MEDITERRANEAN PORK AND ORZO
On a really busy day, this meal in a bowl is one of my top picks. It's quick to put together, leaving a lot more time to relax at the table. -Mary Relyea, Canastota, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Rub pork with pepper; cut into 1-in. cubes. In a large nonstick skillet, heat oil over medium heat. Add pork; cook and stir until no longer pink, 8-10 minutes., Meanwhile, in a Dutch oven, bring water to a boil. Stir in orzo and salt; cook, uncovered, 8 minutes. Stir in spinach; cook until orzo is tender and spinach is wilted, 45-60 seconds longer. Drain., Add tomatoes to pork; heat through. Stir in orzo mixture and cheese.
Nutrition Facts : Calories 372 calories, Fat 11g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 306mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges
MEDITERRANEAN PORK AND ORZO
Provided by Becky's Best Bites
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Cook orzo according to the package instructions. Reduce total cooking time by 1 minute. Reserve 1 cup of starchy cooking water. Drain and return to hot pot. Set aside.
- Season the pork chops with about half of the amount of each of the spices listed, saving the other half for the orzo.
- Heat the olive oil in a large skillet over medium-high heat.
- Once hot, add the pork chops and cook 3-4 minutes on each side.
- Add wine to the pan to deglaze and reduce by half, approximately 2-3 minutes.
- Reduce heat to a simmer.
- Add spinach, red pepper, feta and reserved spices to the orzo and stir to combine. Add a bit of the starchy cooking water (I probably used about ⅓ to ½ cup) to create a sauce. Taste and add additional salt and pepper, if desired.
- Serve orzo with a pork chop on top.
PORK AND ZUCCHINI WITH ORZO
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a medium pot of salted water to a boil. Butterfly the pork: Slice lengthwise down the center, stopping about 1/2 inch before cutting through the meat. Open the pork like a book and flatten slightly with your hands. Lay a piece of plastic wrap on top and pound with the flat side of a meat mallet or a skillet until 1/2 inch thick.
- Put the pork and zucchini in a large bowl. Add 2 tablespoons olive oil, the lemon zest, cumin, coriander, 1 teaspoon salt and the cayenne and toss; let sit 10 minutes.
- Meanwhile, add the orzo to the boiling water and cook as the label directs. Drain and rinse under cold water. Transfer to a bowl; add the tomatoes, parsley, lemon juice, the remaining 1 tablespoon oil and 1/4 teaspoon salt; toss.
- Preheat a grill or grill pan to medium high. Grill the pork and zucchini, flipping once, until the pork is cooked through and the zucchini is tender, about 12 minutes for the pork and 14 minutes for the zucchini. Slice the pork on an angle and serve with the zucchini, orzo and lemon wedges.
Nutrition Facts : Calories 457 calorie, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 79 milligrams, Sodium 675 milligrams, Carbohydrate 40 grams, Fiber 4 grams, Protein 36 grams
MEDITERRANEAN ORZO SALAD
This light and refreshing cold pasta salad is loaded with the flavors of the Mediterranean, and pairs well with grilled proteins, such as fish, pork, chicken or steak. If you make this in advance, reserve a bit of the dressing to add right before serving, as the pasta has a tendency to soak up the dressing as it sits over time.
Provided by Kim's Cooking Now
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain well. Rinse with cold water and drain well again.
- Combine orzo, cherry tomatoes, red onion, cucumber, olives, and Asiago cheese in a large bowl.
- Whisk garlic, olive oil, red wine vinegar, lemon juice, salt, and pepper together in a small bowl to make the vinaigrette. Drizzle over the orzo mixture and toss lightly to combine. Add basil and parsley and mix well. Let sit for 20 minutes for flavors to blend, stirring occasionally.
Nutrition Facts : Calories 418.2 calories, Carbohydrate 34.7 g, Cholesterol 16.1 mg, Fat 27 g, Fiber 2.7 g, Protein 10.5 g, SaturatedFat 6.3 g, Sodium 819 mg, Sugar 2.6 g
MEDITERRANEAN PORK WITH ORZO
A complete meal in one. A quick, easy meal for any day of the week. Adapted from Taste of Home's Light&Tasty.
Provided by KelBel
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Bring water and salt to boil. Add orzo, cook 8 minutes.
- While orzo is cooking, cut pork into 1 inch cubes. Toss with lemon pepper. Heat olive oil in skillet, saute pork until done, 8-10 minutes. Turn down to low; add olives, spinach and tomatoes. Cook 2 minutes until spinach is wilted.
- Drain orzo, toss with pork mixture. Top with feta.
Nutrition Facts : Calories 398.6, Fat 16.6, SaturatedFat 5.8, Cholesterol 91.5, Sodium 497.6, Carbohydrate 29.9, Fiber 2.4, Sugar 1.5, Protein 31.7
MEDITERRANEAN PORK AND ORZO
Make and share this Mediterranean Pork and Orzo recipe from Food.com.
Provided by Boomette
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Rub pork with pepper; cut into 1-inch cubes. In a large nonstick skillet, cook pork in oil over medium heat for 8-10 minutes or until no longer pink.
- Meanwhile, in a large saucepan, bring water to a boil. Stir in orzo and salt; cook, uncovered, for 8 minutes. Stir in spinach; cook 45-60 seconds longer or until orzo is tender and spinach is wilted.
- Add tomatoes to the pork; cook and stir for 1 minute or until heated through. Drain orzo mixture; toss with pork mixture and feta cheese.
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