Greekmushroomorzo Recipes

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CREAMY ORZO WITH MUSHROOMS



Creamy Orzo with Mushrooms image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

8 ounces cremini mushrooms, thinly sliced
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 large leek (white and light green parts only), sliced and rinsed
2 cloves garlic, minced
12 ounces orzo
3 cups milk
1 1/2 cups shredded Italian cheese blend (about 6 ounces)
1 5-ounce package baby spinach (about 8 cups)
Grated zest and juice of 1 lemon
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 425 degrees F. Toss the mushrooms with 2 tablespoons olive oil, a pinch of salt and a few grinds of pepper on a baking sheet.
  • Spread out in a single layer. Roast, stirring halfway through, until well browned and crisp around the edges, about 25 minutes. Let cool for a few minutes, then scrape up with a spatula and transfer to a bowl.
  • Meanwhile, heat the remaining 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the leek and garlic, season with salt and pepper and cook until the leek softens, about 2 minutes. Add the orzo, 2 cups water, the milk, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, stirring constantly. Reduce the heat to a simmer and cook, stirring occasionally, until the orzo is al dente, 5 to 7 minutes.
  • Remove from the heat and add the cheese, spinach, lemon juice and 1 tablespoon parsley. Stir until the cheese melts and the spinach wilts; add a splash of water if the mixture is too thick. Season with salt and pepper.
  • Toss the mushrooms with the lemon zest and remaining 1 tablespoon parsley. Divide the orzo among bowls and top with the mushroom mixture.

Nutrition Facts : Calories 710, Fat 28 grams, SaturatedFat 11 grams, Cholesterol 48 milligrams, Sodium 984 milligrams, Carbohydrate 85 grams, Fiber 5 grams, Protein 31 grams, Sugar 15 grams

MUSHROOM ORZO



Mushroom Orzo image

After eating at an 'Italian' chain restaurant and loving this side dish, I went home and tried to recreate it. This is the recipe I finally came up with.

Provided by BABARCLAY

Categories     Side Dish

Time 40m

Yield 6

Number Of Ingredients 10

½ cup butter, divided
8 pearl onions
1 cup uncooked orzo pasta
½ cup sliced fresh mushrooms
1 cup water
½ cup white wine
garlic powder to taste
salt and pepper to taste
½ cup grated Parmesan cheese
¼ cup fresh parsley

Steps:

  • Melt 1/2 the butter in a skillet over medium heat. Stir in the onions, and cook until golden brown. Mix in orzo, mushrooms, and remaining butter. Cook and stir 5 minutes, until butter is melted and mushrooms are tender.
  • Pour water and wine into the skillet, and bring to a boil. Reduce heat to low. Season with garlic powder, salt, and pepper. Cook 7 to 10 minutes, until orzo is al dente. Stir in the Parmesan cheese and parsley to serve.

Nutrition Facts : Calories 327.4 calories, Carbohydrate 28.1 g, Cholesterol 48 mg, Fat 18.6 g, Fiber 1.7 g, Protein 8.6 g, SaturatedFat 11.3 g, Sodium 241.3 mg, Sugar 1.2 g

GREEK ORZO WITH FETA



Greek Orzo with Feta image

This recipe has easy ingredients and is a great light lunch or dinner! Enjoy!

Provided by lauryn

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 1h40m

Yield 6

Number Of Ingredients 11

¼ cup olive oil
½ cup fresh lemon juice
½ cup pitted kalamata olives, chopped
2 ripe tomatoes, seeded and diced
1 red bell pepper, chopped
1 red onion, chopped
2 cloves garlic, minced
1 teaspoon finely chopped fresh oregano
1 (8 ounce) package crumbled feta cheese
½ pound dried orzo pasta
1 cup chopped fresh parsley

Steps:

  • Stir together olive oil, lemon juice, olives, tomatoes, red pepper, red onion, garlic, oregano, and feta cheese in a large bowl. Let stand at room temperature for 1 hour.
  • Bring a large pot of lightly salted water to a boil. Add the orzo and cook for 8 to 10 minutes or until al dente; drain and toss the tomato mixture. Sprinkle with chopped parsley to serve.

