BAKED ORZO WITH ARTICHOKES AND PEAS
This is a Greek-inspired pastitsio, a comforting béchamel-enriched mix of orzo, artichokes and peas. Rather than butter, the béchamel in this dish is made with a couple of glugs of good extra virgin olive oil.
Provided by Martha Rose Shulman
Categories dinner, weekday, pastas, main course
Time 1h10m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Make the béchamel and set aside.
- Prepare the artichokes. Fill a bowl with water and add the lemon juice. Cut away the stem and the top third of each artichoke, break off the leaves and trim them down to the bottoms, placing them in the water as you go along. Quarter them and slice large quarters about 1/4 inch thick. Save the leaves and steam them; serve them as a first course or a side dish.
- Drain the artichoke hearts and dry on a clean dish towel. Heat the oil over medium-high heat in a large, heavy skillet. Add the sliced artichoke hearts and cook, stirring, until lightly browned and tender, about 10 minutes. Season to taste with salt and pepper. Turn down the heat and add the garlic. Cook just until fragrant, about 30 seconds, and remove from the heat.
- Preheat the oven to 350 degrees. Oil a 2-quart baking dish. Bring a large pot of generously salted water to a boil and add the orzo. Cook 5 minutes, add the peas and continue to boil for another 4 minutes, until the orzo is just tender but still firm to the bite. Drain and transfer to a large bowl. Add the artichokes, herbs, béchamel and Parmesan and stir together until the sauce coats all of the other ingredients. Transfer to the prepared baking dish.
- Place in the oven and bake 30 minutes, until lightly colored on top.
Nutrition Facts : @context http, Calories 1139, UnsaturatedFat 25 grams, Carbohydrate 82 grams, Fat 75 grams, Fiber 4 grams, Protein 35 grams, SaturatedFat 44 grams, Sodium 3989 milligrams, Sugar 40 grams, TransFat 2 grams
GREEK ORZO ARTICHOKE SALAD
Received this gem in an email! This will serve well at summer potlucks (with much coming from the garden!) as a side for lovely things off the grill - bluefish, shrimp, maybe even flounder!
Provided by Busters friend
Categories Vegetable
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Drain artichoke hearts, reserving liquid.
- In large bowl combine pasta, artichoke hearts, garlic, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
- Just before serving, drizzle reserved artichoke marinade over salad.
Nutrition Facts : Calories 283.3, Fat 7.2, SaturatedFat 4, Cholesterol 22.2, Sodium 422, Carbohydrate 44.6, Fiber 5.6, Sugar 4.6, Protein 11.9
MEDITERRANEAN ORZO SALAD
You'll love this easy orzo salad loaded with chopped veggies, fresh herbs and other Mediterranean favorites. Tossed in a bold lemony dressing. For the best flavor, dress the Mediterranean orzo salad while the orzo is still a little warm. Pasta that hasn't cooled completely will drink up the dressing really well. And allow the salad to sit for at least a few minutes (or up to an hour in the fridge) for the flavors to meld before serving.
Provided by Suzy Karadsheh
Categories Salad
Number Of Ingredients 13
Steps:
- Cook the orzo pasta according package instructions (mine took about 8 minutes). Drain and cool briefly.
- In a large mixing bowl, combine the grape tomatoes, green onions, bell peppers, parsley, dill, olives and capers (hold the feta for now). Add the orzo pasta.
- Make the dressing. In a small bowl, combine the lemon juice, lemon zest, extra virgin olive oil, garlic, oregano and a good pinch of kosher salt and black pepper. Whisk to combine.
- Pour the dressing over the salad and toss until well combined and the orzo pasta is well coated with the dressing.
- Top with pieces of creamy feta cheese. Cover and refrigerate for a bit before serving.
Nutrition Facts : Calories 111.1 kcal, Carbohydrate 6.9 g, Protein 1.7 g, SaturatedFat 1.4 g, Cholesterol 0.4 mg, Sodium 39.4 mg, Fiber 2.3 g, ServingSize 1 serving
CRAB STUFFED ARTICHOKES
Steps:
- Lightly oil baking sheet with olive oil and place in the oven to preheat.
