LEMON ORZO SALAD WITH ASPARAGUS AND TOMATOES
This recipe is really light and refreshing. I had this at a BBQ and loved it, so I made it tonight. Mine tasted a lot more lemony. It was great, but I'll probably use a little less lemon zest next time. I served the cheese on the side to allow my guests to choose if they wanted to add it or not. It comes from this website: http://www.abigmouthful.com/lemon-orzo-salad-with-asparagus-and-tomatoes/
Provided by Tashi123
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Bring 2 large pots of water to boil. Add a big pinch of salt in each.
- To one pot, add asparagus and blanch, about 2 to 3 minutes, depending on the thickness of your asparagus. Place blanched asparagus in a bowl of ice water to stop the cooking and keep them green.
- To the second pot, add the orzo. Cook per package instructions. When tender, drain and place in a large bowl. Add blanched asparagus and tomato halves.
- Mix olive oil, lemon zest, lemon juice, garlic, salt and pepper in a small bowl. Stir into orzo and vegetables. Stir in parsley and grated Parmigiano Reggiano (omit the cheese to make this vegan.)
- This can be served warm, room temperature or cold.
GRILLED SHRIMP WITH LEMON-DILL BUTTER AND ORZO SALAD
Provided by Bobby Flay | Bio & Top Recipes
Categories appetizer
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Place lemon juice in a small non-reactive saucepan and reduce to 3 tablespoons. Place the butter in a medium bowl, add the lemon syrup and dill, then season with salt and pepper to taste. Mix well and scrape into a ramekin. Refrigerate for 1 hour.
- Whisk together the zest, juice, oil, dill, and garlic, then season with salt and pepper, to taste. Mix the pasta, cheese, peppers, olives, and scallions together in a bowl. Pour the vinaigrette over and mix to combine. Add the oregano and season with salt and pepper, to taste.
- Preheat grill to high. Toss the shrimp in some olive oil and season with salt and pepper to taste. Thread 5 shrimp on a skewer, bending the shrimp so that the skewer passes through it twice. Grill, turning once for 4 to 5 minutes. Remove the shrimp from the grill to a large platter and brush generously with Lemon-Dill Butter. Garnish with fresh dill.
SIMPLE ORZO SALAD WITH BLACK OLIVES AND FETA
Steps:
- Bring a large pot of salted water to a boil. Add orzo and boil until al dente, or just tender, according to package directions. Drain; rinse the pasta briefly with fresh water. Toss the still-warm pasta with all the other ingredients and season with salt and pepper. Taste, and add more lemon juice or seasonings, if needed.
CHICKEN FLORENTINE ROLL-UPS WITH LEMON-THYME ORZO PILAF
A sumptuous stuffing of spinach and soft goat cheese, jeweled with sun-dried tomatoes and basil, is all it takes to turn plain ol' chicken breast into a magnificent craveable main. It pairs perfectly with the lemon-thyme orzo pilaf for a meal that is colorful, elegant, and satisfying.
Provided by Ellie Krieger
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 21
Steps:
- For the chicken Florentine roll-ups: Preheat the oven to 400 degrees F.
- Thaw the spinach in the microwave or on the stove as per the directions on the package, then place it in a strainer and squeeze out as much liquid as possible, discarding the liquid.
- Chop the sun-dried tomatoes, grate the Parmesan cheese, and chop the basil, and place them in a medium bowl with 2/3 cup of the spinach, the goat cheese, egg white, 1/8 teaspoon of the salt, and 1/4 teaspoon of the pepper. Stir with a fork until well incorporated.
- Spread 3 tablespoons of the filling on the top half of each chicken breast, roll up, and secure with 2 toothpicks. (See Cook's Note.) Sprinkle the chicken rolls with the remaining 1/8 teaspoon salt and 1/4 teaspoon pepper.
- Heat the oil in a large ovenproof skillet with a cover over medium-high heat. Brown the chicken rolls until golden, 2 minutes per side. Pour the chicken broth over the rolls, cover, and transfer the skillet to the oven. Bake until the chicken is cooked through, 12 to 14 minutes.