Nutrition Facts : Calories 381.4 calories, Carbohydrate 38.4 g, Cholesterol 33.7 mg, Fat 20.8 g, Fiber 3 g, Protein 12 g, SaturatedFat 7.4 g, Sodium 617.6 mg, Sugar 6.6 g

ORZO WITH MUSHROOMS



Orzo with Mushrooms image

A very tasty and easy side dish. My husband likes this topped with a grating for parmesan cheese. Toasted walnuts are also a nice touch for presentation.

Provided by Ms B.

Categories     Low Cholesterol

Time 35m

Yield 8 serving(s)

Number Of Ingredients 6

3 tablespoons olive oil
2 onions, chopped
1 lb fresh mushrooms, sliced
4 cups chicken broth
2 cups uncooked orzo pasta
salt and pepper

Steps:

  • Heat oil in a large heavy saucepan over medium-high heat.
  • Saute onion and mushrooms until tender and golden brown.
  • Pour in broth, and bring to a boil.
  • Stir in orzo, reduce heat to low, and cover.
  • Simmer until orzo is tender and liquid is absorbed, about 15 minutes.
  • If after 15 minutes there is still liquid, remove cover, and cook until liquid is gone.
  • Season with salt and pepper to taste.

30 BEST WAYS TO COOK ORZO



30 BEST Ways to Cook Orzo image

These orzo recipes are a great alternative to rice dishes. From parmesan pasta to shrimp to salads, you'll love making these satisfying meals.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 30

Roasted Eggplant u0026amp; Tomato Orzo Pasta
Greek Orzo Stuffed Red Peppers with Lemony Basil Tomatoes
Easy Parmesan Orzo Pasta
One-Pot Garlic Butter Shrimp and Orzo
Mediterranean Orzo Salad
Slow Cooker Enchilada Orzo
Pan-Fried Basil Tomato Orzo
Greek Baked Orzo
Fresh Summer Orzo Salad
Lemon Garlic Orzo with Asparagus
Orange Orzo Salad with Almonds, Feta, and Olives
Italian Orzo Tuna Salad
Three-Cheese Orzo Pasta
Mediterranean Orzo Recipe with Zucchini and Chickpeas
Orzo Salad with Roasted Red Peppers, Spinach, and Feta
Kale, White Bean, and Orzo Soup
Lemony Orzo Pasta Salad with Cucumber and Feta
Warm Orzo Salad with Beets u0026amp; Greens
Cabbage Soup With Orzo Pasta
Pumpkin Orzo
Pesto Orzo Salad With Roasted Vegetables u0026amp; Chickpeas
Orzo with Mushrooms, Scallions, and Parmesan
Vegan Lemon Chickpea Orzo
Creamy Tomato Orzo Soup
Baked Orzo Stuffed Tomatoes
Pressure Cooker Lentil Orzo Soup
Simple Orzo Pilaf
Lemon Chicken Orzo Soup
Easy Orzo Cacio e Pepe
Creamy Corn and Basil Orzotto

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep an orzo dish in 30 minutes or less!

Nutrition Facts :

"GREEK" LAMB WITH ORZO



A filling-and exciting-lamb dinner that goes from stove to the table in under an hour. The process is straightforward, but this fragrant, saucy dish doesn't taste that way when it's finished; in terms of eating and cooking, it's a win-win. And you only have to dirty two pots!

Provided by Amanda Hesser and Merrill Stubbs

Categories     main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 20

1 pound ground lamb
1 tablespoon olive oil
1 large yellow onion, finely chopped
6 garlic cloves, sliced thinly
2 teaspoons ground cinnamon
1 teaspoon dried oregano
1 1/2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon crushed red pepper
28 ounces can whole tomatoes, drained and crushed with your hands
14 ounces can chopped/diced tomatoes
5 ounces fresh spinach, chopped
1 pound orzo pasta
2 cups chopped fresh parsley
1/4 cup lemon juice, freshly squeezed
2 tablespoons olive oil
Salt, to taste
Pepper, to taste
1/4 cup Kalamata olives, pitted and finely chopped
1/2 cup crumbled feta

Steps:

