Orzo With Artichokes And Pine Nuts Recipes

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ORZO WITH ARTICHOKES AND PINE NUTS



Orzo with Artichokes and Pine Nuts image

Categories     Pasta     Side     Vegetarian     Quick & Easy     Pine Nut     Artichoke     Parsley     Gourmet     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 side-dish servings

Number Of Ingredients 9

1 1/2 cups orzo (10 oz)
3 tablespoons pine nuts
1 (14-oz) can whole artichoke hearts (not marinated)
1/4 cup extra-virgin olive oil
2 tablespoons red-wine vinegar
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 cup finely chopped fresh flat-leaf parsley
1 teaspoon finely grated fresh lemon zest

Steps:

  • Cook orzo in a 4- to 5-quart pot of boiling salted water until al dente. Drain in a colander.
  • While orzo cooks, lightly toast pine nuts in a dry small skillet over moderate heat, stirring, until pale golden, about 2 minutes. Remove from heat and cool 1 minute, then coarsely chop.
  • Drain artichoke hearts in a large sieve and rinse well. Pull off leaves from bases of hearts and quarter bases. Rinse leaves and bases well, then drain thoroughly.
  • Stir together oil, vinegar, salt, and pepper in a large bowl. Add orzo, pine nuts, artichokes (leaves and bases), parsley, and zest and toss to combine.

ARTICHOKE AND PINE NUT ORZO



Artichoke and Pine Nut Orzo image

Orzo pasta provides the base for this quick and comforting recipe by Katy Beskow. Preserved artichokes are stirred through the orzo alongside a zesty lemon dressing, then finished with toasted pine nuts in true Italian style. Best of all, it's ready in just 15 minutes. Use egg-free orzo if you'd like to keep this meal vegan.

Provided by Author: OcadoLife

Yield 4

Number Of Ingredients 8

300g dried orzo pasta (vegan if preferred)
4 tbsp pine nuts
4 tbsp extra virgin olive oil
1 tsp cider vinegar
1 lemon, zest and juice
1 large pinch sea salt
1 large pinch ground black pepper
4 jarred grilled artichokes, drained and roughly chopped

Steps:

  • Bring a medium pan of water to the boil over a medium heat and add the orzo pasta. Cook for 7-8 mins until al dente.
  • In the meantime, toast the pine nuts in a dry pan for 2-3 mins until golden, then set aside.
  • In a bowl, whisk together the olive oil, cider vinegar, lemon zest and lemon juice. Season the dressing with sea salt and black pepper to taste.
  • Drain the water thoroughly from the orzo. Stir through the artichokes and pour over the dressing. Stir to combine. Scatter with the toasted pine nuts just before serving.

TOASTED ORZO WITH PINE NUTS



Toasted Orzo With Pine Nuts image

Make and share this Toasted Orzo With Pine Nuts recipe from Food.com.

Provided by KPD123

Categories     Onions

Time 22m

Yield 4 serving(s)

Number Of Ingredients 8

5 tablespoons butter, divided
1 1/4 cups orzo pasta
3 cups chicken broth
1 onion, diced
2 garlic cloves, minced
1/2 cup pine nuts, toasted
1/4 cup fresh parsley
salt and pepper, to taste

Steps:

  • Brown orzo in 3 tablespoons butter, stirring often until pasta is toasted and golden, about 5 minutes.
  • Add chicken broth to orzo and cook until pasta is tender. You could drain pasta, but I like to cook it down a little more and leave it creamy.
  • While pasta is cooking, saute onions and garlic cloves until onions are soft and translucent.
  • Add onions and garlic, toasted pine nuts, and fresh parsley to orzo. Season with salt and pepper to taste.
  • You could serve straight away, or you could leave it in a warm oven until the rest of your meal is ready!

HERBED ORZO WITH PINE NUTS



Herbed Orzo With Pine Nuts image

Make and share this Herbed Orzo With Pine Nuts recipe from Food.com.

