ORZO WITH LEMON AND HERBS
Orzo is popular to Italy and to Greece as well. This is a great side dish, or do as I do, by placing roasted chicken on top. I have also eaten this room temperature, with some great Italian bread and a glass of white wine. (I said I have done it, not that I do it on a regular basis)! LOL! Enjoy! Note: to get more juice out of your lemon, roll it on your counter or cutting board, applying some pressure;it will yield more juice, or microwave it for about 10 seconds or so. This is a low calorie dish weighing in at about 250 calories.
Provided by FLUFFSTER
Categories Low Cholesterol
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a large nonreactive saucepan, bring the chicken stock to a rolling boil over moderate heat. Add the orzo and cook, stirring often to prevent sticking until most of the broh is absorbed and the orzo is tender an creamy, about 10 minutes.
- Remove the pan from the heat and stir in the oil, then the lemon juice and herbs. Season with salt and pepper. Serve, or tranfser to a baking dish and keep warm in a 350°F oven for up to 20 minutes.
LEMON HERBED ORZO PASTA
This quick and easy lemony and herb pasta dish makes a delicious side. Try adding chicken or shrimp for a more complete meal.
Provided by EatingWell Test Kitchen
Categories Vegan Easter Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Cook dried orzo pasta according to package directions. Drain pasta. Return pasta and reserved pasta water to saucepan. Stir in finely shredded lemon peel, thinly sliced fresh basil, snipped fresh chives, snipped fresh thyme, salt, and ground black pepper. Cook and stir over medium heat until water is absorbed. Serve warm.
Nutrition Facts : Calories 159 calories, Carbohydrate 32 g, Fat 1 g, Fiber 2 g, Protein 6 g, Sodium 148 mg, Sugar 1 g
LEMON-HERB ORZO
Steps:
- Cook 1 1/2 cups orzo in boiling salted water until al dente; reserve 1/4 cup cooking water, then drain. Toss with 3 tablespoons butter, cup each chopped chives, dill and parsley, and the zest of 1 lemon. Add the reserved pasta cooking water to loosen, if needed. Season with salt and pepper.
ORZO WITH HERBS
Steps:
- Cook 2 cups orzo in salted boiling water until al dente, about 8 minutes; drain. Chop 6 scallions; cook just the white parts in a skillet with olive oil until tender, about 2 minutes. Stir in the orzo, 2 cups chicken broth, the scallion greens and a handful each of chopped parsley and dill; season with salt and pepper. Simmer until slightly thickened, about 3 minutes. Stir in 1/4 cup grated parmesan.
VEGETABLE ORZO WITH LEMON & HERB SEASONING
Make and share this Vegetable Orzo with Lemon & Herb Seasoning recipe from Food.com.
Provided by Myra9035
Categories One Dish Meal
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 14
Steps:
- Start by heating the oil in a large saucepan/wok on medium heat.
- Add the onion and garlic and saute for a minute or two.
- Add the carrot and celery and saute for another 2 minutes.
- Then add the chopped bell pepper and continue sauteeing for another 2-3 minutes.
- Add in the mushrooms and the orzo, stirring them into the vegetable mixture.
- Pour in enough broth to cover, about 1 cup.
- Let the orzo absorb the broth, adding more as necessary.
- Add in the grated lemon rind and herbs (and chili pepper flakes, if desired).
- When the orzo has absorbed all the broth and is plump looking, the meal is ready to serve.
- Season with salt and pepper and serve with a nice crusty bread.
Nutrition Facts : Calories 465.3, Fat 8.7, SaturatedFat 1.3, Sodium 67.9, Carbohydrate 84, Fiber 7.5, Sugar 9.3, Protein 14.8
ONE-POT LEMON-BASIL ORZO AND VEGETABLES
Lemon and fresh basil give this light-yet-satisfying dish its bright flavor, while the orzo, chick peas, zucchini and tomatoes complete the meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 5
Number Of Ingredients 13
Steps:
- In 12-inch nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add zucchini; cook 2 to 3 minutes, stirring occasionally, until zucchini is lightly browned. Transfer zucchini to plate.
- Add remaining 2 tablespoons oil, the onion and garlic to skillet. Cook and stir 2 to 3 minutes or until softened. Add orzo; cook and stir 2 to 3 minutes or until orzo is lightly toasted. Stir in broth, tomatoes, chick peas, lemon peel, salt and pepper. Heat to boiling; cover, and reduce heat to low. Cook 8 to 10 minutes or until most of liquid has absorbed and orzo is almost tender.
- Add zucchini and lemon juice to orzo mixture; stir to combine. Remove from heat, cover and let stand 3 to 5 minutes or until all the liquid is absorbed. Stir in basil, and serve.
Nutrition Facts : Calories 330, Carbohydrate 50 g, Cholesterol 0 mg, Fat 2, Fiber 4 g, Protein 10 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 6 g, TransFat 0 g
HERBED ORZO
Categories Herb Pasta Side Lemon Fall Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 4
Steps:
- 1. Bring a large pot of salted water to boil over high heat. Add orzo and boil according to package instructions until it is al dente. Drain it well, and transfer to a bowl.
