Crispy Orzo With Peas Recipes

CREAMY ORZO WITH PROSCIUTTO AND PEAS

Steps:

• Whisk together the eggs and Parmesan in a small bowl. Set aside.
• Heat the olive oil in a medium skillet over medium-high heat. Add the prosciutto and cook until beginning to brown and get crispy, 4 minutes. Add the shallots and cook, stirring with a wooden spoon, until softened and fragrant, 2 minutes. Stir in the orzo and toast for 3 minutes. Add 3 1/4 cups water and the salt, reduce the heat to medium low and simmer for 8 minutes, stirring often to prevent sticking. Stir in the tomatoes and peas. Cook until the orzo is al dente, another 3 minutes.
• Off the heat, add the egg mixture to the skillet while stirring constantly with a wooden spoon. Continue stirring until the sauce has thickened slightly and coats the pasta. Sprinkle with the basil and serve.

CRISPY COCONUT ORZO WITH PEAS

Steps:

• This recipe originated on an episode of Giada Entertains. Episode: Jade's After Party.
• To a medium saucepan add the coconut milks, water, ginger and salt. Bring to a boil over medium high heat. Add the orzo and stir. Cook for 6 to 7 minutes or until the pasta is al dente, stirring to prevent sticking. Drain well. Remove and discard the ginger.
• Heat a large skillet over medium high heat. Add 2 tablespoons oil and heat another minute. Add the drained orzo and spread out evenly in the pan. Cook undisturbed for about 4 minutes or until the bottom of the pasta is getting browned and crispy. Flip the pasta, add the remaining oil and continue to cook an additional 4 minutes undisturbed to brown the other side. Flip again and brown another 3 minutes. Season with the remaining 1/4 teaspoon salt and stir in the scallions and peas. Cook another 2 minutes to warm through. Finish with the lemon juice. Serve warm.

ORZO WITH PEAS AND PARSLEY PESTO

Steps:

• Make the pesto. Turn on a food processor fitted with the steel blade and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the bowl. Alternatively, mash with a generous pinch of salt in a mortar and pestle. Add the parsley to the food processor (or to the mortar and pestle) and process until finely chopped (or grind to a paste in the mortar and pestle). With the machine running, add the olive oil in a slow stream and process until the mixture is smooth (or slowly work into the mixture using the mortar and pestle). Stop the machine, scrape down the sides of the bowl and add the cheese. Pulse to combine. Measure out 1/3 cup and refrigerate the rest in a covered container.
• Bring a large pot of generously salted water to a boil and add the orzo. Cook 5 minutes. Add the peas and continue to cook for another 4 minutes, until the orzo is cooked through but al dente. Add a ladleful of the cooking water to the pesto, then drain the orzo and peas and toss with the pesto. Serve, passing more Parmesan or Pecorino in a bowl.

ORZO WITH PEAS AND MINT

Steps:

• Cook orzo according to package directions. Melt butter in a medium saucepan over medium heat. Add shallot and lemon zest, and saute until translucent.
• Add peas, and cook until bright green and tender, adding a little water if shallots brown before peas are tender.
• Add cooked orzo, season with salt and pepper, and toss to combine. Remove from heat, and stir in mint.

ORZOTTO WITH PANCETTA & PEAS

Steps:

• Put the pancetta in a large, deep frying pan over a medium-high heat and fry until crisp and golden. Remove from the pan with a slotted spoon, transfer to a plate and set aside. Reduce the heat, add the onion along with a pinch of salt and fry in any leftover fat for 5 mins. Add the garlic and continue to fry for a further 3 mins.
• Increase the heat and stir in the orzo. Fry for 2 mins, stirring constantly, then pour in 500ml stock and bring to a simmer. Add more stock by the ladleful, stirring constantly, as the orzo absorbs the liquid (similar to cooking a risotto).
• After 5 mins, stir in the petit pois and bring the mixture to a simmer. Continue to add the remaining stock, stirring, as the mixture cooks. Simmer for 10 minutes, or until the orzo is cooked through. Add the lemon zest and juice, basil, parmesan and fried pancetta. Season to taste, then cover and leave to rest for 2 mins. Serve with extra parmesan sprinkled over the top.

TOASTED ORZO WITH PEAS AND PARMESAN

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.

CREAMY ORZO WITH PARMESAN AND PEAS

Steps:

• Microwave broth in bowl until steaming, about 2 minutes.
• In separate bowl, microwave orzo, onion, garlic, and 1 T butter, stirring occasionally, until orzo is lightly toasted, 5-7 minutes.
• Transfer hot orzo to slow cooker, immediately stir in wine, and let sit until wine is almost completely absorbed, about 2 minutes.
• Stir in hot broth and ½ tsp salt.
• Cover and cook until orzo is tender, 1 ½ to 2 ½ hours on HIGH.
• Stir in peas and let sit until heated through, about 5 minutes.
• Stir in Parmesan and remaining 2 T butter.
• Season with salt and pepper to taste and serve.