Dinner Tonight Orzo With Cherry Tomatoes Capers And Lemon Recipes

ORZO WITH CHERRY TOMATOES

Steps:

• Cook 3 minced garlic cloves and 1/2 teaspoon each minced rosemary and kosher salt in 2 tablespoons olive oil in a saucepan over medium heat, 1 minute. Add 1 cup orzo; toast, stirring, 2 minutes. Add one 14-ounce can cherry tomatoes and 2 cups chicken broth. Bring to a boil, then reduce the heat to low. Cover and cook, stirring, until the orzo is tender, 7 minutes. Stir in 2 tablespoons pecorino.

LEMON ORZO

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.

DINNER TONIGHT: ORZO WITH CHERRY TOMATOES, CAPERS, AND LEMON RECIPE

Steps:

• Pour the olive oil into a large skillet set over medium heat. Dump in the tomatoes and the garlic and cook, stirring often, until the tomatoes become a little soft, about 3 minutes. Turn off the heat and set aside.
• Pour the chicken stock and orzo into a large pot. Turn the heat to high and bring to a boil. Reduce the heat to a gentle simmer, cover, and cook for 7 minutes. Turn off the and let the pot sit, covered, for an additional 3 minutes.
• Stir in the thyme, capers, pine nuts, cheese, lemon zest, and the cooked tomatoes and garlic. Season with salt and pepper to taste.

LEMON PARMESAN ORZO

Steps:

• Cook orzo according to package directions; drain. Transfer to a small bowl; drizzle with oil. Stir in remaining ingredients.

ORZO WITH FETA AND CHERRY TOMATOES

Steps:

• Fill a 4-quart pasta pot three fourths full with salted water and bring to a boil for orzo.
• In a small heavy skillet heat 1/2 tablespoon oil over moderate heat until hot but not smoking and sauté pine nuts with salt to taste, stirring frequently, until golden, about 2 minutes. Transfer nuts to paper towels to drain and cool.
• Mince garlic and chop parsley. Quarter tomatoes and coarsely crumble feta. In a large bowl whisk together garlic, parsley, vinegar, remaining tablespoon oil, and salt and pepper to taste. Add tomatoes and feta and gently toss to combine.
• Cook orzo in boiling water, stirring occasionally, until al dente. In a large sieve drain orzo and rinse slightly until just warm. Drain orzo well and add to tomato mixture, tossing until just combined.
• Serve orzo topped with nuts.