CREAMY ASPARAGUS MUSHROOM ORZO
Perfect for a hot dinner side dish or a cold potluck picnic item, this Creamy Asparagus Mushroom Orzo is easy to make and a great compliment to any meal.
Provided by Krissy Allori
Categories Side Dish
Time 40m
Number Of Ingredients 10
Steps:
- Cook orzo in boiling salted water a couple minutes less than the package directions so that you end up with slightly al dente pasta. Drain and set aside.
- Melt butter over medium high heat in stockpot. Saute asparagus, mushrooms, and onion in butter until slightly brown and fragrant, about 10 minutes.s in butter. Deglaze the pan with wine, scraping any bits off the bottom. Remove from heat and toss cooked orzo with goat cheese, fresh herbs, and the squeeze of lemon.
- Season with salt and pepper, as desired.
Nutrition Facts : Calories 202 kcal, Carbohydrate 22 g, Protein 9 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 19 mg, Sodium 110 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
HERBED ORZO WITH FETA
Steps:
- Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt, and 1 teaspoon pepper. Pour over the hot pasta and stir well.
- Add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.
ORZO WITH BACON AND ASPARAGUS
This skillet dinner has it all - orzo, bacon and asparagus blended in a quick meal that's ready in 35 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 3
Number Of Ingredients 6
Steps:
- Cook bacon in large nonstick skillet over medium heat until crisp. Reserve bacon and 2 tablespoons bacon drippings in skillet. Add broth; bring to a boil. Add orzo. Reduce heat to low; cover and cook 5 minutes.
- Add asparagus and roasted peppers; cover and cook an additional 5 to 10 minutes or until orzo and asparagus are tender, stirring occasionally. Sprinkle individual servings with cheese.
Nutrition Facts : Calories 430, Carbohydrate 52 g, Cholesterol 25 mg, Fiber 2 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 1/3 Cups, Sodium 840 mg, Sugar 3 g
HERBED ORZO PILAF (CROWD SIZE)
Want your salad to stand out among a sea of potluck dishes? Proudly present this pilaf.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 16
Number Of Ingredients 9
Steps:
- Cook and drain pasta as directed on package.
- Meanwhile, in 12-inch skillet, cook nuts over medium heat 2 to 3 minutes, stirring constantly, until toasted. Remove from skillet.
- Add 1 tablespoon of the oil and the garlic to skillet. Cook and stir over medium-high heat 1 minute. Stir in mushrooms and onions. Cook about 2 minutes, stirring occasionally, until crisp-tender.
- Stir in tomatoes, pasta, basil, salt and remaining 1 tablespoon oil. Cook over medium heat, stirring occasionally, until heated through. Spoon into serving dish; sprinkle with nuts.
Nutrition Facts : Calories 135, Carbohydrate 25 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 80 mg
CREAMY ORZO WITH ASPARAGUS & PARMESAN RECIPE - (4.4/5)
Provided by wing118677
Number Of Ingredients 6
Steps:
- Bring a large sauce pan of water (filled about halfway) to a boil over medium heat. Cook the orzo until tender, about 10 minutes. After the orzo has been cooking for about 5 minutes, add the asparagus to the same pot (this will allow the orzo and asparagus to cook in the same pot and keep the clean-up to a minimum!). Once the orzo and asaparagus are cooked and tender, drain and return to the pot. Quickly add the parmesan cheese and butter. Stir thoroughly, allowing both the cheese and butter to melt. Slowly add the cream to the mixture, while stirring. Continue to stir and add cream until you reach your desired consistency. Season with salt and pepper. Voila! You have a delicious side dish! Serve immediately.
MUSHROOM ORZO
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
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
ROASTED VEGETABLE ORZO
This is a recipe I made up with all of the wonderful summer vegetables in season. Serve it with chicken or all on its own!
Provided by Michelle
Categories Side Dish Vegetables Squash Zucchini
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Place the zucchini, squash, onion, asparagus, and mushrooms in a large bowl; add in garlic, olive oil and sugar, and stir gently to coat vegetables. Spread vegetables in a single layer on a baking sheet, and sprinkle with salt and pepper.
- Roast vegetables until tender, 20 to 25 minutes.
- Meanwhile, bring a large pot of lightly salted water to boil. Add bouillon cubes, wine, and orzo, and cook until al dente, about 8 to 10 minutes. Drain. Stir in roasted vegetables and Parmesan cheese, and serve warm.