- Trim and clean the artichokes by removing the lower 3 to 4 rows of outer leaves, and leaving 1/2-inch of stem. Trim the sharp tips off the remaining leaves with kitchen shears.
- In large pot, boil or steam artichokes 30 to 45 minutes, or until knife easily enters the base of the leaves. Remove from pan and let cool.
- Preheat oven to 400 degrees F.
- In medium mixing bowl, mix mayonnaise and Worcestershire sauce. When smooth, season with salt and pepper, to taste. Mix in bread crumbs, tarragon, scallions, parsley, lemon juice, lemon zest, and crab meat until well blended.
- Remove leaves from cooled artichokes, and scoop out choke inside. Generously fill artichoke with crabmeat mixture (approximately 2 to 3 tablespoons per artichoke), until a small mound is present in each, Drizzle each lightly with olive oil.
- Bake stuffed artichokes for 20 minutes, or until tops are lightly browned.
- Serve immediately.
CRAB AND ARTICHOKE ORZO SALAD
Make and share this Crab and Artichoke Orzo Salad recipe from Food.com.
Provided by dicentra
Categories Crab
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a pot of boiling salted water, cook the orzo until al dente. Drain and rinse under cold water, then drain; transfer to a bowl.
- Meanwhile, in a blender, puree the 4 reserved artichoke quarters with the garlic, shallot, mustard, oregano, basil and vinegar.
- With the machine on, pour in the oil; season with salt and pepper.
- Stir 1 cup of the vinaigrette into the orzo. Add the chopped artichokes, sun-dried tomatoes, scallions, crabmeat and parsley; season with salt and pepper.
- Spoon the orzo into shallow bowls and serve, passing the remaining vinaigrette at the table.
Nutrition Facts : Calories 957.8, Fat 44.9, SaturatedFat 6.3, Cholesterol 86.1, Sodium 614.4, Carbohydrate 96, Fiber 7.2, Sugar 3, Protein 42.8
ORZO WITH CRAB AND ARTICHOKE
Provided by Michael Psilakis
Categories Blender Pasta Tomato Vegetable Dinner Seafood Crab Artichoke Healthy Self Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil. Coarsely chop all but 4 artichoke hearts; set aside hearts. Place remaining hearts in a blender. Add vinegar, shallot, garlic, mustard, basil and oregano; season with salt and pepper. Turn on blender and slowly add oil until dressing is emulsified; set aside. Add orzo to boiling water and cook until al dente, about 8 minutes. Drain pasta and then rinse under cold water. Drain again and transfer to a bowl; add crabmeat, cherry tomatoes, sun-dried tomatoes, chives, parsley, reserved artichoke and dressing; toss. Divide among 4 plates. Leftovers are also delicious chilled.
LEMONY ORZO SALAD
Make and share this Lemony Orzo Salad recipe from Food.com.
Provided by Redsie
Categories Low Cholesterol
Time 10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook orzo according to package directions, omitting salt and fat. Drain well.
- Combine orzo, zucchini, and onion in a large bowl; toss well.
- Combine parsley and next 6 ingredients (parsley through pepper); stir well with a whisk.
- Stir into orzo mixture; add tomato, cheese, and olives, tossing gently to coat.
Nutrition Facts : Calories 166.2, Fat 4.9, SaturatedFat 1.7, Cholesterol 7.4, Sodium 319.3, Carbohydrate 25.4, Fiber 2, Sugar 2.7, Protein 5.7
CRAB AND ARTICHOKE TARTS
This is a quickly prepared, savory appetizer or hors d'oeuvre.
Provided by Zannie
Categories Appetizers and Snacks Pastries
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Combine crabmeat, artichoke hearts, red bell pepper, cream cheese, Parmesan cheese, green onions, flour, garlic powder, and black pepper together in a bowl.
