Orzo Portabella Casserole Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

BAKED LAMB AND ORZO (ARNI YOUVETSI)



Baked Lamb And Orzo (Arni Youvetsi) image

Provided by Food Network

Categories     main-dish

Time 3h25m

Yield 4 servings

Number Of Ingredients 11

2 pounds lamb (shank, leg, shoulder roast, top roast, etc.)
Olive oil, for drizzling
1 tablespoon salt
2 tablespoons ground black pepper
1 large onion, diced
3 cloves garlic, minced
2 tablespoons tomato paste
3/4 cup diced tomatoes
3 cups broth or water
8 ounces orzo
Myzithra cheese, feta, Parmesan or good Romano, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • Rub the lamb with olive oil and sprinkle very liberally with salt and pepper. Sear the lamb in a heavy bottomed skillet. Transfer to a casserole dish.
  • Add a little olive oil to the skillet, then add the onions. Cook until tender, then stir in the garlic and tomato paste and cook until they start to become incorporated with the onions. Add the diced tomatoes and broth and bring to a boil; season to taste with salt and pepper. Add the liquid to the lamb casserole. Cover it and bake until the lamb is very tender, about 2 hours 30 minutes.
  • Add the orzo and stir. Add some hot water if it starts to look dry and continue to bake, uncovered, until the orzo is cooked, 20 to 30 minutes.
  • Serve pieces of the lamb alongside the orzo and top generously with your choice of cheese.

ORZO WITH ZUCCHINI



Orzo with Zucchini image

Orzo is paired with herby zucchini and crumbled feta for a meal or side that's great warm or at room temperature.

Provided by Food Network Kitchen

Time 30m

Yield 6-8

Number Of Ingredients 8

Kosher salt and freshly ground black pepper
2 cups orzo
2 tablespoons extra-virgin olive oil
6 scallions (white and green parts kept separate), chopped
2 zucchini, diced
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh mint
3/4 cup crumbled feta cheese

Steps:

  • Bring a medium saucepan of salted water to a boil. Stir in the orzo and cook according to package directions for al dente; drain.
  • Meanwhile, heat the oil in a large skillet over medium heat. Add the scallion whites and zucchini; cook, stirring occasionally, until the zucchini is tender, about 5 minutes. Stir in the orzo, scallion greens, parsley, mint and 1 cup water. Simmer, uncovered, until the mixture thickens slightly, about 3 minutes. Season with salt and pepper. Top with the feta.

CREAMY ORZO



Creamy Orzo image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 9

3/4 cup freshly grated Parmesan
Salt and freshly ground black pepper
1 pound orzo (rice-shaped pasta)
2 tablespoons olive oil
1 large shallot, finely chopped
1 garlic clove, minced
1 (14.5-ounce) can diced tomatoes, juices drained
1 1/4 cups whipping cream
1 cup frozen peas, thawed

Steps:

  • Bring a heavy large saucepan of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
  • Meanwhile, heat the oil in a heavy large frying pan over medium heat. Add the shallot and garlic, and saute until tender, about 2 minutes. Add the tomatoes and cook until they are tender, about 8 minutes. Stir in the cream and peas. Add the orzo and toss to coat. Remove the skillet from the heat. Add the Parmesan to the pasta mixture and toss to coat. Stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season the orzo with salt and pepper, and serve.

ORZO SALAD



Orzo Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 15

4 cups chicken broth
1 1/2 cups orzo
1 (15-ounce) can garbanzo beans, drained and rinsed
1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved
3/4 cup finely chopped red onion
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
About 3/4 cup Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
1/2 cup red wine vinegar
1/4 cup fresh lemon juice
2 teaspoons honey
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil

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

LEMON ORZO



Lemon Orzo image

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

Kosher salt and freshly ground black pepper
1 cup orzo
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
2 tablespoons good olive oil
1 tablespoon minced fresh dill
1 cup small-diced feta, preferably Greek (4 ounces)

Steps:

  • In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.
  • Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.

More about "orzo portabella casserole food"

ORZO RECIPES - FOOD NETWORK
Aug 11, 2025 Orzo is a great go-to side dish that can accompany any meal in a flash. Check out these simple orzo recipes for your next dinner menu.
From foodnetwork.com


ALWAYS AL DENTE | THE KITCHEN | FOOD NETWORK
The Kitchen hosts are making indulgent pasta dishes you've got to see to believe! Geoffrey Zakarian puts his spin on pasta night with Goat Cheese and Herb Orzo Risotto, and everyone …
From foodnetwork.com


GOAT CHEESE AND HERB ORZO RISOTTO - FOOD NETWORK
8 ounces orzo Kosher salt and freshly cracked black pepper 1/2 cup dry white wine, such as Sauvignon Blanc 2 tablespoons unsalted butter, cubed, cold 4 ounces goat cheese, broken …
From foodnetwork.com


ONE POT CHICKEN AND ORZO RECIPE - FOOD NETWORK
Once melted, add the orzo, garlic, sun-dried tomatoes and a pinch of salt and pepper. Stir to combine. Cook until the orzo is lightly toasted, 2 to 3 minutes. Add the wine and lemon zest.
From foodnetwork.com


16 BEST ORZO RECIPES & IDEAS | HOW TO COOK ORZO PASTA | FOOD …
May 16, 2024 Orzo might just be the easiest pasta shape to make and, no matter how you use it, it’s always a crowd-pleaser. With these easy orzo recipes from Food Network, you can serve it …
From foodnetwork.com


Related Search