Nutrition Facts : Calories 621 calories, Carbohydrate 104.5 g, Cholesterol 2.9 mg, Fat 11.4 g, Fiber 10.5 g, Protein 24.9 g, SaturatedFat 2.2 g, Sodium 1041.6 mg, Sugar 9.8 g
LEMONY ORZO WITH ASPARAGUS AND GARLIC BREAD CRUMBS
Every spoonful of this pasta has a happy jumble of lemony orzo, grassy asparagus, garlicky bread crumbs, fresh herbs and salty Parmesan. The pasta and thinly sliced asparagus cook together in the same pot, then rest in a lemony dressing while the garlic bread crumbs are toasted, so the pasta has time to absorb as much flavor as possible.
Provided by Ali Slagle
Categories brunch, dinner, lunch, weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a medium pot of salted water to a boil. Add the orzo and cook until al dente according to package directions. Two minutes before the orzo is done, add the asparagus. Drain the orzo and asparagus. Wipe out and reserve the pot.
- While the orzo and asparagus cook, make the dressing: In a large bowl, stir together 3 tablespoons oil and the lemon zest and juice; season to taste with salt and pepper. Add the drained orzo and asparagus and toss to coat. Set aside while you toast the bread crumbs.
- In the reserved pot, heat the remaining 2 tablespoons oil over medium. Add the panko and cook, stirring, until golden brown, 3 to 5 minutes. Remove from heat, then stir in the garlic and season with salt and pepper.
- Stir the Parmesan and herbs into the orzo, taste, then season with salt, pepper and additional lemon juice, if desired. Top with the toasted bread crumbs and more Parmesan if you like. Serve warm or at room temperature.
ORZO WITH ASPARAGUS
Make and share this Orzo With Asparagus recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil and butter over medium heat.
- Add onion, fennel, garlic and saute until very soft.
- Add orzo and 1/2 cup chicken stock.
- Stir as you would risotto until liquid is absorbed.
- You might not use the whole quart of broth.
- Repeat until pasta is almost al dente.
- Add asparagus and simmer until tender.
- Top with parmesan, pepper flake and thyme.
Nutrition Facts : Calories 675.5, Fat 18.1, SaturatedFat 6.2, Cholesterol 24.7, Sodium 467.5, Carbohydrate 103.7, Fiber 7, Sugar 7.8, Protein 24.4
ORZO WITH ASPARAGUS, ARTICHOKE, TOMATO AND TRUFFLE OIL
Steps:
- Cook the orzo in boiling salted water until al dente. Rinse in cool water and toss in olive oil. Set aside.
- In a small sauce pan, cook balsamic vinegar and sugar and reduce it to a syrup consistency. Set aside. Cut the asparagus tips from the stems. Blanch the tips on boiling salted water. Set aside. Coarsely chop the asparagus stems in a food processor. Set aside. Put the artichokes on a hot grill and cook until brown. Saute butter, garlic, and asparagus in a large pan for 2 minutes. Add wine, vegetable stock, and orzo.
- Cook until the pasta is hot and the liquid has been absorbed. Saute asparagus tips with butter and salt until hot Toss pasta with tomatoes and Parmesan, arrange asparagus on top of each pasta portion. Season with salt and pepper. Spoon pasta into 6 portions. Drizzle plates with balsamic and truffle oils. Place grilled artichoke next to each portion.
CREAMY MUSHROOM ASPARAGUS ORZO
This creamy mushroom asparagus orzo is incredibly flavourful and it cooks up in about 30 minutes! A base of leeks and garlic gets a punchy boost from capers, nutritional yeast, saffron, miso, grainy mustard, and lemon. Naturally vegan and easily made gluten-free with GF orzo pasta.
Provided by Laura Wright
Categories Main Course Side Dish
Time 55m
Number Of Ingredients 19
Steps:
- In a small bowl, whisk together the miso, lemon juice, and Dijon mustard. If you can't get the miso lumps out, just add a splash of hot water from the tap and whisk again. Set this mixture aside.
- Place a deep skillet or braiser-style pot over medium heat. Once the pot is hot, pour in 1 teaspoon of olive oil and swirl it around. Add the asparagus and season with salt and pepper. Sauté asparagus until bright green and slightly tender, about 2 minutes. Transfer the cooked asparagus to a plate and return the pot to the stove.
- Pour another teaspoon of olive oil into the pot and stir it around. Add the mushrooms to the pot and let them sit for 1 full minute. Stir them up and let them sit for another full minute. Season the mushrooms with salt and pepper and keep sautéing until slightly browned and tender, another minute. Transfer the cooked mushrooms to the plate with the asparagus.
