Lemonorzoprimavera Recipes

LEMON ORZO

Steps:

• Combine broth and water in a small pot and bring to a boil over high heat. When it boils, add orzo. Bring back to a boil, then cover and simmer for 5 to 6 minutes, until most of the liquid has cooked off.
• Remove from heat and stir in oil, zest, and salt. Taste, adjust seasoning as desired, and serve immediately.

LEMON PEPPER ORZO

Steps:

• In a medium saute pan, bring the chicken stock to a boil. Add orzo and cook for 7 to 8 minutes until liquid is almost absorbed and orzo is tender. Turn heat off.
• Stir in the remaining ingredients. Season with salt and pepper, if necessary, and serve.

LEMON ORZO PRIMAVERA

Steps:

• Heat the oil in a pot over medium heat. Stir in orzo, and cook 2 minutes, until golden. Stir in garlic, zucchini, and carrot, and cook 2 minutes. Pour in the broth and mix in lemon zest. Bring to a boil. Reduce heat to low and simmer 10 minutes, or until liquid has been absorbed and orzo is tender. Season with thyme and top with Parmesan to serve.

PARMESAN ORZO PRIMAVERA

Steps:

• Combine chicken broth and pasta in medium saucepan. Stir in 1/3 cup water. Bring to boil. Reduce heat to medium-low; cover and simmer 7 minutes.
• Add vegetables; mix well. Cook an additional 5 minutes. Remove from heat.
• Stir in Parmesan cheese.

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 PRIMAVERA

Steps:

• Heat a medium skillet over medium high heat and add oil.
• Add garlic, shallots, zucchini and carrots and saute for five minutes.
• Add chicken broth and bring to a boil.
• Add orzo and bring to a boil, cover and reduce heat to medium.
• Cook, stirring occasionally until pasta absorbs the liquid and is al dente in texture, about ten minutes.
• Uncover and stir in cheese, parsley and peas.
• Season with salt and pepper to taste.

LEMON ORZO PRIMAVERA

Steps:

• Heat the oil in a pot over medium heat. Stir in orzo and cook 2 minutes, or until the orzo starts to turn golden.
• Stir in garlic, zucchini and carrot and cook for 2 minutes, stirring often.
• Add broth, lemon zest and thyme and bring to a boil.
• Reduce heat to low and simmer for 10 minutes or until the liquid has been absorbed and the orzo is tender. Top with Parmesan cheese to serve.

ROSEMARY LEMON ORZO PILAF

Steps:

• In a 1-quart heavy saucepan sauté orzo in butter over moderately high heat, stirring, until browned lightly and stir in remaining ingredients. Bring liquid to a boil and cover. Reduce heat to low and cook 15 minutes, or until liquid is absorbed. Remove pan from heat and let stand, covered, 5 minutes.