CHICKEN AND ORZO STUFFED PORTOBELLO MUSHROOMS
Quite some time ago I tried an incredible stuffed mushroom dish at an Italian restaurant. This version takes advantage of precooked chicken for faster prep. There really is no substitute for the demi glace, although homemade is an option, I purchased mine at a local kitchen store. The quantity below will full two large mushroom caps or four medium mushroom caps.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 40m
Yield 2
Number Of Ingredients 13
Steps:
- Melt butter in a skillet over medium high heat and cook bell pepper until tender, 3 to 4 minutes. Add garlic during the last 30 seconds and sauté until fragrant. Stir in orzo and add 1 cup chicken broth, demi glace, Italian seasoning, salt, pepper, and chicken. Cook and stir for about 5 minutes. Add 1/2 cup chicken broth. Cook and stir until liquid is absorbed and add the next 1/2 cup chicken broth, about 5 minutes. Repeat until orzo pasta is tender - you may not need all the chicken broth. Add spinach during the last minute of cooking.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Place mushroom caps on a rimmed baking sheet. Add equal amounts of orzo filling to the mushroom caps. Top with smoked mozzarella cheese and broil until golden brown and cheese is melted, 3 to 5 minutes.
Nutrition Facts : Calories 684.8 calories, Carbohydrate 48.2 g, Cholesterol 150.3 mg, Fat 27.3 g, Fiber 3.4 g, Protein 58.3 g, SaturatedFat 12.1 g, Sodium 2519.3 mg, Sugar 6.5 g
KASHA AND ORZO PILAF
Make and share this Kasha and Orzo Pilaf recipe from Food.com.
Provided by ratherbeswimmin
Categories Grains
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook the orzo in a large pan of boiling water until just al dente (see package directions for cooking time); drain, rinse with cold water, and drain again.
- In the meantime, bring the vegetable broth to a simmer in a small saucepan.
- While the orzo is cooking, mix the kasha and egg together in a mixing bowl; stir well to coat each grain.
- In a large nonstick skillet over high heat, cook the egg-coated kasha, stirring constantly and scraping it up from the bottom, until the kernels are dry and separated and give off a nutty toasted aroma.
- Slowly add the hot broth, stir well, and cover.
- Cook for about 15 minutes or until the kasha is tender.
- Stir in the orzo, carrots, margarine, and thyme.
- Season to taste with salt and pepper; cover and let stand off the heat for 3 minutes.
- Toss with the parsley and scallions; serve.
Nutrition Facts : Calories 239.8, Fat 4.7, SaturatedFat 1.9, Cholesterol 58.8, Sodium 363.3, Carbohydrate 40.4, Fiber 2.9, Sugar 3.6, Protein 8.8
ORZO & PORTABELLA CASSEROLE
Make and share this Orzo & Portabella Casserole recipe from Food.com.
Provided by Dancer
Categories Cheese
Time 47m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Combine the tomatoes and boiling water in a small bowl; cover and let stand 10 minutes or until tomatoes soften, drain.
- Heat olive oil in large nonstick skillet over medium heat.
- Add the tomatoes, leek, mushrooms, and garlic; saute 2 minutes.
- Combine the mushroom mixture, orzo, and next 6 ingredients (orzo through pepper) in a large bowl; stir well.
- Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.
- Bake, uncovered, at 400 degrees for 25 minutes.
- Sprinkle provolone and parmesan cheeses over casserole, and bake an additional 5 minutes; garnish with basil sprigs, if desired.
Nutrition Facts : Calories 154.6, Fat 8.1, SaturatedFat 3.8, Cholesterol 14.1, Sodium 475.3, Carbohydrate 14.4, Fiber 2.7, Sugar 6.8, Protein 8.2
CHEESY ORZO
A delicious side dish that goes great with chicken and pork!
Provided by Andi
Categories Main Dish Recipes Pasta
Time 1h
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
- Bring chicken broth to a boil in a pot; stir in orzo. Cook until almost tender, about 7 minutes. Pour orzo and broth into a bowl.
- Heat butter in a skillet over medium heat; cook and stir onion and mushrooms in the melted butter until softened, about 7 minutes. Pour in Marsala wine and simmer until liquid is reduced by half, 5 to 10 minutes. Stir mushroom mixture into orzo.
- Stir peas, cream, fontina cheese, mozzarella cheese, salt, and pepper into orzo-mushroom mixture. Transfer to the prepared baking dish.
- Mix bread crumbs, Parmesan cheese, and thyme together in a bowl; sprinkle over orzo-mushroom mixture.
- Bake in the preheated oven until cheese is melted and breadcrumbs are lightly browned, about 25 minutes.
Nutrition Facts : Calories 337.1 calories, Carbohydrate 38.3 g, Cholesterol 41.4 mg, Fat 12.5 g, Fiber 2.3 g, Protein 13 g, SaturatedFat 7.4 g, Sodium 652.8 mg, Sugar 5.4 g
KASHA & ORZO WITH PORTABELLAS
We were happy to discover that orzo and kasha can be cooked together. When we added the rich flavor and texture of portabellas and walnuts, we knew we had a winner.
Yield serves 4
Number Of Ingredients 14
Steps:
- In a large saucepan or skillet on medium-high heat, cook the onions and mushrooms in the oil with the garlic, thyme, and salt until the onions are translucent, about 8 minutes.
- In a bowl, lightly beat the egg. Add the kasha, stir to coat well, and add to the skillet and cook, stirring constantly, until the egg is dry, making sure to separate any clumps of kasha. Add the orzo and the boiling water, cover, reduce the heat to low, and simmer for about 15 minutes.
- When the kasha and orzo are tender, stir in the butter. Add salt and pepper to taste. Serve topped with sour cream and toasted walnuts.
- Add a chopped red bell pepper to the onions and mushrooms after they've been cooking for about 5 minutes.
- Almost any sautéed chopped vegetable can be incorporated into this dish-try whatever appeals to you or what you find in your refrigerator waiting to be used up. Maybe carrots or zucchini, green peas, a leafy green, or even asparagus.
- For a richer flavor, use half water and half vegetable broth. Omit the salt if the broth is salted.
- This warm, comforting dish cries out for a light, tangy accompaniment. We like it with Corn & Pepper Salad (page 207) or Beet Salad (page 209). For dessert, consider Apples Two Ways (page 191), Cherry Shortbread Crumble (page 265), or Riesling Roasted Pears (page 264).
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- Rinse the mushrooms and cut them into thick slices. Mince the garlic. Heat the garlic and olive oil in a large skillet over medium heat for one to two minutes, or until the garlic is soft and fragrant. Add the mushrooms, a pinch of salt and freshly cracked pepper, and continue to sauté until the mushrooms have softened and released all of their moisture (5-7 minutes).
- Add the uncooked orzo and chicken broth to the skillet. Give it a quick stir, place a lid on top, and let the mixture come up to a boil. Once it reaches a boil, give it quick stir again to loosen any pasta from the bottom of the skillet. Replace the lid, turn the heat down to low, and let the pasta simmer on low heat for 10 minutes. Stir once half way through to prevent the pasta from sticking.
- After ten minutes, test the orzo to make sure it's tender (if not, replace the lid and let simmer a few minutes more). Stir the contents of the skillet to redistribute any leftover broth (it will continue to absorb into the pasta). Once the broth has absorbed, turn off the heat.
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