Orzo With Peas And Mint Food

ORZOTTO WITH PANCETTA & PEAS

Steps:

• Put the pancetta in a large, deep frying pan over a medium-high heat and fry until crisp and golden. Remove from the pan with a slotted spoon, transfer to a plate and set aside. Reduce the heat, add the onion along with a pinch of salt and fry in any leftover fat for 5 mins. Add the garlic and continue to fry for a further 3 mins.
• Increase the heat and stir in the orzo. Fry for 2 mins, stirring constantly, then pour in 500ml stock and bring to a simmer. Add more stock by the ladleful, stirring constantly, as the orzo absorbs the liquid (similar to cooking a risotto).
• After 5 mins, stir in the petit pois and bring the mixture to a simmer. Continue to add the remaining stock, stirring, as the mixture cooks. Simmer for 10 minutes, or until the orzo is cooked through. Add the lemon zest and juice, basil, parmesan and fried pancetta. Season to taste, then cover and leave to rest for 2 mins. Serve with extra parmesan sprinkled over the top.

ORZO WITH PEAS AND MINT

Steps:

• Cook orzo according to package directions. Melt butter in a medium saucepan over medium heat. Add shallot and lemon zest, and saute until translucent.
• Add peas, and cook until bright green and tender, adding a little water if shallots brown before peas are tender.
• Add cooked orzo, season with salt and pepper, and toss to combine. Remove from heat, and stir in mint.

MINTY ORZO AND PEAS

Steps:

• Cook orzo according to package directions. Drain and set aside. , In a large skillet, saute onion and garlic in butter until tender. Add peas. Cook for 2 minutes or until tender. Add the lemon zest, salt, pepper and orzo; heat through. Stir in mint.

WARM ORZO SALAD WITH MINT AND FETA

Steps:

• In large pot of boiling, salted water, cook orzo per package directions. When orzo is al dente, remove from heat and add frozen peas to cooking water. Let sit for 1 minute.
• Drain and transfer to a serving bowl. Stir in remaining ingredients. Serve warm.

TOASTED ORZO WITH PEAS AND PARMESAN

Steps:

• Heat butter in 12-inch nonstick skillet over medium-high heat; add onion and salt and cook, stirring frequently, until onion has softened and is beginning to brown, about 5 minutes.
• Add garlic and cook until fragrant, about 30 seconds.
• Add orzo and cook, stirring frequently, until most of orzo is lightly browned and golden, 5 to 6 minutes.
• Turn off heat and add vermouth and chicken broth.
• Go back to medium-high heat and bring to boil; reduce heat to medium-low and simmer, stirring occasionally, until all liquid has been absorbed and orzo is tender, 10 to 15 minutes.
• Gently stir in peas, cheese, nutmeg, and pepper to taste.
• Remove from heat and let it stand until peas are heated through, about 2 minutes.

LEMON ORZO WITH MINT

Steps:

• In a medium sized pot, bring water to a boil and add the salt, Orzo, paprika.
• Lower to a simmer and cook, covered,12-15 minutes or until tender,.
• stirring occasionally.
• Let cool slightly and then add the mint, lemon zest/juice and green onions.
• Check for seasoning.
• Serve.

ORZO WITH CHICK PEAS

Steps:

• Bring a large pot of salted water to a boil. Add orzo and cook to al dente.
• 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 cheese, adjust salt and pepper and serve.

ORZO WITH FRESH PEAS AND MINT PESTO

Steps:

• Combine first 6 ingredients in a food processor and pulse until almost smooth. With the machine running, slowly add the olive oil until emulsified. Season with salt and pepper to taste.
• Place the orzo in a large bowl and combine with the pesto. Fold in the peas and season with salt and pepper to taste. Garnish with fresh parsley.

ORZO SALAD WITH VEGETABLES AND HERBS

Steps:

• For Salad:
• Bring large pot of salted water to boil. Add sugar snap peas; cook 1 minute. Using slotted spoon, transfer peas to strainer. Rinse with cold water and drain. Add orzo to same pot. Boil until tender but still firm to bite, about 8 minutes. Drain and cool.
• Place orzo in large bowl. Mix in sugar snap peas, tomatoes, cucumber, green onions, parsley. mint and lemon peel. Season with salt and pepper.
• For Dressing:
• Combine lemon juice, lemon peel and garlic in medium bowl. Gradually whisk in olive oil. Season to taste with salt and pepper.
• Pour half of dressing over salad; toss to coat. (Can be Made 6 hours ahead. Cover salad and remaining dressing separately and chill. Bring to room temperature before continuing.) Toss salad with enough remaining dressing to coat generously. Season with salt and pepper. Line shallow serving bowl with lettuce. Mount salad in bowl.

ORZO WITH PEAS AND MINT

Steps:

• Cook the orzo according to package directions. Melt the butter in a medium saucepan over medium heat. Add the shallot and lemon zest, and sauté until translucent.
• Add the peas, and cook until bright green and tender, adding a little water if the shallots brown before peas are tender.
• Add the cooked orzo, season with salt and pepper, and toss to combine. Remove from heat, and stir in the mint.

SPLIT PEA & GREEN PEA ORZO SALAD

Steps:

• Sort through split peas, discarding any debris; then rinse and drain peas. In a 2-quart saucepan, bring broth to a boil over high heat. Add split peas and dried thyme. Reduce heat, cover and simmer until split peas are tender to bite (about 25 minutes); drain and discard cooking liquid. Transfer the split peas to a large bowl, add frozen peas, and mix gently but thoroughly. Let stand, stirring occasionally, until mixture is cool. (about 3 minutes).
• Meanwhile, in a 4-5 quart saucepan, bring about 8 cups water to a boil over medium-high heat; stir in pasta and cook until just tender to bite, about 5 minutes (or cook according to package instructions). Drain, and rinse with cold water, and drain well again. Transfer pasta to bowl with peas. Add onions and chopped mint; mix gently. In a small bowl, beat oil, lemon zest, and lemon juice until blended. Add to pea mixture; mix gently but thoroughly.
• To serve, line 4 individual plates with lettuce leaves; top each plate equally with pea mixture. Garnish salads with mint and thyme sprigs. Season to taste with salt and pepper.