  • In a good sized Dutch oven or other heavy-bottomed pan, heat one tablespoon of olive oil over medium-high heat until it is shimmering. Add the lamb and sprinkle with 1/2 teaspoon of salt and a good grinding of black pepper. Cook, stirring to break it apart, until it is nicely browned. Remove the lamb with a slotted spoon and drain on a paper towel-lined plate, reserving 2 tablespoons of the fat.
  • Return the pot to the stovetop and add olive oil and the onion (still over medium-high). Cook, stirring occasionally, until the onions are softened and golden, about 5 minutes. Add the garlic. Stir in the spices (cinnamon, oregano, cumin, coriander, and red pepper)and cook until they start smelling toasted and fragrant (1 to 2 minutes). Stir in the whole tomatoes, crushed by hand. Cook the crushed tomatoes in the spices, stirring occasionally, for 10 minutes. Then, add the can of diced tomatoes and 2 cups of water. Bring to a boil, then turn down to a simmer and simmer, uncovered, for 15 minutes.
  • Add the cooked lamb back to the pot, give it a good stir, then cover the pot and leave it to cook, stirring from time to time, for 20 minutes. At this point, stir in the fresh spinach and cook just a couple more minutes until the spinach is wilted. Taste and add salt and pepper to taste (keeping in mind you'll be sprinkling a touch of feta and olives on, which will add to the saltiness). While the lamb and tomatoes are simmering together and marrying their flavors, bring a large pot of well-salted water (it should taste like sea water) to a boil. Add the orzo and cook until al dente, about 7 or 8 minutes. Reserve 1/2 cup of pasta water.
  • Drain the orzo. Toss the orzo with the 2 tablespoons of olive oil, the lemon juice, and all of the parsley, adding a bit of pasta water at a time, if you feel it needs additional liquid.Spread the orzo out on an enormous serving platter. Spoon the lamb and sauce all over the top, then sprinkle with the feta and chopped olives. A good red wine, on the dry side, is a highly recommended companion here.

GREEK SHRIMP ORZO



Greek Shrimp Orzo image

This is one of our favorites. It's delicious, satisfying and reheats well. My husband would rather have "the orzo dish" than go out to eat. Serve it with crusty bread and salad. —Molly Seidel, Edgewood, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 2h45m

Yield 6 servings.

Number Of Ingredients 12

2 cups uncooked orzo pasta
2 tablespoons minced fresh basil or 2 teaspoons dried basil
3 tablespoons olive oil, divided
1-1/2 tablespoons chopped shallot
2 tablespoons butter
1 can (14-1/2 ounces) diced tomatoes, drained
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
3 garlic cloves, minced
1 pound uncooked large shrimp, peeled and deveined
1 cup oil-packed sun-dried tomatoes, chopped
2-1/2 cups (10 ounces) crumbled feta cheese
1-1/2 cups pitted Greek olives

Steps:

  • Cook orzo according to package directions; rinse in cold water and drain. Transfer to a large bowl. Add basil and 1 tablespoon oil; toss to coat and set aside., In a large skillet, saute shallot in butter and remaining oil until tender. Add the diced tomatoes, oregano and garlic; cook and stir for 1-2 minutes. Add shrimp and sun-dried tomatoes; cook and stir until shrimp turn pink, 2-3 minutes., Transfer to a greased 5-qt. slow cooker. Stir in the orzo mixture, cheese and olives. Cover and cook on low for 2-3 hours or until heated through.

Nutrition Facts : Calories 673 calories, Fat 32g fat (10g saturated fat), Cholesterol 127mg cholesterol, Sodium 1262mg sodium, Carbohydrate 63g carbohydrate (5g sugars, Fiber 6g fiber), Protein 31g protein.

GREEK MUSHROOM ORZO



Greek Mushroom Orzo image

Make and share this Greek Mushroom Orzo recipe from Food.com.

Provided by KelBel

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup water
1 1/4 cups orzo pasta, uncooked
1 tablespoon olive oil
1 (14 ounce) can Italian-style tomatoes
1 (14 ounce) can chicken broth
1 lb fresh white mushroom, sliced
1 ounce feta cheese, crumbled

Steps:

  • Heat oil in a large saucepan over medium heat.
  • Add mushroom. Cook, stirring occasionally, until tender and mushrooms just release their liquid (about 6 minutes).
  • Stir in orzo, tomatoes, chicken broth and water. Simmer covered, stirring occasionally, until orzo is tender and most of the liquid is absorbed (about 9 minutes).
  • Stir in Feta cheese and serve immediately.

