Orzo Primavera Food

PARMESAN ORZO PRIMAVERA

Steps:

• Combine chicken broth and pasta in medium saucepan. Stir in 1/3 cup water. Bring to boil. Reduce heat to medium-low; cover and simmer 7 minutes.
• Add vegetables; mix well. Cook an additional 5 minutes. Remove from heat.
• Stir in Parmesan cheese.

LEMON ORZO PRIMAVERA

Steps:

• Heat the oil in a pot over medium heat. Stir in orzo, and cook 2 minutes, until golden. Stir in garlic, zucchini, and carrot, and cook 2 minutes. Pour in the broth and mix in lemon zest. Bring to a boil. Reduce heat to low and simmer 10 minutes, or until liquid has been absorbed and orzo is tender. Season with thyme and top with Parmesan to serve.

LEMON ORZO PRIMAVERA

Steps:

• Heat the oil in a pot over medium heat. Stir in orzo and cook 2 minutes, or until the orzo starts to turn golden.
• Stir in garlic, zucchini and carrot and cook for 2 minutes, stirring often.
• Add broth, lemon zest and thyme and bring to a boil.
• Reduce heat to low and simmer for 10 minutes or until the liquid has been absorbed and the orzo is tender. Top with Parmesan cheese to serve.

ORZO PRIMAVERA

Steps:

• Heat a medium skillet over medium high heat and add oil.
• Add garlic, shallots, zucchini and carrots and saute for five minutes.
• Add chicken broth and bring to a boil.
• Add orzo and bring to a boil, cover and reduce heat to medium.
• Cook, stirring occasionally until pasta absorbs the liquid and is al dente in texture, about ten minutes.
• Uncover and stir in cheese, parsley and peas.
• Season with salt and pepper to taste.

PRIMAVERA ORZO

Steps:

• Heat a medium skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan in a slow stream. Add garlic, shallots, zucchini and carrots. Saute 5 minutes. Add curry, chicken broth and bring to a boil. Add orzo and bring to a boil. Cover and reduce heat to medium. Cook, stirring occasionally until pasta absorbs the liquid and is al dente in texture, 10 minutes. Uncover and stir in cheese, parsley and peas. Season with salt and pepper, to your taste.

ORZO PRIMAVERA

Steps:

• Combine water and salt in a large Dutch oven; bring to a boil.
• Add orzo and cook 5 minutes.
• Add asparagus and cook 4 more minutes.
• Drain and set aside in a large serving bowl.
• Cook garlic and bell pepper in margarine and oil in Dutch oven over medium heat, stirring constantly, 1 minute or until crisp-tender.
• Keep stirring, and add peas; cook another minute. Add broth, lemon rind, and white pepper; bring to a boil and cook one minute.
• Add vegetable mixture to orzo and asparagus; toss and top with parmesan cheese.

ORZO PRIMAVERA

Steps:

• Heat oil in medium skillet and sauté shallots, garlic, carrot and red pepper.
• Add squashes and cook until just tender.
• Turn the heat to high and add stock, tomato sauce, salt and pepper.
• When the sauce comes to simmer turn the heat down to low and stir well.
• Add the cooked orzo and half and half and stir until all of the sauce is absorbed.
• Remove from heat and add parmesan cheese.
• Serve with French bread.