Big Daddys Lemon Pepper Orzo Recipes

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BIG DADDY'S LEMON PEPPER ORZO



Big Daddy's Lemon Pepper Orzo image

I got this from the Food Network:Big Daddy's House:Catch of the Day with Aaron McCarty. This gets nice and creamy like risotto! I tweaked it just a little.

Provided by Sharon123

Categories     Greek

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2 1/2 cups vegetable stock (or chicken stock)
1 cup orzo pasta
2 lemons, juice of
1/4 cup cream
1/4 cup grated parmesan cheese
2 tablespoons cream cheese (or mascarpone)
2 tablespoons butter
2 tablespoons fresh chives
1 tablespoon cracked black pepper
1 teaspoon lemon zest

Steps:

  • In a medium saute pan, bring the stock to a boil.
  • Add the orzo and cook for 7 to 8 minutes until liquid is almost absorbed and orzo is tender. Turn off heat.
  • Stir in the remaining ingredients.
  • Season with salt and pepper to taste and serve. Enjoy!

Nutrition Facts : Calories 312.4, Fat 15.4, SaturatedFat 9.2, Cholesterol 45.3, Sodium 177.8, Carbohydrate 35.3, Fiber 1.9, Sugar 2.1, Protein 9

LEMON ORZO



Lemon Orzo image

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

Kosher salt and freshly ground black pepper
1 cup orzo
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
2 tablespoons good olive oil
1 tablespoon minced fresh dill
1 cup small-diced feta, preferably Greek (4 ounces)

Steps:

  • In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.
  • Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.

LEMON PEPPER ORZO



Lemon Pepper Orzo image

Provided by Aaron McCargo Jr.

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

2 1/2 cups chicken stock
1 cup orzo
2 lemons, juiced
1/4 cup cream
1/4 cup grated Parmesan
2 tablespoons mascarpone
2 tablespoons butter
2 tablespoons fresh chives
1 tablespoon cracked black pepper
1 teaspoon lemon zest

Steps:

  • In a medium saute pan, bring the chicken stock to a boil. Add orzo and cook for 7 to 8 minutes until liquid is almost absorbed and orzo is tender. Turn heat off.
  • Stir in the remaining ingredients. Season with salt and pepper, if necessary, and serve.

LEMON ORZO



Lemon Orzo image

Looking for an Italian side dish made using Progresso® chicken broth? Then check out this delicious pasta seasoned with lemon that's ready in 25 minutes.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 7

Number Of Ingredients 8

6 cups Progresso™ chicken broth (from two 32-oz cartons)
1 package (16 oz) orzo or rosamarina pasta
1/4 cup butter or margarine
2 tablespoons grated lemon peel
2 tablespoons fresh lemon juice
1 1/2 cups freshly grated Parmesan cheese
1/2 teaspoon freshly ground pepper
Shredded Parmesan cheese, if desired

Steps:

  • In 4- to 5-quart Dutch oven, heat broth to boiling. Stir in pasta. Cook uncovered 9 to 11 minutes, stirring occasionally, until tender. Drain; set aside
  • In same pan, melt butter over medium heat. Add pasta, lemon peel, lemon juice, grated cheese and pepper. Stir gently just until cheese is melted. Sprinkle individual servings with shredded cheese.

Nutrition Facts : Calories 291, Carbohydrate 35 g, Fat 1/2, Fiber 2 g, Protein 15 g, SaturatedFat 5 1/2 g, ServingSize 1 Serving, Sodium 853 mg

ORZO AND PEPPERS



Orzo and Peppers image

"I love green peppers but my husband does not, so I created this dish one night when he wasn't home. It includes all my favorite things," writes Jennifer Tarr of Baltimore, Maryland. "When the two of us are here, I leave out the peppers and add the veggies my husband prefers."

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 10

6 cups water
2 teaspoons beef bouillon granules
1 package (8 ounces) uncooked orzo pasta
1 large sweet red pepper, cut into thin 1-inch-long pieces
1 large green pepper, cut into thin 1-inch-long pieces
1 medium onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
1/4 cup shredded Romano cheese
2 tablespoons balsamic vinegar

Steps:

  • In a large saucepan, bring water and bouillon to a boil. Add orzo. Cook according to package directions; drain. In a large nonstick skillet, saute peppers and onion in oil for 3-4 minutes or until crisp-tender. Add garlic; saute 2 minutes longer. Add the orzo, cheese and vinegar; toss to coat.

Nutrition Facts : Calories 208 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 344mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges

ORZO WITH LEMON-ZEST PESTO



Orzo With Lemon-Zest Pesto image

Provided by Molly O'Neill

Categories     easy, quick, pastas, side dish

Time 15m

Yield 6 servings

Number Of Ingredients 9

3 cups lightly packed basil leaves
3 tablespoons lemon zest
3 tablespoons extra-virgin olive oil
3 tablespoons pine nuts
1 clove garlic
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound orzo or other small pasta
Freshly grated Parmesan cheese

Steps:

  • In the bowl of a food processor, combine the basil, lemon zest, olive oil, pine nuts, garlic, salt and pepper. Process until the mixture forms a fairly smooth paste. Cover and refrigerate.
  • Bring a large pot two-thirds full of salted water to a boil and add the orzo. Cook according to package directions. Drain the orzo and place it in a large serving bowl. Immediately add the basil paste and toss until the noodles are well coated. Toss with Parmesan cheese to taste and serve immediately with more Parmesan on the side.

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