ORZO WITH MUSHROOMS AND WALNUTS
This recipe makes quite a bit. Everyone I've prepared it for loves it. You can easily cut the recipe in half.
Provided by Amanda Dattilio
Categories Side Dish
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place walnuts on a baking sheet. Bake for 8 to 10 minutes in the preheated oven, or until they release their aroma. Stir once or twice for even toasting.
- Heat oil in a large heavy saucepan over medium-high heat. Saute onion and mushrooms until tender and golden brown.
- Pour in broth, and bring to a boil. Stir in orzo, reduce heat to low, and cover. Simmer until orzo is tender and liquid is absorbed, about 15 minutes. If after 15 minutes there is still liquid, remove cover, and cook until liquid is gone. Remove from heat, and stir in walnuts. Season with salt and pepper to taste.
Nutrition Facts : Calories 290 calories, Carbohydrate 43.2 g, Cholesterol 2.5 mg, Fat 9.5 g, Fiber 3 g, Protein 9.5 g, SaturatedFat 1.2 g, Sodium 485.5 mg, Sugar 5.1 g
ORZO WITH MUSHROOMS
A very tasty and easy side dish. My husband likes this topped with a grating for parmesan cheese. Toasted walnuts are also a nice touch for presentation.
Provided by Ms B.
Categories Low Cholesterol
Time 35m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in a large heavy saucepan over medium-high heat.
- Saute onion and mushrooms until tender and golden brown.
- Pour in broth, and bring to a boil.
- Stir in orzo, reduce heat to low, and cover.
- Simmer until orzo is tender and liquid is absorbed, about 15 minutes.
- If after 15 minutes there is still liquid, remove cover, and cook until liquid is gone.
- Season with salt and pepper to taste.
SAUTEED SPINACH AND MUSHROOMS
Provided by Valerie Bertinelli
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oil in a medium saute pan or skillet (not nonstick) over medium-low heat. Add the garlic and cook until fragrant, about 2 minutes (do not let the garlic brown). Push the garlic off to the side of the pan and add the mushrooms. Increase the heat to medium high and season the mushrooms with salt and pepper to taste. Cook, stirring occasionally, until the mushrooms are cooked through and begin to become golden in spots, 10 to 12 minutes.
- Add the spinach, sprinkle with an additional pinch of salt and turn with tongs until wilted. (If you can't fit all the spinach in the pan, cover it for a few minutes, then uncover, stir and add the rest.) Transfer to a serving platter, drizzle with the vinegar and serve warm.
CREAMY MUSHROOM AND SPINACH ORZO (RISONI) (ONE POT)
An easy dinner for midweek all made in one pot. Super creamy but made without a single drop of cream! Nutrition grade rating of A-. Make it even more nutritious by adding more vegetables!
Provided by Nagi | RecipeTin Eats
Categories Pasta
Time 30m
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large non stick pan over high heat (if you aren't using non stick, use more oil).
- Add the mushrooms and cook until softened (around 3 minutes). Remove from the pan and set aside.
- Lower the heat to medium and melt the butter in the pan. Add garlic and onion, and sauté until the onion becomes translucent - around 3 minutes.
- Add the flour, stir it in and cook for 1 minute.
- Add the milk and chicken broth and use a whisk to mix the butter flour mixture into the liquid.
- Increase heat to medium high. Add the orzo/risoni, salt and pepper, stir once, then put a lid on (Note 2). Bring it to a simmer, then leave it to cook for around 8 to 10 minutes or until the orzo/risoni is cooked but still slightly firm, and it is still quite saucy. Note: If you have a strong stove, turn it down slightly so it just simmers).
- While the orzo is cooking, break up the spinach into little pieces with your fingers.
- Remove the pan from the stove. Stir through the parmesan, spinach and cooked mushrooms. Check if more salt or pepper is required.
- Serve immediately, garnished with more parmesan and fresh finely chopped parsley, if desired.
