Crispy Coconut Orzo With Peas Food
CRISPY COCONUT ORZO WITH PEAS
I was inspired by the way noodles and dumplings are pan fried in Asian cuisine - that crispy texture is to die for!
Provided by Giada De Laurentiis
Categories Main Course
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- This recipe originated on an episode of Giada Entertains. Episode: Jade's After Party.
- To a medium saucepan add the coconut milks, water, ginger and salt. Bring to a boil over medium high heat. Add the orzo and stir. Cook for 6 to 7 minutes or until the pasta is al dente, stirring to prevent sticking. Drain well. Remove and discard the ginger.
- Heat a large skillet over medium high heat. Add 2 tablespoons oil and heat another minute. Add the drained orzo and spread out evenly in the pan. Cook undisturbed for about 4 minutes or until the bottom of the pasta is getting browned and crispy. Flip the pasta, add the remaining oil and continue to cook an additional 4 minutes undisturbed to brown the other side. Flip again and brown another 3 minutes. Season with the remaining 1/4 teaspoon salt and stir in the scallions and peas. Cook another 2 minutes to warm through. Finish with the lemon juice. Serve warm.
Nutrition Facts : ServingSize 4, Calories 507
CRISPY ORZO WITH PEAS
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a medium saucepan, add the coconut milk, ginger, 1 tablespoon salt and 2 cups water. Bring to a boil over medium-high heat. Add the orzo and stir. Cook, stirring to prevent sticking, until the pasta is al dente, 6 to 7 minutes. Drain well. Remove and discard the ginger.
- Heat a large skillet over medium-high heat. Add 2 tablespoons of the oil and heat for 1 minute more. Add the drained orzo and spread out evenly in the skillet. Cook, undisturbed, until the bottom of the pasta is starting to get browned and crispy, about 4 minutes. Flip the pasta, add the remaining 2 tablespoons oil and continue to cook, undisturbed, until the other side is browned, about 4 minutes more. Flip again and brown another 3 minutes. Season with 1/4 teaspoon salt and stir in the peas and scallions. Cook another 2 minutes to warm through. Finish with the lemon juice. Serve warm.
ORZOTTO WITH PEAS
"I find I have more luck getting my son to eat vegetables when I pair them with something he really likes, such as pasta," Kelsey says.
Provided by Kelsey Nixon
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the olive oil in a heavy-bottomed medium saucepan over medium-high heat. Add the onion and saute until fragrant and translucent, about 2 minutes. Add the orzo and toast for 2 minutes, stirring occasionally. Add the wine (or stock) and cook until absorbed, about 1 minute.
- Gradually add 3 cups chicken stock, stirring frequently. Bring to a simmer, then lower the heat and cover. Cook until the liquid is almost absorbed and the orzo is tender, 8 to 10 minutes. Remove from the heat.
- Stir in the peas, parmesan, basil, heavy cream and lemon zest and juice. Season with salt and pepper. Top each serving with more parmesan.
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CRISPY ORZO WITH PEAS AND GARLIC BUTTER – GARLIC HEAD
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5/5 (1)Calories 326 per servingCategory Dinner
- Begin by adding coconut milk to a large pot with 4 cups of water. Bring this mixture to a boil. Add orzo and a big pinch of salt, stir, and let cook until al dente (6-7 minutes for regular pasta). Drain and set aside without rinsing*.
- While orzo is boiling, heat butter in a cast iron skillet over medium low. Add garlic and stir until foamy, about 1 minute. Add orzo on top of garlic butter and spread to coat the entire bottom of the pan, going up the sides as needed. Pack down a bit with the back of your spoon, creating as even of a layer as possible. Cook, undisturbed for 5 minutes. This is when the majority of the crisping happens.
- Lift up a bit of the rice to check for browning. Add olive oil, peas, and parmesan. Stir orzo so that the opposite side can begin crisping. Let cook for at least 4 more minutes, until browned throughout but not burnt.
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