ROASTED VEGETABLE ORZO
This is a recipe I made up with all of the wonderful summer vegetables in season. Serve it with chicken or all on its own!
Provided by Michelle
Categories Side Dish Vegetables Squash Zucchini
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Place the zucchini, squash, onion, asparagus, and mushrooms in a large bowl; add in garlic, olive oil and sugar, and stir gently to coat vegetables. Spread vegetables in a single layer on a baking sheet, and sprinkle with salt and pepper.
- Roast vegetables until tender, 20 to 25 minutes.
- Meanwhile, bring a large pot of lightly salted water to boil. Add bouillon cubes, wine, and orzo, and cook until al dente, about 8 to 10 minutes. Drain. Stir in roasted vegetables and Parmesan cheese, and serve warm.
Nutrition Facts : Calories 621 calories, Carbohydrate 104.5 g, Cholesterol 2.9 mg, Fat 11.4 g, Fiber 10.5 g, Protein 24.9 g, SaturatedFat 2.2 g, Sodium 1041.6 mg, Sugar 9.8 g
BAKED ORZO WITH TOMATOES, ROASTED PEPPERS AND ZUCCHINI
Orzo is a type of pasta that looks like rice. It's popular in Greece, where it is baked in casseroles like this one. If you like comforting dishes like macaroni and cheese, you'll like this.
Provided by Martha Rose Shulman
Categories dinner, pastas, main course, side dish
Time 1h
Yield Serves six
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 10 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 478 milligrams, Sugar 5 grams
ZUCCHINI AND GROUND BEEF ORZO CASSEROLE
Ground beef and zucchini make a great pairing is this surprisingly light casserole. There's enough creamy cheese and orzo pasta to make this taste indulgent, but the zucchini plays a role too, as it has a naturally buttery taste and silky texture, both of which are enhanced by baking. And if the pound of zucchini wasn't enough to meet your veggie quota, there's also a can of tomatoes and an onion, so this dinner is a guaranteed way to get your family to eat some nutritious ingredients! The combination of kitchen staples and easy prep make this a perfect weeknight meal, which can be served up in just over an hour!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 6
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
- In 12-inch nonstick skillet, heat 1 teaspoon of the oil over medium heat. Cook squash, Italian seasoning and 1/4 teaspoon of the salt in oil 4 to 7 minutes, stirring occasionally, until squash has started to soften but is still crisp-tender. Transfer to large bowl; stir together with orzo.
- In same skillet, heat remaining 1 teaspoon oil over medium-high heat. Cook beef, onion, garlic and remaining 1/4 teaspoon salt in oil 7 to 8 minutes, stirring frequently, until thoroughly cooked; drain, and add to bowl with squash. Add crushed tomatoes, 3/4 cup of the mozzarella cheese, the ricotta cheese, Parmesan cheese, basil, thyme and pepper flakes; stir to combine. Spoon mixture into baking dish.
- Bake 35 to 40 minutes or until bubbling on edges and completely heated through. Top with remaining 1/4 cup mozzarella cheese; let stand 5 minutes.
Nutrition Facts : Calories 320, Carbohydrate 20 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 26 g, SaturatedFat 7 g, ServingSize About 1 Cup, Sodium 560 mg, Sugar 6 g, TransFat 0 g
COURGETTE & ORZO BAKE
This rice-sized pasta is often used in soup but it works brilliantly in this great-value dish
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 11
Steps:
- Heat oven to 240C/220C fan/gas 9. Toss the baby courgettes with half the oil in a roasting tin and roast for 10 mins, until the courgettes are starting to colour.
- Reduce oven to 180C/160C fan/gas 4. Heat the remaining oil and butter in your largest frying pan and soften the onions and garlic gently. Add the grated courgettes, and turn up the heat. Cook until softened. Stir in the orzo and wine, if using, for a minute, then turn off the heat and stir in the stock, most of the Parmesan and some seasoning.
- Transfer to a baking dish and arrange the baby courgettes on top. Bake for 15 mins, take out of the oven and scatter with breadcrumbs and the remaining Parmesan and bake for 10 mins more. Eat immediately.
Nutrition Facts : Calories 455 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 0.83 milligram of sodium
BAKED ORZO WITH ZUCCHINI
From Vegetarian Times-September 2002. This simple dish comes together in minutes and calls for a light soup or tossed green salad and hot Italian bread with olive oil for dunking. It also makes a great buffet party dish, as it can feed a group when served with other fare.
Provided by Dominick and Amanda
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F Lightly oil heatproof baking dish.
- Heat water in covered saucepan. When at a rapid boil, cook orzo until almost tender, about 5 minutes.
- Meanwhile, heat oil in skillet over medium heat and sauté garlic, leeks and zucchini slices for about 10 minutes, stirring often.
- Drain orzo and place in baking dish. Stir in marinara sauce, salt and pepper and spice mix. Top with half the cheese.
- Arrange zucchini and leek slices on top of orzo, and top with remaining mozzarella.
- Bake for 15 minutes, or until mozzarella melts. During last 5 minutes, sprinkle with grated Parmesan cheese.
ROASTED VEGGIE ORZO
"My sister inspired this recipe. I added a few more spices, but the concept is hers. It's easy to vary, is a great way to add veggies to your diet and the olive oil is heart healthy."Jackie Termont - Richmond, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place vegetables in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil and sprinkle with seasonings; toss to coat. Bake at 400° until tender, 20-25 minutes, stirring occasionally., Meanwhile, cook orzo according to package directions. Drain; transfer to a serving bowl. Stir in roasted vegetables. Sprinkle with cheese.
Nutrition Facts : Calories 164 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 188mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
ORZO WITH BAKED SHRIMPS
Make and share this Orzo With Baked Shrimps recipe from Food.com.
Provided by katia
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Put in a pot, the water ,the vegetables (zucchini, carrots, tomatoes), the wine and season with salt and pepper.
- Boil for 15 minutes and let it cool for 15 minutes. Then by using an electric blender blend until smooth.
- Put it again in the same pot and when it boils cook the orzo for 7 minutes. Drain.
- In the meanwhile arrange the shrimps in a baking paper and season with salt, pepper, curry and the clove.
- Bake in preheated oven at 400°F for 15 minutes.
- Mix the olive oil with the lemon juice for a simple vinaigrette.
- Serve the orzo, add the shrimps on top and the add the vinaigrette sauce.
Nutrition Facts : Calories 513.3, Fat 13.4, SaturatedFat 1.9, Cholesterol 239, Sodium 1114.8, Carbohydrate 53.7, Fiber 4.1, Sugar 6.5, Protein 34.9
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