- For the lemon-thyme orzo pilaf: Peel and chop the shallots. Heat the oil in a medium saucepan over medium-high heat. Add the shallots and cook, stirring, until softened, 3 to 4 minutes. Add the orzo and cook, stirring, for 2 minutes. Add the broth, bring to a boil over high heat, then decrease the heat to medium-low, cover, and simmer until the orzo is tender and most of the liquid is absorbed, 8 to 9 minutes.
- Meanwhile, halve the tomatoes, grate the cheese, chop the thyme, and zest and juice the lemon (1 teaspoon zest and 1 1/2 tablespoons juice). When the orzo is done, stir in the tomatoes, thyme, lemon zest and juice, cheese, salt, and pepper. Cover and let sit off the heat for 5 minutes before serving.
- To serve, drizzle the roll-ups with the liquid from the skillet and serve with the orzo.
ORZO AND SHRIMP SALAD WITH ASPARAGUS
This is a dish that goes together quickly, can be doubled easily, and looks beautiful! Orzo , shrimp and fresh asparagus tossed with a light olive oil, lemon and basil dressing. Perfect for a warm weather picnic. Can be served chilled, at room temperature, or heated!
Provided by FOXLAIRFARM
Categories Shrimp Salad
Time 2h40m
Yield 6
Number Of Ingredients 13
Steps:
- Peel shrimp, reserving the shells. In a skillet over medium heat, cook the garlic and shrimp in 2 tablespoons of olive oil, stirring frequently to keep the garlic from browning. When shrimp are cooked through, remove from heat, cool and cut into 1/2-inch pieces.
- Bring water to a boil in a Dutch oven over high heat. Add shrimp shells, boil for 5 minutes, then strain out shells and discard. Stir in the orzo and cook for 5 minutes. Stir in the asparagus pieces and continue cooking until the pasta is al dente, about 4 minutes. Drain into a mesh sieve, and rinse in cold water.
- Toss pasta and asparagus with 2 tablespoons of olive oil, shrimp, and green onions until evenly coated. In a separate bowl, whisk the vinegar, lemon juice, mustard, and basil until incorporated. Pour over pasta mixture and toss well; season to taste with salt and pepper. Chill for 2 hours.
Nutrition Facts : Calories 302.2 calories, Carbohydrate 33.5 g, Cholesterol 86.2 mg, Fat 10.8 g, Fiber 2.9 g, Protein 18.6 g, SaturatedFat 1.6 g, Sodium 111.9 mg, Sugar 4 g
ORZO WITH BACON AND ASPARAGUS
This skillet dinner has it all - orzo, bacon and asparagus blended in a quick meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 3
Number Of Ingredients 6
Steps:
- Cook bacon in large nonstick skillet over medium heat until crisp. Reserve bacon and 2 tablespoons bacon drippings in skillet. Add broth; bring to a boil. Add orzo. Reduce heat to low; cover and cook 5 minutes.
- Add asparagus and roasted peppers; cover and cook an additional 5 to 10 minutes or until orzo and asparagus are tender, stirring occasionally. Sprinkle individual servings with cheese.
Nutrition Facts : Calories 430, Carbohydrate 52 g, Cholesterol 25 mg, Fiber 2 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 1/3 Cups, Sodium 840 mg, Sugar 3 g
ORZO AND SHRIMP SALAD WITH ASPARAGUS
This is a dish that goes together quickly, can be doubled easily, and looks beautiful! Orzo , shrimp and fresh asparagus tossed with a light olive oil, lemon and basil dressing. Perfect for a warm weather picnic. Can be served chilled, at room temperature, or heated!
Provided by FOXLAIRFARM
Categories Shrimp Salad
Time 2h40m
Yield 6
Number Of Ingredients 13
Steps:
- Peel shrimp, reserving the shells. In a skillet over medium heat, cook the garlic and shrimp in 2 tablespoons of olive oil, stirring frequently to keep the garlic from browning. When shrimp are cooked through, remove from heat, cool and cut into 1/2-inch pieces.
