Orzo With Tomatoes Basil And Gorgonzola Recipes

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ORZO WITH TOMATOES, BASIL, AND GORGONZOLA



Orzo with Tomatoes, Basil, and Gorgonzola image

A vegetarian friend of mine gave me this recipe, and it's always a hit! Makes a great side dish or light meal.

Provided by ChicoGirl

Categories     Everyday Cooking     Vegetarian     Side Dishes

Time 35m

Yield 4

Number Of Ingredients 10

1 ½ tablespoons olive oil
1 cup uncooked orzo pasta
1 red onion, chopped
1 clove garlic, minced
1 ¼ cups vegetable broth
1 pint cherry tomatoes, halved
12 leaves fresh basil, chopped
1 clove garlic, minced
1 ½ tablespoons olive oil
1 cup crumbled Gorgonzola cheese, or to taste

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.

Nutrition Facts : Calories 460 calories, Carbohydrate 45.4 g, Cholesterol 45 mg, Fat 23.3 g, Fiber 3.2 g, Protein 17.2 g, SaturatedFat 9.2 g, Sodium 574.5 mg, Sugar 4.2 g

TOMATO AND ORZO SOUP WITH GORGONZOLA



Tomato and Orzo Soup with Gorgonzola image

With a snowstorm going on outside, I was craving a warm comfort soup. Inspired by the tomato soup of a well-known local chef and four boxes of orzo in the pantry, I came up with this yummy soup. Serve topped with buttered croutons.

Provided by Coleene

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 12

1 tablespoon olive oil
½ onion, finely chopped
2 cloves garlic, minced
3 (14.5 ounce) cans diced tomatoes
1 (14.5 ounce) can fat-free chicken broth
1 tablespoon dried basil
1 tablespoon dried oregano
¼ teaspoon cayenne pepper
salt and ground black pepper to taste
5 ounces crumbled Gorgonzola cheese
1 cup cooked orzo
⅓ cup sour cream

Steps:

  • Heat olive oil in a large pot over medium-high heat. Add onion and garlic and cook until tender, 5 to 7 minutes. Add diced tomatoes, chicken broth, basil, oregano, cayenne, salt, and pepper. Reduce heat to low and let simmer for 20 minutes.
  • Transfer mixture carefully to a blender in batches and puree; return to the pot. Stir in Gorgonzola cheese, orzo, and sour cream. Continue to simmer until heated through, 5 to 10 minutes.

Nutrition Facts : Calories 309.9 calories, Carbohydrate 34 g, Cholesterol 30.6 mg, Fat 12.2 g, Fiber 3.4 g, Protein 13.7 g, SaturatedFat 6.3 g, Sodium 697.2 mg, Sugar 6.9 g

ORZO WITH TOMATOES



Orzo With Tomatoes image

Provided by Pierre Franey

Categories     easy, quick, pastas, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

6 cups water
Salt to taste
3/4 cup orzo (rice-shaped pasta)
2 tablespoons olive oil
1 teaspoon minced garlic
1/2 pound ripe plum tomatoes, cored and cut into 1/3-inch cubes
Freshly ground pepper to taste
2 tablespoons loosely packed shredded fresh basil or Italian parsley
2 tablespoons freshly grated Parmesan cheese

Steps:

  • Bring water with salt to a boil in a saucepan. Add orzo and cook, stirring, for about 10 minutes or until tender. Do not overcook. Drain.
  • Meanwhile, heat oil in a saucepan and add garlic. Cook briefly, stirring; do not brown. Add tomatoes, salt and pepper. Stir and cook for 3 minutes. Add orzo, basil and cheese. Blend well and serve.

Nutrition Facts : @context http, Calories 176, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 1046 milligrams, Sugar 2 grams

ONE-SKILLET ORZO WITH TOMATOES AND EGGS



One-Skillet Orzo With Tomatoes and Eggs image

Pizza meets eggs in purgatory in this one-skillet stovetop meal which is punchy from tomatoes, creamy from orzo and mozzarella, and ready in under an hour.

Provided by Sarah Jampel

Categories     One-Pot Meal     Dinner     Pasta     Orzo     Egg     Tomato     Mozzarella     Butter     Onion     Garlic     Basil     Soy Free     Peanut Free     Tree Nut Free     Vegetarian

Yield 4 servings

Number Of Ingredients 11

2 Tbsp. unsalted butter
1 small or medium onion, finely chopped
2 garlic cloves, thinly sliced
½ tsp. crushed red pepper flakes
1 cup orzo
2 cups canned whole peeled tomatoes with juices (from one 28-oz. can), cut up with kitchen shears
1¼ tsp. kosher salt
4 large eggs
4 oz. mozzarella, coarsely grated (about 1 cup)
Freshly ground black pepper
Torn basil leaves (for serving)

Steps:

  • Melt butter in a large skillet over medium heat. Cook onion, garlic, and red pepper flakes, stirring often, until onion is softened and translucent, about 4 minutes. Add orzo and stir until coated in butter, about 30 seconds. Add tomatoes and juices and cook, stirring, until liquid is reduced and tomatoes are starting to stick to skillet, about 4 minutes.
  • Add salt and 2 cups water, increase heat to medium-high, and bring to a simmer. Reduce heat to low, cover pan (a baking sheet works well if you don't have a lid), and cook 8 minutes, stirring halfway through. Uncover and simmer 1 minute-mixture should be fluid but not watery. Stir again, then remove from heat and crack each egg into a quadrant of pan.
  • Cover pan, set over low heat, and cook, rotating pan every 2 minutes or so, until eggs are nearly set, about 5 minutes. Sprinkle cheese over, avoiding eggs, cover pan, and cook until cheese is melted, about 2 minutes. Remove from heat and top with a few grinds of pepper and basil to serve.

