Orzo And Rice Pilaf With Vegetables Food

EASY STOVETOP RICE PILAF WITH ORZO

Steps:

• Melt butter in a medium-sized saucepan/pot. Add orzo and cook until golden brown.
• Add onion and saute until onions become clear.
• Add garlic and saute for another minute or so.
• Add remaining ingredients and bring to a boil, stirring occasionally.
• When mixture comes to a boil, reduce heat to low, cover, and simmer for about 20-25 minutes or until liquid is absorbed.
• Remove from heat and remove lid. Let stand for a few minutes then fluff with a fork and serve!

EASY RICE PILAF

Steps:

• Combine the chicken broth, butter, salt, garlic powder, and pepper in a medium sauce pan over medium heat to warm. Once the liquid begins to simmer, reduce the heat to low and keep warm.
• Meanwhile, set a large skillet over medium heat and add the olive oil. When the oil is hot, add the pasta and stir well to coat. Cook for 4-5 minutes, stirring occasionally, until lightly browned. Add the rice and continue to cook another 4-5 minutes until the rice is bright white.
• Add the celery and onions and continue to cook for another 4-5 minutes, stirring occasionally, until the vegetables soften slightly, then pour the warm broth mixture into the skillet with the pasta and rice and stir to combine. Bring everything to a simmer, then cover and cook for 20 minutes until the liquid is absorbed
• Sprinkle the rice pilaf with the chopped parsley, then fluff with a fork. Serve warm.

RICE PILAF WITH ORZO

Steps:

• In a large pan with a lid, preheat the pan over medium-high heat and add in the olive oil, onion, and ½ teaspoon of salt.
• Saute the onion until it just begins to soften, about 2-3 minutes.
• Add in the rice and orzo and cook while constantly stirring for 2 minutes. Stir in the garlic and cook until fragrant, about 30-60 seconds.
• Pour in the broth, give everything a good stir, and bring everything to a boil.
• Once boiling, reduce the heat to low and cover the pan with the lid.
• Cook until the rice and orzo is tender, about 20-22 minutes.
• Remove the pan from the heat, and let the pilaf sit, covered, for 8 minutes. Fluff the pilaf with a fork, and stir in the parsley. Season with salt and pepper and serve.
• Season with salt and pepper and serve.

GARLIC-HERB ORZO PILAF

Steps:

• In a large nonstick skillet coated with cooking spray, cook garlic in oil over medium-high heat for 1 minute. Add orzo and rice; cook 4-6 minutes longer or until lightly browned. , Stir in broth and water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender and liquid is absorbed. Stir in the onions, basil, parsley and salt.

ORZO WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 425 degrees F.
• Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
• Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
• For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

SARAH'S RICE PILAF

Steps:

• Melt the butter in a lidded skillet over medium-low heat. Cook and stir orzo pasta until golden brown. Stir in onion and cook until onion becomes translucent, then add garlic and cook for 1 minute. Mix in the rice and chicken broth. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.

ORZO PILAF

Steps:

• 1. Bring a large pot of water to boil, about 6-8 quarts, add 1 teaspoon of salt.
• 2. When water comes to a rolling boil add orzo, and cook till al dente, between 7 to 9 minutes, or to your desired doneness.
• 3. Remove from heat, rinse and drain , and return back to pot,add black pepper, and additional salt if desired, add cooked peas, 2-3 tablespoons of butter or can use pan drippings from baked chicken, or add 1 can of cream of chicken broth and drained sliced mushrooms, sauteed green onions, if using, stir to blend together and serve while hot.

BONNIE'S ORZO AND RICE PILAF

Steps:

• 1. EQUIPMENT You will need a deep 12 inch skillet preferably with a glass lid that fits tightly.
• 2. PREPARE THE VEGETABLES Chop the onions, carrots, celery and garlic, parsley and zucchini if desired.
• 3. SAUTE THE VEGETABLES Heat the oil and butter in the skillet over medium heat, then saute the orzo, stirring it constantly until it is golden brown about one minute. Add the prepared vegetables (except the parsley and zucchini) and add the salt and pepper. Stir until the onion is lightly browned, then add the rice, saute and stir until coated with oil and butter.
• 4. COOK THE RICE Add the broth and the water and bring to a boil, lower the heat to low and cook covered, until liquid is absorbed, about 15 to 20 minutes. Avoid removing the lid and letting the steam escape. Remove from heat and quickly stir in the zucchini, and let it stand 5 minutes. Zucchini will steam. Then stir in the parsley and serve sprinkled with toasted almonds. Enjoy!

RICE PILAF WITH ORZO

Steps:

• Rinse the rice in a bowl or in a colander under running water. Drain and set aside.
• In a medium sized saucepan, melt the butter over medium heat.
• Add the orzo and cook, stirring frequently until the orzo is golden brown.
• Add the rinsed rice and stir for about 2 minutes, until the grains are coated with the butter.
• Add the stock and stir. Bring to a boil.
• Cover the saucepan and reduce the heat to a low simmer.
• Simmer the rice pilaf for 15 minutes.
• Remove the lid and check for doneness.
• Season with salt and pepper.

