LEMON ORZO
This is a quick and easy but delicious side dish for shrimps, scallops, etc. From the Food Network Magazine.
Provided by gemini08
Categories European
Time 20m
Yield 4 , 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Simmer 1 cup orzo in a saucepan with 2 1/2 cups water.
- add olive oil, salt, spices and lemon zest.
- simmer, stirring occasionally until orzo is tender, 12 to 15 minutes.
- let cool lightly, stir in scallions and the juice of one lemon.
LEMON ORZO
Steps:
- Using a vegetable peeler, peel off two large strips of lemon zest.
- Bring orzo, broth, oregano and lemon zest to a boil. Reduce heat to a simmer and cook 13-15 minutes uncovered until the orzo is tender.
- Remove from heat and stir in butter. Rest 5 minutes.
- Juice half of the lemon over the orzo, add mint or parsley and stir. Season with salt & pepper to taste.
Nutrition Facts : Calories 168 kcal, Carbohydrate 31 g, Protein 6 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 553 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
LEMON ORZO WITH PINE NUTS
Make and share this Lemon Orzo With Pine Nuts recipe from Food.com.
Provided by anme7039
Categories Low Cholesterol
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook orzo then combine liquid ingredients with orzo.
- Sprinkle with pine nuts and parsley and cheese.
LEMONY ORZO SALAD WITH FETA AND PINE NUTS
I had this great lemon orzo salad from a local gourmet deli so I wanted to see if I could replicate it. After looking around at different recipes, this is what I came up with. It makes for a great pasta/rice dish for a potluck.
Provided by angelcakes
Categories Fruit
Time 25m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- If pine nuts are not toasted, toast them on a cookie sheet in a 350F oven for 5-10 minutes or until golden brown.
- Boil water in a 6-8 quart pot with optional flavor cubes.
- Add orzo and cook until tender.
- Drain orzo in colander and rinse with cold water.
- Toss orzo in a large bowl with the olive oil, lemon juice, and lemon zest.
- Then toss in the rest of the ingredients.
- Season with salt and pepper to taste.
- You can add more lemon juice if you like it really lemony.
- Chill salad for 3-4 hours before serving.
LEMON ORZO WITH MUSHROOMS AND PINE NUTS
Make and share this Lemon Orzo With Mushrooms and Pine Nuts recipe from Food.com.
Provided by Boomette
Categories Fruit
Time 23m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot of boiling, salted water, cook the orzo until al dente. Drain and return to the pot. Stir in the pine nuts, parsley, lemon juice, lemon peel and 2 tablespoons extra-virgin olive oil. Season with salt and pepper.
- In a skillet, heat 1/4 cup olive oil oven high heat until rippling. Add the mushrooms and cook, stirring occasionally, until browned, about 7 minutes. Divide the orzo among 4 plates and top with the mushrooms.
Nutrition Facts : Calories 807.7, Fat 39.8, SaturatedFat 4.4, Sodium 19.2, Carbohydrate 96, Fiber 7, Sugar 6.8, Protein 21.8
SPRING ORZO SALAD WITH ARUGULA, ASPARAGUS, PINE NUTS
This spring orzo salad is full of bright and fresh flavors that will make you happy from the very first bite! Crisp asparagus, spicy arugula, and flavorful pine nuts are all dressed in a springy basil lemon vinaigrette.
Provided by Rachel Gurk
Categories Salads
Time 25m
Number Of Ingredients 9
Steps:
- Bring a large pan of salted water to a boil. Add orzo and cook according to package directions. When cooked to al dente, drain and rinse with cold water until cool.
- Meanwhile, heat olive oil in a small frying pan over medium heat. Add asparagus and season with salt and pepper. Cook until bright green and tender but still crisp. Remove from heat.
- In a large bowl, combine the pasta, asparagus, artichoke hearts, arugula, Parmesan, pine nuts, and lemon basil vinaigrette. Stir to coat everything with the dressing.
- Serve immediately.
Nutrition Facts : ServingSize 1 of 10, Calories 187 kcal, Carbohydrate 21 g, Protein 7 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 243 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 5 g
HERBED ORZO WITH TOASTED PINE NUTS
Categories Herb Nut Pasta Side Vegetarian Quick & Easy Spring Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- In a kettle of boiling salted water boil the orzo until it is al dente, drain it well, and transfer it to a bowl. Stir in the butter, the pine nuts, the lemon juice, and salt and pepper to taste, add the coriander and the mint, and toss the mixture until it is combined well.
HERBED ORZO WITH PINE NUTS
Make and share this Herbed Orzo With Pine Nuts recipe from Food.com.
Provided by Sageca
Categories European
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook orzo in boiling water until al dente. Drain well and transfer to bowl. Toss with butter, garlic, pine nuts, lemon juice, basil and parsley.
- Taste to see if you would prefer salt and pepper or a more lemony taste.
- Tip:.
- f using dried herbs reduce the amount to 1 Teaspoon each.
Nutrition Facts : Calories 312.1, Fat 11.8, SaturatedFat 4.2, Cholesterol 15.3, Sodium 55.5, Carbohydrate 43.5, Fiber 2.2, Sugar 1.9, Protein 8.6
ORZO WITH SPINACH AND PINE NUTS
Steps:
- Heat a large covered skillet over medium high heat. Add 2 tablespoons of the olive oil and when it is hot, add the spinach with all the water still clinging to its leaves from washing. Cover and cook for 2 minutes, then remove the lid and turn the spinach over with tongs. Replace the lid and cook for 2 minutes more. Repeat until all the spinach is wilted and tender. Stir in a pinch each of salt and pepper. Transfer the spinach to a colander set over a bowl and drain. When cool enough to handle, press down on the spinach to extract as much liquid as possible. Chop the spinach coarsely and reserve the juice.
- In a large heavy skillet, heat the remaining tablespoon of olive oil over medium heat. Add the pine nuts and stir for 1 to 2 minutes, until slightly golden. Add the garlic and cook, stirring, for 2 minutes, until the garlic gives off its aroma. Season to taste, stir in the diced tomatoes and the spinach, and cook for 1 minute more. Remove from the heat.
- In a large saucepan, bring a generous amount of lightly salted water to a boil. Cook the orzo, stirring occasionally to stop them from sticking, for about 9 minutes or until tender. Drain thoroughly, shaking the colander to get rid of most of the water, and transfer them to the skillet with the spinach mixture and the reserved spinach juice. Toss to mix the ingredients evenly, taste for seasoning and reheat gently before serving.
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- Fill a large pot with about four quarts of water and 1/2 teaspoon sea salt. Place it on the stove and turn to high heat.
- While water is heating up, in a large bowl, whisk together, olive oil, lemon juice, dried oregano, garlic, 1/2 teaspoon sea salt, 1/8 teaspoon pepper, and sugar to make a dressing.
- Add orzo pasta to boiling water and cook for 8 minutes, stirring occasionally. Once pasta is done, drain and transfer it into the bowl with the dressing. Toss to coat.
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