Provided by Sageca

Categories     European

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

2 cups orzo pasta
3 tablespoons butter
2 garlic cloves, crushed
1/3 cup pine nuts, toasted
1 tablespoon fresh lemon juice
3 tablespoons fresh basil, minced
3 tablespoons fresh parsley, minced
salt and pepper

Steps:

  • Cook orzo in boiling water until al dente. Drain well and transfer to bowl. Toss with butter, garlic, pine nuts, lemon juice, basil and parsley.
  • Taste to see if you would prefer salt and pepper or a more lemony taste.
  • Tip:.
  • f using dried herbs reduce the amount to 1 Teaspoon each.

Nutrition Facts : Calories 312.1, Fat 11.8, SaturatedFat 4.2, Cholesterol 15.3, Sodium 55.5, Carbohydrate 43.5, Fiber 2.2, Sugar 1.9, Protein 8.6

ORZO WITH CHICKEN AND ARTICHOKES



Orzo with Chicken and Artichokes image

Orzo with Artichokes, Balsamic vinegar and Chicken -- as easy as A-B-C! Pancetta, spinach, and toasted pine nuts also play tasty parts in this pasta dish! This is a great way to use up leftover roast chicken (or turkey) meat!

Provided by Senoritapupnstuff

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 12

3 teaspoons olive oil, divided
3 ounces pancetta bacon, diced
½ medium onion, chopped
1 clove garlic, minced
¼ teaspoon crushed red pepper flakes
½ cup dry white wine
1 ½ cups cubed, cooked chicken
1 (10 ounce) can artichoke hearts (water-packed), quartered
5 ounces baby spinach
1 (16 ounce) package orzo pasta
2 tablespoons pine nuts, toasted
⅛ cup balsamic vinegar

Steps:

  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Stir in pancetta, and cook until browned. Remove to paper towels.
  • Pour 2 tablespoons olive oil into skillet. Stir in onion, garlic, and red pepper flakes. Cook, stirring occasionally, until the onion is soft and translucent. Increase heat to medium high, pour in white wine; cook about 3 minutes.
  • Reduce heat to low, stir in chicken, artichoke hearts, and spinach. Cover, and cook to warm through.
  • Meanwhile, bring a pot of salted water to boil. Add orzo pasta and cook until al dente, about 8 to 10 minutes. Drain, and stir into chicken mixture.
  • Stir pine nuts and balsamic vinegar into pasta.

Nutrition Facts : Calories 758 calories, Carbohydrate 96.6 g, Cholesterol 55.2 mg, Fat 23.6 g, Fiber 7.4 g, Protein 35.5 g, SaturatedFat 6.3 g, Sodium 678.6 mg, Sugar 7.2 g

ORZO WITH SPINACH AND PINE NUTS



Orzo with Spinach and Pine Nuts image

I have shared this salad many times with the teachers at my school. They enjoy it so much that they ask me to bring it in. It's best to put the tomatoes on the salad just before serving so they won't wilt from the heat and moisture. In my opinion, the dish would not be as delectable if you substitute another vinegar for the balsamic vinegar.-Kate Whitehead, Lindenhurst, Illinois

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 35m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 13

1 package (16 ounces) orzo pasta
1 cup pine nuts
1 garlic clove, minced
1/2 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes
1/4 cup olive oil
1 tablespoon butter
2 packages (6 ounces each) fresh baby spinach
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup balsamic vinegar
2 cups crumbled feta cheese
1 large tomato, finely chopped

Steps:

  • In a large saucepan, cook pasta according to package directions. , Meanwhile, in a Dutch oven over medium heat, cook the pine nuts, garlic, basil and pepper flakes in oil and butter just until nuts are lightly browned., Add the spinach, salt and pepper; cook and stir just until spinach is wilted, 4-5 minutes longer. Transfer to a large bowl., Drain pasta. Stir into spinach mixture. Drizzle with vinegar; sprinkle with cheese and tomato.

Nutrition Facts : Calories 313 calories, Fat 15g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 411mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 3g fiber), Protein 12g protein.

ELEGANT ORZO WITH WILTED SPINACH AND PINE NUTS



Elegant Orzo with Wilted Spinach and Pine Nuts image

Orzo pasta with wilted spinach, feta cheese, tomatoes, and balsamic vinegar - goes well with fish or chicken.

