TOASTED ORZO WITH OLIVES AND LEMON
Toasting the orzo (rice-shaped pasta) in olive oil before cooking it in water gives it a nutty taste and a golden color.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 7
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.
ORZO WITH PARSLEY AND LEMON ZEST
Provided by Rachael Ray : Food Network
Categories side-dish
Time 17m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cook orzo in salted water about 12 minutes, to al dente. Drain orzo well. Do not run under cold water. You want the cooked pasta to remain hot. Transfer pasta to a serving bowl. Drizzle orzo with a tablespoon of extra virgin olive oil and season with salt and pepper. Add lemon zest and parsley and toss to combine the flavors with the pasta.
ROASTED SHRIMP AND ORZO
Steps:
- Preheat the oven to 400 degrees F.
- Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
- Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
- Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.
TOASTED ORZO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 10
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 PARSLEY
Orzo, the small rice-shaped pasta, ready in 20 minutes makes a quick and flavorful side dish to your Greek feast.
Categories pasta Orzo Greek orzo parsley quick pasta
Time 20m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oil in a large deep skillet over medium heat until oil is shimmering; add orzo. Toast, stirring frequently, until some of the orzo is golden brown, about 3 to 5 minutes.
- Add broth and bring to a boil; reduce heat to low, cover, and simmer until orzo is just tender and broth is absorbed, about 12 minutes.
- Remove from heat; let stand 5 minutes. Uncover; stir in butter, salt, pepper, and parsley.
Nutrition Facts : Calories 191 calories
PARMESAN HERBED ORZO
Steps:
- Cook orzo as directed on package.
- In a large bowl, toss together orzo with remaining ingredients. Can be served warm or chilled.
TOASTED ORZO WITH PARSLEY
Make and share this Toasted Orzo With Parsley recipe from Food.com.
Provided by ellie_
Categories Greek
Time 20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in l skillet over medium high heat until oil is shimmering and then add the orzo. Toast, stirring frequently, until it starts to turn golden brown (3-5 minutes).
- Stir in broth and bring to a boil, reduce heat to low, cover, and simmer until orzo is tender and broth is absorbed (10-15 minutes).
- Remove from heat; let stand 5 minutes. Uncover and stir in butter, salt, peper and parsley.
ORZO WITH LEMON AND PARSLEY
Simple orzo recipe, prepared like risotto. Original recipe by Pam Anderson, published in the Washington Post, June 7, 2000.
Provided by Bolistoli
Categories < 15 Mins
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- For a version that is not quite so rich, you may omit the Parmesan cheese.
- In a large saucepan, bring 1 quart of water to a boil.
- Add the salt and orzo and cook until the orzo is tender and has absorbed almost all of the cooking liquid, 8 to 9 minutes.
- Stir in the butter, Parmesan cheese, lemon zest and juice and parsley.
- Serve immediately.
Nutrition Facts : Calories 295.9, Fat 8.8, SaturatedFat 5.1, Cholesterol 21.9, Sodium 751.3, Carbohydrate 43.1, Fiber 2, Sugar 1.7, Protein 10.4
TOASTED ORZO PILAF
Make and share this Toasted Orzo Pilaf recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
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.
PARMESAN GARLIC ORZO
This is something my son even enjoys making.
Provided by Colleen Volcjak
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 7
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.
- Melt butter in a skillet over medium heat; cook and stir garlic in melted butter until lightly browned, about 5 minutes. Stir orzo into garlic mixture and mix in Parmesan cheese, milk, parsley, salt, and black pepper.
Nutrition Facts : Calories 327 calories, Carbohydrate 39.7 g, Cholesterol 35.5 mg, Fat 14.3 g, Fiber 2.3 g, Protein 9.7 g, SaturatedFat 8.5 g, Sodium 454 mg, Sugar 1.1 g
TOASTED ORZO WITH PEAS AND PARMESAN
From Cook's Illustrated. This is supposed to be a side dish, but I would also consider serving this as a light meatless entree.
Provided by Vino Girl
Categories Cheese
Time 29m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 357.6, Fat 8.1, SaturatedFat 4.4, Cholesterol 18.6, Sodium 478.1, Carbohydrate 51, Fiber 3.5, Sugar 4.3, Protein 16.2
TUNA & CAPER ORZO WITH PARSLEY
Use capers, orzo, chilli and cherry tomatoes to make tuna pasta more exciting - and you may already have tuna and capers in the storecupboard
Provided by Elena Silcock
Categories Dinner, Lunch, Main course, Pasta
Time 25m
Number Of Ingredients 10
Steps:
- Bring a large pan of salted water to the boil and cook the orzo until al dente (about 1 min less than pack instructions). Drain and set aside, reserving some of the cooking water.
- Meanwhile, heat the oil in a large pan over a medium heat, add the garlic and chilli, and sizzle for 2 mins. Add the orzo to the pan along with a spoonful of the cooking water, and stir well. Mix in the capers, parsley, tomatoes and tuna, flaking the fish with the back of a spoon. Cook for 2 mins or until everything is heated through, but not so long that the tomatoes become too soft.
- Add the lemon juice (reserving 1 tsp for the dressing) and season well. Tip into bowls and top with the reserved parsley leaves. Toss the rocket with a drizzle of olive oil and the reserved lemon juice, and serve on the side.
Nutrition Facts : Calories 374 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 0.9 milligram of sodium
ORZO WITH BROWN BUTTER AND PARSLEY
Categories Herb Pasta Side Quick & Easy Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 10
Number Of Ingredients 6
Steps:
- Pour broth into heavy large saucepan. Bring to boil. Add orzo; boil until tender and liquid is absorbed, stirring often, about 15 minutes. Remove from heat.
- Melt butter in heavy medium skillet over medium-high heat. Stir until butter is golden, about 4 minutes. Remove from heat. Stir in garlic and nutmeg. Pour over orzo. Add parsley. Season with salt and pepper. Transfer to large bowl and serve.
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