ORZO WITH PARSLEY AND LEMON ZEST
Provided by Rachael Ray : Food Network
Categories side-dish
Time 17m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cook orzo in salted water about 12 minutes, to al dente. Drain orzo well. Do not run under cold water. You want the cooked pasta to remain hot. Transfer pasta to a serving bowl. Drizzle orzo with a tablespoon of extra virgin olive oil and season with salt and pepper. Add lemon zest and parsley and toss to combine the flavors with the pasta.
GARLIC PARMESAN ORZO
This buttery pasta dish calls for orzo, which cooks quickly and is a nice change from ordinary pasta shapes. Orzo recipes make a superb side dish anytime, and in this dish, the garlic and Parmesan cheese really stand out. -Stephanie Moon, Boise, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Cook orzo according to package directions; drain. In a large skillet, saute garlic in butter until tender. Add the orzo, Parmesan cheese, milk, parsley, salt and pepper. Cook and stir until heated through.
Nutrition Facts : Calories 321 calories, Fat 14g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 513mg sodium, Carbohydrate 40g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.
ORZO WITH PEAS AND PARSLEY PESTO
This is like a pasta version of the classic rice and peas risotto, risi e bisi. It's a beautiful springtime dish. You can make a whole batch of pesto so that you have it on hand for other uses (like sandwiches), but for this dish you'll need only a half batch.
Provided by Martha Rose Shulman
Categories dinner, weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Make the pesto. Turn on a food processor fitted with the steel blade and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the bowl. Alternatively, mash with a generous pinch of salt in a mortar and pestle. Add the parsley to the food processor (or to the mortar and pestle) and process until finely chopped (or grind to a paste in the mortar and pestle). With the machine running, add the olive oil in a slow stream and process until the mixture is smooth (or slowly work into the mixture using the mortar and pestle). Stop the machine, scrape down the sides of the bowl and add the cheese. Pulse to combine. Measure out 1/3 cup and refrigerate the rest in a covered container.
- Bring a large pot of generously salted water to a boil and add the orzo. Cook 5 minutes. Add the peas and continue to cook for another 4 minutes, until the orzo is cooked through but al dente. Add a ladleful of the cooking water to the pesto, then drain the orzo and peas and toss with the pesto. Serve, passing more Parmesan or Pecorino in a bowl.
Nutrition Facts : @context http, Calories 564, UnsaturatedFat 18 grams, Carbohydrate 64 grams, Fat 25 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 6 grams, Sodium 457 milligrams, Sugar 5 grams
GARLIC 'N PARSLEY ORZO
Tonight, make a different side dish of orzo flavored with garlic, parsley, olive oil and butter. When recipe is complete, take a taste and if it needs more seasoning, instead of adding salt, add garlic salt to taste.
Provided by Marie
Categories < 30 Mins
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cook orzo in boiling salted water until done.
- Warm oil in large skillet over low heat, add garlic and cook for about 30 seconds.
- Stir in orzo, parsley, salt and pepper to taste and butter.
- Toss well.
ORZO WITH LEMON AND PARSLEY
Simple orzo recipe, prepared like risotto. Original recipe by Pam Anderson, published in the Washington Post, June 7, 2000.
Provided by Bolistoli
Categories < 15 Mins
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- For a version that is not quite so rich, you may omit the Parmesan cheese.
- In a large saucepan, bring 1 quart of water to a boil.
- Add the salt and orzo and cook until the orzo is tender and has absorbed almost all of the cooking liquid, 8 to 9 minutes.
- Stir in the butter, Parmesan cheese, lemon zest and juice and parsley.
- Serve immediately.
