Jewel Toned Orzo Recipes

CREAMY ORZO

Creamy Orzo image

Provided by Giada De Laurentiis

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

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.

BEEFED-UP SPANISH ORZO

Beefed-Up Spanish Orzo image

Make and share this Beefed-Up Spanish Orzo recipe from Food.com.

Provided by yooper

Categories Meat

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 (16 ounce) package orzo pasta
2 tablespoons olive oil
1 lb ground beef
1/2 lb mushroom, coarsely chopped
1 onion, chopped
1 1/2 teaspoons garlic powder
1/2 teaspoon black pepper
1 (28 ounce) jar spaghetti sauce
1 cup salsa
sliced pimento stuffed olive, for garnish

Steps:

Cook orzo according to package directions; drain, and set aside.
Meanwhile, in a large skillet, heat oil over high heat.
Add beef, mushrooms, onion, garlic powder, and black pepper.
Cook for 8-10 minutes, or until vegetables are tender and beef is no longer pink, stirring frequently.
Add cooked orzo, spaghetti sauce, and salsa.
Reduce heat to low and cook 3 to 5 minutes, or until heated through, stirring frequently.
Garnish with olives and serve.

Nutrition Facts : Calories 927.5, Fat 30.8, SaturatedFat 8.6, Cholesterol 77.1, Sodium 1483.3, Carbohydrate 118.4, Fiber 6.7, Sugar 25, Protein 43.2

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