Minted Orzo Food

ORZO WITH MINT SALMORIGLIO SAUCE

Steps:

• For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a serving bowl. Add the cheese and toss until coated.
• For the sauce: In a small saucepan, bring the olive oil, lemon juice, lemon zest, and garlic to a simmer over medium-low heat. Cook for 5 minutes. Remove the pan from the heat and stir in the mint and parsley.
• Pour the sauce over the cooked orzo, toss until coated, and season with salt and pepper, to taste.

ORZO WITH PEAS AND MINT

Steps:

• Cook orzo according to package directions. Melt butter in a medium saucepan over medium heat. Add shallot and lemon zest, and saute until translucent.
• Add peas, and cook until bright green and tender, adding a little water if shallots brown before peas are tender.
• Add cooked orzo, season with salt and pepper, and toss to combine. Remove from heat, and stir in mint.

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.

MINTED ORZO SALAD WITH GRAPEFRUIT

Steps:

• Combine the grapefruit juice and grated lemon and orange rinds in a large glass or ceramic bowl. Whisk in the olive oil. Add the salt and pepper. Pour half of the liquid into a separate bowl and refrigerate.
• Add the oregano, jalapeno and shrimp to the remaining vinaigrette. Toss to combine and refrigerate for 2 hours. Grill the shrimp over hot coals until cooked through, about 2 to 3 minutes per side. Set aside to cool. Peel, devein and cut into bite-size pieces.
• Pour the broth into a small saucepan. Simmer over medium-low heat. Combine the olive oil and leek in a nonstick skillet. Cook over medium-low heat until the leek softens, about 5 minutes. Add the orzo and stir to combine. Ladle in 1/2 cup of the broth and stir. Increase the heat to medium and continue adding the broth, 1/2 cup at a time, stirring constantly, until the orzo is tender, about 15 minutes. Drain. Rinse under cold running water. Set aside.
• Put the reserved vinaigrette in a salad bowl, add the salad greens and toss. Add shrimp, orzo, coriander and parsley leaves and toss to combine. Season with additional salt and pepper.

WARM ORZO SALAD WITH MINT AND FETA

Steps:

• In large pot of boiling, salted water, cook orzo per package directions. When orzo is al dente, remove from heat and add frozen peas to cooking water. Let sit for 1 minute.
• Drain and transfer to a serving bowl. Stir in remaining ingredients. Serve warm.

ORZO WITH CHERRY TOMATOES, FETA AND MINT

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, about 7 minutes.
• While the pasta is cooking, heat 1/4 cup of the olive oil in a large saute pan over medium-low heat. Add the shallots and garlic, and saute until the shallots begin to soften and the garlic is fragrant, about 1 minute. Add the cherry tomatoes and cook just to warm through, about 1 minute.
• Add the warm tomato mixture to a large bowl along with the feta, arugula, mint, balsamic vinegar, salt and pepper. Drain the orzo and add it to the bowl. Drizzle with the remaining 1/4 cup olive oil. Toss well and serve.

MINTED SQUASH-ORZO SALAD

Steps:

• Bring a large pot of heavily salted water to a boil over medium heat. Stir in the orzo and cook as the label directs. Drain in a colander and rinse under cold water until cool. Drain, shake off the excess water and transfer to a large bowl.
• Meanwhile, heat 2 tablespoons garlic olive oil in a large skillet over medium-high heat. Add the squash, season with salt and pepper and cook, stirring occasionally, until it begins to brown, about 4 minutes. Remove from the heat and cool to room temperature.
• Add the squash to the bowl with the orzo. Stir in three-quarters of the feta, the mint, the remaining 2 tablespoons garlic olive oil, and salt and pepper to taste. Top with the remaining feta and more mint.

MINTED SQUASH ORZO

Steps:

• Bring a large pot of heavily salted water to a boil over medium heat. Stir in the orzo and cook for 8 minutes; pasta will be slightly undercooked. Reserve 1/2 cup of the cooking water, then drain the orzo in a colander in the sink.
• Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the squash, season with salt and pepper, to taste, and cook, stirring occasionally, until beginning to brown and soften, about 4 minutes. Reduce the heat to medium-low, and add the cooked orzo and cooking water. Bring to a simmer and stir in 3/4 of the feta; season with salt and pepper. Cook until the water is absorbed, about 2 minutes. Remove from the heat and stir in the remaining 2 tablespoons oil and mint.
• Transfer to a serving platter and sprinkle the remaining feta over the top and garnish with additional chopped mint.

SHRIMP WITH MINT ORZO

Steps:

• Cook orzo with bay leaf.
• Drain and remove leaf.
• Sautee shrimp in 1 TBSP olive oil.
• Toss all ingredients and serve at any temperature. We especially like this served warm.

LEMON ORZO WITH MINT

Steps:

• In a medium sized pot, bring water to a boil and add the salt, Orzo, paprika.
• Lower to a simmer and cook, covered,12-15 minutes or until tender,.
• stirring occasionally.
• Let cool slightly and then add the mint, lemon zest/juice and green onions.
• Check for seasoning.
• Serve.

MINTED ORZO AND ZUCCHINI SALAD

Steps:

• Cook pasta according to package directions; drain. Rinse with cold water; drain again. Transfer pasta to a large bowl.
• Cover; chill in the refrigerator for 1-2 hours. Meanwhile, brush zucchini slices with olive oil, season and grill or broil until tender about 4-6 minutes per side. Let cool and cut into bite-sized pieces.
• Add to orzo with Feta, tomatoes, and olives; stir to combine. Whisk dressing ingredients together in a small bowl.
• Pour dressing over pasta mixture; toss to coat. Season to taste with salt and pepper. Cover; refrigerate for several hours until flavors blend.