TURKISH RICE PILAF WITH ORZO
This stovetop Turkish Rice Pilaf with Orzo is a delicious and easy side dish that goes with just about any meal. With only a handful of ingredients, you can make this restaurant style Pilaf at home! It is incredibly simple to make at home and tastes so much better than the boxed version. Tender, fluffy rice, golden, nutty orzo, and plenty of butter. All cooked together with broth/stock. Serve this Turkish Rice Pilaf with just about anything.
Provided by Claire | Sprinkle and Sprouts
Categories Side
Time 35m
Number Of Ingredients 10
Steps:
- Rinse the rice in cold water at least three times to remove any excess starch. (see note 4)
- Pour your broth into a small pan and heat until simmering. Or microwave it until steaming hot.
- Place a large skillet (one with a lid) or shallow pan (again with a lid) over medium heat.
- Add the butter and oil to the skillet to melt.
- Add in the orzo, stir to coat well, then cook the pasta for 4-5 minutes, stirring occasionally, until well browned.
- While the pasta is cooking, peel and finely chop the onion and garlic.
- Reduce the heat under the skillet, then add the onion to the pasta and saute gently for 4 minutes.
- Add the garlic and the rice and stir together until the rice is bright white.
- Add the hot broth, salt, and pepper and bring to a simmer.
- Reduce the heat to low, cover, and simmer for 20 to 25 minutes until the rice is tender and the liquid has been absorbed.
- Remove from heat, but don't lift the lid. Let the finished pilaf stand for 5-10 minutes, then fluff with a fork.
- Sprinkle the finished pilaf with lemon juice and serve.
Nutrition Facts : Calories 341 kcal, Carbohydrate 56 g, Protein 6 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 524 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
HERBED ORZO PILAF
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Saute 1 chopped onion and 1 thyme sprig in butter over medium heat until golden; season with salt. Increase the heat to medium high; add 1 cup orzo and toast 2 minutes. Add 2 cups chicken broth and bring to a simmer. Reduce the heat to medium low, cover and cook until the orzo is tender, 15 minutes. Stir in some chopped dill. Top with sour cream and paprika.
VEGETABLE ORZO
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
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
MEDITERRANEAN ORZO VEGETABLE PILAF
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
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
ORZO WITH ROASTED VEGETABLES
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
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.
GARLIC-HERB ORZO PILAF
"Mildly flavored and flecked with garlic and fresh herbs, this creamy, versatile side dish can accompany a wide variety of entrees. Plus, it's a cinch to put together." --Mary Relyea of Canastota, New York
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet coated with cooking spray, cook garlic in oil over medium-high heat for 1 minute. 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 or until rice is tender and liquid is absorbed. Stir in the onions, basil, parsley and salt.
Nutrition Facts : Calories 227 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 426mg sodium, Carbohydrate 40g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges
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- In a medium or large pot with a lid, melt 2 tablespoons of the butter over medium heat (optional: brown the butter for a boost of toasty flavor). Add the chopped green onions (white and green parts, reserving a few green parts for garnish if desired) and sauté over medium heat until softened a bit (about 2 minutes).
- Add the orzo (1 cup) and the lemon zest (about 1 teaspoon) and stir to coat in the butter. Continue to cook, stirring occasionally, for about 2 minutes, until orzo is slightly toasted from the butter.
- Add the chicken stock (2 cups), the kosher salt (1/2 teaspoon), and the black pepper (1/4 teaspoon). Bring to a boil, cover, and simmer on low until all liquid is absorbed, stirring occasionally (about 10 minutes).
- Turn off heat and stir in the lemon juice (about 2 tablespoons), the fresh chopped dill (2 tablespoons), and the remaining 1 tablespoon butter until butter is melted.
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