Green Orzo Food

GREEN GODDESS ORZO SALAD

Steps:

• Make the dressing: Combine the watercress, parsley, dill, tarragon, chives, capers, lemon zest garlic, shallot and sugar in a blender or food processor.
• Add the lemon juice, vinegar, mustard, mayonnaise and sour cream and puree until pale green and very smooth. Season with salt and pepper as needed.
• Make the salad: Combine the orzo, peas, artichoke hearts, asparagus and snap peas in a bowl; toss with 1 cup of the dressing. Season with pepper. Refrigerate to let the orzo absorb some of the dressing, 20 to 30 minutes. Toss with more dressing as needed, about 2 tablespoons at a time, then toss with the dill; store any remaining dressing, covered, in the refrigerator for 3 to 5 days. 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.

CREAMY CHEESY ORZOTTO

Steps:

• Heat the broth in a small saucepan and keep warm.
• Heat the oil in a saucepan over medium heat. Add the rosemary and shallot to the oil, then cook for a minute. Add the orzo, red pepper flakes and garlic and cook, stirring, for an additional 1 to 2 minutes. Deglaze with the wine and add the warm broth. Allow the broth to come to a simmer, then cook for 5 minutes, stirring occasionally.
• Stir in the cream, cheeses, sun-dried tomatoes and kale. Cook until the kale wilts and the sauce is thick and creamy, an additional 3 to 4 minutes. Taste and season with salt and pepper.
• Garnish with the parsley and serve.

ORZO WITH MUSTARD GREENS

Steps:

• Bring a large pot of water to a boil over high heat. Add 2 tablespoons salt. When the water returns to a boil, stir in the orzo and cook until al dente, about 6 to 7 minutes. Drain well.
• Return the cooked orzo to the pot, stir in the butter, and place over high heat. Add the mustard greens and lemon zest and cook, stirring until the greens wilt, about 3 to 5 minutes. Season to taste with salt and pepper. Serve with the freshly grated cheese on top.

ORZO AND GREEN BEANS

Steps:

• In a medium saucepan of boiling salted water, cook orzo 4 minutes. Add green beans; continue cooking until beans are tender and orzo is al dente, 5 to 6 minutes more.
• Drain orzo, and return to saucepan. Mix in lemon juice and oil. Season with coarse salt and ground pepper.

GREEN ORZO

Steps:

• Bring a large stockpot of salted water to a boil. Stir in orzo. Cook until tender, about 10 minutes, or follow package instructions. Drain in a colander, and set aside.
• Bring a large saucepan of salted water to a boil. Prepare an ice bath. Blanch arugula in boiling water until bright green in color, 5 to 10 seconds. Immediately transfer arugula to ice bath to stop the cooking process. Drain, and squeeze out any excess water.
• Place arugula and garlic in the bowl of a food processor. Using the feed tube, slowly add olive oil while pulsing machine on and off. Add 1 teaspoon salt and pepper; process until pureed.
• Transfer orzo to serving bowl, and toss with arugula puree. Season with salt and pepper.

ORZO WITH TOMATOES, FETA, AND GREEN ONIONS

Steps:

• Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper. (Can be made 2 days ahead. Cover and chill.)
• Bring broth to boil in large heavy saucepan. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large wide bowl, tossing frequently until cool.
• Mix tomatoes, feta, basil, and green onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.) Add pine nuts; toss. Serve at room temperature.