Giada Orzo Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

WHITE CHOCOLATE ORZO PUDDING



White Chocolate Orzo Pudding image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 9

4 cups whole milk
3 tablespoons sugar
1/2 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
1 cinnamon stick
1 cup dried orzo pasta
3/4 cup white chocolate chips, such as Guittard
1 teaspoon orange zest (1/2 orange)
1/2 cup crushed amaretti cookies

Steps:

  • Bring the milk, sugar, salt, vanilla and cinnamon stick to a simmer over medium heat in a medium saucepan or Dutch oven. Stir in the orzo and reduce the heat to low, just to maintain a gentle simmer. Cook, stirring often, until the orzo is cooked and the liquid is beginning to thicken slightly, 12 to 14 minutes; there will still be a good amount of liquid. Add the white chocolate chips and orange zest and stir until the chocolate is melted. Allow to cool to room temperature, about 20 minutes, stirring occasionally to prevent a skin from forming over the surface. Discard the cinnamon stick.
  • Spoon the pudding into serving vessels of your choice and refrigerate until chilled, at least 1 hour and up to overnight. Serve with crushed amaretti cookies sprinkled on top.

BAKED ORZO WITH FONTINA AND PEAS



Baked Orzo with Fontina and Peas image

Provided by Giada De Laurentiis

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 15

4 cups chicken broth
1 pound orzo pasta
3 tablespoons butter, plus more to grease the baking dish
1 onion, chopped
8 ounces mushrooms, sliced
1 cup Marsala wine
1/2 cup heavy cream
4 ounces shredded fontina cheese (about 1 cup)
4 ounces diced fresh mozzarella cheese (about 1 cup)
1 cup frozen peas, thawed
1/2 teaspoon salt
1/2 teaspoons freshly ground black pepper
1/2 cup bread crumbs
1/4 cup grated Parmesan
1 teaspoon dried thyme

Steps:

  • Preheat the oven to 400 degrees F. Butter a 9 by 13-inch baking dish.
  • Bring the chicken broth to a boil over medium-high heat in a medium saucepan. Add the orzo and cook until almost tender, about 7 minutes. Pour the orzo and the broth into a large bowl. Set aside.
  • Meanwhile, melt the butter over medium heat in a medium skillet. Add the onions and saute until tender, about 3 minutes. Add the mushrooms and continue to saute until the mushrooms are beginning to turn golden around the edges, about 7 minutes. Add the Marsala. Scrape the brown bits off the bottom of the pan and cook until the Marsala has reduced by half, about 5 minutes. Add the mushroom mixture to the orzo in the large bowl. Add the cream, fontina, mozzarella, peas, salt, and pepper. Stir to combine. Pour the mixture into the prepared baking dish.
  • In a small bowl combine the bread crumbs, Parmesan, and dried thyme. Sprinkle the bread crumb mixture on top of the pasta. Bake until golden, about 25 minutes.

CRISPY ORZO WITH PEAS



Crispy Orzo with Peas image

Provided by Giada De Laurentiis

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

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.

TRI-COLORE ORZO



Tri-Colore Orzo image

Provided by Giada De Laurentiis

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound orzo pasta
3 tablespoons extra-virgin olive oil, plus 1/4 cup
2 cups fresh arugula (about 3 ounces)
3/4 cup crumbled ricotta salata cheese (or feta cheese)
1/2 cup dried cherries
12 fresh basil leaves, torn
1/4 cup toasted pine nuts
3 tablespoons lemon juice
1 1/2 teaspoon salt
1 teaspoon freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.
  • Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve.

