Baked Orzo Recipes

BAKED ORZO WITH FONTINA AND PEAS

Steps:

• Preheat the oven to 400 degrees F. Butter a 9 by 13-inch baking dish.
• Bring the chicken broth to a boil over medium-high heat in a medium saucepan. Add the orzo and cook until almost tender, about 7 minutes. Pour the orzo and the broth into a large bowl. Set aside.
• Meanwhile, melt the butter over medium heat in a medium skillet. Add the onions and saute until tender, about 3 minutes. Add the mushrooms and continue to saute until the mushrooms are beginning to turn golden around the edges, about 7 minutes. Add the Marsala. Scrape the brown bits off the bottom of the pan and cook until the Marsala has reduced by half, about 5 minutes. Add the mushroom mixture to the orzo in the large bowl. Add the cream, fontina, mozzarella, peas, salt, and pepper. Stir to combine. Pour the mixture into the prepared baking dish.
• In a small bowl combine the bread crumbs, Parmesan, and dried thyme. Sprinkle the bread crumb mixture on top of the pasta. Bake until golden, about 25 minutes.

CHEESY BAKED ORZO

Steps:

• Heat the heavy cream in a saucepan over medium-high heat. Add in the grated garlic.
• Once the cream is hot, mix in 1 cup of shredded Parmesan cheese.
• Cook the orzo according to the package, making sure to salt the pasta water. Once cooked, drain the water out.
• Add the hot cheesy cream into the pot of pasta and stir to combine.
• Place the pasta in a buttered 9 x 13 inch baking dish.
• Shred the mozzarella and sprinkle 1 cup over the orzo along with 1/2 cup of shredded Parmesan.
• Bake at 350 degrees Fahrenheit for 15 minutes or until the cheese becomes golden brown.

BAKED ORZO AND PARMESAN CHEESE

Steps:

• Melt the butter in a saucepan over medium heat.
• Add in the green onions and garlic; saute/stir for 5 minutes or until the vegetables are softened.
• Add in the orzo; stir constantly/cook 1 minute longer.
• Add in broth, salt and pepper to taste; bring to a boil.
• Transfer mixture to a 2-quart baking dish that has been lightly coated with non-stick cooking spray.
• Add in Parmesan and parsley; stir.
• Bake, covered, in a 350° oven for 35-40 minutes or until the liquid is absorbed.

BROCCOLI AND ORZO CASSEROLE

Steps:

• Preheat the oven to 375 degrees F. Butter a 2-quart casserole dish.
• Bring a large pot of generously salted water to a boil. Add the orzo, stir and cook for 5 minutes. Add the broccoli florets and cook until bright green, about 1 minute. Strain and set aside.
• Heat a large pot or Dutch oven over medium heat. Add the butter and flour, whisk together and cook for about 1 minute. Add the onions and garlic and cook, stirring, until the onions have softened, about 5 minutes. Whisk in the milk, bring the sauce to a low boil, reduce to a simmer and simmer gently for about 5 minutes. Turn off the heat and add 1 cup of the Havarti, sour cream, 2 tablespoons of the Parmesan, 1 teaspoon salt and pepper to taste. Gently fold in the broccoli and orzo.
• Transfer the mixture to the buttered casserole dish. Sprinkle with the remaining 1/2 cup Havarti and 1 tablespoon Parmesan. Toss the bread crumbs with the remaining 1 tablespoon melted butter in a small bowl. Season with salt and spread evenly over the casserole. Bake until brown and bubbly, about 30 minutes.

BAKED ORZO WITH TOMATOES, ROASTED PEPPERS AND ZUCCHINI

Steps:

• Bring a large pot of generously salted water to a boil, and add the orzo. Cook eight minutes, or until it is cooked through but still firm to the bite. Drain and transfer to a large bowl. Toss with the diced roasted pepper and 1 tablespoon of the olive oil.
• Preheat the oven to 375 degrees. Oil a 2-quart baking dish. Heat another tablespoon of olive oil over medium-high heat in a large, wide skillet. Add the zucchini and cook - stirring and turning over the slices, or tossing them in the pan - until just cooked through and lightly colored, about five minutes. Scrape into the bowl with the orzo.
• Return the pan to the heat, add the final tablespoon of oil and the garlic. Cook just until fragrant, 20 to 30 seconds, and add the tomatoes and salt to taste. Cook, stirring from time to time, until the tomatoes have cooked down slightly and smell fragrant. Taste and adjust seasoning. Scrape into the bowl with the orzo, add the Parmesan or goat cheese, and mix everything together. Add freshly ground pepper to taste, and adjust salt. Transfer to the baking dish.
• Bake 30 to 40 minutes, until the top is just beginning to color. Serve hot or warm.

BAKED TOMATO & MOZZARELLA ORZO

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the orzo into a medium casserole dish, then stir in the oil, red peppers, olives, chilli flakes and dried oregano. Tip in the chopped tomatoes, then refill the can halfway with water and pour that in too. Give everything a good mix, season, then cover and bake for 20 mins until the pasta is almost cooked. Take it out of the oven and give the orzo a stir. Remove the foil and return to the oven for a further 5 mins.
• Heat the grill to high. Take the orzo out of the oven and tear the mozzarella over the top, then grill until melted and bubbling. Serve with salad on the side, if you like.

BAKED CHICKEN AND GARLIC ORZO

Steps:

• Preheat oven to 350.
• Spray large nonstick skillet with cooking spray.
• Heat over high heat until hot.
• Add chicken breast halves.
• Brown meat side down, 1 to 2 minutes or until lightly browned; set aside.
• Reduce heat to medium-high; add wine.
• Stir with a flat spatula, scraping brown bits from bottom of pan.
• Cook 30 seconds or until slightly reduced; set aside.
• Spray 9-inch square baking pan with nonstick cooking spray.
• Add pasta, onions, garlic, parsley, oregano, chicken broth, water and wine mixture; stir.
• Place chicken breasts on top.
• Sprinkle lightly with paprika and lemon pepper.
• Bake, uncovered, 1 hour and 10 minutes.
• Remove chicken.
• Add salt and olive oil to baking pan; mix well.
• Place chicken on top.
• Serve.

BAKED SALMON WITH LEMONY ORZO AND BASIL-BACON PEAS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking pan with aluminum foil or parchment paper.
• 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 10 minutes. Drain.
• Mix garlic powder, 4 leaves basil, and 1/2 teaspoon salt together in a small bowl.
• Place salmon skin side-down on the prepared pan. Brush with 1 tablespoon butter; sprinkle garlic-basil mixture on top.
• Bake in the preheated oven until salmon flakes easily with a fork, about 8 minutes. Remove and let rest.
• Place bacon in a skillet over medium-low heat and cook, stirring often, until crispy, about 4 minutes. Add 1/2 teaspoon salt and peas. Season with pepper. Cook and stir until peas are heated through, 3 to 4 minutes.
• Whisk remaining 3 tablespoons butter, juice from 1 lemon, and remaining 1 teaspoon salt together in a bowl. Pour over the cooked orzo and toss to coat. Season with pepper.
• Divide orzo among 4 plates; top with salmon and place peas on the side. Garnish with the remaining basil. Drizzle remaining lemon juice on top.