Orzo With Asparagus Artichoke Tomato And Truffle Oil Recipes

VEGGIE - TRUFFLED ORZO WITH ASPARAGUS

Steps:

• In a large pot, add salt and water and bring to a boil. Place the asparagus in the boiling water for 1 minute, then remove with tongs and set aside. Add orzo to the same pot of boiling water and cook for 7-9 minutes. Drain and set aside. Discard the water. Trim the tough stem ends off the asaragus and discard. Cut the remaining asparagus into 1/4 inch thick slices. Cut up the bacon into 1 inch pieces. In a medium pan, fry the bacon and set aside. In the same pan, heat oil and saute the garlic. Add the asparagus and toss for a minute. Add the orzo to the pan and toss. On low heat, add the cream and butter, stirring constantly. Add monzarella and stir until melted. Add the bacon, truffle oil, and salt & pepper to taste. Toss. Serve in a family style bowl, and top with grated parmesan.

ORECCHIETTE WITH TRUFFLE-ASPARAGUS PESTO

Steps:

• Prepare a large bowl of salted ice water. Bring a large pot of salted water to a boil. Add the asparagus and garlic and cook until the asparagus is crisp-tender, about 2 minutes. Transfer the asparagus and garlic to the ice water using a slotted spoon (reserve the pot of water). Let the asparagus and garlic cool, then drain and pat dry. Chop off the asparagus tips and set aside; roughly chop the stems.
• Make the pesto: Toast the hazelnuts in a large dry skillet over medium-high heat, about 5 minutes. Transfer to a food processor and let cool, then pulse until roughly chopped. Add the asparagus stems and garlic to the food processor; pulse until smooth. Add the basil and chervil. With the motor running, slowly add the olive oil and puree until smooth. Add the truffle pecorino, parmesan, lemon zest and juice, 1 teaspoon salt and a few grinds of pepper, pulsing until combined.
• Return the pot of water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup cooking water, then drain the pasta and return to the pot. Add the pesto, butter and the reserved asparagus tips. Cook over low heat, tossing and adding the reserved cooking water as needed to loosen, until coated. Season with salt and pepper. Drizzle each serving with olive oil and top with more truffle pecorino.

ORZO WITH CHICKEN AND ARTICHOKES

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.

ORZO WITH CRAB AND ARTICHOKE

Steps:

• Bring a large pot of water to a boil. Coarsely chop all but 4 artichoke hearts; set aside hearts. Place remaining hearts in a blender. Add vinegar, shallot, garlic, mustard, basil and oregano; season with salt and pepper. Turn on blender and slowly add oil until dressing is emulsified; set aside. Add orzo to boiling water and cook until al dente, about 8 minutes. Drain pasta and then rinse under cold water. Drain again and transfer to a bowl; add crabmeat, cherry tomatoes, sun-dried tomatoes, chives, parsley, reserved artichoke and dressing; toss. Divide among 4 plates. Leftovers are also delicious chilled.

ORZO WITH ASPARAGUS

Steps:

• Heat olive oil and butter over medium heat.
• Add onion, fennel, garlic and saute until very soft.
• Add orzo and 1/2 cup chicken stock.
• Stir as you would risotto until liquid is absorbed.
• You might not use the whole quart of broth.
• Repeat until pasta is almost al dente.
• Add asparagus and simmer until tender.
• Top with parmesan, pepper flake and thyme.

ORZO TOMATO ARTICHOKE SALAD

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, 8 to 10 minutes; drain.
• Whisk olive oil, balsamic vinegar, and basil together in a small bowl for the dressing.
• Combine cooked orzo, artichoke hearts, tomatoes, olives, and Parmesan cheese in a large bowl. Stir dressing into the orzo mixture until all ingredients are well coated. Can be served warm or chilled.

CAESAR ORZO WITH ASPARAGUS

Steps:

• In a large saucepan, bring broth and water to a boil. Add orzo; cook and stir for 3 minutes. Add asparagus. Cook, uncovered, over medium heat for 6-8 minutes or until orzo and asparagus are tender, stirring frequently; drain. Stir in salad dressing and cheese; toss to coat.