Provided by ASCALESE

Categories     Side Dish

Time 30m

Yield 8

Number Of Ingredients 12

1 (16 ounce) package uncooked orzo
½ cup olive oil
2 tablespoons butter
½ teaspoon minced garlic
½ teaspoon dried basil
½ teaspoon crushed red pepper flakes
1 cup pine nuts
1 (10 ounce) bag baby spinach
⅛ cup balsamic vinegar
1 (8 ounce) package crumbled feta cheese
½ fresh tomato, chopped
salt to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes. (Firm or slightly undercooked orzo works best for this dish.) Drain, transfer to a mixing bowl, and set aside.
  • Heat olive oil and butter in a large skillet over medium high heat, stirring to blend. Stir in garlic, basil, and red pepper flakes, and reduce heat to medium. Stir in pine nuts and cook until lightly browned. Add spinach, cover, and cook on low heat for 5 minutes, or until spinach is wilted.
  • Toss spinach mixture with orzo pasta. Portion onto serving plates with a drizzle of balsamic vinegar and a sprinkling of crumbled feta cheese and chopped tomatoes. Allow guests to adjust seasoning with salt, as needed. Enjoy!

Nutrition Facts : Calories 549.8 calories, Carbohydrate 49.1 g, Cholesterol 32.9 mg, Fat 32.5 g, Fiber 4.4 g, Protein 17.4 g, SaturatedFat 9.5 g, Sodium 514.3 mg, Sugar 3.3 g

BAKED ORZO WITH ARTICHOKES AND PEAS



Baked Orzo With Artichokes and Peas image

This is a Greek-inspired pastitsio, a comforting béchamel-enriched mix of orzo, artichokes and peas. Rather than butter, the béchamel in this dish is made with a couple of glugs of good extra virgin olive oil.

Provided by Martha Rose Shulman

Categories     dinner, weekday, pastas, main course

Time 1h10m

Yield 6 servings

Number Of Ingredients 10

1 recipe olive oil béchamel
Juice of 1 lemon
4 small globe artichokes or 2 large globe artichokes
2 tablespoons extra virgin olive oil
2 large garlic cloves, minced, or 1 small bulb of green garlic, minced
3/4 pound orzo (about 1 2/3 cups)
3/4 cup shelled fresh peas (about 1 pound in the shells)
2 tablespoons finely chopped parsley
2 tablespoons finely chopped dill
2 ounces Parmesan, grated (1/2 cup)

Steps:

  • Make the béchamel and set aside.
  • Prepare the artichokes. Fill a bowl with water and add the lemon juice. Cut away the stem and the top third of each artichoke, break off the leaves and trim them down to the bottoms, placing them in the water as you go along. Quarter them and slice large quarters about 1/4 inch thick. Save the leaves and steam them; serve them as a first course or a side dish.
  • Drain the artichoke hearts and dry on a clean dish towel. Heat the oil over medium-high heat in a large, heavy skillet. Add the sliced artichoke hearts and cook, stirring, until lightly browned and tender, about 10 minutes. Season to taste with salt and pepper. Turn down the heat and add the garlic. Cook just until fragrant, about 30 seconds, and remove from the heat.
  • Preheat the oven to 350 degrees. Oil a 2-quart baking dish. Bring a large pot of generously salted water to a boil and add the orzo. Cook 5 minutes, add the peas and continue to boil for another 4 minutes, until the orzo is just tender but still firm to the bite. Drain and transfer to a large bowl. Add the artichokes, herbs, béchamel and Parmesan and stir together until the sauce coats all of the other ingredients. Transfer to the prepared baking dish.
  • Place in the oven and bake 30 minutes, until lightly colored on top.

Nutrition Facts : @context http, Calories 1139, UnsaturatedFat 25 grams, Carbohydrate 82 grams, Fat 75 grams, Fiber 4 grams, Protein 35 grams, SaturatedFat 44 grams, Sodium 3989 milligrams, Sugar 40 grams, TransFat 2 grams

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