Orzo With Garbanzo Beans Goat Cheese And Oregano Recipes

ORZO WITH ROASTED PEPPERS, OLIVES, AND GOAT CHEESE

Orzo with Roasted Peppers, Olives, and Goat Cheese image

Provided by Food Network

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

2 red bell peppers
2 yellow bell peppers
2 tablespoons olive oil, plus more for garnish
1/2 medium yellow onion, finely diced
12 ounces orzo
1/4 cup chopped kalamata olives in oil, drained, plus more for garnish
3 ounces goat cheese, crumbled
Salt and freshly ground black pepper
1/4 cup fresh parsley leaves, for garnish

Steps:

Roast the peppers over the flame of a gas burner, on a hot grill, or under the broiler, until the skin is black and charred. Remove from the heat and place in a large bowl. Cover with plastic wrap and let sit until cool enough to handle, about 15 to 20 minutes. With clean paper towels, wipe off the skin. Remove the stems and seeds and discard. If necessary, briefly rinse under cold water to remove any remaining charred skin. Dice the roasted peppers and set aside.
In a large pot, bring salted water to a boil. Heat a large saute pan over medium-high heat. Add the olive oil. When the oil is hot, add the onion and cook just until translucent, but not browned, about 5 minutes. Add the reserved peppers and saute for 3 minutes.
Blanch the orzo in the boiling water for 4 to 5 minutes, or until beginning to cook, but still very al dente. Drain the orzo, reserving the pasta water, and add to the pepper mixture. Add 1 cup of the reserved pasta water and cook, stirring, until creamy and the pasta is cooked tender. Finish with another 1/4 cup pasta water if the mixture is too thick. Stir in the olives and goat cheese and mix until the goat cheese is melted. Season with salt and pepper, to taste. Thin with pasta water if the mixture is too thick.
Garnish with parsley, olives, and a drizzle of olive oil.

ORZO WITH HAM AND GOAT CHEESE

Orzo with Ham and Goat Cheese image

Time 25m

Yield Makes 6 main-course servings

Number Of Ingredients 4

Ingredients

1 pound orzo (rice-shaped pasta)
1/2 pound sliced ham, coarsely chopped (2 cups)
1/2 pound mild soft goat cheese, crumbled
5 scallions, thinly sliced

Steps:

Preheat broiler and lightly oil a flameproof 3-quart shallow baking dish (2 inches deep).
Cook orzo in a 6-quart pot of boiling salted water until al dente. Reserve 3/4 cup pasta cooking water, then drain orzo in a colander. Toss hot orzo with remaining ingredients, reserved cooking water, and salt and pepper to taste in a large bowl until cheese is melted.
Transfer orzo mixture to baking dish and broil 2 inches from heat until lightly browned, about 4 minutes.

ORZO WITH GARBANZO BEANS, GOAT CHEESE, AND OREGANO

Orzo with Garbanzo Beans, Goat Cheese, and Oregano image

Provided by Amy Finley

Categories Picnic Vegetarian Kid-Friendly Quick & Easy High Fiber Dinner Lunch Goat Cheese Chickpea Summer Family Reunion Poker/Game Night Healthy Potluck Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield Makes 4 servings

Number Of Ingredients 7

Ingredients

1 1/2 cups orzo (about 9 ounces)
1/4 cup olive oil
3 tablespoons fresh lemon juice
1 garlic clove, minced
1 15- to 15 1/2-ounce can garbanzo beans (chickpeas), rinsed, drained
2 tablespoons chopped fresh oregano
15-ounce log soft fresh goat cheese, crumbled (about 1 cup)

Steps:

Cook orzo in large saucepan of boiling salted water until just tender, stirring occasionally. Drain orzo.
Whisk olive oil, fresh lemon juice, and minced garlic to blend in large serving bowl. Add drained garbanzo beans, cooked orzo, and chopped fresh oregano; toss salad to coat. Season salad to taste with salt and pepper. Gently stir in crumbled goat cheese. Serve orzo salad warm or at room temperature.

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