Nutrition Facts : Calories 312.3, Fat 7, SaturatedFat 2, Cholesterol 6.7, Sodium 639.7, Carbohydrate 49.8, Fiber 3.8, Sugar 7.8, Protein 14.5

LUKE'S WILD MUSHROOM ORZO



Luke's Wild Mushroom Orzo image

Provided by Andrew Carmellini

Yield Serves 6 to 8

Number Of Ingredients 18

For the mushroom stock:
1/2 cup dried porcini mushrooms (about 1 ounce)
1 sprig fresh thyme
For the orzo:
2 tablespoons extra-virgin olive oil
1 small onion, chopped (about 1/2 cup)
1 1/2 cups mixed wild mushrooms (about 4 ounces), washed, dried, and chopped into 2-inch pieces
1 1/2 teaspoons salt
1/4 teaspoon coarse-ground black pepper
2 tablespoons dry vermouth
1 1/2 cups orzo
To finish the dish:
2 tablespoons butter
1/4 cup grated Parmigiano-Reggiano
1 tablespoon roughly chopped fresh parsley
1 teaspoon fresh thyme leaves
Optional:
1 teaspoon white-truffle oil

Steps:

  • TO PREPARE THE MUSHROOM STOCK:
  • 1. In a small pot, immerse the dried porcinis in 4 1/2 cups of water. Add the sprig of thyme whole.
  • 2. Bring the mushroom mixture to a boil over high heat, then remove immediately from the stove and set aside for 5 minutes.
  • TO PREPARE THE ORZO:
  • 1. Heat the olive oil in a medium saucepot. Add the onion and cook over medium heat until it takes on a light golden color, about 3 minutes, stirring regularly to prevent burning.
  • 2. Add the mixed wild mushrooms and stir well to combine. Saut&ecute; on medium-high heat for 1 to 2 minutes, until the mushrooms are just starting to color. At this point, but not before, add the salt and pepper (if you do it earlier, before the mushrooms have opened up, the salt will pull out all the moisture). Mix well to combine and continue cooking for another 30 seconds, until the mushrooms have started to reduce and color.
  • 3. Move the pan well away from the heat (so you don't catch fire) and add the vermouth. Stir to combine and then return to the heat for just a few seconds, until the vermouth and mushroom juices form a syrupy mixture in the bottom of the pan.
  • 4. Remove the pan from the heat, add the orzo, and mix well, so the grains are all coated with the pan juices.
  • 5. Remove the thyme sprig from the porcini mixture and discard. Pour the porcinis and liquid over the orzo.
  • 6. Return the pan to medium-high heat and bring up to a low boil, stirring well to combine. Turn the heat down to low, and keep the mixture at a very lazy bubble for about 15 minutes, stirring occasionally. The orzo is done when it's swelled up and become tender, but still has a bit of a bounce between the teeth. There should be just a little bit of syrupy liquid on the bottom, but the orzo mixture should be a bit wet. (If you cook it till the liquid is completely absorbed, you'll have a sticky mess.)
  • TO FINISH THE DISH:
  • 1. Remove the pot from the heat. Add the butter and mix in well; then add the Parmigiano-Reggiano and continue stirring. Add the parsley and thyme leaves and mix well, until the texture of the dish is softer and richer from the butter and cheese and all the ingredients are well combined. If you're using the truffle oil, add it and mix well so the oil is absorbed.
  • 2. Serve as quickly as possible, topped with a little more of the grated Parmigiano-Reggiano.