- Spoon crabmeat mixture evenly into tart shells. Place filled shells on a baking sheet.
- Bake in preheated oven until tart is golden and filling is bubbling, 45 minutes to 1 hour.
Nutrition Facts : Calories 350.2 calories, Carbohydrate 36.6 g, Cholesterol 41.7 mg, Fat 16.3 g, Fiber 1.3 g, Protein 13.7 g, SaturatedFat 4.8 g, Sodium 449.7 mg, Sugar 7.9 g
SPRING ORZO SALAD
Make and share this Spring Orzo Salad recipe from Food.com.
Provided by dicentra
Categories Spring
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Rinse under cold water, and drain. Set aside.
- Coat nonstick skillet with cooking spray, and place over medium heat. Add shallots, and cook 3 to 4 minutes, or until shallots are soft. Raise heat to medium-high, stir in mushrooms, and cook 5 minutes.
- Add asparagus, and cook 3 to 4 minutes more, or until asparagus are crisp-tender. Stir in peas, season with salt and pepper, and remove from heat.
- To make Vinaigrette: Whisk together all ingredients in small bowl until emulsified. Place pasta, vegetables, and vinaigrette in large bowl, and stir to combine. Sprinkle with chopped walnuts, if desired.
Nutrition Facts : Calories 348.1, Fat 8.3, SaturatedFat 1.2, Sodium 91.3, Carbohydrate 56.7, Fiber 6.2, Sugar 7.1, Protein 14
ORZO & ARTICHOKE SALAD WITH PROSCIUTTO
Make and share this Orzo & Artichoke Salad With Prosciutto recipe from Food.com.
Provided by Dancer
Categories Cheese
Time 26m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook orzo in large saucepan of boiling salted water until aldente, drain.
- Rinse under cold water and drain again.
- Transfer orzo to large bowl.
- Add 1 tablespoon olive oil and toss to combine.
- Bring chicken broth to simmer in heavy medium saucepan.
- Add artichokes and simmer 3 minutes, drain.
- Mix artichokes into orzo.
- Whisk vinegar, lemon juice and mustard in small bowl.
- Whisk in remaining 2 tablespoons oil.
- Stir in basil.
- Pour dressing over orzo.
- Add all remaining ingredients and toss well.
- Season to taste with salt and pepper.
- Cover and refrigerate (Can be prepared 1 day ahead).
- Serve chilled.
Nutrition Facts : Calories 265.1, Fat 13.4, SaturatedFat 3, Cholesterol 7.5, Sodium 272.9, Carbohydrate 27.5, Fiber 2.6, Sugar 1.3, Protein 9.2
ORZO ARTICHOKE PASTA SALAD
It's great both hot AND cold. If you're taking it on a springtime picnic, family reunion, or tailgating, it's a great choice because there's no mayo in there to spoil. You could easily turn this into a complete meal salad with the addition of cooked meat or beans(I like edamame). The flavors are light and bright and sunny and even though its filling, you won't feel weighed down. From Menu Musings.
Provided by Sharon123
Categories Vegetable
Time 40m
Yield 10-12
Number Of Ingredients 12
Steps:
- Start the water to heat first. When boiling, add pasta and cook according to package direction - it will probably take around 10 minutes. Do not overcook.
- While water is heating, start on the dressing for the pasta. Saute onions and garlic in 1/4 cup oil a few minutes until they start to soften. Add tomatoes, artichokes, and capers. Cook for about 5 minutes on medium, then turn off the heat.
- Once pasta is cooked, reserve 1 cup of the cooking water. Drain the pasta, returning it to the large pot you cooked it inches Add back the reserved hot cooking water. Add the warm tomato and artichoke mixture to the cooked pasta. Add the remaining 1/4 cup oil and parsley and stir to let it warm through and wilt the parsley.
- Season with the salt and pepper. Stir in the lemon juice and chopped basil.
- Enjoy!
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