Orzo Rice Pilaf With Patty Pan Squash And Bell Pepper Food

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.

BASMATI RICE PILAF WITH PROSCIUTTO, GARBANZO BEANS AND ORZO

Steps:

• Bring the oil to medium-high heat in a medium, heavy-bottomed pot with a tightly fitting lid. Add the prosciutto and crisp until it is lightly golden and the fat renders, about 1 minute. Add the carrots, peppers and onions and cook until softened, about 3 minutes. Stir in the orzo and rice. Toast until the grains are all evenly coated with oil, about 3 minutes.
• Pour the broth and lemon juice into the same pot. Bring to a boil. Add the garbanzos and bay leaf and stir to combine. Cover, reduce the heat to medium-low and simmer until the orzo and rice are tender. Remove from the heat once the liquid is fully absorbed, 12 to 15 minutes.
• Let the pilaf stand, covered, for 5 full minutes. Fluff with two forks, remove the bay leaf and season with salt and pepper. Stir in the scallions and serve garnished with the basil and mint leaves.

GARLIC-HERB ORZO PILAF

Steps:

• In a large nonstick skillet coated with cooking spray, cook garlic in oil over medium-high heat for 1 minute. Add orzo and rice; cook 4-6 minutes longer or until lightly browned. , Stir in broth and water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender and liquid is absorbed. Stir in the onions, basil, parsley and salt.

ORZO-RICE PILAF WITH PATTY PAN SQUASH AND BELL PEPPER

Steps:

• Melt butter in a large skillet over medium heat. Add orzo and cook and stir until golden brown with a slight nutty aroma, 5 to 7 minutes. Add rice, onion, squash, bell pepper, and red pepper flakes and continue to stir until rice is coated in butter, about a minute.
• Stir in the Swanson® Unsalted Chicken broth, thyme, salt, and pepper. Bring to a boil; cover and reduce heat to low. Cook until orzo is al dente and rice is tender and has absorbed the liquid, about 35 minutes.
• Remove from heat and stir in parsley and Parmesan cheese.

GARLIC ORZO PILAF

Steps:

• In a large skillet, saute garlic and pepper flakes in oil for 1 minute. Add orzo; saute for 3-5 minutes or until golden brown., Stir in chicken stock and bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until pasta is tender. Sprinkle with cheese if desired.

ORZO AND RICE PILAF WITH VEGETABLES

Steps:

• Heat oil and butter in a deep 12-inch heavy skillet over moderately high heat until foam subsides, then sauté orzo, stirring constantly, until golden brown, about 1 minute. Add onion, carrots, celery, garlic, salt, and pepper and sauté, stirring occasionally, until onion is lightly browned, about 5 minutes. Add rice and sauté, stirring, until coated with oil and butter.
• Add broth and water and bring to a boil. Reduce heat to low and cook, covered, until liquid is absorbed, 13 to 15 minutes. Remove from heat and quickly stir in zucchini, then let stand, covered, 5 minutes. (Zucchini will steam.) Stir in parsley and serve sprinkled with almonds.

ORZO AND BROWN RICE PILAF

Steps:

• Heat oil in a heavy-bottomed pot over medium heat. Add carrots, onions, red pepper and 1/4 teaspoon salt. Saute, stirring occasionally until vegetables have softened, about 8 minutes. Lower heat, if necessary, to prevent onions from browning.
• Add chicken broth and increase heat until boiling. Add lentils and cook 10 minutes, stirring occasionally. Add orzo and pepper to taste. Add another 1/4 teaspoon salt if necessary.
• Stir in brown rice, reduce heat to medium low and cook, covered, 10 more minutes until all the liquid is absorbed and rice is tender.
• Fluff with fork and serve.

GARLIC, HERB, ORZO AND RICE PLIAF

Steps:

• In a large nonstick skillet heat oil over medium-high. Add garlic and cook for 1 minute, being careful not to burn.
• Add orzo and rice; cook 4-6 minutes longer or until lightly browned.
• Stir in broth and water.
• Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes, until rice is tender and liquid is absorbed. (Add more water as needed if rice and pasta are not done before liquid is absorbed).
• Stir in the onions, basil, parsley and salt.
• Serve. Sprinkle some grated Parmesan on top if desired.

ORZO-RICE PILAF WITH PATTY PAN SQUASH AND BELL PEPPER

Steps:

• Melt butter in a large skillet over medium heat. Add orzo and cook and stir until golden brown with a slight nutty aroma, 5 to 7 minutes. Add rice, onion, squash, bell pepper, and red pepper flakes and continue to stir until rice is coated in butter, about a minute.
• Stir in the Swanson® Unsalted Chicken broth, thyme, salt, and pepper. Bring to a boil; cover and reduce heat to low. Cook until orzo is al dente and rice is tender and has absorbed the liquid, about 35 minutes.
• Remove from heat and stir in parsley and Parmesan cheese.