Creamy Parmesan Mushroom Orzo With Garlic Butter Scallops Food

PARMESAN GARLIC ORZO

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain.
• Melt butter in a skillet over medium heat; cook and stir garlic in melted butter until lightly browned, about 5 minutes. Stir orzo into garlic mixture and mix in Parmesan cheese, milk, parsley, salt, and black pepper.

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 PARMESAN MUSHROOM ORZO WITH GARLIC BUTTER SCALLOPS

Steps:

• Rinse the mushrooms, pat dry, and slice thick. Mince the garlic. Heat a large, deep skillet over medium-high heat with olive oil. Once the oil is hot, add the mushrooms and saute 5-6 minutes, or until they have softened and released all of their moisture.Remove from pan to a plate and cover to keep warm. Depending on the size of your skillet, you may need to do this in two batches.
• Lower the heat to medium and add the butter. Once the butter is melted and bubbling, add the onion. Saute 3-4 minutes until caramelized. Then add in the garlic. Saute for 30 seconds.
• Add the flour, stir well and cook for 1 minute.
• Pour in the half and half and chicken stock. Whisking continuously until the butter flour mixture is no longer clumpy and the bottom of the pan has been deglazed from sautéing. Add the Italian seasoning, salt, and pepper.
• Add in the orzo pasta and stir to combine. If it starts boiling, reduce the heat to medium-low and allow it to maintain a simmer.
• Cook uncovered, stirring frequently to ensure the orzo does not stick to the bottom of the pan or together, until it is al dente and the liquid has thickened to form a creamy sauce. Apprximately 10-15 minutes, or according to the package instructions.
• While the orzo is cooking, line the scallops up on a paper towel and pat them dry. Removing some of the water will help to crisp the outsides.Season the scallops with salt, pepper, and garlic powder.
• Place a large cast iron skillet over medium heat with the butter. Once the butter is bubbling and starting to brown, add the scallops one at a time seasoned side down. Sear for 2-3 minutes on each side. Remove from pan to a dish and cover to keep warm.
• Once the orzo is cooked and the sauce has thickened, remove from heat. Taste test and add additional seasonings, if needed.Stir in the baby spinach and parmesan cheese. Mix until the cheese has melted and the spinach has wilted. Stir in the mushrooms and top with scallops to re-warm both.
• Serve garnished with freshly grated parmesan cheese, black pepper, and freshly chopped parsley.

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 SHRIMP AND ORZO

Steps:

• Saute garlic and orzo in butter 3-4 minutes until golden brown. Stir in water and half and half. Cover and let simmer 20 minutes, stirring occasionally. Stir in parmesan, shrimp and basil. Remove from heat, cover and let stand 5 minutes before serving. Reheats really well, and is even better the second day.

MUSHROOM AND PARMESAN ORZO

Steps:

• In a saucepan, melt butter and saute the onion and garlic for about 2 minutes.
• Add in the orzo to the onion/garlic mixture, and saute the orzo until golden brown (about 6-7 minutes, could take more or less time to brown).
• Slowly add in the broth, lemon juice and mushrooms; stir to combine.
• Simmer covered on low heat for about 15-20 minutes, or until pasta is JUST firm-tender and most of the liquid is absorbed (do not overcook the orzo!).
• Remove from heat and add/mix in the Parmesan cheese, salt and pepper; toss to combine.
• Transfer to a large bowl and serve immediately.

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.