Nutrition Facts : ServingSize 601 g, Calories 542 kcal, Carbohydrate 67.9 g, Protein 27.3 g, Fat 19.2 g, SaturatedFat 9 g, Cholesterol 37 mg, Sodium 1172 mg, Fiber 5.7 g, Sugar 12 g
ROASTED VEGGIES WITH SPINACH PESTO ORZO RECIPE BY TASTY
Here's what you need: broccolini, yellow squash, red onion, extra virgin olive oil, kosher salt, freshly ground black pepper, baby spinach, raw walnut, lemon zest, garlic, fresh lemon juice, red pepper flakes, uncooked orzo pasta
Provided by Merle O'Neal
Categories Dinner
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°F (200°C).
- Spread the broccolini, squash, and red onion on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat.
- Roast the vegetables for 20 minutes, until the broccolini is beginning to crisp and the squash and onions are tender. Remove from the oven and set aside.
- While the vegetables are roasting, make the spinach pesto: In a food processor, combine the spinach, walnuts, lemon zest, garlic, lemon juice, and red pepper flakes. With the processor running, slowly stream in the remaining ½ cup of olive oil until the pesto reaches a smooth, thick, and spreadable consistency.
- Cook the orzo according to package instructions.
- Add ¾ cup of the pesto to the warm orzo and toss to coat. Mix in the roasted vegetables and more pesto to taste.
- Serve warm or chilled.
- Enjoy!
Nutrition Facts : Calories 353 calories, Carbohydrate 34 grams, Fat 22 grams, Fiber 5 grams, Protein 7 grams, Sugar 5 grams
ORZO WITH SPINACH AND PINE NUTS
Steps:
- Heat a large covered skillet over medium high heat. Add 2 tablespoons of the olive oil and when it is hot, add the spinach with all the water still clinging to its leaves from washing. Cover and cook for 2 minutes, then remove the lid and turn the spinach over with tongs. Replace the lid and cook for 2 minutes more. Repeat until all the spinach is wilted and tender. Stir in a pinch each of salt and pepper. Transfer the spinach to a colander set over a bowl and drain. When cool enough to handle, press down on the spinach to extract as much liquid as possible. Chop the spinach coarsely and reserve the juice.
- In a large heavy skillet, heat the remaining tablespoon of olive oil over medium heat. Add the pine nuts and stir for 1 to 2 minutes, until slightly golden. Add the garlic and cook, stirring, for 2 minutes, until the garlic gives off its aroma. Season to taste, stir in the diced tomatoes and the spinach, and cook for 1 minute more. Remove from the heat.
- In a large saucepan, bring a generous amount of lightly salted water to a boil. Cook the orzo, stirring occasionally to stop them from sticking, for about 9 minutes or until tender. Drain thoroughly, shaking the colander to get rid of most of the water, and transfer them to the skillet with the spinach mixture and the reserved spinach juice. Toss to mix the ingredients evenly, taste for seasoning and reheat gently before serving.
SPINACH MUSHROOM ORZO
Need a new side dish idea? This creamy spinach and mushroom orzo is cheesy, filling, and so simple to prepare.
Provided by Steph
Categories Side
Yield 8
Number Of Ingredients 9
Steps:
- In a large skillet over medium-high heat, melt 1 Tablespoon butter. Add mushrooms and garlic and cook, stirring often until mushrooms are softened and brown.
- Lower heat to medium, add remaining butter and orzo. Stir until the pasta starts to turn a light golden brown (it will only take a few minutes).
- Add chicken broth and bring the mixture to a boil, stirring occasionally. Turn down to a simmer and continue stirring until the pasta is tender and most of the liquid has been absorbed (it will take about 10 minutes).
- Remove from heat, then add parmesan cheese and spinach, stirring until the cheese is melted and spinach is wilted. Sprinkle with salt, pepper, and garlic powder. Serve warm.
Nutrition Facts : Servingsize 1 serving, Calories 1292 kcal, Fat 53 g, SaturatedFat 31 g, Cholesterol 123 mg, Sodium 4121 mg, Carbohydrate 92 g, Sugar 3 g, Protein 109 mg
SPINACH-MUSHROOM ORZO WITH TOASTED WALNUTS
The walnuts must be toasted for this recipe, to do so place onto a baking sheet, bake at 350 degrees F for about 8-10 minutes until lightly browned, tossing a few times
Provided by Kittencalrecipezazz
Categories Spinach
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a saucepan over medium-high heat.
