HERBED ORZO WITH FETA
Steps:
- Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt, and 1 teaspoon pepper. Pour over the hot pasta and stir well.
- Add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.
SHRIMP ORZO WITH FETA
Tender, hearty and flavorful, this recipe is one of my favorites! Garlic and a splash of lemon add to the fresh taste and heart-healthy benefits of shrimp. -Sarah Hummel, Moon Township, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cook orzo according to package directions. Meanwhile, in a large skillet, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add tomatoes and lemon juice. Bring to a boil. Stir in shrimp. Reduce heat; simmer, uncovered, until shrimp turn pink, 4-5 minutes., Drain orzo. Add orzo, cilantro and pepper to shrimp mixture; heat through. Sprinkle with feta cheese.
Nutrition Facts : Calories 406 calories, Fat 12g fat (3g saturated fat), Cholesterol 180mg cholesterol, Sodium 307mg sodium, Carbohydrate 40g carbohydrate (2g sugars, Fiber 9g fiber), Protein 33g protein. Diabetic Exchanges
GREEK ORZO AND BROCCOLI
This yummy recipe from Lillian Justis of Belleplain, New Jersey will be a welcome treat at dinnertime. The warm side dish delivers strong feta and olive flavors while red pepper flakes add a little spice.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, cook pasta in boiling water for 7 minutes. Add broccoli and cook 2-3 minutes longer or until pasta is tender; drain. Meanwhile, in a small bowl, combine the olives, feta cheese, Parmesan cheese and basil., In a small nonstick skillet, saute almonds in oil for about 1 minute. Stir in red pepper flakes and pepper; cook and stir 1 minute longer. Pour over pasta mixture; toss to coat. Stir in olive mixture; toss to coat.
Nutrition Facts : Calories 169 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 208mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
ORZO WITH FETA AND TOMATOES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 4 servings as a side dish
Number Of Ingredients 7
Steps:
- Heat water in large sauce pot to boil and add pasta, cook to al dente.
- Melt butter in the pot while still hot and combine with feta. Add cooked pasta to feta butter and toss with parsley and tomatoes, season with a little pepper.
ORZO PASTA WITH TOMATOES, BASIL AND PARMESAN
We're in love with this easy orzo pasta recipe. There's quick-to-cook orzo, tomatoes, basil, parmesan, and lots of garlic. Get this meal on the table in less than 20 minutes!
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 20m
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil, add the orzo and cook according to the package directions - usually 8 to 10 minutes. Before draining the cooked orzo, reserve 1/3 cup of the pasta water (we use this to make the sauce).
- Add olive oil, garlic, and red pepper flakes to a large, deep skillet. Turn to medium heat. When the oil bubbles around the garlic, add the cooked orzo pasta, tomatoes, basil, and parmesan cheese.
- Pour in two tablespoons of the reserved pasta water and cook, stirring often, for one minute. Over the minute, the sauce should begin to coat the pasta. If it seems dry, add a splash more of the reserved pasta water and cook a few more seconds. Taste for seasoning and adjust with a bit of salt if needed.
- Serve with extra basil, parmesan, and fresh ground black pepper on top.
Nutrition Facts : ServingSize 1/4 of the recipe (about 1 1/2 cups), Calories 351 calories, Protein 11.9 g, Carbohydrate 46.5 g, Fiber 4.2 g, Sugar 3.3 g, Fat 14.5 g, SaturatedFat 3.3 g, Cholesterol 7 mg, Sodium 465 mg
ORZO WITH SUN-DRIED TOMATOES
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 cup orzo as the label directs. Drain, reserving 1/4 cup cooking water. Toss the orzo and cooking water with 2 cups baby arugula, 1/4 cup each chopped sun-dried tomatoes (not oil-packed) and parmesan, 2 tablespoons butter and 1 teaspoon lemon zest; season with salt and pepper.
GREEK MUSHROOM ORZO
Make and share this Greek Mushroom Orzo recipe from Food.com.
Provided by KelBel
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a large saucepan over medium heat.