ITALIAN EGG AND PASTA SCRAMBLE



Italian Egg and Pasta Scramble image

Provided by Giada De Laurentiis

Time 30m

Number Of Ingredients 10

1/2 cup orzo pasta
10 large eggs
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 ounces smoked mozzarella (cut into 1/2-inch cubes)
2 tablespoons thinly sliced fresh basil leaves
1 tablespoon butter
4 ounces pancetta (coarsely chopped)
1/2 cup chopped onion
8 thin asparagus stalks (trimmed, cut crosswise into 1/2-inch pieces)

Steps:

  • Bring a large saucepan of salted water to a boil. Add the orzo and cook until al dente, stirring occasionally, about 5 minutes. Drain the orzo.
  • Whisk the eggs, salt, and pepper in a medium bowl to blend. Stir in the cheese and basil. Set aside.
  • Melt the butter in a large nonstick skillet over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Add the onion and saute until tender, about 2 minutes. Add the asparagus and saute until crisp-tender, about 2 minutes. Add the orzo and stir to coat. Add the egg mixture. Using a rubber spatula, stir the mixture until the eggs are softly set, about 4 minutes.
  • Transfer the egg mixture to a serving bowl and serve.

Nutrition Facts :

CRISPY COCONUT ORZO WITH PEAS



Crispy Coconut Orzo with Peas image

I was inspired by the way noodles and dumplings are pan fried in Asian cuisine - that crispy texture is to die for!

Provided by Giada De Laurentiis

Categories     Main Course

Time 25m

Yield 4

Number Of Ingredients 9

1 can light coconut milk
2 cups water
1 2inch piece of ginger, sliced
3 1/4 teaspoons kosher salt (divided)
2 cups orzo pasta
1/4 cup olive oil
1 bunch scallions (sliced thin (about ½ cup))
1 cup frozen peas (thawed)
1 tablespoon lemon juice (from 1/2 a lemon)

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.

Nutrition Facts : ServingSize 4, Calories 507

CREAMY ORZO



Creamy Orzo image

We watched Giada DeLaurentis prepare this dish and whole family agreed - this is a must fix. Creamy, wonderful blend of flavors.

Provided by CindiJ

Categories     < 30 Mins

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 lb orzo pasta
2 tablespoons olive oil
1 large shallot, finely chopped
1 garlic clove, minced
1 (14 1/2 ounce) can diced tomatoes, juices drained
1 1/4 cups whipping cream
1 cup frozen peas, thawed
3/4 cup parmesan cheese, freshly grated
salt & freshly ground black pepper (to taste)

Steps:

  • Bring a heavy large saucepan of salted water to boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring often, about 8 minutes.
  • Drain - reserving 1 cup of the cooking liquid.
  • Meanwhile, heat oil in heavy large pan frying pan over medium heat. Add the shallot and garlic, saute until until tender (about 2 minutes).
  • Add the tomatoes and cook until tender (5-8 minutes).
  • Stir in cream and peas.
  • Add orzo and toss to coat.
  • Remove from heat; add the Parmesan to the pasta mixture and toss to coat.
  • Stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved pasta water to maintain a creamy consistency.
  • Season with salt & pepper.

Nutrition Facts : Calories 586.1, Fat 27.8, SaturatedFat 14.4, Cholesterol 78.9, Sodium 389.9, Carbohydrate 67, Fiber 4.4, Sugar 5.4, Protein 17.6

CREAMY ORZO



Creamy Orzo image

Provided by Giada De Laurentiis

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 9

3/4 cup freshly grated Parmesan
Salt and freshly ground black pepper
1 pound orzo (rice-shaped pasta)
2 tablespoons olive oil
1 large shallot, finely chopped
1 garlic clove, minced
1 (14.5-ounce) can diced tomatoes, juices drained
1 1/4 cups whipping cream
1 cup frozen peas, thawed

Steps:

  • Bring a heavy large saucepan of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
  • Meanwhile, heat the oil in a heavy large frying pan over medium heat. Add the shallot and garlic, and saute until tender, about 2 minutes. Add the tomatoes and cook until they are tender, about 8 minutes. Stir in the cream and peas. Add the orzo and toss to coat. Remove the skillet from the heat. Add the Parmesan to the pasta mixture and toss to coat. Stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season the orzo with salt and pepper, and serve.

