GARLIC PARMESAN ORZO SIDE DISH
Steps:
- In a small pot, melt the butter. Saute the minced garlic just until you can smell it then add in the orzo pasta. Cook it until it begins to smell toasty and looks shiny and semi-translucent.
- Stir in the white wine and cook until it is almost gone. (This is called au sec.) Pour in the chicken stock and cook for about 15 minutes, stirring often. Cook until a thick sauce is made and pasta is al dente. It will absorb most of the chicken broth.
- Stir in the shredded parmesan cheese until melted, season with salt and pepper and serve with optional crushed red pepper.
Nutrition Facts : ServingSize 1 serving, Calories 318 kcal, Carbohydrate 47 g, Protein 15 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 367 mg, Fiber 2 g, Sugar 3 g
ORZO SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
- Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.
- Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
- Yield: 1 3/4 cups
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
GRILLED SALMON WITH ORZO, FETA, AND RED WINE VINAIGRETTE
Provided by Curtis Stone
Categories Fish Pasta Quick & Easy Backyard BBQ Dinner Vinegar Feta Seafood Salmon Grill Grill/Barbecue Pescatarian Peanut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 17
Steps:
- 1. Prepare an outdoor grill for medium- high cooking over direct heat.
- 2. Meanwhile, make the orzo salad: Bring a large saucepan of salted water to a boil over high heat. Add the orzo and cook, stirring often, for about 8 minutes, or until just tender. Drain the orzo in a sieve and set aside.
- 3. In a medium bowl, whisk the vinegar, shallots, and garlic together. Gradually whisk in the olive oil. Season to taste with salt and pepper.
- 4. In a large bowl, toss the warm orzo, spinach, tomatoes, pine nuts, and basil with the vinaigrette. Season to taste with salt and pepper. Set aside at room temperature.
- 5. To cook the salmon: Coat the salmon with olive oil and season with salt and pepper. Oil the cooking grate. Place the salmon on the grill with the top right corner of each fillet facing the 2-o'clock position and cook for 4 minutes, without moving the salmon. (This will help give the salmon a good sear of nice grill marks and help it release from the grate.) Using a thin metal spatula, starting at the corner of each fillet nearest you, flip the fillets over. Grill for about 2 minutes, or until the fish is opaque with a slightly rosy center when flaked in the thickest part with the tip of a small knife. Remove from the grill.
- 6. Mound the salad in the center of a large serving platter or four dinner plates. Sprinkle with the feta cheese. Top with the salmon, sprinkle with the chives, and serve.
ORZO AND WINE
A tangy blend of texturally rich pasta, orzo, and wine you or your family won't soon forget. Very quick and inexpensive solution to any dinner party
Provided by tanktheturtlekid
Categories One Dish Meal
Time 13m
Yield 1 pound, 2-5 serving(s)
Number Of Ingredients 6
Steps:
- Boil pasta according to box.
- Strain pasta and return to pot.
- Add Sherry (or other dry white wine of your choice) and cook down for 1-3 minutes while stirring
- Add in salt and pepper to taste and then the Parmesan cheese.
Nutrition Facts : Calories 1307.9, Fat 45.1, SaturatedFat 26.8, Cholesterol 113.6, Sodium 1223.3, Carbohydrate 172.8, Fiber 7.3, Sugar 4.8, Protein 39.8
CRISPY SALMON WITH MUSHROOM ORZO AND RED WINE SAUCE
Steps:
- In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add onions and saute for 5 minutes. Add wine, beef broth, thyme and 1bay leaf. Boil until liquid is reduced by 1 cup, about 35 minutes. Strain sauce into a small saucepan.
- Preheat oven to 350 degrees F. Place orzo on a rimmed baking sheet. Bake until golden brown, for about 20 minutes.
- Heat 2 tablespoons of oil in another heavy large saucepan over medium-high heat. Add shallots. Saute for 4 minutes. Add mushrooms. Saute until golden, about 10 minutes. Add orzo, chicken broth, and 1 bay leaf. Bring to a boil. Reduce heat to medium-low. Cook uncovered until orzo is tender and broth is absorbed, while stirring often, about 20 minutes. Add cream and tarragon. Simmer for 5 minutes, stirring occasionally. Season with salt and pepper.
- Heat 3 tablespoons oil in a heavy large nonstick skillet over medium-high heat. Sprinkle salmon with salt and pepper. Add to skillet and saute just until cooked through, about 3 minutes per side.
- Bring sauce to simmer. Add butter, whisk just until melted. Season with pepper. Spoon orzo onto 6 plates. Place salmon fillets on top of orzo. Serve with sauce.
ORZO WITH SHRIMP, FETA CHEESE, AND WHITE WINE
Steps:
- Preheat oven to 400°F. Brush 11x7-inch glass baking dish with oil. Cook orzo according to package directions. Drain well and return orzo to same pot. Add 2 tablespoons olive oil, 1/4 cup feta cheese, Parmesan cheese, and 2 tablespoons basil; stir to blend. Arrange orzo mixture in prepared dish.
- Heat 2 tablespoons oil in large skillet over medium-high heat. Add shrimp and sauté until slightly pink, about 2 minutes (shrimp will not be cooked through). Arrange shrimp atop orzo. Add remaining 2 tablespoons oil to same skillet. Add garlic and sauté over medium-high heat 30 seconds. Add tomatoes with juice; cook 1 minute. Stir in wine, oregano, crushed red pepper, and remaining 1/4 cup basil. Simmer uncovered until reduced to thick sauce consistency, stirring occasionally, about 2 minutes. Season sauce to taste with salt and pepper; spoon over shrimp. Bake orzo until heated through, about 10 minutes. Sprinkle with remaining 3/4 cup feta cheese and serve.
ORZO WITH SHRIMP, FETA CHEESE AND WHITE WINE
Lovely dish from "Bon Appetit". Very nice for a ladies lunch. Sure to impress and easy to make. I like to add some toasted pine nuts to the pasta for texture.
Provided by American in Paris
Categories No Shell Fish
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F. Brush 11x7 inch pan with oil.
- Cook orzo according to package directions. Drain well and return to pot. Add 2 tablespoons olive oil, 1/4 cup feta cheese, parmesan, and 2 tablespoons basil; stir until blended. (at this point you can add some roasted pine nuts, if you wish).
- Arrange orzo mixture in prepared pan.
- Heat 2 tbsps. oil in large skillet over med-high heat.
- Add shrimp and saute until slightly pink, about 2 minutes (shrimp will NOT be cooked through). Arrange shrimp on top orzo.
- Add remaining 2 tablespoons of oil to skillet. Add garlic and saute over medium-high heat 30 seconds. Add tomatoes with juice; cook 1 minute. Stir in wine, oregano, crushed red pepper, and remaining 1/4 cup basil. Simmer uncovered until reduced to thick sauce consistency, stirring occasionally, about 2 minutes. Season to taste with salt and pepper; spoon over shrimp.
- Bake orzo until heated through, about 10 minutes.
- Sprinkle with remaining 3/4 cup feta cheese and serve.
Nutrition Facts : Calories 643.5, Fat 32.2, SaturatedFat 9.8, Cholesterol 182.1, Sodium 1310.4, Carbohydrate 51.3, Fiber 3.2, Sugar 5.9, Protein 31.7
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