- Add mushroom. Cook, stirring occasionally, until tender and mushrooms just release their liquid (about 6 minutes).
- Stir in orzo, tomatoes, chicken broth and water. Simmer covered, stirring occasionally, until orzo is tender and most of the liquid is absorbed (about 9 minutes).
- Stir in Feta cheese and serve immediately.
Nutrition Facts : Calories 312.3, Fat 7, SaturatedFat 2, Cholesterol 6.7, Sodium 639.7, Carbohydrate 49.8, Fiber 3.8, Sugar 7.8, Protein 14.5
BROCCOLI AND ORZO
A simple side dish which combines orzo, a rice shaped pasta with fresh broccoli, garlic and oil. A perfect side for fish or chicken or enjoy it as a main meal.
Provided by Gina
Categories Side Dish
Time 15m
Number Of Ingredients 5
Steps:
- Trim stems off broccoli, cut into small pieces and season with salt.
- Steam covered with a little water until cooked, careful not to overcook. When broccoli is cooked, remove from pan and chop into smaller pieces.
- Meanwhile, cook pasta in medium pot of salted water as directed for al dente.
- Reserve about 1/2 cup liquid before draining.
- Drain orzo in a colander and add the oil to the pot.
- Saute garlic a few minutes until golden, add broccoli, season with salt and mix well.
- Add orzo and stir to combine all. Add a little reserved liquid as needed so pasta isn't dry.
- Serve with freshly grated cheese if desired (optional).
Nutrition Facts : ServingSize 3 /4 cup, Calories 159 kcal, Carbohydrate 27 g, Protein 5.5 g, Fat 4 g, SaturatedFat 0.5 g, Sodium 12.5 mg, Fiber 2.5 g, Sugar 1.5 g
ORZO WITH BROCCOLI, TOMATOES AND FETA CHEESE
This is delicious. It was very easy to put together and tastes just like a hot Greek Salad. I got all the ingredients ready before I started to cook and it went together like clockwork. From the book, "Seasons in Thyme".
Provided by MarieRynr
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Stir the orzo into a large stockpot of boiling water. Cook 8 minutes, or until almost tender. Add the broccoli and cook 2 minutes longer, or until the broccoli is tender crisp.
- While the orzo is cooking, heat the olive oil in a small skillet over mediumheat. Add the pine nuts and saute them until golden brown. Add the crushed red pepper flakes and saute about 30 seconds, or until aromatic. Remove from the heat.
- Drain the orzo and broccoli. Transfer to a large bowl. Pour the olive oil and pine nuts over and toss to coat. Add the tomatoes, feta cheese, olives, parmesan cheese and basil. Toss again.
- Season with salt and pepper and serve.
Nutrition Facts : Calories 532.6, Fat 31.4, SaturatedFat 9.1, Cholesterol 36, Sodium 779, Carbohydrate 46.8, Fiber 6.8, Sugar 5.6, Protein 20
SHRIMP WITH ORZO, OLIVES AND FETA
I THINK this came from the local Sunpapers, years ago -- I have been making it so long!It is quick, easy, VERY tasty, and pretty to serve, especially if you have an Italian or Greek decorated platter. Add salt and pepper to taste. (You can save time and effort by using cooked shrimp, but if you have raw, first saute in a few Tbsp. of butter and olive oil.)
Provided by NurseJaney
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook orzo according to directions, drain well.
- In a large serving bowl, combine shrimp, tomatoes, cheese, vinegar, lemon juice, scallions, oregano, salt and pepper.
- Toss well.
- Add orzo and stir to mix.
- Garnish with kalamata olives, if desired.
Nutrition Facts : Calories 594.6, Fat 7.9, SaturatedFat 3.9, Cholesterol 163, Sodium 909.7, Carbohydrate 94, Fiber 5.3, Sugar 8.3, Protein 34.7
ORZO WITH TOMATOES, FETA, AND GREEN ONIONS
Make and share this Orzo With Tomatoes, Feta, and Green Onions recipe from Food.com.
