ORZOLAYA
Steps:
- Cook the orzo according to package directions. Set aside. Melt the butter and oil in a large non-stick saute pan over high heat. Add the andouille and saute 2 minutes. Add the seasoned chicken and cook an additional 4 minutes, stirring frequently so the chicken does not stick to the pan. Reduce the heat to medium high and stir in the ham, pork, bell pepper, celery, onions, jalapeno, and bay leaf, sauteing for 3 more minutes. Add the tomatoes, garlic puree, and Creole seasoning, stir occasionally and continue cooking 6 minutes until the vegetables are soft. Stir in the shrimp and cook for 2 more minutes. Incorporate the orzo into the mixture, pour in the chicken stock or broth, and add the Worcestershire and hot pepper sauce, red pepper flakes, and ground black and white peppers. Bring to a simmer and cook 3 minutes. Remove the bay leaf and discard. Serve with freshly grated parmesan cheese.
EASY LEMONY ORZO WITH ROASTED VEGETABLES AND FETA
Steps:
- Preheat the oven to 400° F.
- Toss the bell peppers, onion, and eggplant with the olive oil, thyme, salt, and pepper on a large sheet pan. Roast the vegetables for about 20 minutes, and then toss in the garlic. (Do not add it earlier or it will burn). Roast for about 20 minutes more, or until browned, turning once or twice with a large spatula.
- Meanwhile, cook the orzo in plenty of boiling salted water for about 7 minutes, until tender. Do not over cook. Drain the orzo and transfer to a large serving bowl. When the roasted vegetables are done and while they are still warm, add them to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
- To make the dressing, whisk together the lemon juice, olive oil, salt, and pepper in a small bowl. (It makes more than what you will actually need for this recipe)
- Pour some (but not all of the dressing) on the pasta and vegetables. Let everything come to room temperature, then add the toppings: scallions, pine nuts, Greek Feta, and fresh basil. Gently toss everything to combine. Taste and adjust the seasonings. Serve at room temperature.
CREAMY GARLIC-PARMESAN ORZO
The garlic may be adjusted to taste, we love garlic so I use 2 heaping tablespoons, I have left the chili flakes as optional add in for some heat if desired, cooking time does not include cooking the orzo.
Provided by Kittencalrecipezazz
Categories European
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook the orzo according to the package directions; drain well.
- In a large skillet melt the butter over medium heat; add in the onion and saute until just softened (about 3-4 minutes).
- Add in fresh garlic and chili flakes the last 2 minutes of cooking.
- Reduce the heat to low and add in the cooked orzo, Parmesan cheese, milk or cream, parsley and salt; toss to heat through.
- Season with fresh ground black pepper to taste.
Nutrition Facts : Calories 362.9, Fat 15.4, SaturatedFat 9.3, Cholesterol 41, Sodium 420.2, Carbohydrate 44.6, Fiber 2.1, Sugar 2.1, Protein 11.2
ORZOLAYA
Make and share this Orzolaya recipe from Food.com.
Provided by hannahactually
Categories Ham
Time 35m
Yield 6 serving(s)
Number Of Ingredients 25
Steps:
- Season chicken with 1/4 teaspoon Cajun seasoning. Melt butter and oil in large non-stick saute pan over high heat.
- Add andouille; saute 2 minutes. Add seasoned chicken; cook additional 4 minutes, stirring frequently so chicken does not stick to pan.
- Reduce heat to medium-high; stir in ham, pork, bell pepper, celery, (green, yellow and red) scallions, onions, jalapeno and bay leaf; saute for 3 more minutes.
- Add tomatoes, garlic puree, and remaining 1 teaspoon Cajun seasoning; continue cooking for 6 minutes, stirring occasionally, until vegetables are soft. Stir in shrimp; cook for 2 more minutes.
- Stir cooked orzo into mixture; pour in chicken stock. Add Worcestershire and hot pepper sauce, ground black and white peppers, and red pepper flakes. Bring to simmer; cook for 3 minutes.
- Remove bay leaf. Serve on plates; top with cheese to taste.
Nutrition Facts : Calories 397.8, Fat 13.5, SaturatedFat 4.7, Cholesterol 99.5, Sodium 530.3, Carbohydrate 35.9, Fiber 2.4, Sugar 3.9, Protein 31.6
MEDITERRANEAN ORZO SALAD
This light and refreshing cold pasta salad is loaded with the flavors of the Mediterranean, and pairs well with grilled proteins, such as fish, pork, chicken or steak. If you make this in advance, reserve a bit of the dressing to add right before serving, as the pasta has a tendency to soak up the dressing as it sits over time.
Provided by Kim's Cooking Now
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain well. Rinse with cold water and drain well again.
- Combine orzo, cherry tomatoes, red onion, cucumber, olives, and Asiago cheese in a large bowl.
- Whisk garlic, olive oil, red wine vinegar, lemon juice, salt, and pepper together in a small bowl to make the vinaigrette. Drizzle over the orzo mixture and toss lightly to combine. Add basil and parsley and mix well. Let sit for 20 minutes for flavors to blend, stirring occasionally.
Nutrition Facts : Calories 418.2 calories, Carbohydrate 34.7 g, Cholesterol 16.1 mg, Fat 27 g, Fiber 2.7 g, Protein 10.5 g, SaturatedFat 6.3 g, Sodium 819 mg, Sugar 2.6 g
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