Crispy Orzo Salad Recipes

CRISPY ORZO WITH PEAS

Crispy Orzo with Peas image

Provided by Giada De Laurentiis

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 can light coconut milk
One 2-inch piece ginger, sliced
Kosher salt
2 cups orzo pasta
1/4 cup olive oil
1 cup frozen peas, thawed
1 bunch scallions, sliced thin (about 1/2 cup)
1 tablespoon lemon juice

Steps:

In a medium saucepan, add the coconut milk, ginger, 1 tablespoon salt and 2 cups water. Bring to a boil over medium-high heat. Add the orzo and stir. Cook, stirring to prevent sticking, until the pasta is al dente, 6 to 7 minutes. Drain well. Remove and discard the ginger.
Heat a large skillet over medium-high heat. Add 2 tablespoons of the oil and heat for 1 minute more. Add the drained orzo and spread out evenly in the skillet. Cook, undisturbed, until the bottom of the pasta is starting to get browned and crispy, about 4 minutes. Flip the pasta, add the remaining 2 tablespoons oil and continue to cook, undisturbed, until the other side is browned, about 4 minutes more. Flip again and brown another 3 minutes. Season with 1/4 teaspoon salt and stir in the peas and scallions. Cook another 2 minutes to warm through. Finish with the lemon juice. Serve warm.

CREAMY GREEK ORZO SALAD WITH CRISPY CHICKPEAS

Creamy Greek Orzo Salad with Crispy Chickpeas image

Provided by Jeff Mauro, host of Sandwich King

Categories side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

Kosher salt and freshly ground black pepper
1 1/2 cups dried orzo
1 cup Greek yogurt ranch dressing, such as Hidden Valley
Zest and juice of 1 lemon
1/4 cup crumbled feta
1/4 cup chopped kalamata olives
2 firm tomatoes, seeded and diced
1 English cucumber, seeded and diced
1/2 red onion, diced
Crispy Chickpeas, recipe follows
1 tablespoon sliced fresh mint (chiffonade)
3 tablespoons olive oil
One 15-ounce can chickpeas, drained, rinsed and dried thoroughly
1 teaspoon za'atar

Steps:

Bring a large pot of water to a boil and salt generously. Cook the orzo according to the package instructions until al dente. Drain, rinse with cold water and drain again. Transfer to a large bowl.
In a small bowl, whisk together the ranch dressing and lemon zest and juice. Toss the mixture with the orzo and season with salt and pepper. In layers or strips, add the feta, olives, tomatoes, cucumber and red onion. Garnish with the Crispy Chickpeas and fresh mint.
Add the oil to a large skillet and heat over medium heat until shimmering. Add the chickpeas and fry, stirring occasionally, until browned and crisp, about 10 minutes. Using a slotted spoon, transfer the chickpeas to a bowl, season with the za'atar and toss to coat. Let drain on a paper towel-lined plate.

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