Orzo Pilaf With Sun Dried Tomatoes Saffron Recipes

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ORZO WITH SUN-DRIED TOMATOES



Orzo with Sun-Dried Tomatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 1 cup orzo as the label directs. Drain, reserving 1/4 cup cooking water. Toss the orzo and cooking water with 2 cups baby arugula, 1/4 cup each chopped sun-dried tomatoes (not oil-packed) and parmesan, 2 tablespoons butter and 1 teaspoon lemon zest; season with salt and pepper.

SAFFRON ORZO



Saffron Orzo image

Orzo is a great substitute for rice in this buttery and delicious pilaf. The simple technique of toasting your orzo, then cooking it in a flavorful mix of chicken broth and saffron, makes for a full flavored, simple side dish.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 1 minced shallot in 2 tablespoons olive oil in a saucepan over medium heat until softened, 2 to 3 minutes. Add 1 cup orzo and cook, stirring, until toasted, 3 to 5 minutes. Add 2 cups chicken broth, 1/2 teaspoon each saffron and kosher salt and 2 bay leaves. Bring to a boil, then stir and reduce to a simmer; cover and cook until the orzo is tender, 12 to 15 minutes. Stir in 1 tablespoon butter and season with salt.

ORZO PILAF WITH MUSHROOMS, LEEKS AND SUN-DRIED TOMATOES



Orzo Pilaf with Mushrooms, Leeks and Sun-Dried Tomatoes image

Categories     Mushroom     Onion     Pasta     Tomato     Side     Bake     Sauté     Basil     Leek     Fall     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 10

Nonstick vegetable oil spray
1 1/2 cups canned low-salt chicken broth
1/3 cup chopped sun-dried tomatoes (not packed in oil)
1 tablespoon olive oil
12 ounces portobello mushrooms, stemmed, diced
3 cups sliced leeks (white and pale green parts only)
1 tablespoon chopped garlic
4 cups freshly cooked orzo (rice-shaped pasta; about 1 1/3 cups uncooked)
1/4 cup chopped fresh basil or 1 tablespoon dried
2 tablespoons balsamic vinegar

Steps:

  • Preheat oven to 350°F. Spray 8 x 8 x 2-inch glass baking dish with nonstick spray. Bring broth and tomatoes just to boil in heavy small saucepan. Remove from heat; let stand 10 minutes.
  • Meanwhile, heat oil in large nonstick skillet over medium heat. Add mushrooms, leeks and garlic. Cover skillet and cook until vegetables are tender, stirring occasionally, about 12 minutes. Remove from heat. Mix in cooked orzo, basil, vinegar, tomatoes and broth. Season with salt and pepper. Transfer to prepared dish; cover with foil.
  • Bake pilaf until heated through, about 40 minutes. Serve hot.

ORZO SALAD WITH SUN-DRIED TOMATOES



Orzo Salad With Sun-Dried Tomatoes image

Make and share this Orzo Salad With Sun-Dried Tomatoes recipe from Food.com.

Provided by Dancer

Categories     Cheese

Time 25m

Yield 12 serving(s)

Number Of Ingredients 11

6 cups cooked orzo pasta (2 cups uncooked)
4 garlic cloves
1 teaspoon salt
1 teaspoon ground pepper
1 tablespoon Dijon mustard
6 tablespoons balsamic vinegar
1 cup olive oil
2 cups sun-dried tomatoes packed in oil, drained and chopped
2 cups kalamata olives or 2 cups oil-cured olives, pitted and halved
1 bunch fresh parsley, finely chopped
1/4-1/2 cup fresh grated parmesan cheese

Steps:

  • In a large saucepan, cook pasta in boiling water until just tender, about 8 minutes.
  • Drain.
  • Place garlic, salt, pepper, mustard and vinegar into a food processor.
  • Process well.
  • Add oil, process briefly until well blended.
  • Pour over orzo while pasta is still warm.
  • Add tomatoes to pasta along with olives and chopped parsley.
  • Sprinkle with Parmesan cheese.
  • Toss again and adjust seasonings, if necessary.
  • Serve immediately, or refrigerate for later use (can be made earlier in the day).
  • Best served at room temperature.

Nutrition Facts : Calories 245.8, Fat 23.7, SaturatedFat 3.5, Cholesterol 1.8, Sodium 460.3, Carbohydrate 8.2, Fiber 2.2, Sugar 1.3, Protein 2.3

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