Orzo With Chick Peas Rachael Ray Food

ORZO WITH CHICK PEAS (RACHAEL RAY)

Orzo With Chick Peas (Rachael Ray) image

An easy, Greek, vegetarian 30 Minute Meal by Rachael Ray from her Episode: Light and Luscious. I also think some spinach, a few sundried tomatoes and roasted red pepper would be great in here too. As I find frequently with RR recipes, they are pretty bland unless you dump in the salt; for this reason, I have added Greek Seasoning as an ingredient which brings it up to a 5 star recipe in my opinion.

Provided by januarybride

Categories Low Cholesterol

Time 15m

Yield 6 cups, 4-6 serving(s)

Number Of Ingredients 12

Ingredients

salt
1/2 lb orzo pasta
2 tablespoons extra-virgin olive oil
1 small zucchini, diced
1/2 red onion, chopped
3 garlic cloves, chopped
salt & freshly ground black pepper
1/2 teaspoon all purpose Greek seasoning (or more to taste)
1 (15 ounce) can chickpeas, drained
1/2 cup fresh parsley leaves, chopped
1/4 cup mint leaf, finely chopped (I leave this out)
1/2 cup feta cheese, crumbled (divided)

Steps:

Bring a large pot of salted water to a boil. Add orzo and cook to al dente (per directions on the package).
In the meanwhile, 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 1/4 cup of cheese.
Adjust salt and pepper and serve, sprinkling remaining 1/4 cup of cheese over top of each serving.

Nutrition Facts : Calories 465.2, Fat 13, SaturatedFat 4, Cholesterol 16.7, Sodium 538.6, Carbohydrate 71.3, Fiber 7.5, Sugar 3, Protein 16.3

CHEESY ORZO

Cheesy Orzo image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1/2 small onion, chopped
2 cloves garlic, chopped
2 cans (14 ounces) chicken or vegetable broth or stock
2 cups orzo pasta (enriched rice may be substituted)
1/2 cup grated Parmigiano or Romano
Salt and freshly ground black pepper

Steps:

Preheat a 8 inch pot with a tight fitting cover over moderate heat. Add oil, onion and garlic and saute for 2 or 3 minutes. Add broth to the pan and bring to a boil. Stir in orzo and return broth to a boil. Cover pot and reduce heat to simmer. Cook 15 minutes, stirring occasionally, or until liquid is absorbed and pasta tender. Remove lid and stir in cheese. Season with salt and pepper to your taste. You favorite fresh herbs may also be stirred into the orzo or rice to strengthen the flavor even more.

CHORIZO AND CHICKPEA SAUCE WITH RICE PASTA

Chorizo and Chickpea Sauce with Rice Pasta image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

2 tablespoons EVOO
8 ounces Spanish chorizo, casing removed and finely chopped
4 cloves garlic, finely chopped
1 onion, finely chopped
One 18-ounce can chickpeas, drained
1 1/2 cups chicken stock
2 tablespoons fresh rosemary needles, chopped
2 tablespoons tomato paste
1/2 cup dry red wine, such as Rioja
One 28- to 32-ounce can San Marzano plum tomatoes
Salt
1 pound rice pasta, such as rigatoni or penne
Handful fresh flat-leaf parsley leaves, chopped

Steps:

Heat the EVOO in Dutch oven or saucepot over medium-high heat. Add the chorizo, brown and render and then remove with a slotted spoon. Add the garlic and onions, then reduce the heat a bit.
Place half of the chickpeas in a food processor and pulse to process. Add chicken stock and rosemary and process to make a finely chopped saucy mixture.
Add the tomato paste to the onions and stir, 1 minute. Add the wine and deglaze the pan. Then add the chicken stock and chickpea mixture to the onions, and stir to combine. Add the tomatoes and break them up a bit. Add the remaining whole chickpeas and simmer the sauce over low heat, 25 to 30 minutes.
Cool and store for a make-ahead meal. Reheat the sauce over medium heat while cooking the pasta.
Heat a large pot of water to cook the pasta and season with salt. Cook the pasta to al dente, 5 to 6 minutes, and reserve 1/2 cup of starchy pasta water.
Toss the pasta with the parsley and the sauce, and use a little starchy water if necessary to combine.

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