Orzo With Cherry Tomatoes And Artichokes Recipes

ORZO WITH CHERRY TOMATOES

Steps:

• Cook 3 minced garlic cloves and 1/2 teaspoon each minced rosemary and kosher salt in 2 tablespoons olive oil in a saucepan over medium heat, 1 minute. Add 1 cup orzo; toast, stirring, 2 minutes. Add one 14-ounce can cherry tomatoes and 2 cups chicken broth. Bring to a boil, then reduce the heat to low. Cover and cook, stirring, until the orzo is tender, 7 minutes. Stir in 2 tablespoons pecorino.

ORZO WITH CHERRY TOMATOES AND ARTICHOKES

Steps:

• In a large pot, sweat onions with garlic and EVOO until translucent, about 5 minutes.
• Add artichokes, saute for three minutes.
• Stir in tomatoes, stock and bring to boil.
• Stir in pasta;cook 7 minutes;season with salt and pepper.
• Let rest 20 minutes.
• Meanwhile saute the bacon until crispy, drain the extra fat.
• Serve soup with cheese, basil, drizzled EVOO and crispy bacon over the top.

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.

ORZO WITH ASPARAGUS, ARTICHOKE, TOMATO AND TRUFFLE OIL

Steps:

• Cook the orzo in boiling salted water until al dente. Rinse in cool water and toss in olive oil. Set aside.
• In a small sauce pan, cook balsamic vinegar and sugar and reduce it to a syrup consistency. Set aside. Cut the asparagus tips from the stems. Blanch the tips on boiling salted water. Set aside. Coarsely chop the asparagus stems in a food processor. Set aside. Put the artichokes on a hot grill and cook until brown. Saute butter, garlic, and asparagus in a large pan for 2 minutes. Add wine, vegetable stock, and orzo.
• Cook until the pasta is hot and the liquid has been absorbed. Saute asparagus tips with butter and salt until hot Toss pasta with tomatoes and Parmesan, arrange asparagus on top of each pasta portion. Season with salt and pepper. Spoon pasta into 6 portions. Drizzle plates with balsamic and truffle oils. Place grilled artichoke next to each portion.

ORZO WITH CHERRY TOMATOES, FETA AND MINT

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, about 7 minutes.
• While the pasta is cooking, heat 1/4 cup of the olive oil in a large saute pan over medium-low heat. Add the shallots and garlic, and saute until the shallots begin to soften and the garlic is fragrant, about 1 minute. Add the cherry tomatoes and cook just to warm through, about 1 minute.
• Add the warm tomato mixture to a large bowl along with the feta, arugula, mint, balsamic vinegar, salt and pepper. Drain the orzo and add it to the bowl. Drizzle with the remaining 1/4 cup olive oil. Toss well and serve.

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 FETA AND CHERRY TOMATOES

Steps:

• Fill a 4-quart pasta pot three fourths full with salted water and bring to a boil for orzo.
• In a small heavy skillet heat 1/2 tablespoon oil over moderate heat until hot but not smoking and sauté pine nuts with salt to taste, stirring frequently, until golden, about 2 minutes. Transfer nuts to paper towels to drain and cool.
• Mince garlic and chop parsley. Quarter tomatoes and coarsely crumble feta. In a large bowl whisk together garlic, parsley, vinegar, remaining tablespoon oil, and salt and pepper to taste. Add tomatoes and feta and gently toss to combine.
• Cook orzo in boiling water, stirring occasionally, until al dente. In a large sieve drain orzo and rinse slightly until just warm. Drain orzo well and add to tomato mixture, tossing until just combined.
• Serve orzo topped with nuts.

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 TOMATOES, BASIL, AND GORGONZOLA

Steps:

• Heat 1 1/2 tablespoons of olive oil in a saucepan over medium heat. Stir in the orzo pasta; cook and stir until the orzo has lightly browned, 3 to 4 minutes. Stir in the onion, and cook until the onion begins to soften, about 3 minutes. Add 1 clove of garlic; cook until fragrant, about 30 seconds. Pour in the vegetable broth, and bring to a boil over high heat. Reduce heat to medium-low, and cover; simmer until the orzo is tender yet still a little firm to the bite, 12 to 14 minutes.
• In a mixing bowl, combine cherry tomatoes, 1/2 of the fresh basil, garlic, and remaining olive oil.
• Spoon the cooked orzo into a serving bowl. Top with tomato mixture, and sprinkle with Gorgonzola and remaining basil.