Mediterranean Beef Orzo Soup Food

MEDITERRANEAN ORZO SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain well. Rinse with cold water and drain well again.
• Combine orzo, cherry tomatoes, red onion, cucumber, olives, and Asiago cheese in a large bowl.
• Whisk garlic, olive oil, red wine vinegar, lemon juice, salt, and pepper together in a small bowl to make the vinaigrette. Drizzle over the orzo mixture and toss lightly to combine. Add basil and parsley and mix well. Let sit for 20 minutes for flavors to blend, stirring occasionally.

MEDITERRANEAN PORK AND ORZO

Steps:

• Rub pork with pepper; cut into 1-in. cubes. In a large nonstick skillet, heat oil over medium heat. Add pork; cook and stir until no longer pink, 8-10 minutes., Meanwhile, in a Dutch oven, bring water to a boil. Stir in orzo and salt; cook, uncovered, 8 minutes. Stir in spinach; cook until orzo is tender and spinach is wilted, 45-60 seconds longer. Drain., Add tomatoes to pork; heat through. Stir in orzo mixture and cheese.

GREEK BEEF AND ORZO

Steps:

• Cook beef in 10-inch skillet over medium-high about 6 minutes, stirring frequently, until brown; drain.
• Stir in remaining ingredients except yogurt. Heat to boiling; reduce heat. Cover and simmer about 12 minutes, stirring frequently, until liquid is absorbed and pasta is tender. Serve with yogurt.

BEEF & ORZO MEDITERRANEAN STYLE

Steps:

• Sprinkle salt into a 10 to 12 inch frying pan over medium-high heat. Crumble beef into pan and cook, stirring often, until meat begins to brown, 3 to 5 minutes. Reduce heat to medium, stir in onion, and continue to cook, stirring, until onion is soft but not brown, about 5 minutes. Spoon off and discard excess fat.
• Add garlic, tomatoes (break them up with a spoon) and their liquid, broth, oregano, and pepper. Bring mixture to a boil then stir in pasta. Reduce heat, cover and simmer gently until pasta is tender to bite, 10 to 12 minutes.
• Meanwhile, squeeze as much liquid as possible from spinach. Stir spinach into pasta mixture just until heated through. Serve with cheese to add to taste.

BEEF ORZO SOUP

Steps:

• In a large soup pot, brown the beef cubes on all sides with the onion. Season with salt and pepper. Add the water Bring to a boil. Skim off any residue that is on the top of the water. Lower the heat to medium and cook for an hour.
• Add the beef soup base according to instructions on the brand you use. Add the carrots and celery. Continue to simmer on medium, while the pan is covered for an additional 30 minutes,or until the vegetables are tender.
• Taste and add more pepper and salt if needed. In another pan cook the pasta till just done as instructed on the package. Drain and add to the soup pot. Serve with Parmesan cheese on the side.

MEDITERRANEAN SEAFOOD AND ORZO SOUP

Steps:

• Mix halibut, lemon juice and 4 teaspoons oil in a medium bowl.
• Let mixture stand while preparing soup.
• Heat 1/4 cup oil in a heavy large saucepan over medium heat.
• Add onions and cook until translucent, stirring occasionally, about 10 minutes.
• Squeeze tomatoes through fingers to break up while adding to saucepan.
• Add clam juice, wine, bay leaf, orange peel strips, fennel and dried red pepper.
• Simmer soup for 10 minutes.
• Add orzo and cook for 5 more minutes.
• Add clams to soup.
• Cover and cook for 5 minutes longer.
• Add halibut.
• Cover and cook until halibut is opaque and clams open, about 4 minutes longer.
• Discard bat leaf, orange peel and any clams that do not open.
• Season to taste with salt and pepper.
• Garnish with parsley.

BEEF AND ORZO SOUP

Steps:

• Heat oil in 4-quart saucepan until sizzling.
• Add beef pieces, cook over medium-high heat, stirring occasionally, until browned (7 to 10 minutes).
• Add all remaining ingredients except cheese and parsley.
• Continue cooking until mixture comes to a boil (3 to 5 minutes).
• Cook, stirring occasionally, until orzo is tender (10 to 12 minutes).
• To serve, top each serving with cheese and garnish with parsley.

BEEF VEGETABLE SOUP WITH ORZO

Steps:

• In a large pot, over high heat, add the first 10 ingredients; stir to combine.
• Bring to a boil.
• Lower heat to medium-low, cover, and simmer for 1 hour, 15 minutes.
• Add in the mushrooms and orzo.
• Simmer covered for 10 more minutes.
• Add in peas, stir; cook uncovered for about 10 more minutes or until ingredients are tender; adjust seasoning to taste.
• Ladle into individual soup bowls and sprinkle with parmesan cheese.

SAVORY MEDITERRANEAN ORZO

Steps:

• In a large saucepan, bring broth to a boil. Stir in orzo; cook over medium heat for 6-8 minutes or until tender. Remove from the heat., In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir into orzo mixture. Stir in 1 cup cheese, spinach, red peppers, squash, salt and pepper., Transfer to a greased 13-in. x 9-in. baking dish; sprinkle with remaining cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

MEDITERRANEAN CHICKEN ORZO SOUP

Steps:

• In a large saucepan, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 6-8 minutes or until no longer pink. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add vegetables, salt, oregano and pepper; cook and stir 4-6 minutes or until vegetables are crisp-tender. Add wine, stirring to loosen browned bits from pan. Stir in broth, rosemary and bay leaf; bring to a boil., Add orzo. Reduce heat; simmer, covered, 15-18 minutes or until orzo is tender, stirring occasionally. Return chicken to pan; heat through. Stir in lemon zest and juice; remove bay leaf. If desired, top each serving with parsley.

EASY MEDITERRANEAN ORZO SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain well.
• Toss orzo with lemon-infused olive oil. Add olives, artichoke hearts, chickpeas, roasted red peppers, pine nuts, and ricotta salata. Toss to combine. Refrigerate to chill and allow flavors to build.