VERY GREEN ORZOTTO
Provided by Ree Drummond : Food Network
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat the oil in a saucepan over medium heat until hot, then add the green onions and saute until softened, about a minute. Add the garlic and chile flakes and saute for 30 seconds.
- Add the orzo, salt and pepper to the pan and toss to coat the grains, a minute or two. Add the warmed broth and gently stir. Allow the broth to come to a simmer, then cook for 5 minutes.
- Add the asparagus, broccolini, zucchini and peas. Stir and cook for another 2 minutes. Add the kale, Parmesan and lemon zest and give it a good stir, then allow to cook for another 2 minutes.
- Add the herbs and stir to combine. Serve in bowls topped with Parmesan and additional herbs.
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.
ORZO RISOTTO WITH LEMON AND FRESH OREGANO
Orzo is a type of small pasta that looks like grains of rice. Using orzo makes this risotto (or orzotto) lighter than the traditional recipe and it cooks faster too. It's a really simple recipe and the lemon makes it taste lovely and fresh.
Provided by Rachel Phipps
Categories Main course
Yield Serves 2
Number Of Ingredients 9
Steps:
- Heat the oil in a heavy-based saucepan over a medium-high heat and gently fry the shallot with a generous pinch of salt for 5 minutes, or until just translucent. Add the garlic and fry for a further minute.
- Add the orzo to the pan, stirring until all the pasta is coated.
- Add a quarter of the stock and turn down the heat to medium-low. Continue adding the stock a quarter at a time, stirring regularly until the pasta has absorbed all the liquid and is tender but still has a little firmness at the centre. You may need to add a splash more water, or you might not need to use all the stock.
- Stir in the oregano, butter, lemon zest and juice, to taste. Season with salt and pepper and serve immediately.
ORZOTTO WITH PEAS
"I find I have more luck getting my son to eat vegetables when I pair them with something he really likes, such as pasta," Kelsey says.
Provided by Kelsey Nixon
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the olive oil in a heavy-bottomed medium saucepan over medium-high heat. Add the onion and saute until fragrant and translucent, about 2 minutes. Add the orzo and toast for 2 minutes, stirring occasionally. Add the wine (or stock) and cook until absorbed, about 1 minute.
- Gradually add 3 cups chicken stock, stirring frequently. Bring to a simmer, then lower the heat and cover. Cook until the liquid is almost absorbed and the orzo is tender, 8 to 10 minutes. Remove from the heat.
- Stir in the peas, parmesan, basil, heavy cream and lemon zest and juice. Season with salt and pepper. Top each serving with more parmesan.
CREAMY LEMON ORZO WITH WINTER GREENS
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 2 cups sliced Tuscan kale in olive oil in a nonstick skillet over medium-high heat, 2 minutes. Add 2 sliced garlic cloves and cook 1 minute; season with salt and pepper. Add 2 cups vegetable broth and 1/2 cup heavy cream; bring to a simmer. Stir in 1 cup orzo and cook 9 minutes. Stir in 3 ounces baby spinach. Turn off the heat; stir in 3/4 cup grated Parmesan and 1 tablespoon each lemon zest and juice. Season with salt and pepper. Drizzle with olive oil.
LEMONY FISH WITH ORZOTTO
Zesty fish fillets are beautifully paired with a creamy side dish in this easy weeknight dinner.
Provided by Karen Rankin
Time 30m
Number Of Ingredients 11
Steps:
- Coat fillets with coriander and 1⁄2 teaspoon salt. Thinly slice scallions, separating white and light green parts from dark green parts; reserve dark green parts.
- Heat 2 tablespoons oil in a medium saucepan over medium-high. Add white and light green scallions; cook until slightly softened, 1 to 2 minutes. Add orzo; stir until lightly toasted, 1 to 2 minutes. Stir in broth and remaining 1⁄2 teaspoon salt. Bring to a low boil. Reduce heat to low; cover and cook, undisturbed, until orzo is tender and most of the liquid is absorbed, 8 to 10 minutes.
- Meanwhile, heat remaining 1 tablespoon oil in a large non-stick skillet over medium-high. Add fillets; cook until deeply browned on 1 side, 4 to 5 minutes. Flip and cook until cooked through, 3 to 4 minutes.
