Toasted Orzo Pasta Food

TOASTED ORZO WITH OLIVES AND LEMON

Steps:

• Heat 2 tablespoons olive oil in a large saucepan over medium-high heat. Add orzo; cook, stirring, until golden, 5 to 7 minutes. Add 4 cups water and lemon zest, and season with salt and pepper; bring to a boil. Reduce heat to medium; cover, and simmer until orzo is al dente and liquid is absorbed, 10 to 15 minutes (if orzo is cooked but liquid remains, cook uncovered to evaporate).
• Remove from heat. Stir in olives, parsley, remaining 2 tablespoons olive oil, and lemon juice.

TOASTED ORZO PILAF

Steps:

• Melt 2 tablespoons of the butter in medium saucepan.
• Add orzo and stir until pasta is toasted, about 3-5 minutes.
• Add broth, bring to a boil and cook pasta until done; drain.
• Melt the remaining 2 tablespoons of butter in a sauté pan.
• Add scallions and mushrooms and cook until crisp-tender.
• Add pine nuts, salt and pepper to taste.
• Stir in the cooked orzo and fresh parsley, and heat through.

PASTA POMODORO FOR TWO

Steps:

• Puree the tomatoes using an immersion blender or food processor. Set aside.
• In a saucepot over medium heat, combine the olive oil, pepper flakes and garlic. Gently toast the garlic until golden brown, being careful not to burn it. Add the tomatoes and bring to a simmer; simmer 5 to 8 minutes.
• Bring a large pot of salted water to a boil. Add the rigatoni and cook for 2 minutes less than the package instructions. Reserve about 1/4 cup of the pasta water, then drain the pasta.
• Add the pasta to the pot with the sauce. Add 2 tablespoons of the reserved pasta water and cook until thickened, about 3 minutes. Add the butter, half of both cheeses and half of the basil and cook, tossing frequently, until the pasta is nicely coated. Season with salt if necessary.
• Transfer to a serving bowl, top with the remaining cheese and basil and drizzle with olive oil.

TOASTED ORZO SALAD

Steps:

• 1. Heat 1 tablespoon of the oil in a medium saucepan over medium-high heat. Add the orzo and cook, stirring, until golden, about 3 minutes. Add 3 cups water, 1 1/2 teaspoons salt and the lemon zest and bring to a boil. Reduce the heat to medium, cover and cook, stirring occasionally, 10 minutes. Uncover and continue cooking, stirring frequently, until the orzo is tender and the liquid is absorbed, 2 to 3 minutes. Remove from the heat.
• 2. Transfer the orzo to a large mixing bowl, remove the lemon zest and let cool about 10 minutes. Stir in the remaining 2 tablespoons oil, tomatoes, if using, feta cheese, parsley, capers, dill and lemon juice. Season with additional salt and pepper. Serve warm or at room temperature.

TOASTED ORZO WITH SAFFRON AND FENNEL

Steps:

• Soften saffron in 1 tablespoon hot water and set aside.
• Cook onion in oil in a 3-quart heavy saucepan over medium heat, stirring occasionally, until softened, about 6 minutes. Add orzo and toast, stirring frequently, until fragrant, 2 to 4 minutes.
• Stir in saffron mixture, remaining 2 cups water, and 1 teaspoon salt and simmer, covered, until orzo is just tender and liquid is absorbed, about 12 minutes.
• Sprinkle fennel bulb over orzo and let stand, covered, off heat 5 minutes. Stir fennel bulb into orzo, then serve sprinkled with fennel fronds.

TOASTED ORZO WITH PINE NUTS

Steps:

• Brown orzo in 3 tablespoons butter, stirring often until pasta is toasted and golden, about 5 minutes.
• Add chicken broth to orzo and cook until pasta is tender. You could drain pasta, but I like to cook it down a little more and leave it creamy.
• While pasta is cooking, saute onions and garlic cloves until onions are soft and translucent.
• Add onions and garlic, toasted pine nuts, and fresh parsley to orzo. Season with salt and pepper to taste.
• You could serve straight away, or you could leave it in a warm oven until the rest of your meal is ready!

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.