GREEK TOMATO SOUP WITH ORZO



Greek Tomato Soup with Orzo image

My recipe for manestra, which means "orzo" in Greek, is a straightforward and very easy to make recipe. You only need a few steps to transform simple ingredients into a creamy one-pot-wonder in about 30 minutes. -Kiki Vagianos, Melrose, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 9

2 tablespoons olive oil
1 medium onion, chopped
1-1/4 cups uncooked whole wheat orzo pasta
2 cans (14-1/2 ounces each) whole tomatoes, undrained, coarsely chopped
3 cups reduced-sodium chicken broth
2 teaspoons dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
Optional: Crumbled feta cheese and minced fresh basil

Steps:

  • In large saucepan, heat oil over medium heat; saute onion until tender, 3-5 minutes. Add orzo; cook and stir until lightly toasted., Stir in tomatoes, broth and seasonings; bring to a boil. Reduce heat; simmer, covered, until orzo is tender, 15-20 minutes, stirring occasionally. If desired, top with feta and basil. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts : Calories 299 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 882mg sodium, Carbohydrate 47g carbohydrate (7g sugars, Fiber 12g fiber), Protein 11g protein.

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From yummly.com


CREAMY MUSHROOM ORZO WITH PESTO (ONE POT) - COZY PEACH KITCHEN
2021-01-09 Heat a medium pot over medium-high heat. Once hot, drizzle in 1 tablespoon olive oil. Add the shallots, mushrooms and ¼ teaspoon salt. Cook until mushrooms are softened, about 8-10 minutes. Add remaining 1 tablespoon of olive oil. Once hot, add the orzo. Toast orzo for 2-3 minutes, stirring frequently to prevent sticking.
From cozypeachkitchen.com


CHICKEN WITH ORZO RECIPE (MANESTRA) - VICKI'S GREEK RECIPES
2021-09-12 Let your chicken cook for 30mins. Finally add the orzo pasta to your Manestra whilst stirring with a spatula. This will prevent the orzo from sticking to the bottom of the pot. Boil for an extra 15 minutes or so until the orzo is tender and cooked through. Give it a taste, if it is crunchy it needs a little bit more time in the pot.
From vickisgreekrecipes.com


PARMESAN MUSHROOM ORZO - WILL COOK FOR SMILES
2015-11-11 Peel and thinly slice shallots. Wash and thinly slice mushrooms. Preheat a large cooking pan over medium heat and add truffle oil. Add onions and saute until translucent. Add mushrooms, season with some salt and cook until mushrooms are done. Add cooked mushrooms and shallots to the bowl with Parmesan orzo. Mix well.
From willcookforsmiles.com


ORZO COOKED IN TOMATO SAUCE (MANESTRA) - GREEK RECIPES
My recipe calls for one can of diced tomatoes, chopped onion, chopped sweet red pepper, garlic, and kalamata olives (have to be kalamata as the brine taste is the key). I warm up a few chilli flakes in my olive oil, add the veggies, then the orzo to toast a bit and absorb flavor. Toss in the can of diced tomatoes and water. It is such a yummy side dish! Comment by Rob . My …
From mamastaverna.com


ONE POT GREEK CHICKEN AND ORZO - CREME DE LA CRUMB
2020-09-13 Instructions. In a medium bowl whisk together marinade ingredients. Add chicken, toss to coat, cover tightly and chill for 30 minutes. Add 1 tablespoon oil to a large skillet over medium heat. Use tongs to transfer marinated chicken to the pan (discard excess marinade) and brown for about 2 minutes on each side.
From lecremedelacrumb.com


GREEK BEEF AND MUSHROOM ORZO | MRFOOD.COM
In a large skillet, heat oil over high heat. Add steak, and brown 5 to 6 minutes; drain off any excess liquid. Add mushrooms, and cook 6 to 8 minutes, or just until they begin to brown. Add tomatoes, chicken broth, water, oregano, basil, and orzo. Bring to a boil then reduce heat to low, cover, and simmer 8 to 9 minutes, or until orzo is tender ...
From mrfood.com


MANESTRA (ORZO WITH TOMATO SAUCE) – GREEK SISTERS
2018-11-09 Cook for about 2 minutes. Add pasata (tomato puree) and bring to a simmer. Add manestra (orzo) and stir well. Once it comes to a simmer again, reduce heat to low and simmer for about 30 minutes, stirring occasionally, until orzo is al dente. With about 1-2 minutes left in cooking time, add fresh spinach and simmer until spinach is wilted.
From greeksisters.com


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