Nutrition Facts : Calories 295.9, Fat 8.8, SaturatedFat 5.1, Cholesterol 21.9, Sodium 751.3, Carbohydrate 43.1, Fiber 2, Sugar 1.7, Protein 10.4
TUNA & CAPER ORZO WITH PARSLEY
Use capers, orzo, chilli and cherry tomatoes to make tuna pasta more exciting - and you may already have tuna and capers in the storecupboard
Provided by Elena Silcock
Categories Dinner, Lunch, Main course, Pasta
Time 25m
Number Of Ingredients 10
Steps:
- Bring a large pan of salted water to the boil and cook the orzo until al dente (about 1 min less than pack instructions). Drain and set aside, reserving some of the cooking water.
- Meanwhile, heat the oil in a large pan over a medium heat, add the garlic and chilli, and sizzle for 2 mins. Add the orzo to the pan along with a spoonful of the cooking water, and stir well. Mix in the capers, parsley, tomatoes and tuna, flaking the fish with the back of a spoon. Cook for 2 mins or until everything is heated through, but not so long that the tomatoes become too soft.
- Add the lemon juice (reserving 1 tsp for the dressing) and season well. Tip into bowls and top with the reserved parsley leaves. Toss the rocket with a drizzle of olive oil and the reserved lemon juice, and serve on the side.
Nutrition Facts : Calories 374 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 0.9 milligram of sodium
PARMESAN GARLIC ORZO
This is something my son even enjoys making.
Provided by Colleen Volcjak
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 7
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, about 11 minutes. Drain.
- Melt butter in a skillet over medium heat; cook and stir garlic in melted butter until lightly browned, about 5 minutes. Stir orzo into garlic mixture and mix in Parmesan cheese, milk, parsley, salt, and black pepper.
Nutrition Facts : Calories 327 calories, Carbohydrate 39.7 g, Cholesterol 35.5 mg, Fat 14.3 g, Fiber 2.3 g, Protein 9.7 g, SaturatedFat 8.5 g, Sodium 454 mg, Sugar 1.1 g
ROASTED GARLIC ORZO
Categories Garlic Pasta Side Roast Quick & Easy Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F.
- Tightly wrap garlic in foil and roast in middle of oven about 25 minutes, or until tender. Carefully unwrap garlic and let cool slightly. Remove skin from cloves and mash into a paste. Transfer garlic paste to a bowl and stir in butter and parsley.
- While garlic is roasting, in a small skillet dry-roast poppy seeds over moderate heat, shaking skillet until fragrant, being careful not to burn them. Add seeds to garlic mixture.
- While garlic is roasting, in a saucepan of boiling salted water cook orzo until tender and reserve about 1/4 cup cooking water. Drain orzo well and add to garlic mixture with enough reserved cooking water to melt butter and prevent orzo from sticking together. Season orzowith salt and pepper.
GARLIC CHICKEN WITH ORZO NOODLES
This is a simple recipe with a spicy kick for garlic lovers. It is my combination of a much loved linguine and clam sauce dish and a recent introduction to orzo pasta. I have several variations for this recipe. Add more red pepper for extra spice. Substitute the chicken for clams or shrimp. Substitute the spinach leaves for diced tomatoes. I've also added spices such as basil, rosemary and oregano bringing a distinct Italian flavor to the dish.
Provided by VBRAUER671
Categories Chicken Breasts
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add orzo pasta, cook for 8 to 10 minutes, until al dente, and drain.
- Heat the oil in a skillet over medium-high heat, and cook the garlic and red pepper 1 minute, until garlic is golden brown. Stir in chicken, season with salt, and cook 2 to 5 minutes, until lightly browned and juices run clear. Reduce heat to medium, and mix in the parsley and cooked orzo. Place spinach in the skillet. Continue cooking 5 minutes, stirring occasionally, until spinach is wilted. Serve topped with Parmesan cheese.
Nutrition Facts : Calories 350.7 calories, Carbohydrate 40.4 g, Cholesterol 38.1 mg, Fat 10.6 g, Fiber 2.9 g, Protein 22.3 g, SaturatedFat 2.1 g, Sodium 164.1 mg, Sugar 0.9 g
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