ORZO WITH SUN-DRIED TOMATOES AND KALAMATA OLIVES
A favorite side dish for Italian meals that is hearty enough to stand alone as a vegetarian main dish. Can be served warm or chilled for later.
Provided by Karli Shanklin
Categories World Cuisine Recipes European Italian
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain.
- Mix orzo pasta, tomatoes, and olives together in a large bowl. Pour pesto over pasta mixture and stir to coat. Sprinkle Parmesan cheese over the pasta mixture; stir. Drizzle olive oil over the salad and stir to achieve your preferred moisture level.
Nutrition Facts : Calories 828.1 calories, Carbohydrate 65.2 g, Cholesterol 37.6 mg, Fat 51.1 g, Fiber 5.8 g, Protein 30.4 g, SaturatedFat 13.4 g, Sodium 1618.1 mg, Sugar 8 g
ORZO, MOZZARELLA AND KALAMATA OLIVE BAKE
I added in about 3 tablespoons fresh chopped parsley into this dish, but that is optional. You can prepare the complete recipe, cover and refrigerate up to 1 day, to be baked later.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Set oven to 375 degrees (oven rack set to second-lowest position).
- Butter a 2-quart casserole dish (or use a larger size).
- Cook the orzo in a large pot of salted boiling water; drain well then transfer to a large bowl; toss with a couple tablespoons of olive oil.
- In a skillet heat the oil and butter, then add in the onions, garlic, basil and cayenne; stir over medium-low heat for about 5 minutes.
- Add in the chopped celery and cook for another 3 minutes, stirring often.
- Stir in the 2 tablespoons flour; cook stirring with a wooden spoon for 3 minutes.
- Stir in the broth and tomatoes with juice breaking up the tomatoes with the back of a spoon; simmer the mixture for about 20 minutes.
- Stir/add in the cooked orzo with the olives and about 3/4 cup mozzeralla cheese, season with salt and pepper to taste.
- Transfer the mixture to prepared baking dish.
- Bake for about 15-20 minutes, remove from oven and sprinkle with mozzeralla cheese (any amount desired) return to oven and bake for another 10-15 minutes.
Nutrition Facts : Calories 559.2, Fat 21.2, SaturatedFat 8.8, Cholesterol 40, Sodium 742.4, Carbohydrate 70.7, Fiber 5.6, Sugar 7, Protein 22.1
OLIVE AND MOZZARELLA ORZO
Categories Olive Onion Pasta Tomato Side Bake Lunch Casserole/Gratin Mozzarella Winter Simmer Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 12
Number Of Ingredients 12
Steps:
- In a kettle of boiling salted water boil the orzo until it is al dente, drain it well, and transfer it to a large bowl. In a large heavy skillet cook the onion in the oil and the butter over moderately low heat, stirring, until it is softened, add the celery, and cook the mixture, stirring, for 5 minutes. Stir in the flour, cook the mixture, stirring, for 3 minutes, and stir in the broth, the tomatoes, chopping them with a spoon, the basil, and the cayenne. Simmer the mixture, stirring, for 5 minutes, stir it into the orzo with the olives, 1/2 pound of the mozzarella, cut into 1/4-inch dice, and salt to taste, and transfer the mixture to a shallow 2-quart baking dish. Cut the remaining 1/4 pound mozzarella into thin strips and arrange it decoratively on top of the orzo. The orzo may be prepared up to this point 1 day in advance and kept covered and chilled. Bake the orzo in the middle of a preheated 400°F. oven for 30 minutes, or until it is heated through and slightly crisp on top.
CHEESY BAKED ORZO WITH MARINARA
A vegetarian weeknight pasta that's as comforting as it is easy, this dish will win over adults and kids alike (red-pepper flakes optional!). While fresh mozzarella can become tough and chewy when baked, shredded low-moisture mozzarella melts beautifully. Serve this with a simple, lemony arugula salad or a Caesar salad for ultimate weeknight comfort.
Provided by Lidey Heuck
Categories dinner, casseroles, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 375 degrees and bring a large pot of salted water to boil. Add the orzo and cook according to package instructions until just al dente. Drain the orzo and set aside.
- Meanwhile, in a very large (12-inch) ovenproof skillet, heat the olive oil over medium. Add the garlic and red-pepper flakes and cook until fragrant (don't let the garlic burn), about 30 seconds to 1 minute. Add the spinach and a pinch of salt and cook, tossing often, until wilted, about 2 minutes. Add the marinara, basil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a simmer over medium heat, stirring occasionally, then remove from heat.