BAKED TOMATO & MOZZARELLA ORZO



Baked tomato & mozzarella orzo image

Combine red peppers, tomato, orzo and olives in a casserole dish to make this easy vegetarian one pot. The bubbling mozzarella topping is particularly special

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Lunch, Main course, Supper

Time 40m

Number Of Ingredients 8

150g orzo
½ tbsp olive oil
2 roasted red peppers from a jar, roughly chopped
handful olives , roughly chopped
big pinch chilli flakes
½ tsp dried oregano
400g can chopped tomatoes with garlic (if you can't find ready mixed, crush 1 garlic clove into a can of tomatoes)
125g ball mozzarella

Steps:

  • Heat oven to 200C/180C fan/gas 6. Tip the orzo into a medium casserole dish, then stir in the oil, red peppers, olives, chilli flakes and dried oregano. Tip in the chopped tomatoes, then refill the can halfway with water and pour that in too. Give everything a good mix, season, then cover and bake for 20 mins until the pasta is almost cooked. Take it out of the oven and give the orzo a stir. Remove the foil and return to the oven for a further 5 mins.
  • Heat the grill to high. Take the orzo out of the oven and tear the mozzarella over the top, then grill until melted and bubbling. Serve with salad on the side, if you like.

Nutrition Facts : Calories 392 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 1 milligram of sodium

TOMATO AND BASIL ORZO SALAD



Tomato and Basil Orzo Salad image

This is from sunset. Posting for safe keeping Times are approximate Notes: Serve this warm salad as a main dish for a light lunch or as a dinner companion to grilled steak, chicken, or fish.

Provided by wicked cook 46

Categories     < 60 Mins

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 1/2 cups dried orzo pasta
1 1/4 lbs firm-ripe tomatoes, at room temperature
3/4 cup chopped fresh basil leaf
1 -2 garlic clove, peeled and minced
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
about 1/4 cup grated parmesan cheese
salt and pepper

Steps:

  • In a 3- to 4-quart pan over high heat, bring 1 1/2 to 2 quarts water to a boil. Add orzo and cook until barely tender to bite, 8 to 10 minutes.
  • Meanwhile, rinse and core tomatoes; chop and place in a large bowl. Add basil, garlic, olive oil, and vinegar; mix gently.
  • Drain pasta well and add to tomato mixture. Mix, adding parmesan cheese, salt, and pepper to taste.

TOMATO ORZO SALAD WITH GORGONZOLA



TOMATO ORZO SALAD WITH GORGONZOLA image

Categories     Cheese     Pasta     No-Cook

Yield makes 8-4oz servings

Number Of Ingredients 11

olive oil (divided) 5tbsp
orzo(dry pasta) 6oz
shallots(fine chopped) 2oz
garlic(minced)(divided) 1/2oz
canned chicken broth 1c+2tbsp
cherry tomatoes 1#
basil(fine chopped) 10oz
cilantro 2oz
salt 1/4tsp
black pepper(fresh) 1/8tsp
gorgonzola (crumbled) 2oz

Steps:

  • 1.Heat half the olive oil in a pan,add the orzo and sautee until the orzo is golden brown. 2.Add the shallots and half the garlic to the pan and sautee for 1 minute. 3.add the chicken broth and simmer until the stock is absorbed adn orzo is tender.Cool-can be done 1 day ahead. 4.Cut the cherry tomatoes into quarters. 5.To the tomatoes add the basil,cilantro,salt,pepper, gorgonzola,and the rest of the garlic and olive oil.toss to mix well. 6.Add the cooled orzo mixture to the tomato mixture until well blended.

ORZO WITH PARMESAN AND BASIL



Orzo with Parmesan and Basil image

Make and share this Orzo with Parmesan and Basil recipe from Food.com.

Provided by Marie

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

2 tablespoons butter
1 cup uncooked orzo pasta
1 (14 1/2 ounce) can chicken broth
1/2 cup grated parmesan cheese
1/4 cup chopped fresh basil
salt and pepper

Steps:

  • Melt butter in heavy skillet over medium high heat.
  • Stir in orzo and saute until lightly browned.
  • Stir in chicken stock and bring to a boil.
  • Cover, reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 to 20 minutes.
  • Mix in parmesan cheese and basil and season with salt and pepper to taste.

Nutrition Facts : Calories 278.9, Fat 10.6, SaturatedFat 6.1, Cholesterol 26.3, Sodium 582.8, Carbohydrate 32.4, Fiber 1.4, Sugar 1.6, Protein 12.7

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