Orzo And Rice Recipes

ORZO AND RICE

Steps:

• In a large heavy saucepan, melt butter over medium heat; add orzo and brown until golden.
• Add rice, bouillon, and water; bring to a boil, cover and lower heat to medium-low.
• Simmer for about 20 to 25 minutes or until all water is absorbed; serve.

EASY RICE PILAF

Steps:

• Combine the chicken broth, butter, salt, garlic powder, and pepper in a medium sauce pan over medium heat to warm. Once the liquid begins to simmer, reduce the heat to low and keep warm.
• Meanwhile, set a large skillet over medium heat and add the olive oil. When the oil is hot, add the pasta and stir well to coat. Cook for 4-5 minutes, stirring occasionally, until lightly browned. Add the rice and continue to cook another 4-5 minutes until the rice is bright white.
• Add the celery and onions and continue to cook for another 4-5 minutes, stirring occasionally, until the vegetables soften slightly, then pour the warm broth mixture into the skillet with the pasta and rice and stir to combine. Bring everything to a simmer, then cover and cook for 20 minutes until the liquid is absorbed
• Sprinkle the rice pilaf with the chopped parsley, then fluff with a fork. Serve warm.

MUSHROOM ORZO RISOTTO

Steps:

• Sauté the mushrooms: (SEE NOTES before proceeding) Heat 1 tablespoon of butter in a large saucepan over medium-high heat. Working in two batches, add half the mushrooms and cook, UNDISTURBED, for 4-5 minutes, or until they begin to turn golden and release their liquid. Stir and continue to cook, stirring occasionally, until mushrooms are crisp but still moist, about 3-4 additional minutes. Season generously with salt and pepper. Use a slotted spoon to remove the mushrooms and transfer them to a bowl. Repeat with another tablespoon of butter and remaining mushrooms. Set bowl of mushrooms aside.
• Sauté vegetables: Melt the remaining 3 tablespoons of butter in the same pan you used to cook the mushrooms. Add in the shallots. Sauté, stirring occasionally until softened, about 2 minutes. Add in the garlic and season with salt and pepper. Sauté until fragrant, about 30 seconds.
• Toast orzo: Add in the orzo and thyme. Stir and cook until the orzo is golden and toasted, about 2-3 minutes.
• Add liquid: Add in ½ cup of broth to deglaze the pan. Use the back of a wooden spoon to scrape up any browned bits that are stuck to the bottom of the pan. Stir in the lemon juice and zest. Season with salt and pepper. Slowly pour in the remaining 3 ¼ cups of broth. Bring mixture to a boil over high heat. Simmer, stirring often, for 9-11 minutes or until orzo is al dente and pasta is creamy.
• Add cream: Stir in the cream and parmesan. Cook, stirring, until liquid is creamy, about 2 minutes. If orzo thickens up, add a bit of cream or broth - you want the pasta to be creamy, yet not too thick.
• Add mushrooms: Turn off the heat and add the mushrooms and parsley. Stir gently to combine.
• Serve: Remove from heat and drizzle with truffle oil to taste. Taste orzo and adjust for seasoning with salt and pepper. Serve with additional parmesan, fresh herbs and truffle oil on the side. Enjoy!

CREAMY ORZO

Steps:

• Bring a heavy large saucepan of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
• Meanwhile, heat the oil in a heavy large frying pan over medium heat. Add the shallot and garlic, and saute until tender, about 2 minutes. Add the tomatoes and cook until they are tender, about 8 minutes. Stir in the cream and peas. Add the orzo and toss to coat. Remove the skillet from the heat. Add the Parmesan to the pasta mixture and toss to coat. Stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season the orzo with salt and pepper, and serve.

EASY STOVETOP RICE PILAF WITH ORZO

Steps:

• Melt butter in a medium-sized saucepan/pot. Add orzo and cook until golden brown.
• Add onion and saute until onions become clear.
• Add garlic and saute for another minute or so.
• Add remaining ingredients and bring to a boil, stirring occasionally.
• When mixture comes to a boil, reduce heat to low, cover, and simmer for about 20-25 minutes or until liquid is absorbed.
• Remove from heat and remove lid. Let stand for a few minutes then fluff with a fork and serve!

SERENA BAKES SIMPLY FROM SCRATCH

Steps:

• In a large saute pan with a tight fitting lid add olive oil and heat over medium-high heat until starting to become hot.
• Add shallots and orzo. Stir until orzo becomes golden brown and shallots are softened.
• Stir in rice and cook until translucent.
• Add chicken stock, herbs, and salt.
• Bring to a simmer, reduce heat to low, and cover.
• Cook for 15-20 minutes until rice is tender, and liquid is absorbed.
• Stir in butter until melted.

