Creamy Lemon Herb Orzo Food

CREAMY LEMON HERB ORZO

Steps:

• Cook orzo according to package directions until just al dente, about 7 minutes; drain.
• In a large skillet over medium heat, melt the butter. Add the garlic and cook until tender, about 2 minutes.
• Stir in the cooked orzo, lemon juice, lemon zest and 4 tablespoons of cream. Add the additional 2 tablespoons cream if desired.
• Remove from heat and stir in fresh herbs and Parmesan cheese. Season with salt and pepper to taste. Serve warm.

LEMON-HERB ORZO

Steps:

• Cook 1 1/2 cups orzo in boiling salted water until al dente; reserve 1/4 cup cooking water, then drain. Toss with 3 tablespoons butter, cup each chopped chives, dill and parsley, and the zest of 1 lemon. Add the reserved pasta cooking water to loosen, if needed. Season with salt and pepper.

CREAMY PARMESAN ORZO

Steps:

• Heat butter in a medium saucepan over medium heat. Add orzo and cook 3 minutes, stirring constantly.
• Stir in broth and water; bring to a boil. Reduce heat and simmer until liquid is absorbed, and orzo is done, about 15 minutes.
• Remove from heat; stir in cheese, basil, salt and pepper. Sprinkle with pine nuts. Serve immediately.

LEMON-GARLIC PARMESAN ORZO

Steps:

• In a saucepan bring the water with bouillon powder to a boil; add in orzo and cook uncovered until tender stirring a couple times to prevent sticking; drain and place into a bowl.
• In another saucepan melt butter over medium heat; add in garlic and cook stirring for 2 minutes.
• Remove from heat, add in the cooked pasta, lemon rind and lemon juice; stir until combined.
• Mix in Parmesan cheese, then season with black pepper and salt if desired.

ORZO WITH LEMON AND HERBS

Steps:

• In a large nonreactive saucepan, bring the chicken stock to a rolling boil over moderate heat. Add the orzo and cook, stirring often to prevent sticking until most of the broh is absorbed and the orzo is tender an creamy, about 10 minutes.
• Remove the pan from the heat and stir in the oil, then the lemon juice and herbs. Season with salt and pepper. Serve, or tranfser to a baking dish and keep warm in a 350°F oven for up to 20 minutes.

CREAMY LEMON ORZO

Steps:

• Bring the chicken broth, 1 cup water and the bay leaves to a simmer in a medium saucepan over medium heat.
• Meanwhile, melt 3 tablespoons butter in a medium dutch oven over medium heat. Add the leeks and cook, stirring occasionally, until softened but not browned, about 4 minutes. Stir in the orzo and thyme; season with salt and pepper. Add the warm broth mixture and adjust the heat to maintain a simmer. Add the heavy cream and simmer, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed, 8 to 10 minutes.
• Remove the bay leaves. Stir the remaining 1 tablespoon butter, the parsley and the lemon zest and juice into the orzo; season with salt and pepper.

CREAMY LEMON ORZO WITH WINTER GREENS

Steps:

• Cook 2 cups sliced Tuscan kale in olive oil in a nonstick skillet over medium-high heat, 2 minutes. Add 2 sliced garlic cloves and cook 1 minute; season with salt and pepper. Add 2 cups vegetable broth and 1/2 cup heavy cream; bring to a simmer. Stir in 1 cup orzo and cook 9 minutes. Stir in 3 ounces baby spinach. Turn off the heat; stir in 3/4 cup grated Parmesan and 1 tablespoon each lemon zest and juice. Season with salt and pepper. Drizzle with olive oil.

LEMON ORZO

Steps:

• In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.
• Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.

LEMON HERB ORZO

Steps:

• In a medium pot of boiling salted water, cook orzo according to package directions.
• Drain pasta and transfer to medium bowl. Add remaining ingredients and toss to combine.

VEGETABLE ORZO WITH LEMON & HERB SEASONING

Steps:

• Start by heating the oil in a large saucepan/wok on medium heat.
• Add the onion and garlic and saute for a minute or two.
• Add the carrot and celery and saute for another 2 minutes.
• Then add the chopped bell pepper and continue sauteeing for another 2-3 minutes.
• Add in the mushrooms and the orzo, stirring them into the vegetable mixture.
• Pour in enough broth to cover, about 1 cup.
• Let the orzo absorb the broth, adding more as necessary.
• Add in the grated lemon rind and herbs (and chili pepper flakes, if desired).
• When the orzo has absorbed all the broth and is plump looking, the meal is ready to serve.
• Season with salt and pepper and serve with a nice crusty bread.

GARDEN HERB ORZO SALAD

Steps:

• Bring a large pot of water to boil and cook orzo according to directions for al dente. I used Garafalo brand orzo and it cooks perfectly in 9 minutes.
• While orzo is cooking, chop the red onion, Kalamata olives and Roasted Red Peppers. I don't chop too finely, but that is a matter of personal choice.
• Once the orzo is done, drain it and put it into a large work bowl.
• While orzo is hot, add 1/4 of the bottle of Newmans's Balsamic Vinaigrette. Stir.
• Next, while the orzo is still hot, add the goat cheese. IF the cheese comes in a log, you may want to slice it before adding. Blend.
• It's important to add the goat cheese while the orzo is hot. This allows it to blend and become part of the dressing. It takes a few minutes to make sure the goat cheese and dressing blend well. There will not be a lot of sauce. The pasta may be a bit dry at this point.
• Once the goat cheese is all blended, add the olives, onion and peppers. Mix well.
• Add about 2 tablespoons of olive oil and mix. Salad will not be very wet. Let cool for about 10 minutes.
• Gather the fresh herbs, rinse them and finely chop. You should have about 1/4 cup once all the herbs are finely chopped.
• Add the herbs to the salad and blend.
• Add another 1/4 of the bottle of balsamic dressing and mix.
• Salt & pepper to taste. I don't use too much salt as I feel the olives can be somewhat salty.
• You can add a bit more olive oil if needed. I usually add a few splashes at the end.
• This salad is not dripping in dressing. If you prefer more liquid, feel free to use more of the balsamic dressing.
• I let this salad rest for a few hours for flavors to meld.
• I think it is best served at room temperature.
• Feel free to experiment with whatever herbs you like or have on hand. I think the key is to use fresh herbs for this salad.