- Add in onions and sliced mushrooms; cook until tender golden brown (the onions must be browned, this may take about 5-6 minutes or a little more) adding in the chopped garlic and a pinch of cayenne pepper the last 2 minutes of cooking.
- Add in the spinach and cook stirring for 2 minutes.
- Add in chicken broth; bring to a boil stirring constantly.
- Add in uncooked orzo, stir then reduce heat to low, cover and simmer until the orzo is tender (about 20 minutes).
- Remove from heat and stir in the walnuts and Parmesan cheese.
- Season with salt and fresh ground black pepper to taste.
Nutrition Facts : Calories 266.1, Fat 12.3, SaturatedFat 2.1, Cholesterol 3.7, Sodium 374.2, Carbohydrate 29.2, Fiber 3.1, Sugar 2.7, Protein 11.1
ORZO WITH CARAMELIZED MUSHROOMS AND WILTED SPINACH
This is a side dish for everyone. Great taste and very versatile! You can change this recipe many different ways to suit your taste, for example, add slivered or shaved almonds, don't add mushrooms etc. It's very versatile.
Provided by Semigourmet
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes.
- Meanwhile, heat a skillet over medium heat. Add 2 tablespoons butter, 1 tablespoon olive oil, and 2 cloves garlic. Stir in mushrooms and toss to coat. Cook without stirring until very browned and caramelized, 5 to 7 minutes. Flip mushrooms to brown on the other side, about 5 minutes more.
- Add remaining butter and oil to the skillet with the mushrooms. Add additional garlic to taste. Toss and cook for about 1 minute. Drain orzo, reserving about 1/2 cup cooking water. Add orzo and a splash or two of cooking water as desired to the skillet. Add spinach and green onions and mix well. Cook until warmed through, 3 to 5 minutes more. Add Parmigiano-Reggiano cheese and season with salt and pepper.
Nutrition Facts : Calories 462 calories, Carbohydrate 40.2 g, Cholesterol 39.3 mg, Fat 28.7 g, Fiber 2.4 g, Protein 12.1 g, SaturatedFat 11.1 g, Sodium 205.1 mg, Sugar 2.9 g
ORZO WITH PEPPERS & SPINACH
Sweet bell peppers are a good source of vitamin C, which helps the body fight infection and absorb folate and iron. And what bright flavor and color! -Tammi Kettenbach, Jerseyville, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook orzo according to package directions; drain., Meanwhile, in large skillet, heat oil over medium-high heat; saute peppers and mushrooms until tender. Add garlic and seasonings; cook and stir 1 minute., Stir in spinach until wilted. Stir in orzo and cheese; heat through.
Nutrition Facts : Calories 196 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 232mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
ONE POT CHICKEN AND MUSHROOM ORZO
Amazingly creamy orzo with juicy chicken, mushrooms and baby spinach. All made in one skillet, even the uncooked pasta!
Provided by Chungah Rhee
Categories entree
Yield 4 servings
Number Of Ingredients 15
Steps:
- Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper. Melt butter in a large skillet over medium heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Add mushrooms and shallot, and cook, stirring frequently, until tender, about 3-5 minutes. Stir in garlic and thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Stir in chicken stock and Dijon, scraping any browned bits from the bottom of the skillet. Stir in orzo; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 6 minutes. Stir in spinach, Parmesan and heavy cream until the spinach has wilted, about 3 minutes. Return chicken to the skillet. Serve immediately, garnished with parsley.
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- Heat oven to 400 F. Pop the walnuts on a baking sheet and toast for about 5 minutes while the oven is heating. Don't forget to set a timer - nuts can burn so quickly!
- On a parchment lined rimmed baking sheet, combine sliced tomatoes with 1 Tbs olive oil. Sprinkle with salt and pepper. Roast for 15 minutes until juicy and starting to brown.
- While the tomatoes are roasting, cook the orzo pasta according to package instructions. Approx. 8 min.