TURKISH RICE PILAF WITH ORZO

Steps:

• Rinse the rice in cold water at least three times to remove any excess starch. (see note 4)
• Pour your broth into a small pan and heat until simmering. Or microwave it until steaming hot.
• Place a large skillet (one with a lid) or shallow pan (again with a lid) over medium heat.
• Add the butter and oil to the skillet to melt.
• Add in the orzo, stir to coat well, then cook the pasta for 4-5 minutes, stirring occasionally, until well browned.
• While the pasta is cooking, peel and finely chop the onion and garlic.
• Reduce the heat under the skillet, then add the onion to the pasta and saute gently for 4 minutes.
• Add the garlic and the rice and stir together until the rice is bright white.
• Add the hot broth, salt, and pepper and bring to a simmer.
• Reduce the heat to low, cover, and simmer for 20 to 25 minutes until the rice is tender and the liquid has been absorbed.
• Remove from heat, but don't lift the lid. Let the finished pilaf stand for 5-10 minutes, then fluff with a fork.
• Sprinkle the finished pilaf with lemon juice and serve.

INSTANT POT® RICE AND ORZO PILAF WITH MUSHROOMS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 2 tablespoons oil, rice, and orzo. Saute, stirring and scraping the bottom of the pot constantly, until orzo is brown, about 5 minutes. Pour in 1/4 cup broth and bring to a boil while scraping the browned bits of food off the bottom.
• Turn cooker off and add remaining broth, garlic, paprika, and onion powder. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
• Meanwhile, heat remaining oil in a medium skillet over medium-high heat. Add mushrooms and saute until lightly browned, about 5 minutes.
• Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes. Carefully release remaining pressure using quick-release method, about 5 minutes. Unlock and remove the lid. Fluff the rice. Add mushrooms and parsley. Taste and adjust salt as needed.

MEDITERRANEAN ORZO VEGETABLE PILAF

Steps:

• In a 10 inches skillet over medium-high heat, heat the olive oil, then stir in the uncooked orzo, and green onion.
• Cook, stirring frequently, until the orzo is lightly browned, about 3 minutes.
• Stir in the broth and wine and heat until boiling, then reduce heat, cover and simmer about 6 minutes, stirring occasionally.
• Stir in the peppers, chickpeas, olives and capers, and cook covered another 6 minutes, stirring occasionally, until most liquid is absorbed.
• Pour into a bowl and sprinkle with the 2 T of parmesan cheese.

GARLIC, HERB, ORZO AND RICE PLIAF

Steps:

• In a large nonstick skillet heat oil over medium-high. Add garlic and cook for 1 minute, being careful not to burn.
• Add orzo and rice; cook 4-6 minutes longer or until lightly browned.
• Stir in broth and water.
• Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes, until rice is tender and liquid is absorbed. (Add more water as needed if rice and pasta are not done before liquid is absorbed).
• Stir in the onions, basil, parsley and salt.
• Serve. Sprinkle some grated Parmesan on top if desired.

RICE PILAF RECIPE

Steps:

• In a saucepan over medium heat add 4 tablespoons butter, chicken broth, salt, pepper, and paprika, cayenne, and when it starts to boil, reduce heat to low.
• In a large, deep skillet, over medium heat, add 4 tablespoons butter. Saute the chopped onion in butter until it is soft and translucent.
• Add vermicelli and cook for about 4 or 5 minutes until it is browned. (Be careful not to burn.)
• Add rice and cook for about 5 minutes or until it looks bright white.
• Add minced garlic and cook for about 1 minute.
• Pour broth into the skillet with rice, cover and cook until rice is cooked about 15 to 20 minutes.

ORZO AND RICE PILAF WITH VEGETABLES

Steps:

• Heat oil and butter in a deep 12-inch heavy skillet over moderately high heat until foam subsides, then sauté orzo, stirring constantly, until golden brown, about 1 minute. Add onion, carrots, celery, garlic, salt, and pepper and sauté, stirring occasionally, until onion is lightly browned, about 5 minutes. Add rice and sauté, stirring, until coated with oil and butter.
• Add broth and water and bring to a boil. Reduce heat to low and cook, covered, until liquid is absorbed, 13 to 15 minutes. Remove from heat and quickly stir in zucchini, then let stand, covered, 5 minutes. (Zucchini will steam.) Stir in parsley and serve sprinkled with almonds.

SEHRIYELI PILAV: TURKISH-STYLE RICE PILAF WITH ORZO

Steps:

• Gather the ingredients.
• In a shallow saucepan, melt the butter and oil together. Add the orzo and stir continuously over medium heat until the pasta turns a dark golden color. Be careful and keep stirring so the butter and orzo don't burn.
• Add the uncooked rice and stir thoroughly until the grains are coated with the oil. Add the chicken broth, salt, and pepper, and then bring to a boil. If you are using chicken bouillon in place of stock, cut down on or omit the salt.
• Cover and reduce the heat to low. Let the rice slowly simmer until the liquid is absorbed, 20 minutes.
• Without removing the cover, take the pan from the heat and put it aside to cool down for 5 minutes, keeping the lid on at all times. If too much condensation forms on the inside of the lid, open it and cover the top of the pan with a few paper towels, then replace the lid. This will absorb excess moisture and allow the rice to continue steaming at an even pace.
• Before serving, open the lid and gently stir the rice to loosen the bottom and separate the grains.
• You can use a small dessert bowl or ramekin as a mold to ​give it that signature rice pilaf look. Fill the bowl with the rice and use the back of a spoon to pack it down tightly. Invert the bowl onto a serving plate. The pilaf will pop out and should remain in the molded shape.