ORZO WITH TOMATOES, FETA, AND GREEN ONIONS



Orzo with Tomatoes, Feta, and Green Onions image

Provided by Giada De Laurentiis

Categories     Cheese     Onion     Pasta     Tomato     Side     Easter     Quick & Easy     High Fiber     Feta     Spring     Bon Appétit     Peanut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 11

1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon honey
1/2 cup olive oil
6 cups chicken broth
1 pound orzo (or riso)
2 cups red and yellow teardrop or grape tomatoes, halved
1 7-ounce package feta cheese, cut into 1/2-inch cubes (about 1 1/2 cups)
1 cup chopped fresh basil
1 cup chopped green onions
1/2 cup pine nuts, toasted

Steps:

  • Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper. (Can be made 2 days ahead. Cover and chill.)
  • Bring broth to boil in large heavy saucepan. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large wide bowl, tossing frequently until cool.
  • Mix tomatoes, feta, basil, and green onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.) Add pine nuts; toss. Serve at room temperature.

ORZO SALAD



Orzo Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 15

4 cups chicken broth
1 1/2 cups orzo
1 (15-ounce) can garbanzo beans, drained and rinsed
1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved
3/4 cup finely chopped red onion
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
About 3/4 cup Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
1/2 cup red wine vinegar
1/4 cup fresh lemon juice
2 teaspoons honey
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil

Steps:

  • Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
  • Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.
  • Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
  • Yield: 1 3/4 cups

CREAMY ORZO WITH PROSCIUTTO AND PEAS



Creamy Orzo with Prosciutto and Peas image

Provided by Giada De Laurentiis

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 10

2 eggs, at room temperature
1 cup freshly grated Parmesan
2 tablespoons olive oil
4 ounces prosciutto, cut into 1/3-inch dice
2 shallots, chopped
2 cups orzo pasta
1/2 teaspoon salt
1 cup halved cherry tomatoes
1 cup frozen peas, thawed
1/4 cup chopped fresh basil

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.

More about "giada orzo recipes"

GIADA’S LEMONY SHRIMP SCAMPI WITH ORZO | GIADZY
giadas-lemony-shrimp-scampi-with-orzo-giadzy image
2019-08-19 For the vinaigrette: In a small bowl, whisk together the olive oil, lemon zest, lemon juice, salt and pepper until smooth. Set aside. In a large skillet, heat the oil over …
From giadzy.com
5/5 (2)
Category Main Course
Author Giada De Laurentiis
Calories 802 per serving
  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 6 to 8 minutes. Drain and reserve about 1 cup of the pasta water.
  • For the vinaigrette: In a small bowl, whisk together the olive oil, lemon zest, lemon juice, salt and pepper until smooth. Set aside.
  • In a large skillet, heat the oil over medium-high heat. Add the shallots and cook until soft, 2 to 3 minutes. Add the shrimp, salt and pepper. Cook until the shrimp turn pink and are cooked through, 2 to 3 minutes. Remove the shrimp from the skillet. Increase the heat to high. Add the wine and arugula. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Cook for 1 minute until most of the liquid has evaporated and the arugula has wilted. Add the cooked pasta, cooked shrimp and vinaigrette to the skillet. Toss until all the ingredients are coated, adding the reserve pasta water, if needed, to loosen the pasta.


ORZO STUFFED PEPPERS - GIADZY - BY GIADA DE LAURENTIIS
orzo-stuffed-peppers-giadzy-by-giada-de-laurentiis image
2018-05-21 Spoon the orzo mixture into the peppers. Cover the dish with foil and bake for 45 minutes. Remove the foil, sprinkle the top of each pepper with cheese and continue baking until the cheese is golden, about 15 minutes. Remove from the oven, carefully transfer the orzo …
From giadzy.com
5/5 (1)
Author Giada De Laurentiis
Servings 6
Total Time 1 hr 15 mins
  • Pour the tomatoes into a large bowl and break apart using a pair of kitchen shears or your finger tips. Add the zucchini, mint, cheese, olive oil, garlic, salt, and pepper. Stir to combine.
  • Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. Add the orzo and cook for 4 minutes. The orzo should be only partially cooked. Use a fine mesh sieve to transfer the orzo to the large bowl with the other vegetables. Stir the orzo into the vegetable mix to combine. Transfer the warm chicken broth to a 3-quart baking dish.
  • Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base to help the peppers stand up.


