Orzo Veggie Fritters Recipes

VEGETABLE ORZO

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.

ORZO WITH ROASTED VEGETABLES

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.

ORZO-VEGGIE FRITTERS

Steps:

• In a medium bowl, whisk together eggs, flour, and honey; season with salt and pepper. With a rubber spatula, fold in orzo salad.
• Heat a large nonstick skillet over medium. Working in batches if necessary, cook bacon until fat is rendered and bacon is crisp, 10 to 12 minutes, flipping once. Transfer bacon to paper towels to drain; reserve fat.
• In batches, drop orzo mixture by 1/4 cupfuls into pan. With a small spatula, flatten each slightly and cook until golden, 2 to 3 minutes per side; drain on paper towels. Serve fritters with bacon, tomatoes, and avocados.

VEGETARIAN LIME ORZO

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Stir in the garlic and orzo pasta; cook and stir until pasta turns a light, golden color, about 5 minutes. Stir in zucchini and carrots; cook until vegetables soften, about 2 minutes. Stir in the tomatoes, vegetable broth, Italian seasoning, and basil. Season with salt and pepper to taste. Reduce heat to medium. Cover, and simmer until almost all liquid is absorbed, about 10 minutes. Stir in the green onions, parsley, lime zest, and lime juice. Remove from heat, cool slightly, and serve sprinkled with Parmesan cheese.

CREAMY ORZO WITH FRESH VEGETABLES

Steps:

• Heat oil in large sauce pan, cook onion over medium high heat for 2 minutes. Stir In garlic and cook for 30 seconds. Stir in uncooked orzo & and toss to coat and cook for 1 minute. Reduce heat to medium. Slowly stir in 1/2 cup of stock at a time. Adding the next half cup when the previous one has been absorbed. When orzo is tender stir in a drizzle of olive oil and season with salt and pepper. Toss orzo with steamed vegetables. Serve with grated Parmesan and black pepper.

ROASTED VEGGIE ORZO

Steps:

• Place vegetables in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil and sprinkle with seasonings; toss to coat. Bake at 400° until tender, 20-25 minutes, stirring occasionally., Meanwhile, cook orzo according to package directions. Drain; transfer to a serving bowl. Stir in roasted vegetables. Sprinkle with cheese.

ORZO STIR FRY WITH VEGGIES

Steps:

• Lightly spray a fry pan and brown the onions over medium heat, apprx 10 minutes.
• Add mushrooms and garlic, strir fry 2 minutes.
• Add Orzo, peas and carrots.
• Add chili, cilantro & Ketjap Manis.
• Mix well.
• Cook until heated through & serve.

ORZO WITH VEGETABLES

Steps:

• Bring the water to boil in covered pot.
• Add orzo and cook for five minutes.
• Meanwhile wash and trim the asparagus, breaking off the woody stems. Cut the asparagus just below the tips, then cut the remaining stalks into half-inch pieces.
• Add the carrots and asparagus to the orzo and cook about 3 to 5 minutes longer, until carrots and asparagus are tender.
• Meanwhile beat together the orange juice concentrate, mustard, vinegar and oil.
• When orzo and vegetables are cooked, drain and rinse under cold water then drain again. Stir into dressing and season with salt, if desired, and pepper. Mix in the scallions.