Lolas Ethereal Orzo Recipes

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LOLA'S ETHEREAL ORZO



Lola's Ethereal Orzo image

This is a great Italian style side dish. You can alter the amounts of the ingredients to your tastes. Adding blanched asparagus is an option here, too! Serve warm or cold.

Provided by Peach822

Categories     Side Dish

Time 20m

Yield 4

Number Of Ingredients 6

1 ½ cubes chicken bouillon
¼ pound uncooked orzo pasta
3 ounces roasted red peppers, drained and chopped
6 kalamata olives, pitted and chopped
7 ounces artichoke hearts, drained and chopped
½ cup grated Parmesan cheese

Steps:

  • Place the bouillon cubes in a medium pot filled with water, and bring to a boil. Place orzo in the pot when bouillon has dissolved, and cook 8 minutes, until al dente. Drain.
  • Transfer orzo to a large bowl, and toss with roasted red peppers, kalamata olives, artichoke hearts, and Parmesan.

Nutrition Facts : Calories 218.4 calories, Carbohydrate 29.7 g, Cholesterol 11.2 mg, Fat 5.9 g, Fiber 3.2 g, Protein 11.3 g, SaturatedFat 2.5 g, Sodium 1090.4 mg, Sugar 1.1 g

HERBED ORZO



Herbed Orzo image

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

3/4 pound (about 2 cups) orzo (rice-shaped pasta)
3 tablespoons extra-virgin olive oil
juice of 1/2 lemon, or to taste
3 tablespoons coarsely chopped herbs such as flat-leaf parsley, chives, oregano, marjoram, and thyme

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.

LOLA'S ETHEREAL ORZO



Lola's Ethereal Orzo image

This is a great Italian style side dish. You can alter the amounts of the ingredients to your tastes. Adding blanched asparagus is an option here, too! Serve warm or cold.

Provided by Peach822

Categories     Side Dishes

Time 20m

Yield 4

Number Of Ingredients 6

1 ½ cubes chicken bouillon
¼ pound uncooked orzo pasta
3 ounces roasted red peppers, drained and chopped
6 kalamata olives, pitted and chopped
7 ounces artichoke hearts, drained and chopped
½ cup grated Parmesan cheese

Steps:

  • Place the bouillon cubes in a medium pot filled with water, and bring to a boil. Place orzo in the pot when bouillon has dissolved, and cook 8 minutes, until al dente. Drain.
  • Transfer orzo to a large bowl, and toss with roasted red peppers, kalamata olives, artichoke hearts, and Parmesan.

Nutrition Facts : Calories 218.4 calories, Carbohydrate 29.7 g, Cholesterol 11.2 mg, Fat 5.9 g, Fiber 3.2 g, Protein 11.3 g, SaturatedFat 2.5 g, Sodium 1090.4 mg, Sugar 1.1 g

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