ORZO-AND FETA-STUFFED TOMATOES
This makes a nice Mediterranean-style side dish for a roasted chicken or any grilled meat or seafood. It's from a July 1986 issue of Bon Appetit in the "Great Cook" section that featured a menu for a Canoe Party for 24.
Provided by Leslie in Texas
Categories Vegetable
Time 30m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- Cut 1/4 inch of top off tomatoes.
- Scoop out pulp (reserve for another use), sprinkle insides of tomatoes with salt, turn over and drain for 30 minutes.
- Pat tomatoes dry.
- Mix orzo, cheese,olives,pine nuts,onions,parsley,olive oil,rosemary and garlic.
- Add lemon juice to taste and season with pepper.
- Spoon mixture into tomatoes; cover with plastic and chill until ready to serve.
- (Can be prepared 1 day ahead.).
HERBED ORZO WITH FETA
Steps:
- Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt, and 1 teaspoon pepper. Pour over the hot pasta and stir well.
- Add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.
ORZO WITH FETA AND TOMATOES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 4 servings as a side dish
Number Of Ingredients 7
Steps:
- Heat water in large sauce pot to boil and add pasta, cook to al dente.
- Melt butter in the pot while still hot and combine with feta. Add cooked pasta to feta butter and toss with parsley and tomatoes, season with a little pepper.
ORZO WITH SAUSAGE, PEPPERS AND TOMATOES
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Using tongs, place the bell peppers over a gas flame. Cook, turning occasionally, until the skins are charred on all sides, about 5 to 6 minutes. (Alternatively, place the peppers on a baking sheet and broil for 5 to 8 minutes, until charred.) Place the charred peppers in a medium bowl. Cover the bowl with plastic wrap and allow the peppers to steam for 20 minutes. Under running water, peel away the charred skin from the peppers. Pat the peppers dry with paper towels. Remove the stem and seeds from the peppers and cut into 1/4-inch thick slices. Set aside.
- In a medium saucepan, bring the chicken stock, water, and kosher salt to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
- While the pasta is cooking: In a large skillet, heat the oil over medium-high heat. Add the turkey sausage and saute until cooked through, about 4 minutes. Add the garlic and cook for 1 minute. Add the bell peppers, tomatoes, and red pepper flakes, if using, and cook until heated through, about 2 minutes.
- Drain the pasta, reserving about 1/2 cup of the cooking liquid, and transfer to a large serving bowl. Add the sausage mixture, 1 tablespoon of the parsley, and season with salt and pepper, to taste. Toss well to combine all ingredients, adding reserved cooking liquid, if needed, to loosen the pasta. Top with the ricotta salata and sprinkle with the remaining parsley. Serve.
ORZO WITH TOMATOES
Provided by Pierre Franey
Categories easy, quick, pastas, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring water with salt to a boil in a saucepan. Add orzo and cook, stirring, for about 10 minutes or until tender. Do not overcook. Drain.
- Meanwhile, heat oil in a saucepan and add garlic. Cook briefly, stirring; do not brown. Add tomatoes, salt and pepper. Stir and cook for 3 minutes. Add orzo, basil and cheese. Blend well and serve.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 1046 milligrams, Sugar 2 grams
ORZO WITH FETA AND CHERRY TOMATOES
Categories Pasta Tomato Side Quick & Easy Feta Summer Gourmet Vegetarian Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 2 as a main course
Number Of Ingredients 8
Steps:
- Fill a 4-quart pasta pot three fourths full with salted water and bring to a boil for orzo.
- In a small heavy skillet heat 1/2 tablespoon oil over moderate heat until hot but not smoking and sauté pine nuts with salt to taste, stirring frequently, until golden, about 2 minutes. Transfer nuts to paper towels to drain and cool.
- Mince garlic and chop parsley. Quarter tomatoes and coarsely crumble feta. In a large bowl whisk together garlic, parsley, vinegar, remaining tablespoon oil, and salt and pepper to taste. Add tomatoes and feta and gently toss to combine.
