Orzo Wsun Dried Tomatoes Artichoke Hearts Recipe 425 Food

ORZO WITH SUN-DRIED TOMATOES

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.

ARTICHOKE, ORZO AND SUN-DRIED TOMATO SALAD

Steps:

• 1. Cook orzo according to package directions. Rinse and set aside.
• 2. In a large bowl, toss orzo, spinach, sun-dried tomatoes, onion olives and artichoke.
• 3. Pour 1/2 of the artichoke liquid over the salad, season with salt and pepper, toss again. (You can add more liquid to taste.).
• 4. Sprinkle feta over salad and lightly toss.
• 5. Serve and enjoy!

ORZO W/SUN-DRIED TOMATOES & ARTICHOKE HEARTS RECIPE - (4.2/5)

Steps:

• Convection Oven Preparation Pre-heat Oven to 350 degrees on any setting. (If roasting meat or poultry, use whatever function the meat uses, if cooking alone, you may use bake) Use an oven and stove top proof pan (Dutch Oven). Heat Olive Oil in pan over medium heat...saute onions and garlic until just soft. Add 1/2 cup of liquid, pasta and seasoning...stir over medium heat for about 5 minutes. Add rest of ingredients and bring to a boil. Cover and cook in oven for 30 minutes...uncover and stir at 25 minutes...continue cooking uncovered. Remove from oven and fluff with a fork...be sure liquid has been absorbed...add garnish if desired.

SUN-DRIED TOMATO AND HERBED/CHEESED BAKED ORZO

Steps:

• Heat olive oil and butter over medium/high heat in saucepan til hot. Add shallots and cook til translucent, but not brown. Add chopped sun-dried tomatoes. Cook 1 minute more, stirring and moving mixture around constantly. Add garlic, cooking one minute more. Be careful at this point not to burn garlic or all will be ruined.
• Add 1 cup orzo to saucepan, constantly stirring and toasting the pasta for 1 to 2 minutes. Add chicken broth, and crank heat up to high to bring to a boil. Add salt and pepper for seasoning, being careful not to over-salt, as parmesano reggiano has a high salt content. When boil is reached, cover and reduce to simmer and cover til most of liquid is absorbed. You want SOME liquid to remain.
• Transfer to a bowl. Add fontina cheese and 1/4 cup parmesan, basil and parsley. Add cream. Stir well. Transfer to 2-quart buttered/greased ramekin or equivalent and cover the top with the mixture of Italian seasoned bread crumbs and remaining 1/4 cup reggiano cheese.
• Dot top with bits of butter and bake in 375 oven for approximately 30 minutes.
• Serve immediately, grating more reggiano over dish if desired.

GREEK ORZO SALAD WITH CHICKPEAS & ARTICHOKE HEARTS

Steps:

• Bring a small saucepan of water to a boil. Cook orzo until just tender, about 9 minutes, or according to package directions. Drain and rinse under cold water until cool. Press to remove excess water. Transfer to a medium bowl and toss with oil.
• Mash garlic and salt into a paste with the back of a spoon in a medium bowl. Whisk in lemon juice and pepper. Add the cooked orzo, artichokes, chickpeas, feta, dill and mint; toss gently to combine. Add tomatoes and toss again.
• Divide spinach between 2 plates and top with the salad.

ORZO WITH CHICKEN AND ARTICHOKES

Steps:

• Heat 1 tablespoon olive oil in a large skillet over medium heat. Stir in pancetta, and cook until browned. Remove to paper towels.
• Pour 2 tablespoons olive oil into skillet. Stir in onion, garlic, and red pepper flakes. Cook, stirring occasionally, until the onion is soft and translucent. Increase heat to medium high, pour in white wine; cook about 3 minutes.
• Reduce heat to low, stir in chicken, artichoke hearts, and spinach. Cover, and cook to warm through.
• Meanwhile, bring a pot of salted water to boil. Add orzo pasta and cook until al dente, about 8 to 10 minutes. Drain, and stir into chicken mixture.
• Stir pine nuts and balsamic vinegar into pasta.

ORZO TOMATO ARTICHOKE SALAD

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, 8 to 10 minutes; drain.
• Whisk olive oil, balsamic vinegar, and basil together in a small bowl for the dressing.
• Combine cooked orzo, artichoke hearts, tomatoes, olives, and Parmesan cheese in a large bowl. Stir dressing into the orzo mixture until all ingredients are well coated. Can be served warm or chilled.

GARLIC, ARTICHOKE HEARTS, SUN-DRIED TOMATOES, AND PESTO PIZZA

Steps:

• Preheat oven to 425* F. Stretch dough over a 12-inch greased pizza pan. Brush with olive oil and scatter garlic slices evenly over crust. Place in oven and bake for about 10 minutes or until just starting to turn golden brown.
• Meanwhile, place sun-dried tomatoes in a heat-resistant, non-reactive bowl (such as Pyrex). Pour enough simmering water over to completely cover tomatoes. Let soak about 5-10 minutes or until tender; drain liquid and slice into strips.
• When crust is ready, spread sauce over garlic slices (try not to shift them around any more than can be helped). Top with about 1 1/2 cups mozzarella, or to taste. Scatter strips of sun-dried tomatoes evenly over cheese. Place artichoke heart quarters evenly across pizza, then top with remaining mozzarella and the parmesan, if using.
• Return to oven and bake at 425* F for about 8-10 minutes, or until cheese is melted, bubbly, and turning golden brown in spots.
• Remove from oven and allow to rest 3-4 minutes to set up. Cut into slices.
• Top pizza slices with dollops of pesto and serve.

ORZO WITH ARTICHOKES AND PINE NUTS

Steps:

• Cook orzo in a 4- to 5-quart pot of boiling salted water until al dente. Drain in a colander.
• While orzo cooks, lightly toast pine nuts in a dry small skillet over moderate heat, stirring, until pale golden, about 2 minutes. Remove from heat and cool 1 minute, then coarsely chop.
• Drain artichoke hearts in a large sieve and rinse well. Pull off leaves from bases of hearts and quarter bases. Rinse leaves and bases well, then drain thoroughly.
• Stir together oil, vinegar, salt, and pepper in a large bowl. Add orzo, pine nuts, artichokes (leaves and bases), parsley, and zest and toss to combine.

PASTA WITH SPINACH, SUN-DRIED TOMATOES & ARTICHOKE HEARTS

Steps:

• Soak the sun-dried tomatoes in hot water for 30 minutes.
• Drain, and slice into thin strips.
• At the same time, take the spinach from the freezer and allow to semi-defrost in a colander.
• Cook pasta according to package directions.
• Saute onion and garlic in oil in a non-stick skillet over medium-low heat 2 to 3 minutes.
• Add mushrooms, soy sauce, and pepper and saute for another 3 minutes until vegetables are tender.
• Add tomatoes, artichoke hearts, olives and pine nuts.
• Mix well.
• Add spinach, mixing well until everything is combined and heating through.
• Add vegetable mixture to drained pasta.
• Add feta, and mix well.
• Serve!