Orzo With Cilantro Pesto And Black Beans Recipes

SOUTHWESTERN ORZO PASTA SALAD WITH CILANTRO LIME DRESSING

Steps:

• Bring a large saucepan of salted water to a boil.
• Add the orzo and cook according to the package directions, being sure to not overcook.
• Drain in a sieve or colander and immediately rinse with cold running tap water.
• Drain again and toss with 1-2 tablespoons olive oil. Transfer to a large mixing bowl.
• Add the tomatoes, corn, red onion and black beans and stir to combine.
• Combine all the ingredients in a food processor or blender. Process until smooth.
• Pour dressing over salad and stir well. Serve immediately garnished with cilantro sprigs and lime wedges.

ORZO SALAD WITH BLACK BEANS & CORN

Steps:

• Cook the orzo in plenty of rapidly simmering water until al dente. Just before it's completely done, add the corn to the water and cook for a minute or so longer. Drain and rinse until cool, then drain well again.
• While the orzo and corn are cooking, combine the remaining ingredients in a serving container. Add the cooked orzo and corn and toss together. Season with salt and pepper, and serve.

MEXICAN ORZO SALAD

Steps:

• Fill a large pot with lightly salted water and bring to a boil over high heat. Stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain.
• Place the drained orzo in a large salad bowl, and fold in the red pepper, yellow pepper, green onions, red onion, chickpeas, kidney beans, black beans, corn, cilantro, and salt and pepper to taste. Pour the lime juice and oil over the salad, toss to coat, and refrigerate at least 2 hours to chill before serving.

BLACK BEAN-ORZO SALAD

Steps:

• Mix beans, olives, tomatoes, onions and cilantro in large bowl.
• Mix oil, lime juice, cumin, pepper and salt; toss with bean mixture. Stir in pasta.
• Let stand for 1 hour to blend flavors.
• Serve at room temperature as a side dish or on spinach

ORZO WITH FRESH PEAS AND MINT PESTO

Steps:

• Combine first 6 ingredients in a food processor and pulse until almost smooth. With the machine running, slowly add the olive oil until emulsified. Season with salt and pepper to taste.
• Place the orzo in a large bowl and combine with the pesto. Fold in the peas and season with salt and pepper to taste. Garnish with fresh parsley.

BLACK BEANS AND RICE WITH CILANTRO PESTO

Steps:

• Place soaked beans in a medium saucepan and cover with water. Bring to a boil over high heat, reduce heat to medium-low, and simmer until cooked through, about 1 1/2 hours, adding more water if needed. Drain beans into a colander set over a bowl and reserve the cooking liquid from the beans.
• Heat oil in a medium saucepan on the grates of the grill. Add the onions and cook until soft. Add the rice, toss to coat in the oil and onion mixture, and cook for 2 minutes. Add 3 3/4 cups of the bean cooking liquid (if there is not enough liquid, add some water to measure 3 3/4 cups). Season the rice with salt and pepper, stir well, and bring to a boil. Reduce heat, place cover on the pot, and cook until rice is just cooked through, about 14 to 16 minutes.
• While the rice is cooking, place cilantro, garlic and pine nuts in a food processor and process until coarsely chopped. With the motor running, add the oil and process until smooth. Add the cheese and process until incorporated. Season with salt and pepper, to taste.
• Place rice and beans in a large bowl, fold in the cilantro pesto, and garnish with the additional chopped cilantro.