LEMONY ORZO WITH ASPARAGUS AND GARLIC BREAD CRUMBS

Steps:

• Bring a medium pot of salted water to a boil. Add the orzo and cook until al dente according to package directions. Two minutes before the orzo is done, add the asparagus. Drain the orzo and asparagus. Wipe out and reserve the pot.
• While the orzo and asparagus cook, make the dressing: In a large bowl, stir together 3 tablespoons oil and the lemon zest and juice; season to taste with salt and pepper. Add the drained orzo and asparagus and toss to coat. Set aside while you toast the bread crumbs.
• In the reserved pot, heat the remaining 2 tablespoons oil over medium. Add the panko and cook, stirring, until golden brown, 3 to 5 minutes. Remove from heat, then stir in the garlic and season with salt and pepper.
• Stir the Parmesan and herbs into the orzo, taste, then season with salt, pepper and additional lemon juice, if desired. Top with the toasted bread crumbs and more Parmesan if you like. Serve warm or at room temperature.

ARTICHOKE ORZO PILAF

Steps:

• In a large nonstick skillet, saute leek and orzo in oil for 3 minutes or until leek is tender. Add the broth, water and Italian seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until liquid is absorbed. Stir in artichoke hearts and Parmesan cheese. Serve immediately.

ARTICHOKES WITH ORZO MACARONI

Steps:

• Trim the stems off the artichokes. Cook the artichokes, covered, in boiling salted water until tender -about 30 minutes, or until a wooden skewer will pierce through an artichoke to the bottom of the pot and come away easily, without lifting the artichoke. Drain and cool slightly.
• Using a sharp, thin paring knife, cut out the base of each artichoke, removing both the choke and the heart, producing a round piece about 2 to 2 1/2 inches in diameter. Scrape out the choke with a spoon. Cut the heart into 1/4-inch slices and reserve. Using a sharp, heavy knife, carefully cut the remaining upper portion of the artichokes in half vertically and arrange the halves around the edge of a large, deep platter, with their insides facing up and their bases toward the center of the platter.
• Put the olive oil and garlic cloves into a large skillet and simmer over low heat until the garlic turns a pale gold, about 5 minutes. Add the sun-dried tomatoes, vinegars, sugar, salt and pepper and simmer 2 minutes, mixing well. Add the artichoke heart slices, mix and simmer 2 minutes more.
• Carry the skillet to the serving platter and, using a teaspoon, spoon a bit of the liquid in the skillet into the cup formed by the inside of each artichoke, leaving behind about half of the liquid in the skillet.
• Add the cooked orzo to the skillet, stirring to mix the orzo with the rest of the ingredients. Check the seasoning for salt and for vinegar. Carefully pile the mixed orzo in the center of the platter.

ORZO ARTICHOKE PASTA SALAD

Steps:

• Start the water to heat first. When boiling, add pasta and cook according to package direction - it will probably take around 10 minutes. Do not overcook.
• While water is heating, start on the dressing for the pasta. Saute onions and garlic in 1/4 cup oil a few minutes until they start to soften. Add tomatoes, artichokes, and capers. Cook for about 5 minutes on medium, then turn off the heat.
• Once pasta is cooked, reserve 1 cup of the cooking water. Drain the pasta, returning it to the large pot you cooked it inches Add back the reserved hot cooking water. Add the warm tomato and artichoke mixture to the cooked pasta. Add the remaining 1/4 cup oil and parsley and stir to let it warm through and wilt the parsley.
• Season with the salt and pepper. Stir in the lemon juice and chopped basil.
• Enjoy!

CREAMY ORZO WITH ASPARAGUS & PARMESAN RECIPE - (4.4/5)

Steps:

• Bring a large sauce pan of water (filled about halfway) to a boil over medium heat. Cook the orzo until tender, about 10 minutes. After the orzo has been cooking for about 5 minutes, add the asparagus to the same pot (this will allow the orzo and asparagus to cook in the same pot and keep the clean-up to a minimum!). Once the orzo and asaparagus are cooked and tender, drain and return to the pot. Quickly add the parmesan cheese and butter. Stir thoroughly, allowing both the cheese and butter to melt. Slowly add the cream to the mixture, while stirring. Continue to stir and add cream until you reach your desired consistency. Season with salt and pepper. Voila! You have a delicious side dish! Serve immediately.

ORZO WITH ARTICHOKES AND PINE NUTS

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.