Orzo Barley Pilaf Food

ORZO-BARLEY PILAF

Steps:

• In 2-quart nonstick saucepan, heat broth, water, thyme and salt to boiling. Stir in mushrooms, orzo and barley. Return to boiling.
• Reduce heat to low; cover and simmer 15 to 18 minutes or until orzo and barley are tender and liquid is absorbed.
• Stir in onions and lemon peel. If desired, season to taste with pepper.

HERBED ORZO PILAF

Steps:

• Saute 1 chopped onion and 1 thyme sprig in butter over medium heat until golden; season with salt. Increase the heat to medium high; add 1 cup orzo and toast 2 minutes. Add 2 cups chicken broth and bring to a simmer. Reduce the heat to medium low, cover and cook until the orzo is tender, 15 minutes. Stir in some chopped dill. Top with sour cream and paprika.

ORZO PILAF

Steps:

• Brown orzo and onion in margarine over med-hi heat.
• Add rice, broth and a dash of pepper and salt.
• Bring back to a full boil, then cover, lower heat, and simmer for 20 minutes.

BARLEY PILAF

Steps:

• Melt the butter in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and lightly golden brown, about 6 minutes. Add the barley and stir until the grains are just coated in butter. Add the broth and 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium low, cover and simmer 20 minutes. Uncover and quickly stir in the spaghetti; cover and continue to simmer until most of the liquid is absorbed and the barley and spaghetti are tender, stirring once more, about 15 minutes more. Remove from heat and let sit, covered, for 10 minutes.
• Season to taste with salt and pepper and sprinkle with chopped chives.

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.

BARLEY PILAF

Steps:

• Melt butter or margarine in a large saucepan.
• Stir in onion, celery and mushrooms; saute until tender (about 5 minutes).
• Stir in barley and cook, stirring frequently, until lightly browned.
• Add bouillon, water and pepper; heat to boiling.
• Reduce heat to medium-low; cover and simmer 45 to 55 minutes or until liquid is absorbed and barley is tender.
• Or place barley mixture in covered casserole and bake at 325 degrees until liquid is absorbed and barley is tender.
• Meanwhile, wash spinach thoroughly.
• Steam 3 to 5 minutes.
• Remove from heat and stir into cooked barley mixture.
• Cook until heated through.

TOASTED ORZO PILAF

Steps:

• Melt 2 tablespoons of the butter in medium saucepan.
• Add orzo and stir until pasta is toasted, about 3-5 minutes.
• Add broth, bring to a boil and cook pasta until done; drain.
• Melt the remaining 2 tablespoons of butter in a sauté pan.
• Add scallions and mushrooms and cook until crisp-tender.
• Add pine nuts, salt and pepper to taste.
• Stir in the cooked orzo and fresh parsley, and heat through.