Cheesyorzopilaf Recipes

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CHEESY ORZO



Cheesy Orzo image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1/2 small onion, chopped
2 cloves garlic, chopped
2 cans (14 ounces) chicken or vegetable broth or stock
2 cups orzo pasta (enriched rice may be substituted)
1/2 cup grated Parmigiano or Romano
Salt and freshly ground black pepper

Steps:

  • Preheat a 8 inch pot with a tight fitting cover over moderate heat. Add oil, onion and garlic and saute for 2 or 3 minutes. Add broth to the pan and bring to a boil. Stir in orzo and return broth to a boil. Cover pot and reduce heat to simmer. Cook 15 minutes, stirring occasionally, or until liquid is absorbed and pasta tender. Remove lid and stir in cheese. Season with salt and pepper to your taste. You favorite fresh herbs may also be stirred into the orzo or rice to strengthen the flavor even more.

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

CHEESY ORZO PILAF



Cheesy Orzo Pilaf image

The next time you are going to reach for the rice to make a pilaf, choose orzo pasta instead! This pasta is shaped like a grain of rice. It's delicious in this easy recipe - it is loaded with all kinds of good stuff! I love it and it shows. LOL

Provided by Manami

Categories     Cheese

Time 28m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 tablespoons butter
1 onion, chopped
2 garlic cloves, minced
2 cups orzo pasta
14 ounces ready-to-use vegetable broth or 14 ounces chicken broth
2/3 cup white wine
1/4 teaspoon salt
1/8 teaspoon pepper
1 pinch crushed red pepper flakes (to give it that extra zing)
1 cup frozen baby peas, thawed
1/2 cup fire-roasted sweet red pepper, diced
1/2 cup grated parmesan cheese
1/4 cup minced flat leaf parsley

Steps:

  • In large saucepan, melt butter over medium heat.
  • Add onion and garlic; cook and stir until crisp-tender, about 6-7 minutes.
  • Add in sweet red peppers and just warm throughout.
  • Add orzo; cook and stir until pasta is slightly toasted, about 5 minutes.
  • Stir in broth, water, salt, and pepper & bring to a simmer.
  • Reduce heat to low, cover saucepan, and cook until pasta is al dente, about 11-16 minutes.
  • Add peas to saucepan, cover again, and remove from heat.
  • Let stand 5 minutes.
  • Add cheese and parsley; stir in gently with a fork and serve pilaf immediately.

Nutrition Facts : Calories 498.5, Fat 10.9, SaturatedFat 6.1, Cholesterol 26.3, Sodium 400.2, Carbohydrate 74, Fiber 5.6, Sugar 6.8, Protein 18.5

CHEESY RICE PILAF



Cheesy Rice Pilaf image

Provided by Trisha Yearwood

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons unsalted butter
1/2 small onion, chopped
1 small garlic clove, grated
1 1/2 cups long-grain white rice, preferably basmati
3 cups chicken broth
1 tablespoon all-purpose flour
1 cup whole milk
1 1/2 cups grated Gruyere (about 6 ounces)
3 tablespoons chopped fresh flat leaf parsley
1 tablespoon chopped fresh chives
2 teaspoons chopped fresh tarragon
Kosher salt and freshly ground black pepper

Steps:

  • Melt 1 tablespoon butter in a medium saucepan over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add the rice and stir until lightly toasted, about 1 minute. Add the chicken broth and bring to a full boil. Cover, reduce the heat to low, and cook for 18 minutes.
  • Meanwhile, melt the remaining tablespoon butter in a small saucepan over medium heat. Add the flour and stir until incorporated. Gradually whisk in the milk and bring to a simmer. Simmer until slightly thickened, about 2 minutes. Remove from the heat and whisk in the Gruyere; keep warm, covered.
  • When the rice is cooked, stir in the cheese sauce, parsley, chives and tarragon. Season with salt and pepper.

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