Sun Dried Tomato And Herbedcheesed Baked Orzo Recipes
ORZO WITH SUN-DRIED TOMATOES AND KALAMATA OLIVES
A favorite side dish for Italian meals that is hearty enough to stand alone as a vegetarian main dish. Can be served warm or chilled for later.
Provided by Karli Shanklin
Categories World Cuisine Recipes European Italian
Time 25m
Yield 2
Number Of Ingredients 6
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.
- Mix orzo pasta, tomatoes, and olives together in a large bowl. Pour pesto over pasta mixture and stir to coat. Sprinkle Parmesan cheese over the pasta mixture; stir. Drizzle olive oil over the salad and stir to achieve your preferred moisture level.
Nutrition Facts : Calories 828.1 calories, Carbohydrate 65.2 g, Cholesterol 37.6 mg, Fat 51.1 g, Fiber 5.8 g, Protein 30.4 g, SaturatedFat 13.4 g, Sodium 1618.1 mg, Sugar 8 g
ORZO WITH SUN-DRIED TOMATOES
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 cup orzo as the label directs. Drain, reserving 1/4 cup cooking water. Toss the orzo and cooking water with 2 cups baby arugula, 1/4 cup each chopped sun-dried tomatoes (not oil-packed) and parmesan, 2 tablespoons butter and 1 teaspoon lemon zest; season with salt and pepper.
SUN-DRIED TOMATO AND HERBED/CHEESED BAKED ORZO
This is a wonderful infusion of sweet sun-dried tomatoes, garlic, shallots and fresh herbs and cheese with wonderful orzo, baked to perfection with a simple parmesan/bread crumb topping. I saw a version of this on The Food Netwook, and adapted it to suit what I had in my pantry and it turned out very flavorful.
Provided by Citruholic
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat olive oil and butter over medium/high heat in saucepan til hot. Add shallots and cook til translucent, but not brown. Add chopped sun-dried tomatoes. Cook 1 minute more, stirring and moving mixture around constantly. Add garlic, cooking one minute more. Be careful at this point not to burn garlic or all will be ruined.
- Add 1 cup orzo to saucepan, constantly stirring and toasting the pasta for 1 to 2 minutes. Add chicken broth, and crank heat up to high to bring to a boil. Add salt and pepper for seasoning, being careful not to over-salt, as parmesano reggiano has a high salt content. When boil is reached, cover and reduce to simmer and cover til most of liquid is absorbed. You want SOME liquid to remain.
- Transfer to a bowl. Add fontina cheese and 1/4 cup parmesan, basil and parsley. Add cream. Stir well. Transfer to 2-quart buttered/greased ramekin or equivalent and cover the top with the mixture of Italian seasoned bread crumbs and remaining 1/4 cup reggiano cheese.
- Dot top with bits of butter and bake in 375 oven for approximately 30 minutes.
- Serve immediately, grating more reggiano over dish if desired.
SUN-DRIED TOMATO BASIL ORZO
Basil and sun-dried tomato add flavor and zing to this simple yet delicious pasta salad recipe. It's perfect for picnics, and great served warm or cold.
Provided by kgwen
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 23m
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente. Drain and set aside.
- Place basil leaves and sun-dried tomatoes in a food processor. Pulse 4 or 5 times until blended.
- In a large bowl, toss together the orzo, basil-tomato mixture, olive oil, Parmesan cheese, salt and pepper. Serve warm or chilled.
Nutrition Facts : Calories 254.8 calories, Carbohydrate 38.8 g, Cholesterol 6.6 mg, Fat 6.9 g, Fiber 1.9 g, Protein 10 g, SaturatedFat 2.1 g, Sodium 274.9 mg, Sugar 2.1 g
ORZO WITH SUN-DRIED TOMATOES AND FETA CHEESE
This makes a nice side dish, lunch, or cold salad to bring to a picnic or potluck. I had some "tri-colored" orzo on hand when I made this, which added alot of nice color to this already flavorful dish. I think this tastes great warm, cold, or at room temp.
Provided by Kozmic Blues
Categories Lunch/Snacks
Time 18m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- I like whole sundried tomatoes that are NOT packed in olive oil.
- To"plump" the tomatoes, bring 1/4- 1/2 cup water to a boil, add tomatoes, and let steep for about 10 minutes.
- Drain any excess water, and chop tomatoes into bite size pieces.
- Cook orzo according to package directions, drain, and toss in a large bowl with a drizzle of extra virgin oilve oil, garlic and oregano.
- Let orzo cool for a bit before adding other ingredients.
- Next add sundried tomatoes, black olives, roasted red peppers, salt, pepper and feta cheese.
- Combine well.
- Garnish with parsley, if using, and serve at room temperature.
Nutrition Facts : Calories 161.4, Fat 4.4, SaturatedFat 2.1, Cholesterol 11.1, Sodium 459.5, Carbohydrate 24.7, Fiber 1.9, Sugar 2.1, Protein 6.1
BAKED TOMATO & MOZZARELLA ORZO
Combine red peppers, tomato, orzo and olives in a casserole dish to make this easy vegetarian one pot. The bubbling mozzarella topping is particularly special
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Tip the orzo into a medium casserole dish, then stir in the oil, red peppers, olives, chilli flakes and dried oregano. Tip in the chopped tomatoes, then refill the can halfway with water and pour that in too. Give everything a good mix, season, then cover and bake for 20 mins until the pasta is almost cooked. Take it out of the oven and give the orzo a stir. Remove the foil and return to the oven for a further 5 mins.
- Heat the grill to high. Take the orzo out of the oven and tear the mozzarella over the top, then grill until melted and bubbling. Serve with salad on the side, if you like.
Nutrition Facts : Calories 392 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 1 milligram of sodium
CREAMY ORZO WITH FETA & SUN-DRIED TOMATOES RECIPE - (4.6/5)
Provided by á-13856
Number Of Ingredients 7
Steps:
- CREAMY ORZO WITH FETA SUN-DRIED TOMATOES: BRING broth to a boil in a small saucepan; stir in orzo. Return liquid to a boil. Cook orzo, uncovered, stirring occasionally, until the liquid is absorbed, 9 minutes. Remove saucepan from heat. STIR tomatoes and feta into orzo, mixing until feta melts slightly. Season orzo mixture with salt and pepper.
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Preheat the oven to 175°C.Melt the butter in a large skillet over medium heat and throw in the mushroom caps. Toss them around for 1 minute, and then remove to a baking dish and set aside.To the same skillet, add the olives, parsley, sun-dried to
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