- Stir the cooked orzo into the sauce. Stir in the mozzarella, sprinkle the Parmesan on top, and bake, uncovered, until the Parmesan is melted and the pasta is heated through, 15 to 20 minutes. Sprinkle with additional basil, and serve warm.
MOZZARELLA-AND-OLIVE ORZO
Orzo is a pearl-colored, rice shaped pasata that cooks quicker than most rice. This Greek-inspired side dish will serve a crowd.
Provided by KittyKitty
Categories Cheese
Time 1h
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Cut 4 ounces mozzarella into thin strips;cut remaining cheese into cubes. Set aside.
- Cook orzo in a large saucepan according to package directions;drain and transfer to a large bowl.
- Heat butter and oil in saucepan over medium heat until butter melts;add onion, and saute until tender. Add celery;saute 5 minutes.
- Stir in flour and saute 3 minutes. Stir in broth and next 3 ingredients. Cook 5 minutes, stirring constantly.
- Stir broth mixture, cheese cubes, olives and salt into orzo; spoon into a lightly greased shallow 3 qaurt baking dish. Arrange cheese strips on top.
- Bake uncovered at 350 for 45 minutes or until slightly crisp on top.
- For Vegetarian use Vegetable Broth.
Nutrition Facts : Calories 368.4, Fat 15.2, SaturatedFat 6.7, Cholesterol 33, Sodium 509.5, Carbohydrate 43.1, Fiber 3.6, Sugar 4.8, Protein 15.3
KALAMATA OLIVE AND GARLIC BREAD
This bread was created from leftover dough after making a foccacia dressed with Kalamata olives, garlic, and olive oil. This version has the olives and garlic baked in the bread.
Provided by Martha Dibblee
Categories Bread Yeast Bread Recipes
Time 2h
Yield 12
Number Of Ingredients 10
Steps:
- In a medium bowl dissolve sugar in 1/2 cup warm water. To proof yeast, stir in yeast and let stand for 5 to 10 minutes in a warm place.
- Preheat oven to 105 degree F (40 degrees C). Warm an oven-safe bowl in the oven.
- Place flour in bowl of food processor. Add salt and pulse for a few seconds.
- Start food processor. Pour proofed yeast into flour through hole. Immediately add the additional 3/4 cup warm water, then the olive oil. Process for about 1 minute or until dough ball cleans the sides of the processor bowl. If dough is too wet add a little flour through the top while processing, or if too dry, add a little more water.
- Turn off food processor. Remove lid and transfer dough to the heated bowl. Cover with a plate or plastic wrap.
- Let rise for a half hour in a warm place, like the lukewarm oven.
- In a small bowl, combine minced garlic and chopped olives. Set aside.
- Once dough has risen, transfer dough to a lightly floured board. Make an indentation in the dough and place olive mixture inside. Knead dough 10 times. Bulk of mixture should remain in middle of dough. Form dough into a log or round loaf shape.
- Grease a pie pan (for a round loaf) or a baking sheet (for a log) and dust with cornmeal. Place loaf on prepared pan, cover with greased plastic wrap, and let rise until doubled, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake bread in preheated oven until browned and loaf sounds hollow when tapped, about 30 minutes. Remove from oven and cool on a wire rack.
Nutrition Facts : Calories 199.8 calories, Carbohydrate 34.6 g, Fat 4.5 g, Fiber 1.6 g, Protein 4.9 g, SaturatedFat 0.6 g, Sodium 644.1 mg, Sugar 1.2 g
BAKED TOMATO & MOZZARELLA ORZO
Combine red peppers, tomato, orzo and olives in a casserole dish to make this easy vegetarian one pot. The bubbling mozzarella topping is particularly special
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Tip the orzo into a medium casserole dish, then stir in the oil, red peppers, olives, chilli flakes and dried oregano. Tip in the chopped tomatoes, then refill the can halfway with water and pour that in too. Give everything a good mix, season, then cover and bake for 20 mins until the pasta is almost cooked. Take it out of the oven and give the orzo a stir. Remove the foil and return to the oven for a further 5 mins.
- Heat the grill to high. Take the orzo out of the oven and tear the mozzarella over the top, then grill until melted and bubbling. Serve with salad on the side, if you like.
Nutrition Facts : Calories 392 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 1 milligram of sodium
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