Orzo With Dried Fruits And Nuts Food

ORZO WITH SUN-DRIED TOMATOES AND KALAMATA OLIVES

Orzo with Sun-Dried Tomatoes and Kalamata Olives image

A favorite side dish for Italian meals that is hearty enough to stand alone as a vegetarian main dish. Can be served warm or chilled for later.

Provided by Karli Shanklin

Categories World Cuisine Recipes European Italian

Time 25m

Yield 2

Number Of Ingredients 6

Ingredients

⅔ cup orzo pasta
½ cup chopped sun-dried tomatoes
½ cup pitted kalamata olives
½ cup pesto
½ cup grated Parmesan cheese
1 tablespoon olive oil, or to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain.
Mix orzo pasta, tomatoes, and olives together in a large bowl. Pour pesto over pasta mixture and stir to coat. Sprinkle Parmesan cheese over the pasta mixture; stir. Drizzle olive oil over the salad and stir to achieve your preferred moisture level.

Nutrition Facts : Calories 828.1 calories, Carbohydrate 65.2 g, Cholesterol 37.6 mg, Fat 51.1 g, Fiber 5.8 g, Protein 30.4 g, SaturatedFat 13.4 g, Sodium 1618.1 mg, Sugar 8 g

DRIED FRUIT AND NUTS

Dried Fruit and Nuts image

Provided by Ellie Krieger

Time 1m

Yield 1 serving

Number Of Ingredients 2

Ingredients

4 tablespoons unsalted mixed nuts
2 tablespoons dried fruit

Steps:

Combine nuts and fruit.

Nutrition Facts : Calories 263 calorie, Fat 18 grams, SaturatedFat 2.4 grams, Carbohydrate 23 grams, Fiber 4 grams, Protein 6 grams

HERBED ORZO WITH PINE NUTS

Herbed Orzo With Pine Nuts image

Make and share this Herbed Orzo With Pine Nuts recipe from Food.com.

Provided by Sageca

Categories European

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 cups orzo pasta
3 tablespoons butter
2 garlic cloves, crushed
1/3 cup pine nuts, toasted
1 tablespoon fresh lemon juice
3 tablespoons fresh basil, minced
3 tablespoons fresh parsley, minced
salt and pepper

Steps:

Cook orzo in boiling water until al dente. Drain well and transfer to bowl. Toss with butter, garlic, pine nuts, lemon juice, basil and parsley.
Taste to see if you would prefer salt and pepper or a more lemony taste.
Tip:.
f using dried herbs reduce the amount to 1 Teaspoon each.

Nutrition Facts : Calories 312.1, Fat 11.8, SaturatedFat 4.2, Cholesterol 15.3, Sodium 55.5, Carbohydrate 43.5, Fiber 2.2, Sugar 1.9, Protein 8.6

ORZO WITH EVERYTHING

Orzo with Everything image

Categories Olive Pasta Side Parmesan Basil Pine Nut Summer Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 10

Ingredients

1 1/2 cups orzo (rice-shaped pasta; about 10 ounces)
1/3 cup (packed) chopped drained oil-packed sun-dried tomatoes
5 tablespoons extra-virgin olive oil
1/4 cup balsamic vinegar
1/4 cup (packed) chopped Kalamata olives or other brine-cured black olives
1 cup finely chopped radicchio (about 1 small head)
1/2 cup pine nuts, toasted
1/2 cup chopped fresh basil
1/2 cup freshly grated Parmesan cheese
2 large garlic cloves, minced

Steps:

Cook orzo in pot of boiling salted water until just tender but still firm to bite. Drain well. Transfer to large bowl. Add sun-dried tomatoes, oil, vinegar and olives and toss to blend. Let stand until cool. (Can be prepared 6 hours ahead. Cover and refrigerate. Bring to room temperature before continuing.)
Mix chopped radicchio, pine nuts, chopped basil, Parmesan and garlic into orzo mixture. Season salad to taste with salt and pepper and serve.

ORZO FRUIT SALAD

Orzo Fruit Salad image

Make and share this Orzo Fruit Salad recipe from Food.com.

Provided by jbrock609

Categories < 60 Mins

Time 40m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1 cup uncooked orzo pasta
1 (3 1/2 ounce) package cheesecake flavor instant pudding and pie filling mix
1/3 cup sour cream
1 (20 ounce) can crushed pineapple, undrained
2 (11 ounce) cans mandarin oranges, drained
2 cups miniature marshmallows
1 cup canned sliced peach, drained and chopped
1/2 cup maraschino cherry, drained and quartered
1 (8 ounce) carton frozen whipped topping, thawed

Steps:

Cook orzo according to package directions. Drain and rinse in cold water; set aside.
In a large bowl, combine the pudding mix, sour cream and pineapple. Stir in pudding mixture. Stir in the oranges, marshmallows, peaches, cherries and orzo. Fold in whipped topping. Sprinkle with coconut. cover and refrigerate for 2 hours or until chilled.

ORZO WITH SPINACH AND PINE NUTS

Orzo with Spinach and Pine Nuts image

I have shared this salad many times with the teachers at my school. They enjoy it so much that they ask me to bring it in. It's best to put the tomatoes on the salad just before serving so they won't wilt from the heat and moisture. In my opinion, the dish would not be as delectable if you substitute another vinegar for the balsamic vinegar.-Kate Whitehead, Lindenhurst, Illinois

Provided by Taste of Home

Categories Lunch Side Dishes

Time 35m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 13

Ingredients

1 package (16 ounces) orzo pasta
1 cup pine nuts
1 garlic clove, minced
1/2 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes
1/4 cup olive oil
1 tablespoon butter
2 packages (6 ounces each) fresh baby spinach
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup balsamic vinegar
2 cups crumbled feta cheese
1 large tomato, finely chopped

Steps:

In a large saucepan, cook pasta according to package directions. , Meanwhile, in a Dutch oven over medium heat, cook the pine nuts, garlic, basil and pepper flakes in oil and butter just until nuts are lightly browned., Add the spinach, salt and pepper; cook and stir just until spinach is wilted, 4-5 minutes longer. Transfer to a large bowl., Drain pasta. Stir into spinach mixture. Drizzle with vinegar; sprinkle with cheese and tomato.

Nutrition Facts : Calories 313 calories, Fat 15g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 411mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 3g fiber), Protein 12g protein.

MEDITERRANEAN CHICKEN AND ORZO SALAD WITH SUN-DRIED TOMATOES AND PINE NUTS

Mediterranean Chicken and Orzo Salad with Sun-Dried Tomatoes and Pine Nuts image

Categories Salad Chicken Nut Tomato Pine Nut Healthy Boil Orzo

Yield serves 4 to 6

Number Of Ingredients 12

Ingredients

8 ounces (1 1/4 cups) orzo
1 cup diced cooked chicken
1/2 cup chopped oil-packed sun-dried tomatoes, drained
1/2 cup chopped fresh basil
1/3 cup chopped pitted kalamata olives
1/4 cup toasted pine nuts
2 tablespoons olive oil
1 1/2 teaspoons freshly squeezed lemon juice
1 garlic clove, finely chopped
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 cups (about 3 ounces) crisp greens, like romaine or Boston lettuce, for serving

Steps:

Bring a large pot of salted water to a boil. Cook the orzo according to the package directions. Drain well.
In a large bowl, combine the orzo with the chicken, sun-dried tomatoes, basil, olives, and pine nuts.
To make the dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper. Pour the dressing over the salad and toss to combine.
Divide the greens equally among four to six plates and serve the chicken and orzo salad on top.

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