CREAMY LEMON ORZO
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 10
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.
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.
CREAMY ORZO WITH PROSCIUTTO AND PEAS
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Whisk together the eggs and Parmesan in a small bowl. Set aside.
- Heat the olive oil in a medium skillet over medium-high heat. Add the prosciutto and cook until beginning to brown and get crispy, 4 minutes. Add the shallots and cook, stirring with a wooden spoon, until softened and fragrant, 2 minutes. Stir in the orzo and toast for 3 minutes. Add 3 1/4 cups water and the salt, reduce the heat to medium low and simmer for 8 minutes, stirring often to prevent sticking. Stir in the tomatoes and peas. Cook until the orzo is al dente, another 3 minutes.
- Off the heat, add the egg mixture to the skillet while stirring constantly with a wooden spoon. Continue stirring until the sauce has thickened slightly and coats the pasta. Sprinkle with the basil and serve.
CREAMY LEMON ORZO WITH SPRING PEAS
This recipe is an irresistible bowl-scraper. It's fragrant and flavorful from the shallots, garlic, lemon and tarragon, and creamy from cream cheese. Plus, with the addition of low-sodium broth, the orzo cooks in the same pan as the rest of the ingredients-no extra pot or strainer necessary. You can have this easy, comforting spring dish on your table in about 30 minutes.
Provided by Carolyn Casner
Categories Healthy Orzo Recipes
Time 35m
Number Of Ingredients 14
Steps:
- Heat oil in a large saucepan over medium heat. Add shallot and cook, stirring, until softened and beginning to brown, about 3 minutes. Add garlic, lemon zest and tarragon; cook, stirring, until fragrant, about 30 seconds. Increase heat to high and stir in broth, cream, salt and pepper. Bring to a boil and add orzo. Adjust heat to maintain a lively simmer. Cook, stirring frequently, until the orzo is tender and the liquid has mostly evaporated, 10 to 12 minutes. Remove from heat and stir in peas, cream cheese and lemon juice. Cover and let stand for 5 minutes before serving. Serve with Parmesan, if desired.
Nutrition Facts : Calories 260 calories, Carbohydrate 35 g, Cholesterol 21 mg, Fat 10 g, Fiber 8 g, Protein 8 g, SaturatedFat 5 g, Sodium 231 mg, Sugar 4 g
CREAMY ORZO
Provided by Giada De Laurentiis Bio & Top Recipes
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 9
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.
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