Orzo And Rice Pilaf With Vegetables Recipes

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ORZO WITH ROASTED VEGETABLES



Orzo with Roasted Vegetables image

This recipe is a slight variation of a wonderful summer dish invented by Sarah Leah Chase in her book The Open House Cookbook.

Provided by Ina Garten

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 17

1 small eggplant, peeled and 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-shaped pasta
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 scallions, minced (white and green parts)
1/4 cup pignolis (pine nuts), toasted
3/4 pound good feta, 1/2-inch diced (not crumbled)
15 fresh basil leaves, cut into julienne

Steps:

  • Preheat the oven to 425 degrees F.
  • Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
  • Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
  • For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

SARAH'S RICE PILAF



Sarah's Rice Pilaf image

This is a delicious twist to traditional rice.

Provided by sarahbillings

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 50m

Yield 4

Number Of Ingredients 6

2 tablespoons butter
½ cup orzo pasta
½ cup diced onion
2 cloves garlic, minced
½ cup uncooked white rice
2 cups chicken broth

Steps:

  • Melt the butter in a lidded skillet over medium-low heat. Cook and stir orzo pasta until golden brown. Stir in onion and cook until onion becomes translucent, then add garlic and cook for 1 minute. Mix in the rice and chicken broth. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.

Nutrition Facts : Calories 244 calories, Carbohydrate 40 g, Cholesterol 17.8 mg, Fat 6.5 g, Fiber 1.5 g, Protein 5.9 g, SaturatedFat 3.8 g, Sodium 524.3 mg, Sugar 2.4 g

ORZO AND RICE PILAF WITH VEGETABLES



Orzo and Rice Pilaf with Vegetables image

Categories     Onion     Pasta     Side     Sauté     Quick & Easy     Almond     Celery     Carrot     Zucchini     Spring     Parsley     Gourmet     Sugar Conscious     Peanut Free     Soy Free     No Sugar Added

Yield Makes 6 side-dish servings

Number Of Ingredients 15

1 tablespoon olive oil
1 tablespoon unsalted butter
2/3 cup orzo (rice-shaped pasta)
1 medium onion, finely chopped (1 cup)
2 carrots, cut into 1/4-inch dice (3/4 cup)
2 celery ribs, cut into 1/4-inch dice (2/3 cup)
2 garlic cloves, finely chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup long-grain white rice
1 3/4 cups chicken broth or vegetable broth (14 fl oz)
1 cup water
1 small zucchini or yellow squash, cut into 1/4-inch dice (1 1/4 cups)
1/4 cup chopped fresh parsley
1/4 cup slivered almonds, toasted

Steps:

  • Heat oil and butter in a deep 12-inch heavy skillet over moderately high heat until foam subsides, then sauté orzo, stirring constantly, until golden brown, about 1 minute. Add onion, carrots, celery, garlic, salt, and pepper and sauté, stirring occasionally, until onion is lightly browned, about 5 minutes. Add rice and sauté, stirring, until coated with oil and butter.
  • Add broth and water and bring to a boil. Reduce heat to low and cook, covered, until liquid is absorbed, 13 to 15 minutes. Remove from heat and quickly stir in zucchini, then let stand, covered, 5 minutes. (Zucchini will steam.) Stir in parsley and serve sprinkled with almonds.

VEGETABLE ORZO



Vegetable Orzo image

This is a great, fresh summer side dish with sauteed zucchini, garlic, carrots, balsamic vinegar, and the bright taste of fresh lemon juice. It goes great with any meal.

Provided by AMULHERN

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 30m

Yield 4

Number Of Ingredients 9

1 cup orzo pasta
2 tablespoons extra virgin olive oil
½ red onion, chopped
2 cloves garlic, minced
1 cup chopped carrot
1 small zucchini, quartered and sliced
2 tablespoons balsamic vinegar
salt and pepper to taste
1 lemon, juiced

Steps:

  • Bring a large pot of lightly salted water to boil. Add orzo, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
  • Meanwhile, warm olive oil in a large skillet over medium heat. Stir in onion, garlic, and carrot, and cook for 2 minutes. Stir in zucchini, and cook for 2 minutes more. Pour in 1 tablespoon balsamic vinegar, and deglaze pan. Reduce heat to medium low, and season with salt and pepper. Add orzo to skillet, then stir in remaining 1 tablespoon balsamic vinegar and lemon juice.

Nutrition Facts : Calories 294.7 calories, Carbohydrate 48.6 g, Fat 8.2 g, Fiber 5 g, Protein 8.5 g, SaturatedFat 1.2 g, Sodium 30.8 mg, Sugar 4.5 g

GARLIC, HERB, ORZO AND RICE PLIAF



Garlic, Herb, Orzo and Rice Pliaf image

Garlic and fresh herbs flavor this orzo/rice combination pilaf. Vegetable broth may be used for chicken broth.

Provided by Outta Here

Categories     Long Grain Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
6 garlic cloves, peeled and thinly sliced
1/2 cup orzo pasta, uncooked
1/2 cup long grain rice, uncooked
1 (14 1/2 ounce) can reduced-sodium chicken broth
1/3 cup water
3 green onions, thinly sliced
1/3 cup fresh basil leaf, thinly sliced
1/4 cup fresh Italian parsley, minced
1/4 teaspoon salt

Steps:

  • In a large nonstick skillet heat oil over medium-high. Add garlic and cook for 1 minute, being careful not to burn.
  • Add orzo and rice; cook 4-6 minutes longer or until lightly browned.
  • Stir in broth and water.
  • Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes, until rice is tender and liquid is absorbed. (Add more water as needed if rice and pasta are not done before liquid is absorbed).
  • Stir in the onions, basil, parsley and salt.
  • Serve. Sprinkle some grated Parmesan on top if desired.

MEDITERRANEAN ORZO VEGETABLE PILAF



Mediterranean Orzo Vegetable Pilaf image

This pilaf is flavored with white wine and spiced with mediterranean vegetables such as; olives, capers and chickpeas in addition to the regular onion and bell pepper. Makes a wonderful side dish.

Provided by Trisha W

Categories     Beans

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 cup orzo pasta, uncooked
2 tablespoons green onions, finely chopped
1 (14 ounce) can vegetable broth
1/3 cup white wine
1/4 cup bell pepper, chopped (green or red)
3/4 cup chickpeas (or garbanzo beans)
1/4 cup kalamata olive, chopped
1 tablespoon capers
2 tablespoons parmesan cheese

Steps:

  • In a 10 inches skillet over medium-high heat, heat the olive oil, then stir in the uncooked orzo, and green onion.
  • Cook, stirring frequently, until the orzo is lightly browned, about 3 minutes.
  • Stir in the broth and wine and heat until boiling, then reduce heat, cover and simmer about 6 minutes, stirring occasionally.
  • Stir in the peppers, chickpeas, olives and capers, and cook covered another 6 minutes, stirring occasionally, until most liquid is absorbed.
  • Pour into a bowl and sprinkle with the 2 T of parmesan cheese.

Nutrition Facts : Calories 309, Fat 9.6, SaturatedFat 1.7, Cholesterol 2.2, Sodium 313.7, Carbohydrate 43.4, Fiber 3.9, Sugar 1.3, Protein 8.9

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