Roasted Garlic Orzo Recipes

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CREAMY ROASTED GARLIC & SPINACH ORZO



Creamy Roasted Garlic & Spinach Orzo image

This side dish brings instant comfort. I first made it without spinach so my husband and daughter would like it. The next time, I added spinach for the extra health benefits. They still devoured it, so in my book that's a win-win. -Dawn Moore, Warren, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 11

1 whole garlic bulb
1 teaspoon plus 1 tablespoon olive oil, divided
1-3/4 cups uncooked whole wheat orzo pasta
2-1/2 cups chicken stock
3 ounces reduced-fat cream cheese, cubed
1 package (9 ounces) fresh spinach, trimmed and chopped
1/4 cup shredded Asiago cheese
1/4 cup fat-free milk
1 teaspoon salt-free garlic pepper seasoning blend
1/4 teaspoon salt
2 tablespoons minced fresh parsley

Steps:

  • Preheat oven to 425°. Remove papery outer skin from garlic bulb but do not peel or separate the cloves. Cut off top of garlic bulb, exposing individual cloves. Drizzle cut cloves with 1 teaspoon oil. Wrap in foil. Bake 30-35 minutes or until cloves are soft. Unwrap. When cool enough to handle, squeeze garlic from skins., In a Dutch oven, heat remaining oil over medium-high heat. Add pasta; cook and stir 2-3 minutes or until lightly browned. Add stock; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until pasta is tender and liquid is absorbed., Stir in cream cheese until melted. Add spinach, Asiago cheese, milk, seasoning blend, salt and roasted garlic; cook and stir until spinach is wilted. Sprinkle with parsley.

Nutrition Facts : Calories 271 calories, Fat 8g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 422mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 9g fiber), Protein 12g protein. Diabetic Exchanges

ORZO WITH ROASTED VEGETABLES



Orzo with Roasted Vegetables image

This recipe is a slight variation of a wonderful summer dish invented by Sarah Leah Chase in her book, The Open House Cookbook.

Provided by Ina Garten

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 17

1 small eggplant, peeled and 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-shaped pasta
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 scallions, minced (white and green parts)
1/4 cup pignolis (pine nuts), toasted
3/4 pound good feta, 1/2-inch diced (not crumbled)
15 fresh basil leaves, cut into julienne

Steps:

  • Preheat the oven to 425 degrees F.
  • Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
  • Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
  • For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

ROASTED GARLIC ORZO



Roasted Garlic Orzo image

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

3 large garlic cloves, unpeeled
1 tablespoon unsalted butter
2 tablespoons chopped fresh parsley leaves
1 teaspoon poppy seeds if desired
1/2 cup (about 3 ounces) orzo (rice-shaped pasta)

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.

ORZO WITH ROASTED VEGETABLES



Orzo with Roasted Vegetables image

This recipe is a slight variation of a wonderful summer dish invented by Sarah Leah Chase in her book The Open House Cookbook.

Provided by Ina Garten

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 17

1 small eggplant, peeled and 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-shaped pasta
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 scallions, minced (white and green parts)
1/4 cup pignolis (pine nuts), toasted
3/4 pound good feta, 1/2-inch diced (not crumbled)
15 fresh basil leaves, cut into julienne

Steps:

  • Preheat the oven to 425 degrees F.
  • Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
  • Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
  • For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

PARMESAN GARLIC ORZO



Parmesan Garlic Orzo image

This is something my son even enjoys making.

Provided by Colleen Volcjak

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 7

1 cup orzo pasta
¼ cup butter
2 teaspoons minced garlic
¼ cup Parmesan cheese
2 tablespoons milk
1 tablespoon chopped fresh parsley
½ teaspoon salt and ground black pepper

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

SQUASH WITH ORZO & ROASTED GARLIC & FETA SAUCE



Squash with orzo & roasted garlic & feta sauce image

Enjoy roasted squash wedges served with orzo and a roasted garlic, lemon and feta sauce. Packed with flavour, it's a great veggie dinner for two

Provided by Melissa Thompson - Journalist and food writer

Categories     Dinner

Time 1h30m

Yield Serves 2-3

Number Of Ingredients 13

1 garlic bulb
4 tbsp olive oil
1 medium squash (about 800g), peeled, halved and cut into 2-3cm wedges
1 tsp smoked paprika
200g orzo
1 large leek, halved lengthways and finely sliced
½ tbsp unsalted butter
1 preserved lemon, finely chopped
150ml chicken or vegetable stock
1 small bunch of flat-leaf parsley, finely chopped
200g feta
3½ tbsp yogurt
½ lemon, juiced

Steps:

  • Heat the oven to 180C/160C fan/ gas 4. Remove the outer layers of the garlic bulb and slice off the root end, being careful to not cut too deep into the cloves. Put on a small sheet of foil, drizzle with 1 tbsp of the olive oil and sprinkle over a pinch of salt. Scrunch to enclose the garlic in the foil and bake for 45 mins. Remove from the oven and leave to cool still wrapped in the foil.
  • Meanwhile, toss the squash with 2 tbsp of the oil, the paprika and some seasoning. Tip onto a baking sheet and roast for 30-40 mins, turning halfway, until the squash is tender and has some colour.
  • For the sauce, combine the feta, yogurt, lemon juice and 4 of the roasted garlic cloves (squeezing the flesh out of the skins) to create a smooth paste. It should be thick but pourable - add up to 2 tbsp water to loosen if needed. Set aside.
  • Cook the orzo in a pan of salted water over a medium heat for 4-5 mins until it's cooked but still has bite. Drain, reserving a cupful of the orzo water and cool in a sieve under cold running water.
  • Cook the leek with 1 tbsp oil and the butter over a medium heat in a large pan, stirring regularly, for 5 mins. Add the preserved lemon and the flesh of 3 roasted garlic cloves, then mash together well. Once the leeks are translucent, tip in the cooked orzo, stock and a splash of the pasta cooking water. Stir for a minute to warm through the orzo. Mix in half of the parsley.
  • Spoon the orzo and leeks onto plates, top with the squash and drizzle over the feta sauce. Sprinkle with remaining parsley and serve.

