Lemon Orzo Primavera Food

PRIMAVERA ORZO

Steps:

• Heat a medium skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan in a slow stream. Add garlic, shallots, zucchini and carrots. Saute 5 minutes. Add curry, chicken broth and bring to a boil. Add orzo and bring to a boil. Cover and reduce heat to medium. Cook, stirring occasionally until pasta absorbs the liquid and is al dente in texture, 10 minutes. Uncover and stir in cheese, parsley and peas. Season with salt and pepper, to your taste.

LEMON ORZO PRIMAVERA

Steps:

• Heat the oil in a pot over medium heat. Stir in orzo, and cook 2 minutes, until golden. Stir in garlic, zucchini, and carrot, and cook 2 minutes. Pour in the broth and mix in lemon zest. Bring to a boil. Reduce heat to low and simmer 10 minutes, or until liquid has been absorbed and orzo is tender. Season with thyme and top with Parmesan to serve.

PARMESAN ORZO PRIMAVERA

Steps:

• Combine chicken broth and pasta in medium saucepan. Stir in 1/3 cup water. Bring to boil. Reduce heat to medium-low; cover and simmer 7 minutes.
• Add vegetables; mix well. Cook an additional 5 minutes. Remove from heat.
• Stir in Parmesan cheese.

LEMON ORZO PRIMAVERA

Steps:

• Heat the oil in a pot over medium heat. Stir in orzo and cook 2 minutes, or until the orzo starts to turn golden.
• Stir in garlic, zucchini and carrot and cook for 2 minutes, stirring often.
• Add broth, lemon zest and thyme and bring to a boil.
• Reduce heat to low and simmer for 10 minutes or until the liquid has been absorbed and the orzo is tender. Top with Parmesan cheese to serve.

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.

VEGAN LEMON ORZO PRIMAVERA

Steps:

• In a straight-sided pan or large pot, add 1 tablespoon of oil over medium to medium-high heat. Once hot, add mushrooms and sauté for 6-8 minutes until golden and tender. Then, add garlic and sauté until fragrant. Add in orzo, stir until evenly coated in the oil and garlic, and cook for another minute.
• Add in vegetable broth and bring to a boil. Once boiling, cover, only lifting to stir occasionally, and cook until the vegetable broth is almost fully absorbed (5-6 minutes). At this point, add in broccolini, spinach, french green beans, and zucchini. Cover again and cook for another 5 minutes, or until broth is fully absorbed and vegetables are tender.
• Add the lemon juice, salt and pepper. Stir to combine and taste to adjust seasonings to your preference.
• Top with vegan parmesan cheese and enjoy immediately!

LEMON CHICKEN WITH ORZO

Steps:

• In a shallow bowl, mix flour and garlic powder. Cut chicken into 1-1/2-in. pieces; pound each with a meat mallet to 1/4-in. thickness. Sprinkle with 1/2 teaspoon salt and pepper. Dip both sides of chicken in flour mixture to coat lightly; shake off excess., In a large skillet, heat oil over medium heat. Add chicken; cook 3-4 minutes on each side or until golden brown and chicken is no longer pink. Remove from pan; keep warm. Wipe skillet clean., In same pan, bring broth to a boil; stir in orzo. Return to a boil. Reduce heat; simmer, covered, 8-10 minutes or until tender. Stir in spinach, tomatoes, lemon juice, basil and remaining salt; remove from heat. Return chicken to pan. If desired, serve with lemon wedges.

LEMON PARMESAN ORZO

Steps:

• Cook orzo according to package directions; drain. Transfer to a small bowl; drizzle with oil. Stir in remaining ingredients.

ORZO PRIMAVERA

Steps:

• Heat a medium skillet over medium high heat and add oil.
• Add garlic, shallots, zucchini and carrots and saute for five minutes.
• Add chicken broth and bring to a boil.
• Add orzo and bring to a boil, cover and reduce heat to medium.
• Cook, stirring occasionally until pasta absorbs the liquid and is al dente in texture, about ten minutes.
• Uncover and stir in cheese, parsley and peas.
• Season with salt and pepper to taste.