ORZO AND SNAP PEA SALAD
This Orzo and Snap Pea Salad combines the tasty vegetable with the delicious pasta. A cross between snow peas and English (regular) peas, sugar snaps have a pod that contains small peas. The entire pea is edible, including the pod.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 25m
Number Of Ingredients 7
Steps:
- In a large pot of boiling salted water, cook orzo 5 minutes. Add sugar snap peas and squash. Cook until orzo is al dente and vegetables are crisp-tender, about 3 minutes. Drain well; return to pot.
- Add lemon juice, olive oil, and Parmesan. Season generously with salt and pepper. Toss to combine.
Nutrition Facts : Calories 218 g, Fat 5 g, Fiber 4 g, Protein 7 g
ORZO SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
- Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.
- Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
- Yield: 1 3/4 cups
ORZO WITH CHICK PEAS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 22m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add orzo and cook to al dente.
- Heat extra-virgin olive oil in a skillet, add zucchini, onions and garlic, season with salt and pepper and cook 6 to 7 minutes until tender, add chick peas and heat through. Toss with herbs, orzo and cheese, adjust salt and pepper and serve.
ORZO SALAD WITH FETA, OLIVES AND PEPPERS
Categories Salad
Number Of Ingredients 14
Steps:
- Cook orzo in a large pot of boiling salted water until tender but still firm to bite. Drain and transfer to a large bowl. Toss with 2 T olive oil. Add crumbled feta, peppers, olives, green onions, and capers.
- Combine lemon juice, vinegar, garlic, oregano, mustard and cumin n a small bowl. Gradually whisk in remaining 1/2 cup olive oil. Season to taste with salt and pepper.
- Add dressing to orzo mixture and toss to blend. Cover and refrigerate.
ORZO WITH PEAS AND MINT
Orzo is a Greek pasta shaped like grains of rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 7
Steps:
- Cook orzo according to package directions. Melt butter in a medium saucepan over medium heat. Add shallot and lemon zest, and saute until translucent.
- Add peas, and cook until bright green and tender, adding a little water if shallots brown before peas are tender.
- Add cooked orzo, season with salt and pepper, and toss to combine. Remove from heat, and stir in mint.
TOASTED ORZO WITH PEAS AND PARMESAN
From Cook's Illustrated. This is supposed to be a side dish, but I would also consider serving this as a light meatless entree.
Provided by Vino Girl
Categories Cheese
Time 29m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat butter in 12-inch nonstick skillet over medium-high heat; add onion and salt and cook, stirring frequently, until onion has softened and is beginning to brown, about 5 minutes.
- Add garlic and cook until fragrant, about 30 seconds.
- Add orzo and cook, stirring frequently, until most of orzo is lightly browned and golden, 5 to 6 minutes.
- Turn off heat and add vermouth and chicken broth.
- Go back to medium-high heat and bring to boil; reduce heat to medium-low and simmer, stirring occasionally, until all liquid has been absorbed and orzo is tender, 10 to 15 minutes.
- Gently stir in peas, cheese, nutmeg, and pepper to taste.
- Remove from heat and let it stand until peas are heated through, about 2 minutes.
Nutrition Facts : Calories 357.6, Fat 8.1, SaturatedFat 4.4, Cholesterol 18.6, Sodium 478.1, Carbohydrate 51, Fiber 3.5, Sugar 4.3, Protein 16.2
ORZO AND SNAP PEA SALAD
Make and share this Orzo and Snap Pea Salad recipe from Food.com.
Provided by Vino Girl
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot of boiling salted water, cook orzo 5 minutes.
- Add sugar snap peas and squash.
- Cook until orzo is al dente and vegetables are crisp-tender, about 3 minutes.
- Drain well; return to pot.
- Add lemon juice, olive oil, and Parmesan. Season with salt and pepper.
- Toss to combine and serve.
Nutrition Facts : Calories 222.8, Fat 5.9, SaturatedFat 1.1, Cholesterol 1.5, Sodium 31.8, Carbohydrate 36.1, Fiber 4, Sugar 3.4, Protein 7.5
SPLIT PEA & GREEN PEA ORZO SALAD
Recipe comes from the Sunset Cookbook. This simple orzo salad is served with fresh mint and lemon nestled in butter lettuce leaves. The recipe advises not to thaw the green peas before stirring them into the salad as the warm split peas will heat them through.
