Orzo And Pomodoro Recipes

ONE-POT CHERMOULA SHRIMP AND ORZO

One-Pot Chermoula Shrimp and Orzo image

Traditionally used to season seafood and vegetables, chermoula is a Moroccan marinade made of herbs and spices like cilantro, parsley, paprika and cumin. In this one-pot recipe, the orzo cooks in a combination of chermoula and stock, so the orzo is seasoned all the way through. In the last few minutes of cooking, just stir the shrimp into the orzo to cook, and you have a quick and easy, yet exciting, dinner. Feel free to use a protein of your choice instead of shrimp, but adjust cook times accordingly. Also, consider making a big batch of chermoula and keep it in the fridge to use as a marinade, a dressing on salads or a condiment for sandwiches.

Provided by Nargisse Benkabbou

Categories dinner, quick, weekday, pastas, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 lemons
1 cup finely chopped cilantro
1 cup finely chopped flat leaf parsley
1/4 cup olive oil
3 garlic cloves, peeled and finely chopped
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon fine sea salt, plus more to taste
1/2 teaspoon granulated sugar
1 tablespoon unsalted butter
1 tablespoon olive oil
1 cup orzo
1 1/2 cups vegetable stock
3/4 pound peeled and deveined medium to large shrimp, tails removed

Steps:

Make the chermoula: Finely grate the zest from both lemons and set aside for serving, then, into a medium bowl, squeeze 2 tablespoons lemon juice. Stir in the cilantro, parsley, olive oil, garlic, paprika, cumin, salt and sugar and set aside until ready to use. (You can keep the chermoula in a sealed container in the fridge for up to 5 days.)
Prepare the orzo and shrimp: Heat the butter and olive oil in a large pot over medium-high until the butter is melted. Add the orzo and keep stirring until the orzo is lightly golden, about 3 minutes.
Add in the chermoula and stock and bring to a boil. Reduce the heat to low and cover the pot. Cook, stirring occasionally, until orzo starts to soften, about 10 minutes. If it looks like the orzo is too dry, add a couple of tablespoons of water to the pan.
Stir in the shrimp and cover the pot again until the shrimp and the orzo are both cooked through and most of the liquid has evaporated, 4 to 6 minutes more. Taste and adjust the seasoning with salt if necessary.
Serve immediately, topped with the grated lemon zest.

CREAMY ORZO WITH PORCINI

Creamy Orzo with Porcini image

This dish is prepared much the same way as risotto, but with pasta instead of rice. The mushroom soaking liquid serves as a rich, flavor-enhancing broth.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 50m

Number Of Ingredients 7

Ingredients

1 ounce dried porcini mushrooms, rinsed in cold water
2 tablespoons unsalted butter
1 small onion, finely chopped
Coarse salt and ground pepper
1 1/2 cups orzo
1/2 cup finely grated Parmesan cheese
3 tablespoons chopped fresh parsley

Steps:

Place mushrooms in a medium bowl; add 2 cups warm water. Let soak until softened, about 30 minutes. Drain in a sieve lined with a paper towel or coffee filter, reserving liquid. Squeeze mushrooms to remove excess liquid; roughly chop.
Melt butter in a medium saucepan over medium heat. Add onion; cook, stirring occasionally, until softened, 5 minutes. Season generously with salt and pepper. Add orzo; cook, stirring often, until orzo is golden brown and fragrant, about 5 minutes.
Add porcini, reserved liquid, and 2 1/2 cups water. Bring to a boil; reduce heat, and simmer, stirring often, until orzo has absorbed most liquid and is creamy, 15 to 20 minutes. Stir in Parmesan; season with salt and pepper. Sprinkle parsley on top.

Nutrition Facts : Calories 378 g, Fat 10 g, Fiber 3 g, Protein 15 g

ORZO AND POMODORO

Orzo and Pomodoro image

I made this recipe when I needed a quick side-dish to chicken and veal marsala. For added moisture, I put some of the marsala sauce in the orzo.

Provided by Jeena in FL

Categories Low Cholesterol

Time 15m

Yield 5-6 serving(s)

Number Of Ingredients 9

Ingredients

4 cups orzo pasta, cooked according to package
15 ounces diced tomatoes
2 cups chicken broth
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons olive oil
3 tablespoons fresh parsley, chopped
3 tablespoons fresh basil, chopped
2 tablespoons fresh oregano, chopped
1 garlic clove

Steps:

Over medium-low heat in a large skillet, melt the butter with the olive oil.
Saute the garlic for about 30 seconds, or until fragrant.
Add orzo and diced tomatoes and mix well together.
Stir in the herbs.
Stir frequently until all the ingredients are heated through.
Serve and enjoy! :).

Nutrition Facts : Calories 627.9, Fat 12.8, SaturatedFat 4.2, Cholesterol 12.2, Sodium 530.9, Carbohydrate 106.8, Fiber 5.8, Sugar 5.9, Protein 20.4

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