GREEN ORZO
Intense arugula puree gives the orzo its emerald color.
Provided by Martha Stewart
Categories Pasta and Grains
Number Of Ingredients 6
Steps:
- Bring a large stockpot of salted water to a boil. Stir in orzo. Cook until tender, about 10 minutes, or follow package instructions. Drain in a colander, and set aside.
- Bring a large saucepan of salted water to a boil. Prepare an ice bath. Blanch arugula in boiling water until bright green in color, 5 to 10 seconds. Immediately transfer arugula to ice bath to stop the cooking process. Drain, and squeeze out any excess water.
- Place arugula and garlic in the bowl of a food processor. Using the feed tube, slowly add olive oil while pulsing machine on and off. Add 1 teaspoon salt and pepper; process until pureed.
- Transfer orzo to serving bowl, and toss with arugula puree. Season with salt and pepper.
GREEK ORZO WITH FETA
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
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
30 BEST WAYS TO COOK ORZO
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
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an orzo dish in 30 minutes or less!
Nutrition Facts :
GREEN GODDESS ORZO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 22
Steps:
- Make the dressing: Combine the watercress, parsley, dill, tarragon, chives, capers, lemon zest garlic, shallot and sugar in a blender or food processor.
- Add the lemon juice, vinegar, mustard, mayonnaise and sour cream and puree until pale green and very smooth. Season with salt and pepper as needed.
- Make the salad: Combine the orzo, peas, artichoke hearts, asparagus and snap peas in a bowl; toss with 1 cup of the dressing. Season with pepper. Refrigerate to let the orzo absorb some of the dressing, 20 to 30 minutes. Toss with more dressing as needed, about 2 tablespoons at a time, then toss with the dill; store any remaining dressing, covered, in the refrigerator for 3 to 5 days. Season with salt and pepper.
VERY GREEN ORZOTTO
Provided by Ree Drummond : Food Network
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat the oil in a saucepan over medium heat until hot, then add the green onions and saute until softened, about a minute. Add the garlic and chile flakes and saute for 30 seconds.
- Add the orzo, salt and pepper to the pan and toss to coat the grains, a minute or two. Add the warmed broth and gently stir. Allow the broth to come to a simmer, then cook for 5 minutes.
- Add the asparagus, broccolini, zucchini and peas. Stir and cook for another 2 minutes. Add the kale, Parmesan and lemon zest and give it a good stir, then allow to cook for another 2 minutes.
- Add the herbs and stir to combine. Serve in bowls topped with Parmesan and additional herbs.
ORZO PILAF WITH GREEN ONIONS AND PARMESAN CHEESE
Provided by Brad Avooske
Categories Cheese Onion Pasta Side Quick & Easy Parmesan Spring Bon Appétit California
Yield Serves 6
Number Of Ingredients 4
Steps:
- Bring 3 1/4 cups broth to boil in heavy large saucepan over medium-high heat. Mix in orzo and simmer uncovered until just tender but still firm to bite and some broth still remains, stirring occasionally, about 8 minutes. Remove from heat. Add green onions and cheese and stir to blend. Season pilaf to taste with salt and pepper. Rewarm over low heat, if necessary, and mix in more broth by 1/4 cupfuls if pilaf is dry. Transfer pilaf to large bowl and serve.
ORZO WITH TOMATOES, FETA, AND GREEN ONIONS
Make and share this Orzo With Tomatoes, Feta, and Green Onions recipe from Food.com.
Provided by Susie D
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil until it emulsifies. Season vinaigrette with salt and pepper. (Can be made 2 days ahead. Cover and chill.).
- Bring water and 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, olives, and green onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper.
- Add pine nuts right before serving; toss. Garnish with fresh parsley.
Nutrition Facts : Calories 505.2, Fat 27.1, SaturatedFat 6.6, Cholesterol 23.4, Sodium 560.8, Carbohydrate 52.2, Fiber 3.1, Sugar 7.8, Protein 14.4
ORZO AND GREEN BEANS
This is a simple elegant pasta side dish that pairs nicely with seafood, such as our Baked Shrimp with Tomatoes and Feta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 5
Steps:
- In a medium saucepan of boiling salted water, cook orzo 4 minutes. Add green beans; continue cooking until beans are tender and orzo is al dente, 5 to 6 minutes more.
- Drain orzo, and return to saucepan. Mix in lemon juice and oil. Season with coarse salt and ground pepper.
Nutrition Facts : Calories 208 g, Fat 4 g, Protein 3 g
ORZO WITH TOMATOES, FETA, AND GREEN ONIONS
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
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.
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