- Cook orzo in boiling water, stirring occasionally, until al dente. In a large sieve drain orzo and rinse slightly until just warm. Drain orzo well and add to tomato mixture, tossing until just combined.
- Serve orzo topped with nuts.
STUFFED PEPPERS WITH ORZO, FETA AND BEEF
Another recipe from Aylmer's, a Canadian company. I notice that a lot of American canned tomatoes are 14 ounces - that works just fine for this. These stuffed peppers are terrific with the orzo and feta! Enjoy!
Provided by Nif_H
Categories Peppers
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut tops off of bell peppers, hollow out and set aside. Cook orzo, drain and set aside to cool.
- Brown ground beef and remove fat. Add frozen peas, crumbled feta cheese, orzo and 1/2 can Aylmer Accents Original tomatoes.
- Stuff peppers with orzo mixture.
- Pour the balance of Aylmer Accents Original tomatoes into a deep casserole dish. Place stuffed peppers upright on tomatoes, then cover and bake at 400ºF for 30-35 minutes.
Nutrition Facts : Calories 447.6, Fat 16.5, SaturatedFat 9.3, Cholesterol 77, Sodium 590.1, Carbohydrate 48.3, Fiber 6.4, Sugar 10.9, Protein 27.1
ORZO AND TOMATO SALAD WITH FETA CHEESE
A cold pasta salad with orzo, green olives, feta cheese, parsley, dill, tomato, olive oil, and lemon juice. If you don't have fresh herbs, use 1 teaspoon dried. As a personal chef, I can let you know that my clients love this dish.
Provided by COZYCUISINE
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook orzo for 8 to 10 minutes, or until al dente; drain, and rinse with cold water.
- When orzo is cool, transfer to a medium bowl and mix in olives, feta cheese, parsley, dill, and tomato. In a small bowl, whisk together oil and lemon juice. Pour over pasta, and mix well. Season with salt and pepper to taste. Chill before serving.
Nutrition Facts : Calories 329.4 calories, Carbohydrate 28.1 g, Cholesterol 37.4 mg, Fat 19.6 g, Fiber 1.5 g, Protein 10.9 g, SaturatedFat 7.8 g, Sodium 613.7 mg, Sugar 3.8 g
FETA-STUFFED CUCUMBER SALAD
Entered for safe-keeping. From First, 1/26/09. Suggested with menu of: Minted Gremolata Halibut, Teas-Scented Orzo, and Tomato-Thyme Roasted Squash or Zucchini with Fennel.
Provided by KateL
Categories Cheese
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees Fahrenheit.
- In bowl, combine oil and Greek seasoning. Brush mixture on pitas; quarter.
- Place pitas on baking sheet and bake 7 minutes.
- In blender, puree cheese, milk, garlic and cumin 1 minute.
- Divide cheese mixture among cucumber rounds.
- In bowl, combine vinaigrette, 3 tablespoons lemon juice and 1/2 teaspoon lemon zest to create dressing.
- Toss greens and tomatoes in dressing.
- Arrange greens, cucumbers and baked pita triangles on plate.
Nutrition Facts : Calories 180.5, Fat 8.7, SaturatedFat 4.4, Cholesterol 23.3, Sodium 434.3, Carbohydrate 20.5, Fiber 2.7, Sugar 2.9, Protein 7.2
GREEK ORZO WITH FETA
This recipe has easy ingredients and is a great light lunch or dinner! Enjoy!
Provided by lauryn
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 1h40m
Yield 6
Number Of Ingredients 11
Steps:
- Stir together olive oil, lemon juice, olives, tomatoes, red pepper, red onion, garlic, oregano, and feta cheese in a large bowl. Let stand at room temperature for 1 hour.
- Bring a large pot of lightly salted water to a boil. Add the orzo and cook for 8 to 10 minutes or until al dente; drain and toss the tomato mixture. Sprinkle with chopped parsley to serve.