- 2. Stir in the olive oil, lemon juice, parsley, and thyme. Taste and adjust for seasonings. Toss the mixture until it is well-combined.
VEGETABLE ORZO
This is a great, fresh summer side dish with sauteed zucchini, garlic, carrots, balsamic vinegar, and the bright taste of fresh lemon juice. It goes great with any meal.
Provided by AMULHERN
Categories Side Dish Vegetables Squash Summer Squash
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to boil. Add orzo, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
- Meanwhile, warm olive oil in a large skillet over medium heat. Stir in onion, garlic, and carrot, and cook for 2 minutes. Stir in zucchini, and cook for 2 minutes more. Pour in 1 tablespoon balsamic vinegar, and deglaze pan. Reduce heat to medium low, and season with salt and pepper. Add orzo to skillet, then stir in remaining 1 tablespoon balsamic vinegar and lemon juice.
Nutrition Facts : Calories 294.7 calories, Carbohydrate 48.6 g, Fat 8.2 g, Fiber 5 g, Protein 8.5 g, SaturatedFat 1.2 g, Sodium 30.8 mg, Sugar 4.5 g
HERBED ORZO
This simple side goes well with seared or baked fish and roasted vegetables.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 4
Steps:
- In a large pot of boiling salted water, cook orzo until al dente. Drain orzo and transfer to a medium bowl. Add herbs and lemon juice. Toss to combine. Season with salt and pepper.
Nutrition Facts : Calories 169 g, Fat 1 g, Fiber 1 g, Protein 6 g
EASY LEMONY ORZO WITH ROASTED VEGETABLES AND FETA
Steps:
- Preheat the oven to 400° F.
- Toss the bell peppers, onion, and eggplant with the olive oil, thyme, salt, and pepper on a large sheet pan. Roast the vegetables for about 20 minutes, and then toss in the garlic. (Do not add it earlier or it will burn). Roast for about 20 minutes more, or until browned, turning once or twice with a large spatula.
- Meanwhile, cook the orzo in plenty of boiling salted water for about 7 minutes, until tender. Do not over cook. Drain the orzo and transfer to a large serving bowl. When the roasted vegetables are done and while they are still warm, add them to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
- To make the dressing, whisk together the lemon juice, olive oil, salt, and pepper in a small bowl. (It makes more than what you will actually need for this recipe)
- Pour some (but not all of the dressing) on the pasta and vegetables. Let everything come to room temperature, then add the toppings: scallions, pine nuts, Greek Feta, and fresh basil. Gently toss everything to combine. Taste and adjust the seasonings. Serve at room temperature.
ORZO SALAD WITH VEGETABLES AND HERBS
Categories Salad Herb Pasta Tomato Side Lemon Mint Cucumber Summer Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 15
Steps:
- For Salad:
- Bring large pot of salted water to boil. Add sugar snap peas; cook 1 minute. Using slotted spoon, transfer peas to strainer. Rinse with cold water and drain. Add orzo to same pot. Boil until tender but still firm to bite, about 8 minutes. Drain and cool.
- Place orzo in large bowl. Mix in sugar snap peas, tomatoes, cucumber, green onions, parsley. mint and lemon peel. Season with salt and pepper.
- For Dressing:
- Combine lemon juice, lemon peel and garlic in medium bowl. Gradually whisk in olive oil. Season to taste with salt and pepper.
- Pour half of dressing over salad; toss to coat. (Can be Made 6 hours ahead. Cover salad and remaining dressing separately and chill. Bring to room temperature before continuing.) Toss salad with enough remaining dressing to coat generously. Season with salt and pepper. Line shallow serving bowl with lettuce. Mount salad in bowl.
ROASTED VEGETABLE ORZO
This is a recipe I made up with all of the wonderful summer vegetables in season. Serve it with chicken or all on its own!
Provided by Michelle
Categories Side Dish Vegetables Squash Zucchini
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Place the zucchini, squash, onion, asparagus, and mushrooms in a large bowl; add in garlic, olive oil and sugar, and stir gently to coat vegetables. Spread vegetables in a single layer on a baking sheet, and sprinkle with salt and pepper.
- Roast vegetables until tender, 20 to 25 minutes.
- Meanwhile, bring a large pot of lightly salted water to boil. Add bouillon cubes, wine, and orzo, and cook until al dente, about 8 to 10 minutes. Drain. Stir in roasted vegetables and Parmesan cheese, and serve warm.
Nutrition Facts : Calories 621 calories, Carbohydrate 104.5 g, Cholesterol 2.9 mg, Fat 11.4 g, Fiber 10.5 g, Protein 24.9 g, SaturatedFat 2.2 g, Sodium 1041.6 mg, Sugar 9.8 g
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