Herbed Orzo Pilaf Crowd Size Food

HERBED ORZO PILAF (CROWD SIZE)

Herbed Orzo Pilaf (Crowd Size) image

Want your salad to stand out among a sea of potluck dishes? Proudly present this pilaf.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 40m

Yield 16

Number Of Ingredients 9

Ingredients

1 package (16 ounces) rosamarina (orzo) pasta
1/4 cup pine nuts
2 tablespoons olive or vegetable oil
2 cloves garlic, finely chopped
1 1/2 cups sliced mushrooms (4 ounces)
8 medium green onions, sliced (1/2 cup)
2 cups sliced roma (plum) tomatoes
1/4 cup shredded fresh or 1 tablespoon dried basil leaves
1/2 teaspoon salt

Steps:

Cook and drain pasta as directed on package.
Meanwhile, in 12-inch skillet, cook nuts over medium heat 2 to 3 minutes, stirring constantly, until toasted. Remove from skillet.
Add 1 tablespoon of the oil and the garlic to skillet. Cook and stir over medium-high heat 1 minute. Stir in mushrooms and onions. Cook about 2 minutes, stirring occasionally, until crisp-tender.
Stir in tomatoes, pasta, basil, salt and remaining 1 tablespoon oil. Cook over medium heat, stirring occasionally, until heated through. Spoon into serving dish; sprinkle with nuts.

Nutrition Facts : Calories 135, Carbohydrate 25 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 80 mg

HERBED ORZO WITH FETA

Herbed Orzo with Feta image

Provided by Ina Garten

Categories side-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 10

Ingredients

Kosher salt and freshly ground black pepper
Good olive oil
3/4 pound orzo (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 cup medium-diced hothouse cucumber, unpeeled and seeded
1/2 cup small-diced red onion
3/4 pound good feta cheese, large-diced

Steps:

Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt, and 1 teaspoon pepper. Pour over the hot pasta and stir well.
Add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

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