Cheese Pea Orzo Recipe 455 Food

BAKED ORZO WITH FONTINA AND PEAS

Steps:

• Preheat the oven to 400 degrees F. Butter a 9 by 13-inch baking dish.
• Bring the chicken broth to a boil over medium-high heat in a medium saucepan. Add the orzo and cook until almost tender, about 7 minutes. Pour the orzo and the broth into a large bowl. Set aside.
• Meanwhile, melt the butter over medium heat in a medium skillet. Add the onions and saute until tender, about 3 minutes. Add the mushrooms and continue to saute until the mushrooms are beginning to turn golden around the edges, about 7 minutes. Add the Marsala. Scrape the brown bits off the bottom of the pan and cook until the Marsala has reduced by half, about 5 minutes. Add the mushroom mixture to the orzo in the large bowl. Add the cream, fontina, mozzarella, peas, salt, and pepper. Stir to combine. Pour the mixture into the prepared baking dish.
• In a small bowl combine the bread crumbs, Parmesan, and dried thyme. Sprinkle the bread crumb mixture on top of the pasta. Bake until golden, about 25 minutes.

ORZOTTO WITH PEAS

Steps:

• Heat the olive oil in a heavy-bottomed medium saucepan over medium-high heat. Add the onion and saute until fragrant and translucent, about 2 minutes. Add the orzo and toast for 2 minutes, stirring occasionally. Add the wine (or stock) and cook until absorbed, about 1 minute.
• Gradually add 3 cups chicken stock, stirring frequently. Bring to a simmer, then lower the heat and cover. Cook until the liquid is almost absorbed and the orzo is tender, 8 to 10 minutes. Remove from the heat.
• Stir in the peas, parmesan, basil, heavy cream and lemon zest and juice. Season with salt and pepper. Top each serving with more parmesan.

CHEESY ORZO

Steps:

• Preheat a 8 inch pot with a tight fitting cover over moderate heat. Add oil, onion and garlic and saute for 2 or 3 minutes. Add broth to the pan and bring to a boil. Stir in orzo and return broth to a boil. Cover pot and reduce heat to simmer. Cook 15 minutes, stirring occasionally, or until liquid is absorbed and pasta tender. Remove lid and stir in cheese. Season with salt and pepper to your taste. You favorite fresh herbs may also be stirred into the orzo or rice to strengthen the flavor even more.

CREAMY ORZO

Steps:

• Bring a heavy large saucepan of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
• Meanwhile, heat the oil in a heavy large frying pan over medium heat. Add the shallot and garlic, and saute until tender, about 2 minutes. Add the tomatoes and cook until they are tender, about 8 minutes. Stir in the cream and peas. Add the orzo and toss to coat. Remove the skillet from the heat. Add the Parmesan to the pasta mixture and toss to coat. Stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season the orzo with salt and pepper, and serve.

SHRIMP & PEA ORZO

Steps:

• Set water on to boil for the orzo.
• Chop onion and garlic finely and saute in a bit of olive oil til translucent.
• Cook orzo to package directions, add peas the last couple of minutes of cooking.
• Drain and return to pot. Place on burner on low heat. Add cooked shrimp and stir.
• Add half-and-half, stir in cheese, onion/garlic and fresh basil. Salt and pepper to taste.
• Enjoy!
• Any leftovers freeze quite well. This also makes a nice side dish.

CHEESY ORZO

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
• Bring chicken broth to a boil in a pot; stir in orzo. Cook until almost tender, about 7 minutes. Pour orzo and broth into a bowl.
• Heat butter in a skillet over medium heat; cook and stir onion and mushrooms in the melted butter until softened, about 7 minutes. Pour in Marsala wine and simmer until liquid is reduced by half, 5 to 10 minutes. Stir mushroom mixture into orzo.
• Stir peas, cream, fontina cheese, mozzarella cheese, salt, and pepper into orzo-mushroom mixture. Transfer to the prepared baking dish.
• Mix bread crumbs, Parmesan cheese, and thyme together in a bowl; sprinkle over orzo-mushroom mixture.
• Bake in the preheated oven until cheese is melted and breadcrumbs are lightly browned, about 25 minutes.