- Stir cheese, peas, cream, and lemon zest and juice into orzo. Cook, stirring often, until peas are warmed through, about 2 minutes. Serve with fish, topped with oil and dark green scallions.
Nutrition Facts : Calories 603 kcal, Carbohydrate 61 g, Cholesterol 94 mg, Fiber 5 g, Protein 41 g, SaturatedFat 8 g, Sodium 910 mg, Sugar 5 g, Fat 21 g, UnsaturatedFat 0 g
ORZOTTO WITH PANCETTA & PEAS
Substitute rice for orzo pasta to make this risotto-style 'orzotto', packed with pancetta and peas. It makes a lovely and quick midweek meal for the family
Provided by Dani Mosley
Categories Dinner, Main course, Pasta, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Put the pancetta in a large, deep frying pan over a medium-high heat and fry until crisp and golden. Remove from the pan with a slotted spoon, transfer to a plate and set aside. Reduce the heat, add the onion along with a pinch of salt and fry in any leftover fat for 5 mins. Add the garlic and continue to fry for a further 3 mins.
- Increase the heat and stir in the orzo. Fry for 2 mins, stirring constantly, then pour in 500ml stock and bring to a simmer. Add more stock by the ladleful, stirring constantly, as the orzo absorbs the liquid (similar to cooking a risotto).
- After 5 mins, stir in the petit pois and bring the mixture to a simmer. Continue to add the remaining stock, stirring, as the mixture cooks. Simmer for 10 minutes, or until the orzo is cooked through. Add the lemon zest and juice, basil, parmesan and fried pancetta. Season to taste, then cover and leave to rest for 2 mins. Serve with extra parmesan sprinkled over the top.
Nutrition Facts : Calories 518 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 8 grams sugar, Fiber 9 grams fiber, Protein 29 grams protein, Sodium 2 milligram of sodium
LEMON ORZO CHICKEN
Looking for something speedy for dinner? This lemon orzo chicken has asparagus, leeks and peas for a tasty supper that's low in fat
Provided by Liberty Mendez
Categories Dinner
Time 22m
Number Of Ingredients 10
Steps:
- Heat the oil in a pan and fry the leeks for 5 mins over a medium-high heat, adding a splash of boiling water from the kettle halfway through to steam them slightly. Add the orzo, asparagus and stock, and cook for 10 mins over a high heat, stirring continuously.
- Stir through the crème fraîche, lemon zest, juice, chicken, peas and most of the chives. Season and keep on the heat for 3-4 mins to warm through the chicken, adding a splash of water to loosen if needed. Divide between bowls and top with the remaining chives.
Nutrition Facts : Calories 534 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 35 grams protein, Sodium 0.4 milligram of sodium
LEMONY ORZO
This bright side dish is typical of Greek cooking and is equal parts lemony and starchy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 15m
Number Of Ingredients 5
Steps:
- Using a vegetable peeler, peel half the lemon (avoiding bitter white pith); thinly slice peel. Squeeze 2 tablespoons juice; set aside.
- Bring a large saucepan of salted water to a boil. Add orzo and lemon peel. Cook until orzo is al dente, according to package instructions. Drain and return to pot.
- Add lemon juice, oil, and scallions. Season with salt and pepper; toss to combine.
Nutrition Facts : Calories 195 g, Fat 4 g, Fiber 2 g, Protein 6 g
LEMON-BASIL ORZOTTO
Make and share this Lemon-Basil Orzotto recipe from Food.com.
Provided by Food.com
Categories Lemon
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a heavy-bottomed medium saucepan, heat the olive oil over medium-high heat. Add the onion and saute until fragrant and translucent. Add the orzo and toast for 2 minutes, stirring occasionally. Add the wine and cook until absorbed.
- Gradually add the chicken stock, stirring frequently. Bring to a simmer, lower the heat, and cover. Cook for 8 to 10 minutes, until the liquid is almost absorbed and orzo is tender. Remove from the heat.
- Stir in peas, Parmesan, fresh basil, lemon zest, heavy cream, and lemon juice. Season the orzo with salt and pepper, to taste, and serve.
Nutrition Facts : Calories 503.4, Fat 17.9, SaturatedFat 6.6, Cholesterol 33.1, Sodium 398.4, Carbohydrate 62.2, Fiber 3.7, Sugar 8, Protein 17.8
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