Creamy Orzo With Porcini Food

CREAMY ORZO WITH PORCINI

Steps:

• Place mushrooms in a medium bowl; add 2 cups warm water. Let soak until softened, about 30 minutes. Drain in a sieve lined with a paper towel or coffee filter, reserving liquid. Squeeze mushrooms to remove excess liquid; roughly chop.
• Melt butter in a medium saucepan over medium heat. Add onion; cook, stirring occasionally, until softened, 5 minutes. Season generously with salt and pepper. Add orzo; cook, stirring often, until orzo is golden brown and fragrant, about 5 minutes.
• Add porcini, reserved liquid, and 2 1/2 cups water. Bring to a boil; reduce heat, and simmer, stirring often, until orzo has absorbed most liquid and is creamy, 15 to 20 minutes. Stir in Parmesan; season with salt and pepper. Sprinkle parsley on top.

CREAMY ORZO WITH PROSCIUTTO AND PEAS

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 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.

CREAMY ORZO WITH FRESH VEGETABLES

Steps:

• Heat oil in large sauce pan, cook onion over medium high heat for 2 minutes. Stir In garlic and cook for 30 seconds. Stir in uncooked orzo & and toss to coat and cook for 1 minute. Reduce heat to medium. Slowly stir in 1/2 cup of stock at a time. Adding the next half cup when the previous one has been absorbed. When orzo is tender stir in a drizzle of olive oil and season with salt and pepper. Toss orzo with steamed vegetables. Serve with grated Parmesan and black pepper.

CREAMY ORZO WITH MUSHROOMS

Steps:

• Preheat the oven to 425 degrees F. Toss the mushrooms with 2 tablespoons olive oil, a pinch of salt and a few grinds of pepper on a baking sheet.
• Spread out in a single layer. Roast, stirring halfway through, until well browned and crisp around the edges, about 25 minutes. Let cool for a few minutes, then scrape up with a spatula and transfer to a bowl.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the leek and garlic, season with salt and pepper and cook until the leek softens, about 2 minutes. Add the orzo, 2 cups water, the milk, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, stirring constantly. Reduce the heat to a simmer and cook, stirring occasionally, until the orzo is al dente, 5 to 7 minutes.
• Remove from the heat and add the cheese, spinach, lemon juice and 1 tablespoon parsley. Stir until the cheese melts and the spinach wilts; add a splash of water if the mixture is too thick. Season with salt and pepper.
• Toss the mushrooms with the lemon zest and remaining 1 tablespoon parsley. Divide the orzo among bowls and top with the mushroom mixture.

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.

CREAMY VEGETABLE ORZO RECIPE

Steps:

• Heat oil in large skillet on medium heat. Add onions; cook 4 min., stirring frequently. Stir in peppers and corn; cook and stir 2 min. Add orzo; cook and stir 1 min.
• Stir in broth; bring to boil on high heat. Simmer on medium-low heat 10 to 12 min. or until orzo and vegetables are tender and most the liquid is absorbed, stirring occasionally.
• Add reduced-fat cream cheese; cook 1 to 2 min. or until cream cheese is melted and sauce is well blended, stirring constantly.

ORZO WITH PARMESAN AND BASIL

Steps:

• Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.
• Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes.
• Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil sprigs.

CREAMY PARMESAN ORZO

Steps:

• heat the olive oil in a skillet over about medium-high heat.
• add onion and saute for a few minutes
• add garlic and orzo pasta and saute until the orzo is starting to brown slightly.
• add a dash of salt and pepper. BE CARFUL WITH THE SALT! with the chik. broth and parmesan cheese it will be to salty if you add too much.
• Start adding the warmed chicken broth a little at a time letting it evaporate before you add more. Do this with about half of the chicken broth and then pour in the rest of it.
• Let this come back to a simmer.
• cover and reduce heat to low.
• simmer for about 30 minutes or until orzo is al dente.
• Just before serving add parmesan cheese to taste. I use a couple of palms full.

CREAMY GARLIC-PARMESAN ORZO

Steps:

• Cook the orzo according to the package directions; drain well.
• In a large skillet melt the butter over medium heat; add in the onion and saute until just softened (about 3-4 minutes).
• Add in fresh garlic and chili flakes the last 2 minutes of cooking.
• Reduce the heat to low and add in the cooked orzo, Parmesan cheese, milk or cream, parsley and salt; toss to heat through.
• Season with fresh ground black pepper to taste.

CREAMY ORZO

Steps:

• Bring a heavy large saucepan of salted water to 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 oil in heavy large pan frying pan over medium heat. Add the shallot and garlic, saute until until tender (about 2 minutes).
• Add the tomatoes and cook until tender (5-8 minutes).
• Stir in cream and peas.
• Add orzo and toss to coat.
• Remove from 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 pasta water to maintain a creamy consistency.
• Season with salt & pepper.

CREAMY ITALIAN ORZO

Steps:

• Bring a salted water to a boil over high heat. Add the orzo and cook until tender but still al dente (slightly firm), stirring often, about 8 minutes. Drain, saving 1 cup of the cooking liquid.
• Meanwhile, heat oil in large frying pan over medium heat. Add onion, mushrooms and garlic, and saute until tender, about 2 minutes. Stir in the half and half and peas. Add the orzo and toss to coat. Remove pan from heat. Add parmesan to pasta mixture.
• Stir pasta mixture until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season the orzo with desired amount of salt, and serve hot.
• Chunks of chicken or shrimp could be added if you choose to serve this as a main dish.