ONE POT CREAMY CREAMY ORZO WITH PROSCIUTTO AND PEAS | GIADZY
one-pot-creamy-creamy-orzo-with-prosciutto-and-peas-giadzy image
2017-04-07 One Pot Creamy Creamy Orzo with Prosciutto and Peas. 22 Serves 6. Originally seen on Giada In Italy. Season 2, Episode 1: When in Florence. In a small …
From giadzy.com
Servings 6
Estimated Reading Time 2 mins
Author Giada De Laurentiis
Total Time 22 mins
  • Heat the olive oil in a medium skillet over medium high heat. Add the prosciutto and cook for 4 minutes or until the prosciutto is beginning to brown and get crispy. Add the shallots and cook stirring with a wooden spoon until soft and fragrant. Stir in the orzo and toast in the pan for 3 minutes. Add the water and salt and reduce the heat to medium low. Simmer, stirring often to prevent sticking, for 8 minutes. Stir in the tomatoes and peas and cook for another 3 minutes or until the pasta is al dente. Remove the pan from the heat and add the egg mixture while stirring constantly with a wooden spoon. Continue to stir until the sauce has thickened slightly and is coating the pasta. Sprinkle with the chopped basil and serve.


ORZO WITH CHERRY TOMATOES, FETA AND MINT | GIADZY
orzo-with-cherry-tomatoes-feta-and-mint-giadzy image
2019-05-28 Add the orzo and cook until tender but still firm to the bite, about 7 minutes. While the pasta is cooking, place the oil in a large saute pan over medium low heat. …
From giadzy.com
Servings 6
Estimated Reading Time 2 mins
Author Giada De Laurentiis
Total Time 15 mins


GIADA DE LAURENTIIS SHARES HER QUICK AND SIMPLE RECIPE FOR ...
giada-de-laurentiis-shares-her-quick-and-simple-recipe-for image
2015-02-23 Warm up your winter with Giada's fast and flavorful orzo meatballs recipe. It's chilly outside, so stay in and make this warm and hearty recipe from Giada De …
From today.com
Author NBC Universal


SAFFRON ORZO WITH GRILLED CHICKEN AND SHRIMP | GIADZY
2021-05-20 Saffron Orzo: In a large pot, bring the chicken stock to a boil over high heat.Reduce the heat to low, bringing the stock to a simmer. Add the saffron, stir, and allow the saffron to bloom, about 5 minutes. Return the heat to medium and the stock to a boil, then add the orzo …
From giadzy.com
Author Giada De Laurentiis
Total Time 2 hrs
Category Main Course
Calories 841 per serving
  • In a large bowl, combine half the marinade with the chicken breasts, chicken thighs, and shrimp. Toss to combine. Cover and let marinate for at least 1 hour. If marinating for longer than 1 hour, make sure to refrigerate.
  • Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the corn with reserved unused marinade and wrap in foil. Toss the mushrooms with 1/4 cup of the reserved unused marinade. Grill the chicken breasts and thighs to an internal temperature of 165 degrees F, about 7 minutes a side. Grill the corn inside the foil, for about 5 minutes a side. Grill the peppers for about 5 minutes a side. Grill the shrimp and the mushrooms, about 2 minutes a side. Brush the grilled peppers with the last of the reserved unused marinade. Slice the peppers and mushrooms before serving, if desired.


ORZO-AND-RICOTTA MEATBALLS WITH MARINARA RECIPE - GIADA DE ...
2014-04-08 Add the orzo, ground beef, ricotta, water, salt, pepper and the 1/4 cup of chopped basil and mix well. Shape into 1 1/4-inch meatballs and transfer to a rimmed baking sheet. Step 3. In a large ...
From foodandwine.com
Servings 4-6
Total Time 45 mins
  • In a bowl, beat the egg, shallot, garlic, cinnamon and nutmeg. Add the orzo, ground beef, ricotta, water, salt, pepper and the 1/4 cup of chopped basil and mix well. Shape into 1 1/4-inch meatballs and transfer to a rimmed baking sheet.
  • In a large, deep skillet, heat the olive oil. Cook the meatballs over moderately high heat, turning, until just cooked through, 7 minutes. Transfer to a plate.
  • Add the marinara sauce to the skillet and cook over moderate heat until hot, 5 minutes. Add the meatballs and simmer until hot, 3 minutes. Spoon the meatballs and sauce into shallow bowls, garnish with basil and serve with shaved cheese.