Provided by Susie D
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil until it emulsifies. Season vinaigrette with salt and pepper. (Can be made 2 days ahead. Cover and chill.).
- Bring water and broth to boil in large heavy saucepan. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large wide bowl, tossing frequently until cool.
- Mix tomatoes, feta, basil, olives, and green onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper.
- Add pine nuts right before serving; toss. Garnish with fresh parsley.
Nutrition Facts : Calories 505.2, Fat 27.1, SaturatedFat 6.6, Cholesterol 23.4, Sodium 560.8, Carbohydrate 52.2, Fiber 3.1, Sugar 7.8, Protein 14.4
ORZO SALAD WITH FETA AND CHERRY TOMATOES
Tastes of the Mediterranean and perfect for a warm summer's day. May be used as a side dish or main course.
Provided by FlemishMinx
Categories Cheese
Time 30m
Yield 2 main course, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Fill a 4 qt pot three-fourths full with salted water and bring to boil for orzo.
- In a small heavy skillet, heat 1/2 TBS olive oil over moderate heat until hot but not smoking and saute pine nuts, stirring frequently until golden, about 2 minutes; transfer nuts to paper towel to drain and cool.
- In a large bowl, whisk together garlic, parsley, vinegar, salt and pepper; drizzle in remaining TBS olive oil, whisking all the while.
- Add tomatoes and feta to the dressing, tossing to combine.
- Cook orzo in boiling water until al dente; drain and rinse until just warm, then drain completely.
- Toss orzo and pine nuts with dressing, coating thoroughly, then serve.
Nutrition Facts : Calories 422.7, Fat 20.1, SaturatedFat 5.9, Cholesterol 26.8, Sodium 345, Carbohydrate 47.7, Fiber 3, Sugar 3.8, Protein 13.9
ORZO AND BROCCOLI SALAD
Italian dressing, feta and almonds give this orzo salad great flavor, but the festive color comes from broccoli and cherry tomatoes. Now it's perfect.
Provided by My Food and Family
Categories Special Occasion Recipes
Time 1h30m
Yield 14 servings, about 3/4 cup each
Number Of Ingredients 7
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 2 min.; drain. Rinse with cold water; drain well.
- Place pasta mixture in large bowl. Add tomatoes, peppers and 3/4 cup dressing; mix lightly.
- Refrigerate 1 hour. Add cheese, nuts and remaining dressing; mix lightly.
Nutrition Facts : Calories 250, Fat 11 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 8 g
BROCCOLI AND CHEESE ORZO RECIPE
This broccoli and Cheese Orzo is a life saver. It is so easy to make and full of flavor, as well as secret vegetables.
Provided by Camille Beckstrand
Categories Side Dish
Time 20m
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add in orzo and cook for 3 minutes.
- Add in broccoli and cook for 2-3 more minutes or until orzo is tender.
- Drain water, then add cheddar cheese, Parmesan cheese, butter, and milk.
- Stir well and add more milk if needed. Add salt to taste and serve.
Nutrition Facts : Calories 227 kcal, Carbohydrate 31 g, Protein 9 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 19 mg, Sodium 129 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
ORZO WITH SHRIMP, FETA CHEESE, AND WHITE WINE
Steps:
- Preheat oven to 400°F. Brush 11x7-inch glass baking dish with oil. Cook orzo according to package directions. Drain well and return orzo to same pot. Add 2 tablespoons olive oil, 1/4 cup feta cheese, Parmesan cheese, and 2 tablespoons basil; stir to blend. Arrange orzo mixture in prepared dish.
- Heat 2 tablespoons oil in large skillet over medium-high heat. Add shrimp and sauté until slightly pink, about 2 minutes (shrimp will not be cooked through). Arrange shrimp atop orzo. Add remaining 2 tablespoons oil to same skillet. Add garlic and sauté over medium-high heat 30 seconds. Add tomatoes with juice; cook 1 minute. Stir in wine, oregano, crushed red pepper, and remaining 1/4 cup basil. Simmer uncovered until reduced to thick sauce consistency, stirring occasionally, about 2 minutes. Season sauce to taste with salt and pepper; spoon over shrimp. Bake orzo until heated through, about 10 minutes. Sprinkle with remaining 3/4 cup feta cheese and serve.
