Orzo And Potato Parmesan Food

ORZO AND POTATO PARMESAN

Steps:

• Melt butter in a medium saucepan over medium heat; stir in the orzo and garlic and saute until the garlic is fragrant, about 30 seconds.
• Add the potatoes, carrots and onion to the pan and continue to cook and stir until the onion and carrot become tender (5-10 minutes).
• Season the mixture with the basil, oregano, salt and pepper (remember the parmesan will also add saltiness).
• Add the water to the pan and bring to a boil.
• Partially cover the pan, reduce heat to a simmer and cook about 12 minutes, or until the orzo is tender and the water is nearly completely absorbed (remove cover after 12 minutes if you need still to cook a good deal of liquid off).
• Stir in the parmesan cheese and serve immediately.

PARMESAN POTATO CRUSTED CHICKEN WITH ORZO CAPRESE SALAD

Steps:

• In a shallow dish, mix together potato flakes, Parmesan cheese, garlic powder, oregano, 1 teaspoon salt and 1/2 teaspoon pepper.
• Dip chicken, first in beaten eggs and then in potato mixture, coating all sides well.
• In large skillet over medium high heat, place oil. Add chicken and cook until browned, about 3 minutes per side. Remove chicken to baking sheet and place in 350° F oven for about 15 minutes or until internal temperature reaches 165°F
• In large bowl, mix together orzo, mozzarella, sun dried tomatoes and oil, basil and garlic. Season to taste with salt and pepper.
• Slice the tomatoes and arrange on 4 plates.
• Mound 1/4 of salad on tomatoes on each plate and add a chicken breast. Enjoy!

CREAMY PARMESAN ORZO

Steps:

• Heat butter in a medium saucepan over medium heat. Add orzo and cook 3 minutes, stirring constantly.
• Stir in broth and water; bring to a boil. Reduce heat and simmer until liquid is absorbed, and orzo is done, about 15 minutes.
• Remove from heat; stir in cheese, basil, salt and pepper. Sprinkle with pine nuts. Serve immediately.

BAKED ORZO AND PARMESAN CHEESE

Steps:

• Melt the butter in a saucepan over medium heat.
• Add in the green onions and garlic; saute/stir for 5 minutes or until the vegetables are softened.
• Add in the orzo; stir constantly/cook 1 minute longer.
• Add in broth, salt and pepper to taste; bring to a boil.
• Transfer mixture to a 2-quart baking dish that has been lightly coated with non-stick cooking spray.
• Add in Parmesan and parsley; stir.
• Bake, covered, in a 350° oven for 35-40 minutes or until the liquid is absorbed.