VEGETABLE ORZO
This is a great, fresh summer side dish with sauteed zucchini, garlic, carrots, balsamic vinegar, and the bright taste of fresh lemon juice. It goes great with any meal.
Provided by AMULHERN
Categories Side Dish Vegetables Squash Summer Squash
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to boil. Add orzo, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
- Meanwhile, warm olive oil in a large skillet over medium heat. Stir in onion, garlic, and carrot, and cook for 2 minutes. Stir in zucchini, and cook for 2 minutes more. Pour in 1 tablespoon balsamic vinegar, and deglaze pan. Reduce heat to medium low, and season with salt and pepper. Add orzo to skillet, then stir in remaining 1 tablespoon balsamic vinegar and lemon juice.
Nutrition Facts : Calories 294.7 calories, Carbohydrate 48.6 g, Fat 8.2 g, Fiber 5 g, Protein 8.5 g, SaturatedFat 1.2 g, Sodium 30.8 mg, Sugar 4.5 g
ORZO WITH ROASTED VEGETABLES
This recipe is a slight variation of a wonderful summer dish invented by Sarah Leah Chase in her book The Open House Cookbook.
Provided by Ina Garten
Categories side-dish
Time 1h
Yield 6 servings
Number Of Ingredients 17
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.
ORZO WITH PARMESAN AND BASIL
This is a simple recipe that everyone loves. For a quick Mediterranean macaroni and cheese, omit the basil. Easily doubled, too!
Provided by DODIEPAJER
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.
- Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes.
- Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil sprigs.
Nutrition Facts : Calories 298.6 calories, Carbohydrate 42.2 g, Cholesterol 24.1 mg, Fat 9.4 g, Fiber 1.8 g, Protein 11.6 g, SaturatedFat 5.6 g, Sodium 196.7 mg, Sugar 2.4 g
ORZO PASTA WITH SAUTEED VEGETABLES
You can serve this pasta dish hot or cold which ever you prefer. Moist and delicious it makes a great side dish with chicken, fish or any grilled meat.
Provided by Chouny
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- In large skillet saute all vegetables (except garlic) with olive oil until tender slightly golden. Add garlic saute for one more minute, reserve.
- Bring chicken broth to a boil, add orzo pasta, cook for approximately 6 minutes or until al dente (soft but still with a bite left).
- Drain pasta (reserve approximately 1/4 cup pasta water for later) and add to the sauted vegetables.
- Mix in cheese, 2 tablespoons of olive oil, lemon juice and zests, salt, pepper and herbes de provence and finally mix in reserved pasta water, this will loosen the pasta and make it rich and creamy.
- Serve cold or hot both ways are delicious.
GRILLED VEGETABLE ORZO SALAD
Vegetables that are in season make great additions to this orzo salad. It's the perfect side dish for a picnic, it can easily be doubled for a crowd, or you can add grilled chicken to make it a filling entree. -Danielle Miller, Westfield, Indiana
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- Cook orzo according to package directions. Place vegetables in a large bowl. In a small bowl, whisk dressing ingredients. Add to vegetables and toss to coat., Remove vegetables, reserving dressing. Grill mushroom, pepper and onion, covered, over medium heat 5-10 minutes or until tender, turning occasionally. Grill asparagus and zucchini, covered, 3-4 minutes or until desired doneness, turning occasionally., When cool enough to handle, cut vegetables into bite-size pieces. In a large bowl, combine cooked orzo, grilled vegetables, tomatoes, parsley, basil, salt, pepper and reserved dressing; toss to combine. Serve at room temperature or refrigerate until cold. Just before serving, stir in cheese.
Nutrition Facts : Calories 260 calories, Fat 12g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 352mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges
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