CREAMY ORZO WITH HAM AND PEAS

Steps:

• Bring a heavy large saucepan of salted water to a boil over high heat. Add the orzo and cook until tender,about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
• Meanwhile, heat the oil in a heavy large frying pan over medium heat. Add the shallot and garlic, and saute until tender, about 2 minutes.
• Add the ham and cook until they are heated through, about 5 minutes.
• Stir in the half and half and peas. Add the orzo and toss to coat.
• Remove the skillet from the heat. Add the Parmesan to the pasta mixture and toss to coat.
• Stir in some reserved cooking liquid until pasta is desired consistency.
• Season the orzo with salt and pepper, and serve.

MOLLIE KATZEN'S COZY ORZO WITH COTTAGE CHEESE

Steps:

• Combine the cottage cheese, salt, chives or scallions, lemon zest, and black pepper in a medium-sized bowl, and mix well.
• Cook the orzo in plenty of rapidly boiling water until it is tender. Place the peas in a colander in the sink, and drain the pasta right into the peas. (This will defrost the peas and cook them slightly). Shake off the excess water, transfer the orzo and peas to the cottage cheese mixture, and stir gently. Sprinkle with grated cheese, and serve warm or at room temperature, in bowls.

ORZO WITH PEAS AND CARROTS

Steps:

• In a medium saucepan cook the orzo for about 8 minutes or al dente. After about 5 or 6 minutes of the orzo cooking; add to the orzo the peas and carrots to cook. When orzo, peas and carrots are done; drain well. Return to the saucepan add butter, parmesan cheese stir to combine and season with salt and black pepper to taste. Serve.

BAKED ORZO WITH FONTINA AND PEAS

Steps:

• Preheat the oven to 400 degrees F. Butter a 9 X 13 baking dish.
• Bring the chicken broth to a boil over medium-high heat in a medium saucepan. Add the orzo and cook until almost tender, about 7 minutes. Pour the orzo and the broth into a large bowl. Set aside.
• Meanwhile, melt the butter over medium heat in a medium skillet. Add the oinions and saute until tender, about 3 minutes. Add the mushrooms and continue to saute until the mushrooms are beginning to turn golden around the edges, about 7 minutes. Add the Marsala. Scrape the brown bits off the bottom of the pan and cook unti lthe Marsala has reduced by half, about 5 minutes. Add the mushroom mixture to the orzo in the large bowl. Add the cream, fontina, mozzarella, peas, salt & pepper. Stir to combine. Pour the mixture into the prepared baking dish.
• In a small bowl combine the bread crumbsd, Parmesan, and dried thyme. Sprinkle the bread crumb mixture on top of the pasta. Bake until golden, about 25 to 30 minutes.

ORZO, SHRIMP, AND PEA CASSEROLE

Steps:

• In a skillet, fry bacon over medium heat until almost crisp; drain on paper towels.
• Pour off all but about 1 tablespoon of fat; add in scallions and garlic; stir/saute until softened and set aside.
• Crumble bacon.
• Preheat oven to 350°; butter a 2 quart casserole and set aside.
• In a large saucepan, bring the broth to a boil; add in the orzo; decrease heat to low; cover, and cook until all the liquid is absorbed, about 15 minutes.
• Transfer the orzo to the casserole dish; add bacon, scallions and garlic, and ½ cup cheese; season to taste with salt and pepper and stir well.
• Add the shrimp and peas and stir gently just to mix the shrimp and peas into the orzo.
• Spread the sour cream evenly over the top; sprinkle with the remaining cheese.
• Bake about 25 minutes, until bubbly and golden.

TOASTED ORZO WITH PEAS AND PARMESAN

Steps:

• Heat butter in 12-inch nonstick skillet over medium-high heat; add onion and salt and cook, stirring frequently, until onion has softened and is beginning to brown, about 5 minutes.
• Add garlic and cook until fragrant, about 30 seconds.
• Add orzo and cook, stirring frequently, until most of orzo is lightly browned and golden, 5 to 6 minutes.
• Turn off heat and add vermouth and chicken broth.
• Go back to medium-high heat and bring to boil; reduce heat to medium-low and simmer, stirring occasionally, until all liquid has been absorbed and orzo is tender, 10 to 15 minutes.
• Gently stir in peas, cheese, nutmeg, and pepper to taste.
• Remove from heat and let it stand until peas are heated through, about 2 minutes.