GREEK-STYLE LEMONY RICE AND ORZO PILAF WITH FETA

Steps:

• In a medium saucepan melt butter over medium heat; add in onion, garlic and thyme, stir for about 3 minutes.
• Add in the rice and orzo; cook stirring for 3 minutes.
• Add in the broth and lemon juice; bring to a boil over medium heat.
• Add in black pepper, reduce the heat to low and simmer covered for about 20-22 minutes or until the liquid has absorbed.
• Transfer to a serving dish then sprinkle the feta on top (if using).
• Delicious!

GARLIC, HERB, ORZO AND RICE PLIAF

Steps:

• In a large nonstick skillet heat oil over medium-high. Add garlic and cook for 1 minute, being careful not to burn.
• Add orzo and rice; cook 4-6 minutes longer or until lightly browned.
• Stir in broth and water.
• Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes, until rice is tender and liquid is absorbed. (Add more water as needed if rice and pasta are not done before liquid is absorbed).
• Stir in the onions, basil, parsley and salt.
• Serve. Sprinkle some grated Parmesan on top if desired.

ORZO AND RICE PILAF WITH VEGETABLES

Steps:

• Heat oil and butter in a deep 12-inch heavy skillet over moderately high heat until foam subsides, then sauté orzo, stirring constantly, until golden brown, about 1 minute. Add onion, carrots, celery, garlic, salt, and pepper and sauté, stirring occasionally, until onion is lightly browned, about 5 minutes. Add rice and sauté, stirring, until coated with oil and butter.
• Add broth and water and bring to a boil. Reduce heat to low and cook, covered, until liquid is absorbed, 13 to 15 minutes. Remove from heat and quickly stir in zucchini, then let stand, covered, 5 minutes. (Zucchini will steam.) Stir in parsley and serve sprinkled with almonds.

RICE PILAF WITH ORZO

Steps:

• In a large pan with a lid, preheat the pan over medium-high heat and add in the olive oil, onion, and ½ teaspoon of salt.
• Saute the onion until it just begins to soften, about 2-3 minutes.
• Add in the rice and orzo and cook while constantly stirring for 2 minutes. Stir in the garlic and cook until fragrant, about 30-60 seconds.
• Pour in the broth, give everything a good stir, and bring everything to a boil.
• Once boiling, reduce the heat to low and cover the pan with the lid.
• Cook until the rice and orzo is tender, about 20-22 minutes.
• Remove the pan from the heat, and let the pilaf sit, covered, for 8 minutes. Fluff the pilaf with a fork, and stir in the parsley. Season with salt and pepper and serve.
• Season with salt and pepper and serve.

SEARED SCALLOPS WITH ORZO AND RICE PILAF

Steps:

• In a three quart saucepan, melt the butter on medium heat and cook the onion until it's soft. Stir in the orzo and cook for one minute. Stir in the rice and cook for another minute. Add the chicken stock and bring it to a simmer. Cover the pot and cook on low heat for twenty minutes.
• Season the scallops with salt and pepper.
• In a cast iron skillet, on high heat, melt one tablespoon of the butter in the olive oil.
• Sear the scallops on both sides until they're golden brown and cooked through, about four minutes on each side. Remove to a plate and cover to keep warm.
• Wipe the pan clean and add the wine, and simmer until it's reduced to a few tablespoons.
• Remove the pan from the heat and whisk in the rest of the butter. Add the lemon zest and basil and serve over the scallops.

TURKISH RICE PILAF WITH ORZO

Steps:

• Rinse the rice in cold water at least three times to remove any excess starch. (see note 4)
• Pour your broth into a small pan and heat until simmering. Or microwave it until steaming hot.
• Place a large skillet (one with a lid) or shallow pan (again with a lid) over medium heat.
• Add the butter and oil to the skillet to melt.
• Add in the orzo, stir to coat well, then cook the pasta for 4-5 minutes, stirring occasionally, until well browned.
• While the pasta is cooking, peel and finely chop the onion and garlic.
• Reduce the heat under the skillet, then add the onion to the pasta and saute gently for 4 minutes.
• Add the garlic and the rice and stir together until the rice is bright white.
• Add the hot broth, salt, and pepper and bring to a simmer.
• Reduce the heat to low, cover, and simmer for 20 to 25 minutes until the rice is tender and the liquid has been absorbed.
• Remove from heat, but don't lift the lid. Let the finished pilaf stand for 5-10 minutes, then fluff with a fork.
• Sprinkle the finished pilaf with lemon juice and serve.