LEMONY ORZO WITH ASPARAGUS AND GARLIC BREAD CRUMBS
Every spoonful of this pasta has a happy jumble of lemony orzo, grassy asparagus, garlicky bread crumbs, fresh herbs and salty Parmesan. The pasta and thinly sliced asparagus cook together in the same pot, then rest in a lemony dressing while the garlic bread crumbs are toasted, so the pasta has time to absorb as much flavor as possible.
Provided by Ali Slagle
Categories brunch, dinner, lunch, weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a medium pot of salted water to a boil. Add the orzo and cook until al dente according to package directions. Two minutes before the orzo is done, add the asparagus. Drain the orzo and asparagus. Wipe out and reserve the pot.
- While the orzo and asparagus cook, make the dressing: In a large bowl, stir together 3 tablespoons oil and the lemon zest and juice; season to taste with salt and pepper. Add the drained orzo and asparagus and toss to coat. Set aside while you toast the bread crumbs.
- In the reserved pot, heat the remaining 2 tablespoons oil over medium. Add the panko and cook, stirring, until golden brown, 3 to 5 minutes. Remove from heat, then stir in the garlic and season with salt and pepper.
- Stir the Parmesan and herbs into the orzo, taste, then season with salt, pepper and additional lemon juice, if desired. Top with the toasted bread crumbs and more Parmesan if you like. Serve warm or at room temperature.
LEMON ORZO
Steps:
- In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.
- Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.
LEMON ORZO
Steps:
- Simmer 1 cup orzo in a saucepan with 2 1/2 cups water, 2 tablespoons olive oil, 1 teaspoon dried mint, 1 teaspoon salt, 1/2 teaspoon paprika and 2 strips lemon zest, stirring occasionally, until the orzo is tender, 12 to 15 minutes. Let cool slightly. Stir in 2 chopped scallions, the juice of 1 lemon, and salt to taste.
ORZO WITH ASPARAGUS
Make and share this Orzo With Asparagus recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil and butter over medium heat.
- Add onion, fennel, garlic and saute until very soft.
- Add orzo and 1/2 cup chicken stock.
- Stir as you would risotto until liquid is absorbed.
- You might not use the whole quart of broth.
- Repeat until pasta is almost al dente.
- Add asparagus and simmer until tender.
- Top with parmesan, pepper flake and thyme.
Nutrition Facts : Calories 675.5, Fat 18.1, SaturatedFat 6.2, Cholesterol 24.7, Sodium 467.5, Carbohydrate 103.7, Fiber 7, Sugar 7.8, Protein 24.4
CREAMY ORZO WITH ASPARAGUS & PARMESAN RECIPE - (4.4/5)
Provided by wing118677
Number Of Ingredients 6
Steps:
- Bring a large sauce pan of water (filled about halfway) to a boil over medium heat. Cook the orzo until tender, about 10 minutes. After the orzo has been cooking for about 5 minutes, add the asparagus to the same pot (this will allow the orzo and asparagus to cook in the same pot and keep the clean-up to a minimum!). Once the orzo and asaparagus are cooked and tender, drain and return to the pot. Quickly add the parmesan cheese and butter. Stir thoroughly, allowing both the cheese and butter to melt. Slowly add the cream to the mixture, while stirring. Continue to stir and add cream until you reach your desired consistency. Season with salt and pepper. Voila! You have a delicious side dish! Serve immediately.
LEMON SHRIMP ORZO
What I love about this lemon shrimp orzo is that it's so tasty and it can be eaten hot or cold. It tastes great with chicken, too. -Aleni Salcedo, East Elmhurst, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until crisp-tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in broth, orzo and water. Bring to a boil; reduce heat. Simmer, uncovered, until orzo is al dente, 8-10 minutes., Stir in shrimp, arugula, lemon juice, salt and pepper. Cook and stir until shrimp turn pink, 4-5 minutes. Stir in olives. Sprinkle with feta and basil leaves.
Nutrition Facts : Calories 367 calories, Fat 11g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 808mg sodium, Carbohydrate 44g carbohydrate (1g sugars, Fiber 10g fiber), Protein 22g protein.
LEMON PARMESAN ORZO
A splash of lemon and a shower of chopped parsley make this orzo one of my family's most-requested sides. It's fantastic with chicken, pork and fish. -Leslie Palmer, Swampscott, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook orzo according to package directions; drain. Transfer to a small bowl; drizzle with oil. Stir in remaining ingredients.
Nutrition Facts : Calories 191 calories, Fat 6g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 225mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges
SAFFRON ORZO WITH ASPARAGUS AND PROSCIUTTO
Categories Pasta Side Sauté Quick & Easy Parmesan Saffron Asparagus Prosciutto Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add prosciutto and sauté until almost crisp, about 3 minutes. Using slotted spoon, transfer to paper towels to drain. Melt 2 tablespoons butter in same skillet over high heat. Add orzo; stir 1 minute. Add broth and saffron; bring to boil. Reduce heat to medium-low, cover, and simmer until orzo begins to soften, stirring occasionally, about 8 minutes. Add asparagus; cover and simmer until tender, about 5 minutes. Uncover; simmer until almost all liquid is absorbed, about 1 minute. Remove from heat. Mix in prosciutto and 1/2 cup grated cheese. Season to taste with salt and pepper. Transfer to large bowl. Garnish with Parmesan shavings.
LEMON-GARLIC PARMESAN ORZO
the garlic and lemon juice amount may be adjusted to taste, if you like some heat add in crushed red chili flakes and saute with the garlic :)
Provided by Kittencalrecipezazz
Categories Lemon
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan bring the water with bouillon powder to a boil; add in orzo and cook uncovered until tender stirring a couple times to prevent sticking; drain and place into a bowl.
- In another saucepan melt butter over medium heat; add in garlic and cook stirring for 2 minutes.
- Remove from heat, add in the cooked pasta, lemon rind and lemon juice; stir until combined.
- Mix in Parmesan cheese, then season with black pepper and salt if desired.
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4.4/5 (82)Total Time 35 minsServings 6Calories 290 per serving
- Wash asparagus and snap off tough end pieces. Lay in a 9x13 inch glass baking dish. Pour boiling water over asparagus to cover. Let stand until water is warm, about 10 minutes. Drain water and cut asparagus into 2-inch pieces.
- Meanwhile, bring chicken stock, turmeric and salt to a boil in a large pot. Add orzo and cook until tender, 8-10 minutes. Drain but do not rinse.
- Place the warm orzo in a large bowl and toss with the asparagus, herbs and dressing. Mix well. Serve chilled or at room temperature.
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