Toastedorzopilaf Recipes

TOASTED ORZO PILAF

Toasted Orzo Pilaf image

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

Provided by Dancer

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 tablespoons butter
1 cup orzo pasta
3 cups canned chicken broth
6 scallions
6 large button mushrooms
1/2 cup pine nuts
1/2 cup chopped fresh Italian parsley
salt and pepper

Steps:

Melt 2 tablespoons of the butter in medium saucepan.
Add orzo and stir until pasta is toasted, about 3-5 minutes.
Add broth, bring to a boil and cook pasta until done; drain.
Melt the remaining 2 tablespoons of butter in a sauté pan.
Add scallions and mushrooms and cook until crisp-tender.
Add pine nuts, salt and pepper to taste.
Stir in the cooked orzo and fresh parsley, and heat through.

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

Ingredients

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

HERBED ORZO PILAF

Herbed Orzo Pilaf image

Provided by Food Network Kitchen

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Saute 1 chopped onion and 1 thyme sprig in butter over medium heat until golden; season with salt. Increase the heat to medium high; add 1 cup orzo and toast 2 minutes. Add 2 cups chicken broth and bring to a simmer. Reduce the heat to medium low, cover and cook until the orzo is tender, 15 minutes. Stir in some chopped dill. Top with sour cream and paprika.

GARLIC ORZO PILAF

Garlic Orzo Pilaf image

This is an easy, go-to side dish that has lots of flavor. I always have the ingredients on hand and I find it's a easier than a prepackaged rice side dish because the orzo cooks so quickly.-

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

4 garlic cloves, minced
1/4 to 1/2 teaspoon crushed red pepper flakes
2 tablespoons olive oil
2 cups uncooked orzo pasta
2-1/2 cups chicken stock
1/4 cup grated Parmesan cheese, optional

Steps:

In a large skillet, saute garlic and pepper flakes in oil for 1 minute. Add orzo; saute for 3-5 minutes or until golden brown., Stir in chicken stock and bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until pasta is tender. Sprinkle with cheese if desired.

Nutrition Facts : Calories 256 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 259mg sodium, Carbohydrate 38g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.

ORZO PILAF WITH MUSHROOMS

Orzo Pilaf with Mushrooms image

Provided by Carol Rock

Categories Mushroom Pasta Side Quick & Easy Pine Nut Fall Bon Appétit

Yield Serves 4

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
1 onion, chopped
8 ounces mushrooms, sliced
2 cups canned low-salt chicken broth
1 cup orzo
3 tablespoons pine nuts, toasted
2 tablespoons minced fresh parsley

Steps:

Heat oil in heavy large saucepan over medium-high heat. Add onion and mushrooms and sauté until golden brown, about 10 minutes. Add broth and bring to boil. Stir in orzo. Reduce heat to medium-low. Cover and simmer until orzo is tender and has absorbed all liquid, stirring occasionally, about 15 minutes. Remove from heat. Stir in pine nuts and parsley. Season to taste with salt and pepper and serve immediately.

MUSHROOM AND ORZO PILAF

Mushroom and Orzo Pilaf image

Categories Mushroom Pasta Side Sauté Fall Winter Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

6 tablespoons (3/4 stick) butter
2 large shallots, chopped
4 teaspoons chopped fresh thyme
2 large garlic cloves, chopped
3/4 pound mushrooms, sliced
12 ounces orzo (rice-shaped pasta; about 1 2/3 cups)
3 1/2 cups canned low-salt chicken broth
1/8 teaspoon ground nutmeg

Steps:

Melt 3 tablespoons butter in large skillet over medium-high heat. Add shallots, 3 teaspoons thyme, and garlic; stir 1 minute. Add mushrooms and sauté until tender but not brown, about 8 minutes. Add remaining 3 tablespoons butter. Mix in orzo, then broth and nutmeg. Bring to boil. Reduce heat to medium-low, cover and simmer until orzo is tender and broth is absorbed, about 15 minutes. Mix in remaining 1 teaspoon thyme. Season with salt and pepper and serve.

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Add the chicken stock (2 cups), the kosher salt (1/2 teaspoon), and the black pepper (1/4 teaspoon). Bring to a boil, cover, and simmer on low until all liquid is absorbed, stirring occasionally (about 10 minutes).
Turn off heat and stir in the lemon juice (about 2 tablespoons), the fresh chopped dill (2 tablespoons), and the remaining 1 tablespoon butter until butter is melted.

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