ORZO WITH FETA AND CHERRY TOMATOES
Categories Pasta Tomato Side Quick & Easy Feta Summer Gourmet Vegetarian Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 2 as a main course
Number Of Ingredients 8
Steps:
- Fill a 4-quart pasta pot three fourths full with salted water and bring to a boil for orzo.
- In a small heavy skillet heat 1/2 tablespoon oil over moderate heat until hot but not smoking and sauté pine nuts with salt to taste, stirring frequently, until golden, about 2 minutes. Transfer nuts to paper towels to drain and cool.
- Mince garlic and chop parsley. Quarter tomatoes and coarsely crumble feta. In a large bowl whisk together garlic, parsley, vinegar, remaining tablespoon oil, and salt and pepper to taste. Add tomatoes and feta and gently toss to combine.
- Cook orzo in boiling water, stirring occasionally, until al dente. In a large sieve drain orzo and rinse slightly until just warm. Drain orzo well and add to tomato mixture, tossing until just combined.
- Serve orzo topped with nuts.
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ORZO SALAD WITH ZUCCHINI, TOMATOES, OLIVES AND FETA
From nerdswithknives.com
Estimated Reading Time 3 mins
- In small bowl, combine lemon juice, vinegar, garlic and mustard. Gradually whisk in 6 tablespoons olive oil. Season dressing to taste with salt and pepper. Set aside.
- In a skillet on medium-high heat, add 2 tablespoons olive oil and cook zucchini until tender all the way through and golden brown. Remove to a plate and season lightly with salt and pepper.
- In the boiling water, cook frozen peas for 3 to 4 minutes, or fresh peas for 1 to 2 minutes (to taste). Scoop them out (don't pour out the water) and run cold water over them for a few seconds. Set aside. Leave pot boiling, then cook orzo until al dente. Drain and rinse under cold water. Let it sit for a minute to drain well and then transfer to large bowl. Toss with the dressing.
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- Bring a large pot of water to a boil. Add orzo and cook 3 minutes less than the package directions. Add broccoli rabe; cook 3 minutes more. Drain in a colander and gently press out as much water as possible.
- Heat oil in the pot over medium heat. Add garlic; cook, stirring, until fragrant, about 30 seconds. Add oregano, salt, pepper, the broccoli rabe and orzo. Cook, stirring, until heated through, about 2 minutes. Remove from the heat; stir in feta and lemon juice.
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- On a sheet pan, combine the broccoli, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables.
- Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.
- Serve over orzo or farro. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs.
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- Cook over medium-high heat, and bring to a simmer. The orzo will slowly soak in the broth. Allow orzo to simmer for 10 minutes, occasionally stirring, until broth is absorbed.
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- Bring a large pot of water with 1 teaspoon of salt to a boil. Add orzo and cook uncovered for about 7 to 9 minutes, stirring occasionally. Drain well, reserve the pasta water to boil the broccoli.
- While pasta is boiling, make the vinaigrette. Add lemon juice, red wine vinegar, salt, pepper in a bowl. Slowly drizzle and whisk the olive oil in.
- In a large serving bowl, add the orzo, olives, tomatoes, and broccoli. Add the vinaigrette and mix well.
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- Cook the pasta in salted water according to package directions till al dente. Drain, wash with cold water to cool the pasta and set aside.
- Heat olive oil in a pan and roast the corn kernels on high heat till slightly charred. Remove the corn, and add the broccoli to the pan. Cook the broccoli for 2-3 minutes till slightly soft, but still crunchy.
- Add cooked pasta, corn, broccoli, tomatoes, bell peppers, lettuce and feta (if using) to a large bowl. Whisk together all the ingredients for the salad dressing in another jar or bowl, and pour all over the salad. Mix well and refrigerate for a few hours before serving.
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