Toasted Orzo Pilaf Recipes

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RAINBOW RICE PILAF



Rainbow Rice Pilaf image

Provided by Kardea Brown

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 14

2 tablespoons olive oil
1/2 yellow onion, diced
1/2 cup diced celery (from 1 rib)
1 orange bell pepper, seeded and diced
1 1/2 cups long-grain rice
1/2 cup orzo
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon minced fresh thyme
Kosher salt and freshly ground black pepper
4 cups vegetable broth
1/2 cup dried cranberries
1/4 cup toasted sliced almonds
1/4 cup chopped fresh parsley

Steps:

  • Heat the oil in a large deep-sided skillet with a lid over medium-high heat. Add the onions, celery and pepper and cook, stirring occasionally, until they are just beginning to soften, about 3 minutes. Add the rice and orzo and cook, stirring constantly, until the orzo begins to brown, 3 to 5 minutes. Add the garlic, oregano, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the garlic is fragrant, about 2 minutes.
  • Stir in the vegetable broth, bring to a simmer and then lower heat and cook, covered, until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let sit, covered, for about 10 minutes. Fluff the rice with a fork and transfer to a serving dish. Top with the cranberries, almonds and parsley. Serve warm.

ORZO PILAF



Orzo Pilaf image

Make and share this Orzo Pilaf recipe from Food.com.

Provided by Lightly Toasted

Categories     Rice

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 5

1/4 cup margarine
1/2 cup orzo pasta (tiny little egg shaped pasta)
1 chopped onion
1 cup rice (I always use Uncle Ben's)
2 1/4 cups chicken broth

Steps:

  • Brown orzo and onion in margarine over med-hi heat.
  • Add rice, broth and a dash of pepper and salt.
  • Bring back to a full boil, then cover, lower heat, and simmer for 20 minutes.

Nutrition Facts : Calories 387.9, Fat 12.7, SaturatedFat 2.3, Sodium 564.6, Carbohydrate 57.8, Fiber 1.7, Sugar 1.9, Protein 9.1

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 PILAF WITH MUSHROOMS



Orzo Pilaf with Mushrooms image

Just a few ingredients produce fantastic flavors for an easy meal any hectic night. Served with Spicy Tomato Pork Chops, a complete dinner is on the table in 30 minutes. -Renee Zimmer, Gig Harbor, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1/2 pound sliced fresh mushrooms
1 small onion, finely chopped
2 tablespoons olive oil
2 garlic cloves, minced
1 can (14-1/2 ounces) chicken broth
1 cup uncooked orzo pasta
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons minced fresh parsley

Steps:

  • In a large saucepan, saute mushrooms and onion in oil until tender. Add garlic; cook and stir 1 minute longer. Add the broth, orzo, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-14 minutes or until pasta is tender. Stir in parsley.

Nutrition Facts : Calories 275 calories, Fat 8g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 600mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 2g fiber), Protein 9g protein.

RICE AND NOODLE PILAF WITH TOASTED ALMONDS



Rice and Noodle Pilaf with Toasted Almonds image

Provided by Ruth Cousineau

Categories     Pasta     Rice     Side     Thanksgiving     Vegetarian     Quick & Easy     Almond     Winter     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

1/2 stick unsalted butter
1 cup orzo
1 1/2 cups long-grain white rice
2 (4-inch) strips lemon zest
1 Turkish bay leaf or 1/2 California
1 (3- to 4-inch) cinnamon stick
5 1/2 cups water
1/2 cup whole almonds with skins (2 1/2 ounces), toasted and coarsely chopped

Steps:

  • Melt butter in a 4- to 5-quart heavy pot over medium heat and stir in orzo. Cook, stirring frequently, until orzo is golden, about 5 minutes. Add rice, stirring until coated with butter, then add zest, bay leaf, cinnamon stick, water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Bring to a boil, uncovered, then cover tightly and cook over low heat until water is absorbed and rice and orzo are tender, 25 to 30 minutes. Remove from heat and let stand, covered, 5 minutes.
  • Fluff pilaf with a fork and spoon into a bowl, discarding zest, bay leaf, and cinnamon stick. Serve pilaf with almonds sprinkled on top.

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