ORZO SALAD RECIPE | GIADA DE LAURENTIIS | COOKING CHANNEL
2018-03-15 Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely. Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, …
From cookingchanneltv.com
Servings 6
Total Time 40 mins


CREAMY ORZO : RECIPES : COOKING CHANNEL RECIPE | GIADA DE ...
2011-10-04 Bring a heavy large saucepan of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Meanwhile, heat the oil in a heavy large frying pan over medium heat. Add the shallot and garlic, and saute until tender, about 2 ...
From cookingchanneltv.com
Cuisine European
Category Side-Dish
Servings 6-8
Total Time 25 mins


ORZO SALAD : RECIPES : COOKING CHANNEL RECIPE | GIADA DE ...
2012-06-27 1 1/2 cups orzo. 1 (15-ounce) can garbanzo beans, drained and rinsed. 1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved. 3/4 cup finely chopped red onion. 1/2 cup chopped fresh basil leaves. 1/4 cup chopped fresh mint leaves. About 3/4 cup Red Wine Vinaigrette, recipe follows. Salt and freshly ground black pepper. Red Wine ...
From cookingchanneltv.com
Cuisine Italian
Category Side-Dish
Servings 6
Total Time 40 mins


COOK CRISPY ORZO AND PEAS WITH GIADA DE LAURENTIIS | GIADA ...
This is the most-perfect pantry dinner that the whole fam will love! Subscribe http://foodtv.com/YouTubeGet the recipe https://foodtv.com/2HKBXESWhether ...
From youtube.com


GIADA ORZO RECIPE - COOKEATSHARE
Alaska Cod, Orzo And Cucumber Salad. 2933 views. cut on bias into thin strips, 1 c. Orzo (rice-shaped pasta), 1/4 c. thinly-sliced green
From cookeatshare.com


DUTTON ESTATE WINERY
2018-04-29 Giada's Orzo Salad. Recipe Date: April 29, 2018. Cook Time: 00:00:00. Difficulty: Easy Measurements: Imperial (US) Pair with Dutton Estate Sauvignon Blanc, Kylie's Cuvée Ingredients. 4 cups chicken broth 1 1/2 cups orzo 1 (15-ounce) can garbanzo beans, drained and rinsed 1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved 3/4 cup finely chopped fresh basil leaves 1/4 cup ...
From duttonestate.com


CREAMY ORZO WITH PROSCIUTTO AND PEAS RECIPE | GIADA DE ...
2017-04-13 2 eggs, at room temperature. 1 cup freshly grated Parmesan. 2 tablespoons olive oil. 4 ounces prosciutto, cut into 1/3-inch dice. 2 shallots, chopped. 2 cups orzo pasta. 1/2 teaspoon salt. 1 cup halved cherry tomatoes. 1 cup frozen peas, thawed.
From mastercook.com


CREAMY ORZO RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK RECIPE
Creamy orzo recipe | giada de laurentiis | food network recipe. Learn how to cook great Creamy orzo recipe | giada de laurentiis | food network . Crecipe.com deliver fine selection of quality Creamy orzo recipe | giada de laurentiis | food network recipes equipped with ratings, reviews and mixing tips. Get one of our Creamy orzo recipe | giada de laurentiis | food network recipe and prepare ...
From crecipe.com


GIADA ORZO AND PEAS RECIPE - SHARE-RECIPES.NET
Giada Orzo And Peas Recipe All information about healthy . 4 hours ago Creamy Orzo with Prosciutto and Peas Recipe Giada De top www.foodnetwork.com. 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
From share-recipes.net


Related Search