ORZO WITH CINNAMON BROWN BUTTER AND PARSLEY
Categories Herb Pasta Side Vegetarian Quick & Easy Cinnamon Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Cook orzo in a 6- to 8-quart pot of boiling salted water until tender. While orzo cooks, melt butter in a small heavy skillet over moderately low heat, then simmer until golden brown with a nutty aroma, about 5 minutes. Remove skillet from heat, then stir in oil, cinnamon, and pepper.
- Drain orzo in a colander, then return to pot and add brown-butter mixture, scraping up any brown bits from bottom of skillet, and parsley. Toss until combined well and season with salt.
ORZO WITH MUSHROOMS AND WALNUTS
This recipe makes quite a bit. Everyone I've prepared it for loves it. You can easily cut the recipe in half.
Provided by Amanda Dattilio
Categories Side Dish
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place walnuts on a baking sheet. Bake for 8 to 10 minutes in the preheated oven, or until they release their aroma. Stir once or twice for even toasting.
- Heat oil in a large heavy saucepan over medium-high heat. Saute onion and mushrooms until tender and golden brown.
- Pour in broth, and bring to a boil. Stir in orzo, reduce heat to low, and cover. Simmer until orzo is tender and liquid is absorbed, about 15 minutes. If after 15 minutes there is still liquid, remove cover, and cook until liquid is gone. Remove from heat, and stir in walnuts. Season with salt and pepper to taste.
Nutrition Facts : Calories 290 calories, Carbohydrate 43.2 g, Cholesterol 2.5 mg, Fat 9.5 g, Fiber 3 g, Protein 9.5 g, SaturatedFat 1.2 g, Sodium 485.5 mg, Sugar 5.1 g
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
RUSTIC PARSLEY & ORZO SOUP WITH WALNUTS
Make and share this Rustic Parsley & Orzo Soup With Walnuts recipe from Food.com.
Provided by TattooedMamaof2
Categories Clear Soup
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Cook orzo in a large saucepan of boiling water until just short of tender, 8 to 9 minutes. Drain and rinse with cool water. Return to the pot and toss with 1 teaspoon oil; set aside.
- Heat 1 tablespoon oil in a medium skillet over high heat. Add onion and 1/4 teaspoon salt; reduce heat to medium-low, cover and cook, stirring frequently, always covering the pan again, until the onion is translucent and beginning to color, 10 to 15 minutes.
- Meanwhile, coarsely chop spinach. Coarsely chop enough parsley to equal about 4 cups. Set aside 3 cups and finely chop the remaining 1 cup; set aside separately.
- Peel and dice potato. Combine the potato, the sauteed onion, 1/4 teaspoon salt, broth and water in a soup pot or Dutch oven. (Set the onion pan aside for later.) Bring to a boil over high heat. Reduce heat to maintain a simmer and cook for 12 minutes. Stir in the spinach and the 3 cups coarsely chopped parsley; return to a simmer, cover and cook for 3 minutes more.
- Meanwhile, heat the remaining 1 tablespoon oil in the onion pan over medium heat. Add garlic and let it sizzle for about 45 seconds. Add walnuts and cook, stirring and watching carefully to prevent burning, for about 3 minutes. Stir in the remaining 1 cup parsley and crushed red pepper; cook, stirring, for 2 minutes more. Remove from the heat.
- Stir the cooked orzo into the soup, then stir in the parsley-walnut mixture. Season with lemon juice and pepper. Taste and add more lemon juice, salt and/or pepper, if desired. Return the soup to a simmer.
- Combine tomatoes with the remaining pinch of salt in a small bowl. Garnish each bowl of soup with a spoonful of the tomatoes and a drizzle of olive oil.
Nutrition Facts : Calories 222.7, Fat 18.2, SaturatedFat 2, Sodium 230.5, Carbohydrate 13.2, Fiber 3.4, Sugar 2.8, Protein 5.2
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