Nutrition Facts : Calories 761 calories, Fat 34 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 19 grams sugar, Fiber 11 grams fiber, Protein 29 grams protein, Sodium 2.1 milligram of sodium

ROASTED VEGETABLE ORZO



Roasted Vegetable Orzo image

This is a recipe I made up with all of the wonderful summer vegetables in season. Serve it with chicken or all on its own!

Provided by Michelle

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 45m

Yield 4

Number Of Ingredients 13

1 zucchini, sliced
1 summer squash, sliced
1 red onion, cut into chunks
1 pound asparagus, cut into 1-inch pieces
1 pound portobello mushrooms, thickly sliced
4 cloves garlic, minced
2 tablespoons olive oil
1 pinch white sugar
salt and black pepper to taste
4 cubes chicken bouillon
¼ cup dry white wine
1 (16 ounce) package orzo pasta
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Place the zucchini, squash, onion, asparagus, and mushrooms in a large bowl; add in garlic, olive oil and sugar, and stir gently to coat vegetables. Spread vegetables in a single layer on a baking sheet, and sprinkle with salt and pepper.
  • Roast vegetables until tender, 20 to 25 minutes.
  • Meanwhile, bring a large pot of lightly salted water to boil. Add bouillon cubes, wine, and orzo, and cook until al dente, about 8 to 10 minutes. Drain. Stir in roasted vegetables and Parmesan cheese, and serve warm.

Nutrition Facts : Calories 621 calories, Carbohydrate 104.5 g, Cholesterol 2.9 mg, Fat 11.4 g, Fiber 10.5 g, Protein 24.9 g, SaturatedFat 2.2 g, Sodium 1041.6 mg, Sugar 9.8 g

ROASTED VEGETABLES WITH FETA AND ORZO



Roasted Vegetables With Feta and Orzo image

Make and share this Roasted Vegetables With Feta and Orzo recipe from Food.com.

Provided by Christines Yellow K

Categories     One Dish Meal

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 12

1 lb orzo pasta
1 zucchini, chopped into large chunks
10 ounces portabella mushrooms, chopped into large chunks
2 large bell peppers, chopped into large chunks
1 large Spanish onion, chopped into large chunks
4 garlic cloves
8 ounces feta cheese, diced into 1/2 inch chunks
1/4 cup parsley
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
kosher salt
black pepper

Steps:

  • Preheat oven to 400 degrees.
  • Chop vegetables and place in baking sheet. Peel garlic cloves and add (unchopped) to vegetables. Coat with 4 tablespoons olive oil and season liberally with salt and pepper.
  • Roast vegetables for approximately 20 to 25 minutes, or until tender.
  • While vegetables are roasting, bring large pot of salted water to boil over high heat and add orzo. Cook for approximately 10 minutes (or according to box directions).
  • When vegetables are roasted, remove garlic cloves and set aside.
  • Drain orzo and cool down slightly under running water. Put orzo in large bowl and add roasted vegetables.
  • In small bowl, whisk together remaining olive oil and vinegar. Add in roasted garlic cloves and mash with a fork. Whisk again to combine. Set aside. You may not need all of the dressing.
  • Add diced feta cheese and chopped parsley to orzo and vegetable mixture. (Feta will melt slightly) Toss to combine and add in balsamic vinagrette. Salt and pepper to taste.
  • Serve warm or cold. (I prefer warm!).

Nutrition Facts : Calories 447.9, Fat 21.1, SaturatedFat 6.6, Cholesterol 26.8, Sodium 349.9, Carbohydrate 51.5, Fiber 3.6, Sugar 7.2, Protein 13.5

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CREAMY ROASTED GARLIC & SPINACH ORZO RECIPE - COOK.ME RECIPES
2020-02-12 Prepare the garlic. 2. Remove the outer skin from the garlic bulb, but leave the skin on the cloves and make sure the cloves stay attached. Slice the top off the garlic bulb and expose the individual cloves. Drizzle the exposed cloves …
From cook.me


GARLICKY ORZO WITH ROASTED VEGETABLES | FOR THE LOVE OF ...
How to Make Garlicky Orzo with Roasted Vegetables. Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat with cooking spray. Dice up the veggies then toss them on the baking sheet. Drizzle with some olive oil then season with sea salt and freshly cracked pepper, to taste. Place into the oven and roast for 15-20 minutes.
From fortheloveofcooking.net


CHEESY ROASTED VEGETABLE ORZO – EASY CHEESY VEGETARIAN
2013-08-10 Preheat the oven to 190°C (Gas Mark 5 / 375°F). Halve the cherry tomatoes, and chop the mushrooms into 2cm chunks. Cut all the other vegetables into 1cm pieces. Toss all the vegetables in the oil and sprinkle with the oregano. Lay in a single layer on a baking tray, and roast for around an hour, stirring once halfway.
From easycheesyvegetarian.com


ROASTED BROCCOLI ORZO WITH LEMON, GARLIC & ALMONDS | LAST ...
2020-04-20 Drain and rinse with cold water in a colander or strainer. Heat 1 tablespoon olive oil in a large skillet over medium high heat. Sauté the garlic for 30 seconds letting it get fragrant. Stir in the orzo and the lemon juice. Give the orzo a minute to absorb the juice. Fold in the broccoli, scallions, parsley and almonds.
From lastingredient.com


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