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- Melt butter in skillet over medium heat; cook 1 minute or until browned. Add spinach and minced garlic; cook 1 minute. Stir in orzo, Parmesan cheese, chicken broth, vinegar, salt, and crushed red pepper.
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- In a large pot of boiling salted water, cook the orzo until al dente. Drain and transfer to a large bowl; let cool.
- Meanwhile, in a medium skillet, toast the pine nuts over moderate heat, shaking the skillet, until the nuts are golden brown, about 3 minutes. Transfer to a plate. Add 2 tablespoons of the olive oil to the skillet. Add the shiitakes, season with salt and pepper and cook over moderate heat, stirring occasionally, until tender and browned, about 5 minutes. Set aside.
- In a small bowl, whisk the vinegar, lemon juice and the remaining 1/2 cup of olive oil; add to the orzo to loosen it up.
- Add the spinach, celery, feta, pine nuts and mushrooms to the orzo and toss well. Season with salt and pepper. Serve at room temperature or lightly chilled.
ORZO WITH PESTO & ROASTED MUSHROOMS | COOK FOR YOUR LIFE
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4.8/5 (5)Estimated Reading Time 2 minsCategory SidesCalories 1359 per serving
- Place mushrooms on a baking sheet. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Roast about 15 minutes, or until golden brown and tender.
- In a blender, combine walnuts, remaining olive oil, lemon juice, kale and basil. Blend until smooth, about 1 minute. Season with salt and pepper.
- Fill a medium sized pot with water and bring to a boil. Add orzo and cook until al dente according to package instructions. Once cooked, drain and return to pot.
TOASTED GARLIC AND SPINACH ORZO - RECIPES, COOKING AND ...
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5/5 (2)Category Side DishesCuisine ItalianTotal Time 35 mins
- Heat 2 tablespoons of the butter and 1 tablespoon of the olive oil in a large frying pan (preferably nonstick) over medium heat.
- Add the dry orzo, stir to coat thoroughly with the butter and oil and cook, stirring frequently, until a good portion of the orzo is golden brown, 5 to 7 minutes.
- Stir in 2-1/2 cups of the chicken broth and 3/4 teaspoon salt. Cover, reduce the heat slightly and cook, stirring occasionally, until the liquid is absorbed, 5 to 7 minutes.
- Although it will most likely still be too firm, check the orzo for doneness. Add another 1/4 cup of broth, cover and cook until it's absorbed, 2 minutes.
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- In a large 3-4 quart pot, melt your butter over medium-high heat. Once hot, add garlic and sauté until tender and fragrant.
- Add broth, milk, tomatoes, Italian seasoning, salt, and pepper. Stir with a metal whisk to deglaze the garlic from the pan.
- Bring to a light boil and add your orzo. Reduce heat to medium-low (mine was at a 4) and simmer uncovered for 10 minutes. Stir occasionally with your whisk to prevent sticking.
- After 10 minutes the pasta should be al dente. If you'd like it more tender, feel free to simmer an additional 2-3 minutes.
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- Heat a medium pot over a medium heat. Add butter. Once the butter melts, add the onion and garlic. Saute until slightly softened and fragrant, about 2 minutes. Add orzo. Toss to coat in butter, garlic and onion. Toast the orzo, stirring often until some pieces are slightly toasted and brown.
- Stir in the the chicken stock and salt. Bring to a boil and reduce to a simmer. Cover and cook for 10-12 minutes or until the orzo is aldente and most of the chicken stock has been absorbed. Make sure to stir the orzo a few times so it doesn't stick to the bottom of the pan. If the orzo is still not done when the liquid has all been absorbed, add in another 1/4 cup of chicken stock.
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- Add pine nuts to Dutch oven/stockpot and toast over medium heat until browned in spots. Remove to a plate.
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- Melt 1 TBSP butter in a large pan (grab one that's deep enough for your orzo + sauce) over medium-high heat then add your sliced mushrooms.
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- Add remaining butter to the pan and sauté your shallot and garlic until tender, adding the garlic towards the end to prevent burning. if extra butter is needed, feel free to add a little.
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