until both the orzo and peas are tender. Drain and rinse with cold water until cool.
- add the oil, lemon juice, garlic, salt, pepper, and optional lemon zest to a small jar. Seal the jar and shake vigorously until emulsified; set aside.
- Transfer the orzo and peas to a large bowl, then add in the radishes, parsley, mint, and almonds. Pour the dressing over the salad and toss until well-combined. Season with additional salt and pepper to taste, if necessary
- Serve immediately, or place in the fridge for at least 30 minutes and serve cold. Leftovers will keep in the fridge for up to 5 days.
MARY BERRY'S ORZO WITH BROAD BEANS, PEAS, LEMON, AND THYME
A quicker, lighter take on risotto, this Orzo with Broad Beans, Peas, Lemon, and Thyme form BBC2's Mary Berry Everyday makes a fresh-tasting spring or summer dish.
Provided by Mary Berry
Categories Dinner
Time 20m
Number Of Ingredients 1
Steps:
- 1. Cook the orzo in boiling salted water according to the packet instructions (usually about 10 minutes) or until just cooked (see tip), then drain. Boil the broad beans and petits pois in a separate pan for 2-3 minutes, then drain and rinse. 2. Meanwhile, heat the butter and oil in a large frying pan, and when the butter has melted, add the onion and fry over a high heat for 2-3 minutes. Cover with a lid, then reduce the heat and cook gently for about 15 minutes or until soft. Add the garlic, turn up the heat and fry for 1 minute. 3. Stir in the crème fraîche, then add the cooked orzo, beans and peas and gently heat together. Add the thyme, lemon juice and zest and Parmesan, stir together and season to taste with salt and pepper. 4. Spoon into a serving dish and scatter with the pine nuts and grated Parmesan to serve. MARY'S EVERYDAY TIPS: Don't overcook the pasta as it will absorb the cream on standing and it shouldn't be too stodgy. Toast the pine nuts in a dry pan over a medium heat for 4-5 minutes, tossing frequently to ensure they don't burn. You could use ready-toasted pine nuts otherwise.
RAINBOW ORZO SALAD
This small, rice-like pasta is ideal for bulking out nutritious salads. This version is made with roasted vegetables, cheese and basil
Provided by Good Food team
Categories Lunch
Time 30m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the peppers and onion in a roasting tin and drizzle with half the oil. Roast for 20 mins, adding the tomatoes for the final 5 mins. Leave to cool.
- Cook the orzo following pack instructions, then run under cold water to cool before draining thoroughly. Toss with the vegetables, the remaining oil, the feta and basil. Will keep in the fridge for a few days.
Nutrition Facts : Calories 422 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 30 grams sugar, Fiber 9 grams fiber, Protein 13 grams protein, Sodium 1 milligram of sodium
More about "broad bean pea orzo salad food"
PEAS, BEANS, CHILLI & MINT | VEGETABLE RECIPES | JAMIE …
From jamieoliver.com
BROAD BEAN SALAD RECIPE WITH ORZO • TURKEY'S FOR LIFE
From turkeysforlife.com
BEST ORZO CHICKPEA SALAD RECIPE - HOW TO MAKE …
From food52.com
EASY MEDITERRANEAN ORZO SALAD | THE MEDITERRANEAN DISH
From themediterraneandish.com
EASY ORZO SALAD - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
EASY ORZO PASTA SALAD - SPEND WITH PENNIES
From spendwithpennies.com
HOW TO GROW BROAD BEANS (WITH PICTURES) - WIKIHOW
From wikihow.com
Views 85K
BROAD BEAN & PEA SALAD - MY FUSSY EATER | EASY FAMILY RECIPES
From myfussyeater.com
RADISH AND BROAD BEAN SALAD | SALAD RECIPES | TESCO REAL FOOD
From realfood.tesco.com
YOTAM OTTOLENGHI’S RECIPES FOR COOKING WITH FETA | FOOD | THE …
From theguardian.com
BROADBEAN AND PEA SALAD WITH MISO DRESSING — FARM TO FORK
From farmtofork.com.au
23 BROAD BEANS RECIPES | OLIVEMAGAZINE
From olivemagazine.com
BROAD BEAN, PEA & ORZO SALAD - BBC GOOD FOOD MIDDLE EAST
From bbcgoodfoodme.com
EASY ORZO AND CHICKPEA SALAD RECIPE - GARNISH WITH LEMON
From garnishwithlemon.com
BROAD BEAN, PEA & ORZO SALAD RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ORZO RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
ORZO WITH BROAD BEANS, BASIL AND FETA RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
ORZO SALAD
From goodhousekeeping.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love