TOASTED ORZO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- 1. Heat 1 tablespoon of the oil in a medium saucepan over medium-high heat. Add the orzo and cook, stirring, until golden, about 3 minutes. Add 3 cups water, 1 1/2 teaspoons salt and the lemon zest and bring to a boil. Reduce the heat to medium, cover and cook, stirring occasionally, 10 minutes. Uncover and continue cooking, stirring frequently, until the orzo is tender and the liquid is absorbed, 2 to 3 minutes. Remove from the heat.
- 2. Transfer the orzo to a large mixing bowl, remove the lemon zest and let cool about 10 minutes. Stir in the remaining 2 tablespoons oil, tomatoes, if using, feta cheese, parsley, capers, dill and lemon juice. Season with additional salt and pepper. Serve warm or at room temperature.
ORZO SALAD WITH HEIRLOOM TOMATOES AND HERBS
Categories Salad Herb Olive Onion Pasta Tomato Side Picnic Summer Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water; drain well. Transfer to medium bowl; cool.
- Whisk vinegar and lemon juice in small bowl; gradually whisk in oil. Pour dressing over orzo. Mix in remaining ingredients. Season to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Stir before serving.)
ORZO SALAD WITH FETA AND CHERRY TOMATOES
Tastes of the Mediterranean and perfect for a warm summer's day. May be used as a side dish or main course.
Provided by FlemishMinx
Categories Cheese
Time 30m
Yield 2 main course, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Fill a 4 qt pot three-fourths full with salted water and bring to boil for orzo.
- In a small heavy skillet, heat 1/2 TBS olive oil over moderate heat until hot but not smoking and saute pine nuts, stirring frequently until golden, about 2 minutes; transfer nuts to paper towel to drain and cool.
- In a large bowl, whisk together garlic, parsley, vinegar, salt and pepper; drizzle in remaining TBS olive oil, whisking all the while.
- Add tomatoes and feta to the dressing, tossing to combine.
- Cook orzo in boiling water until al dente; drain and rinse until just warm, then drain completely.
- Toss orzo and pine nuts with dressing, coating thoroughly, then serve.
Nutrition Facts : Calories 422.7, Fat 20.1, SaturatedFat 5.9, Cholesterol 26.8, Sodium 345, Carbohydrate 47.7, Fiber 3, Sugar 3.8, Protein 13.9
ITALIAN ORZO SALAD
This light pasta salad is an ideal summer side dish for any potluck or picnic. It's also great for a weeknight dinner. -Cindy Springsteen, Denver, Colorado
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, bring broth to a boil; add pasta. Return to a boil. Cook, uncovered, until pasta is tender, 10-12 minutes. Meanwhile, in a small bowl, whisk the oil, vinegar, lemon juice, honey, salt and pepper., In a large bowl, combine the tomatoes, cucumber, basil, onions and spinach. Drain pasta; add to tomato mixture. Drizzle with dressing; toss to coat. Chill until serving., Just before serving, stir in cheese and pine nuts.
Nutrition Facts : Calories 288 calories, Fat 12g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 630mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein.
ORZO SALAD WITH TOMATOES, FETA, AND RED ONION
Make and share this Orzo Salad With Tomatoes, Feta, and Red Onion recipe from Food.com.
Provided by Chef 669019
Categories European
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil. Season with salt and pepper.
- Bring broth to boil. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite. Drain. Transfer to large wide bowl, tossing until cool.
- Mix cherry tomatoes, feta, basil, and red onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper.
- Add pine nuts; toss. Serve at room temperature.
Nutrition Facts : Calories 476.1, Fat 25.9, SaturatedFat 6.4, Cholesterol 23.4, Sodium 306.2, Carbohydrate 49.1, Fiber 2.9, Sugar 4.1, Protein 13
CHARDONNAY-INFUSED FETA CHEESE RECIPE
Provided by akselden
Number Of Ingredients 5
Steps:
- Put thyme sprigs, garlic and peppercorns in a 2-cup (500'ml) glass jar. Add the cubes of cheese and pour in the wine. Replace the lid and put in refrigerator to marinate. The cheese can be used after one day, but comes to full flavor after about three days. It keeps well in the refrigerator for up to one week. Serve.
TOASTED ORZO SALAD AND PEAR TOMATOES W CHARDONNAY VINEGAR RECIPE
Provided by á-170456
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons of the olive oil in a medium saucepan over medium-high heat until almost smoking. Add the onion and shallots and cook until soft. Add half of the orzo and toast in the olive oil until golden brown. Add the remaining orzo and stock and bring to a boil, continue cooking until the liquid is absorbed. Remove from heat and add the tomatoes and parsley, remaining 2 tablespoons of olive oil and the vinegar. Season with salt and pepper. This recipe yields 4 servings.
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