- Bring water to a boil in a Dutch oven over high heat. Add shrimp shells, boil for 5 minutes, then strain out shells and discard. Stir in the orzo and cook for 5 minutes. Stir in the asparagus pieces and continue cooking until the pasta is al dente, about 4 minutes. Drain into a mesh sieve, and rinse in cold water.
- Toss pasta and asparagus with 2 tablespoons of olive oil, shrimp, and green onions until evenly coated. In a separate bowl, whisk the vinegar, lemon juice, mustard, and basil until incorporated. Pour over pasta mixture and toss well; season to taste with salt and pepper. Chill for 2 hours.
Nutrition Facts : Calories 302.2 calories, Carbohydrate 33.5 g, Cholesterol 86.2 mg, Fat 10.8 g, Fiber 2.9 g, Protein 18.6 g, SaturatedFat 1.6 g, Sodium 111.9 mg, Sugar 4 g
HERBY ORZO & LEMON SALAD
Make this summery orzo salad packed with herbs and lemon for a seasonal side. Leftovers make a great lunch the next day
Provided by Esther Clark
Categories Side dish
Time 40m
Yield Serves 4-6
Number Of Ingredients 12
Steps:
- Heat the olive oil and butter in a non-stick frying pan over a medium heat, and fry the onion for 10-15 mins, or until golden and caramelised. Add the garlic and sugar and cook for a further 3 mins. Season to taste.
- Cook the orzo following pack instructions. Drain, then toss with a little of the extra virgin olive oil and leave to cool completely. Whisk the remaining oil with the lemon juice and set aside.
- Toss the orzo with the sticky onion and garlic, the lemony dressing, herbs and capers, along with half the toasted almonds. Season. Spoon onto a sharing plate and top with the rest of the almonds. Will keep in the fridge for up to three days.
Nutrition Facts : Calories 410 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.4 milligram of sodium
GREEK ORZO SALAD WITH TOMATOES AND CUCUMBERS IN LEMON DRESSING
Make and share this Greek Orzo Salad With Tomatoes and Cucumbers in Lemon Dressing recipe from Food.com.
Provided by ratherbeswimmin
Categories Stove Top
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cook the orzo by following the package directions for al dente.
- Drain and rinse briefly under cold running water; shake the colander gently to completely drain; set aside.
- To make the dressing: beat the eggs together with the lemon zest and juice.
- Pour mixture into a small saucepan over low heat.
- Gradually add in the hot stock, stirring constantly, until all the stock is used.
- Continue to stir until the mixture thickens and coats the back of a spoon (about 4-5 minutes).
- Transfer mixture to a small bowl; set aside to cool.
- When the egg mixture is room temperature, whisk in the sour cream; add in salt to taste and the pepper; stir to combine.
- Transfer the pasta to a large salad bowl; add in the tomatoes, cucumber, olives, green onions, feta, and oregano; toss gently to mix.
- Pour the cooled dressing over the mixture; toss gently to coat.
- Serve immediately or cover and refrigerate for up to 24 hours.
- Bring to room temperature before serving.
Nutrition Facts : Calories 235.4, Fat 9.3, SaturatedFat 4, Cholesterol 78.1, Sodium 405.3, Carbohydrate 29.6, Fiber 3.2, Sugar 4.6, Protein 9.5
POLLY ORZO SALAD WITH ASPARAGUS AND LEMON
Categories Pasta
Number Of Ingredients 8
Steps:
- bring a large pot of salted water to a boil add orzo and cook until tender but firm. drain. whisk together mustard, olive oil, lemon zest, lemon juice,... season with salt and pepper add dressing to slightly cooled orzo toss with scallions, asparagus and feta. serve warm or cold
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- Wash asparagus and snap off tough end pieces. Lay in a 9x13 inch glass baking dish. Pour boiling water over asparagus to cover. Let stand until water is warm, about 10 minutes. Drain water and cut asparagus into 2-inch pieces.
- Meanwhile, bring chicken stock, turmeric and salt to a boil in a large pot. Add orzo and cook until tender, 8-10 minutes. Drain but do not rinse.
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