- Give the pot a quick wipe and return it to the stove over medium heat. Pour in the remaining olive oil and swirl it around. Add the leeks and stir. Sauté the leeks until very tender, about 3 minutes. If they begin to brown on the edges, lower the heat.
- Add the capers, garlic, nutritional yeast, and chillies (if using) to the pot and stir. Keep stirring until very fragrant, about 30 seconds. Season with salt and pepper.
- Add the orzo to the pot and stir to coat in the leeks and seasoning.
- Add the vegetable stock, the non-dairy cream, and saffron to the pot and stir. Bring the orzo to a boil and then lower the heat to a simmer. Cook until the orzo is plumped up and a lot of the liquid is absorbed, about 10-11 minutes. I recommend stirring pretty much constantly as the orzo does tend to stick to the bottom of the pot.
- Stir the peas, fresh dill, cooked asparagus, and mushrooms into the orzo. Also add the reserved miso, lemon juice, and Dijon mustard mixture. Keep stirring as the orzo simmers for another minute. Taste for seasoning one more time. If you find that the orzo is sopping up the liquid too quickly, just add a few splashes of water to "cream" it back up.
- Serve the orzo hot with vegan "parmesan" on top if you like.
SAFFRON ORZO WITH ASPARAGUS AND PROSCIUTTO
Categories Pasta Side Sauté Quick & Easy Parmesan Saffron Asparagus Prosciutto Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add prosciutto and sauté until almost crisp, about 3 minutes. Using slotted spoon, transfer to paper towels to drain. Melt 2 tablespoons butter in same skillet over high heat. Add orzo; stir 1 minute. Add broth and saffron; bring to boil. Reduce heat to medium-low, cover, and simmer until orzo begins to soften, stirring occasionally, about 8 minutes. Add asparagus; cover and simmer until tender, about 5 minutes. Uncover; simmer until almost all liquid is absorbed, about 1 minute. Remove from heat. Mix in prosciutto and 1/2 cup grated cheese. Season to taste with salt and pepper. Transfer to large bowl. Garnish with Parmesan shavings.
SAFFRON ORZO WITH ASPARAGUS
Make and share this saffron orzo with asparagus recipe from Food.com.
Provided by chia2160
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- heat butter in skillet, add orzo and stir.
- add broth and saffron, bring to boil, cover, reduce heat to simmer, cook 8 minutes add asparagus, cover, cook 5 minutes more.
- uncover and simmer until liquid is absorbed.
- stir in parmesan cheese, salt, pepper.
- serve in a bowl garnished with shavings.
Nutrition Facts : Calories 218.1, Fat 6.4, SaturatedFat 3.5, Cholesterol 13.8, Sodium 483.6, Carbohydrate 29.9, Fiber 2.6, Sugar 2.3, Protein 10.5
HERBED ORZO
This simple side goes well with seared or baked fish and roasted vegetables.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 4
Steps:
- In a large pot of boiling salted water, cook orzo until al dente. Drain orzo and transfer to a medium bowl. Add herbs and lemon juice. Toss to combine. Season with salt and pepper.
Nutrition Facts : Calories 169 g, Fat 1 g, Fiber 1 g, Protein 6 g
HERBED ORZO
Categories Herb Pasta Side Lemon Fall Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 4
Steps:
- 1. Bring a large pot of salted water to boil over high heat. Add orzo and boil according to package instructions until it is al dente. Drain it well, and transfer to a bowl.
- 2. Stir in the olive oil, lemon juice, parsley, and thyme. Taste and adjust for seasonings. Toss the mixture until it is well-combined.
ASPARAGUS AND MUSHROOMS IN LEMON-THYME BUTTER
Out of thyme? No worries, the beauty of this dish is in its versatility. Try using another herb instead. -Sarah Reid, Oshawa, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute asparagus and mushrooms in butter and oil until tender. Stir in remaining ingredients.
Nutrition Facts : Calories 64 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 324mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
HERBED ORZO
Provided by Molly O'Neill
Categories dinner, lunch, pastas, main course, side dish
Time 25m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Rinse the herbs well, pat dry and use a sharp knife to mince them. Place in the bottom of a large serving bowl with the minced scallions, salt, pepper and grapefruit juice. Whisk in the oil.
- Boil the pasta in plenty of salted water until tender, about 5 minutes. Drain, cool under cold running water and pat dry. Stir the pasta into the herb mixture, chill briefly and serve.
Nutrition Facts : @context http, Calories 279, UnsaturatedFat 7 grams, Carbohydrate 44 grams, Fat 8 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 229 milligrams, Sugar 2 grams, TransFat 0 grams
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