LEMON DILL ORZO
Lemon Dill orzo with pine nuts and feta. Simple and delicious!
Provided by Kenton & Jane
Categories Side
Time 14m
Number Of Ingredients 6
Steps:
- Bring lightly salted water to boil (we add a little olive oil to the water as well).
- Add orzo and cook as directed, normally 9 to 10 minutes for al dente.
- While boiling roast pine nuts in pan until golden brown and fragrant. Remove and set aside.
- Once orzo is done, drain and place back in pot.
- Add all other ingredients in with orzo, mix well.
- Scoop out desired amount per plate, serve!
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
LEMON ORZO
Steps:
- Simmer 1 cup orzo in a saucepan with 2 1/2 cups water, 2 tablespoons olive oil, 1 teaspoon dried mint, 1 teaspoon salt, 1/2 teaspoon paprika and 2 strips lemon zest, stirring occasionally, until the orzo is tender, 12 to 15 minutes. Let cool slightly. Stir in 2 chopped scallions, the juice of 1 lemon, and salt to taste.
LEMON DILL BAKED ORZO WITH GRUYERE
Steps:
- Preheat oven to 400F. Butter a 2-quart gratin dish or other shallow baking dish and sprinkle with 2 teaspoons zest. In a heavy saucepan cook shallot and celery in butter and oil over moderate heat, stirring, until celery is softened. Add flour and cook mixture, stirring, 3 minutes. Add broth in a stream, whisking, and bring to a boil, whisking. Add remaining 1 teaspoon zest and salt and pepper to taste and simmer sauce, whisking, until thickened, about 3 minutes. In a kettle of salted boiling water cook orzo until just al dente, about 6 minutes, and drain well. In a large bowl stir together orzo, sauce, dill, and Gruyere and transfer to prepared dish. Bake orzo in middle of oven 30 minutes, or until bubbling and slightly crusty. Serves 6 to 8 as a side dish. Gourmet February 1994
Nutrition Facts : Calories 3653 calories, Fat 226.31682875 g, Carbohydrate 284.7832725 g, Cholesterol 931 mg, Fiber 1.7195375379622 g, Protein 124.41757875 g, SaturatedFat 130.85404575 g, ServingSize 1 1 Serving (1464g), Sodium 3050.9925 mg, Sugar 283.063734962038 g, TransFat 17.72256125 g
LEMON ORZO
Steps:
- In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.
- Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.
GREEK LEMON CHICKEN AND ORZO CASSEROLE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- For the orzo: Whisk together the stock, butter, salt, cornstarch, dill, lemon zest and juice and garlic in a bowl. Mix in the orzo.
- For the chicken: In a separate bowl, mix together the coriander, salt and pepper. Coat the chicken all over with the seasoning.
- Pour the stock/orzo mixture into a glass 9-by-13-inch baking dish. Add the chicken breasts, laying them at an angle so all but the tops of the breasts are submerged. Shingle the lemon slices in between the chicken breasts.
- Bake, uncovered, until the chicken registers an internal temperature of 165 degrees F, 35 to 40 minutes. Let rest for 5 minutes. Top with the chopped parsley before serving.
CHICKEN, LEMON, AND DILL WITH ORZO
Delicious and convenient, this baked-pasta dish is an irresistible all-in-one dinner. The Greek flavors in this dish are great with a fresh salad like our recipe for Fennel with Parsley, Parmesan, and Lemon. For a vegetarian main course, omit the chicken and use vegetable broth.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. In a saucepan, bring broth, 3/4 cup water, butter, salt, and pepper to a boil. In a 3-quart baking dish, combine chicken, orzo, feta, dill, lemon zest and juice. Pour broth mixture over orzo and stir once to incorporate. Bake until orzo is tender and cooking liquid is creamy, 40 minutes. Sprinkle Parmesan on top and let stand 5 minutes before serving.
Nutrition Facts : Calories 505 g, Fat 13 g, Fiber 2 g, Protein 38 g
CHICKEN, LEMON AND DILL WITH ORZO
From an article in *Everyday Food* on baked pasta dishes. Whips up in a jiffy; a lovely combination of flavors, redolent of Greece.
Provided by lecole54
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- In a saucepan, bring broth, 3/4 cup water, butter, salt, and pepper to a boil.
- In a greased 3-quart baking dish (for example, 9" x 13"), combine chicken, orzo, feta, dill, lemon zest, and juice.
- Pour broth mixture over orzo and stir once to incorporate.
- Bake until orzo is tender and cooking liquid is creamy, 40 minutes. Sprinkle Parmesan on top and let stand 5 minutes before serving.
LEMON-DILL CHICKEN PATTIES WITH ORZO
This is a simple and elegant dish that starts with ground chicken. Lemon and dill make it light and fresh! This came out of a Woman's Day magazine.
Provided by Sharon123
Categories Healthy
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cook orzo in lightly salted water as package directs.
- Drain; return to pot.
- Add remaining orzo ingredients; toss to mix.
- Cover to keep warm.
- While orzo cooks, mix Patties ingredients except chicken.
- Add chicken; mix well.
- Form into sixteen 1/2-inch thick patties.
- Heat oil in large nonstick skillet.
- Add patties; cook over medium heat, turning once, about 5 minutes, until opaque in center.
- Serve with orzo.
- Serves 4.
Nutrition Facts : Calories 525.5, Fat 17.4, SaturatedFat 5.8, Cholesterol 108.4, Sodium 729.3, Carbohydrate 60.5, Fiber 3.3, Sugar 3.4, Protein 30.9
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- Bring a large pot of salted water to a boil. Add orzo and cook 8-10 minutes or until desired doneness. Drain and place in a large bowl.
- Mix olive oil, lemon juice, salt and pepper in a small bowl. Toss mixture with orzo and place in refrigerator to cool, stirring occasionally. When cool, mix in remaining ingredients, except cheese and pine nuts.
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