Basil Butter Orzo Recipes

PARMESAN GARLIC ORZO

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.
• Melt butter in a skillet over medium heat; cook and stir garlic in melted butter until lightly browned, about 5 minutes. Stir orzo into garlic mixture and mix in Parmesan cheese, milk, parsley, salt, and black pepper.

ORZO PASTA WITH TOMATOES, BASIL AND PARMESAN

Steps:

• Bring a large pot of salted water to a boil, add the orzo and cook according to the package directions - usually 8 to 10 minutes. Before draining the cooked orzo, reserve 1/3 cup of the pasta water (we use this to make the sauce).
• Add olive oil, garlic, and red pepper flakes to a large, deep skillet. Turn to medium heat. When the oil bubbles around the garlic, add the cooked orzo pasta, tomatoes, basil, and parmesan cheese.
• Pour in two tablespoons of the reserved pasta water and cook, stirring often, for one minute. Over the minute, the sauce should begin to coat the pasta. If it seems dry, add a splash more of the reserved pasta water and cook a few more seconds. Taste for seasoning and adjust with a bit of salt if needed.
• Serve with extra basil, parmesan, and fresh ground black pepper on top.

ORZO WITH PARMESAN & BASIL

Steps:

• In a large cast-iron or other heavy skillet, saute orzo in butter until lightly browned, 3-5 minutes. , Stir in broth. Bring to a boil. Reduce heat; cover and simmer until liquid is absorbed and orzo is tender, 10-15 minutes. Stir in the cheese, basil and pepper. If desired, top with fresh basil.

ORZO WITH PARMESAN AND BASIL

Steps:

• Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.
• Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes.
• Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil sprigs.

LEMON BASIL ORZO AND VEGETABLES

Steps:

• To a very large pot, add the orzo and cook according to package directions. Tip - Add 1 to 2 tablespoons olive oil to the water to prevent orzo from sticking, Drain and return to pot; set aside.
• While orzo is cooking, to a separate large skillet add 3 tablespoons olive oil, onions, and cook for about 5 minutes; stir intermittently.
• Add the garlic and cook for about 1 minute, or until fragrant; stir nearly continuously.
• Add the beans, zucchini, broccoli, bell peppers, season evenly with salt, pepper, cardamom, optional cayenne, stir, cover the pot, reduce the heat to medium and allow vegetables to steam for about 5 minutes, or until as tender as desired.
• Transfer the beans and vegetables to the pot with the orzo, add the lemon zest, lemon juice, basil, stir to combine, taste and check for seasoning balance. At this point I added 2 additional teaspoons salt, 1 additional teaspoon pepper, and 3 tablespoons of olive oil. This is a very large pot of pasta and vegetables, don't be afraid to season it generously; the olive oil keeps everything from sticking, especially the leftovers.
• Optionally garnish with lemon wedges and serve immediately.

BASIL BUTTER ORZO

Steps:

• Bring 3 qts of water to a boil in a large pot. Add orzo and cook until pasta is just tender to bite, ten minutes. Drain orzo and return to pan.
• Meanwhile, finely chop bell peppers, set aside.
• In a food processor, combine butter, basil and garlic. Add this mixture to orzo in pan. Stir over medium-low heat until butter is melted and pasta is hot.
• Stir in peppers, tomatoes, cheese and capers, Pour onto a rimmed platter and serve hot, warm or at room temperature.

PARMESAN AND BASIL ORZO

Steps:

• Saute the orzo in butter in a large skillet over medium-high heat, stirring constantly until golden. Add the chicken broth and bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until the orzo is tender and the liquid is absorbed.
• Stir in the Parmesan cheese, julienned-sliced basil, and salt and pepper to taste.