Provided by DailyInspiration
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Sort through split peas, discarding any debris; then rinse and drain peas. In a 2-quart saucepan, bring broth to a boil over high heat. Add split peas and dried thyme. Reduce heat, cover and simmer until split peas are tender to bite (about 25 minutes); drain and discard cooking liquid. Transfer the split peas to a large bowl, add frozen peas, and mix gently but thoroughly. Let stand, stirring occasionally, until mixture is cool. (about 3 minutes).
- Meanwhile, in a 4-5 quart saucepan, bring about 8 cups water to a boil over medium-high heat; stir in pasta and cook until just tender to bite, about 5 minutes (or cook according to package instructions). Drain, and rinse with cold water, and drain well again. Transfer pasta to bowl with peas. Add onions and chopped mint; mix gently. In a small bowl, beat oil, lemon zest, and lemon juice until blended. Add to pea mixture; mix gently but thoroughly.
- To serve, line 4 individual plates with lettuce leaves; top each plate equally with pea mixture. Garnish salads with mint and thyme sprigs. Season to taste with salt and pepper.
Nutrition Facts : Calories 464.2, Fat 15.1, SaturatedFat 2, Sodium 17.8, Carbohydrate 63.9, Fiber 18.3, Sugar 9.5, Protein 20.6
ORZO, PEA, AND PEPPER SALAD
Great tasting dish and it can be prepared ahead.
Provided by Roda Laser @Roda
Categories Other Side Dishes
Number Of Ingredients 10
Steps:
- In large bowl, whisk together the first 6 ingredients until well blended. Stir in the onions and bell pepper.
- Cook pasta for 6 min. Add the peas and cook until pasts is al dente and peas are tender-crisp, about 3 min. Drain thoroughly.
- Add orzo/pea mix to the vinegar mixture in the large bowl. Toss to coat. Cool to room temperature,stirring occasionally. Cover tightly and refrigerate.
MINTY ORZO AND PEAS
My grandmother used to serve this side dish along with roast leg of lamb. With its fresh mint taste, it also makes a nice salad served chilled. It's simple but delicious. -Kristen Dunphy of Haverhill, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook orzo according to package directions. Drain and set aside. , In a large skillet, saute onion and garlic in butter until tender. Add peas. Cook for 2 minutes or until tender. Add the lemon zest, salt, pepper and orzo; heat through. Stir in mint.
Nutrition Facts :
ORZO SALAD WITH SHRIMP AND DOUBLE PEPPERS
I've had the recipe for many years and it always receives raves and recipe requests. It has a tantalizing oriental flavor. Colorful, elegant, and easy to prepare. I tend to cut down on the orzo and increase more of the "good stuff".
Provided by Marietta Mary Lou
Categories Lunch/Snacks
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare orzo according to pkg directions.
- Drain.
- If using large shrimp (recommended), slice them in half lengthwise so there are 2 equal halves.
- Combine all salad ingredients.
- Combine dressing ingredients, whisking thoroughly.
- Adjust to your taste and combine with salad ingredients.
- Chill several hours, stirring occasionally.
ORZO, PEA, AND PEPPER SALAD
Can be made up to 2 days in advance and travels well, making this a great picnic recipe. From the Mayo Clinic Williams-Sonoma Cookbook.
Provided by cookiecutter _
Categories Peppers
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl whisk together vinegar, water, olive oil, mustard, garlic, and pepper until well blended. Stir in green onions and bell pepper.
- Fill a large pot 3/4 full of water and bring to a boil. Add pasta and cook 6 minutes. Add peas and cook until pasta is al dente and peas are tender-crisp (2 - 3 minutes). Drain.
- Add orzo and peas to the large bowl and toss gently to combine and coat evenly.
- Cool to room temperature, stirring occasionally.
Nutrition Facts : Calories 217.1, Fat 2.4, SaturatedFat 0.4, Sodium 45, Carbohydrate 40.8, Fiber 3.2, Sugar 3.2, Protein 7.9
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- Bring a medium saucepan filled with water to a boil over high heat. Lightly salt the water, add orzo and bring to a boil. Reduce heat to medium-high and cook the orzo for 8 minutes. Add the frozen peas, bring back up to a boil, and cook for 2 more minutes. Drain and rinse lightly with hot water.
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- In a glass bowl, add the olive oil, balsamic vinegar, lemon zest, lemon juice, red onion/shallot, and salt and pepper. Whisk to combine, then set the bowl aside.
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