Nutrition Facts : Calories 381.4 calories, Carbohydrate 38.4 g, Cholesterol 33.7 mg, Fat 20.8 g, Fiber 3 g, Protein 12 g, SaturatedFat 7.4 g, Sodium 617.6 mg, Sugar 6.6 g
ORZO WITH FETA, TOMATOES, AND DILL
Provided by Shelley Wiseman
Categories Cheese Pasta Tomato Side Picnic Vegetarian Quick & Easy Backyard BBQ Dinner Lunch Feta Summer Family Reunion Healthy Potluck Noodle Dill Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 (side dish) servings
Number Of Ingredients 6
Steps:
- Toss together oil, tomatoes, dill, zest, and 1/2 teaspoon each of salt and pepper in a large serving bowl. Let stand at least ten minutes
- Meanwhile, cook orzo in a pasta pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) until al dente
- Drain orzo and toss with tomato mixture. Add feta and toss again.
ORZO WITH TOMATOES, FETA, AND GREEN ONIONS
Provided by Giada De Laurentiis
Categories Cheese Onion Pasta Tomato Side Easter Quick & Easy High Fiber Feta Spring Bon Appétit Peanut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper. (Can be made 2 days ahead. Cover and chill.)
- Bring broth to boil in large heavy saucepan. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large wide bowl, tossing frequently until cool.
- Mix tomatoes, feta, basil, and green onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.) Add pine nuts; toss. Serve at room temperature.
TOMATOES STUFFED WITH ORZO SHRIMP SALAD
Cool refreshing salad. Great for those hot days of summer! Serves 4 as a side or main dish or stuff cherry tomatoes for appetizers.
Provided by Rita1652
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Cook orzo in boiling salted water until al dente; drain.
- Hollow out tomatoes, being careful not to pierce bottom.
- Drain well upside down on paper towels.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Add celery, onion, garlic, and shrimp cook and stirring until shrimp begins to turn pink.
- Add sage and heat being careful not to burn it add basil and season with salt and pepper.
- Remove from heat immediately.
- Cool.
- Set aside the 4 whole shrimp for the garnish.
- Add cooked orzo, red peppers, balsamic vinegar, kalamata olives, and feta cheese, to the cooked and cooled shrimp mixture.
- Stuff into large tomatoes.
- Lay on a bed of greens top with 1 basil leaf and 1 shrimp on each.
- Drizzle olive oil and Balsamic vinegar on each salad.
Nutrition Facts : Calories 355.8, Fat 23.7, SaturatedFat 11.7, Cholesterol 91.3, Sodium 760.6, Carbohydrate 23.2, Fiber 3.9, Sugar 7.9, Protein 14.3
ORZO-STUFFED TOMATOES
From Desert Hot Springs, California, Marian Ridgeway writes, "My neighbor and I used to have a friendly competition for that first ripe tomato! This side dish with orzo is always a favorite."
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook orzo according to package directions. Meanwhile, cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Set aside 6 tablespoons pulp for filling. Invert tomatoes onto paper towels to drain. Drain orzo., In a small heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Remove from the heat; stir in the cheese, basil, parsley, salt, pepper, orzo and reserved pulp. Spoon into tomatoes. , Place in an ungreased 2-qt. baking dish; sprinkle with paprika. Bake, uncovered, at 350° for 15-20 minutes or until heated through.
Nutrition Facts : Calories 150 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 456mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
BAKED FETA-STUFFED TOMATOES
A satisfying meal, with sides of your choice, when it's just too darn hot to eat a heavy meal. Recipe is from Southern Living.
Provided by JC in Texas
Categories One Dish Meal
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 6
Steps:
- Cut four large tomatoes in half.
- Scoop out pulp from each tomato half, leaving shells intact; discard seeds, and then coarsely chop pulp.
- In medium bowl, stir together tomato pulp, 4 ounces crumbled feta cheese, 1/4 cup fine, dry breadcrumbs; 2 tablespoons chopped green onions; 2 tablespoons chopped fresh parsley; and 2 tablespoons olive oil.
- Spoon mixture evenly into tomato shells, and place in a 13x9-inch baking dish.
- Bake at 350 degrees for 15 minutes.
- Garnish with Italian parsley sprigs.
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