Orzo Pilaf With Sun Dried Tomatoes Saffron Recipes

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SAFFRON ORZO



Saffron Orzo image

Orzo is a great substitute for rice in this buttery and delicious pilaf. The simple technique of toasting your orzo, then cooking it in a flavorful mix of chicken broth and saffron, makes for a full flavored, simple side dish.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 1 minced shallot in 2 tablespoons olive oil in a saucepan over medium heat until softened, 2 to 3 minutes. Add 1 cup orzo and cook, stirring, until toasted, 3 to 5 minutes. Add 2 cups chicken broth, 1/2 teaspoon each saffron and kosher salt and 2 bay leaves. Bring to a boil, then stir and reduce to a simmer; cover and cook until the orzo is tender, 12 to 15 minutes. Stir in 1 tablespoon butter and season with salt.

SAFFRON ORZO



Saffron Orzo image

Categories     Pasta     Side     Quick & Easy     Parmesan     Saffron     Gourmet

Yield Serves 6

Number Of Ingredients 5

1 1/2 cups chicken broth
1 cup orzo (rice-shaped pasta)
1/4 teaspoon crumbled saffron threads
2 tablespoons unsalted butter
1/4 cup freshly grated Parmesan

Steps:

  • In a saucepan bring the broth and 1 1/2 cups water to a boil, add the orzo, and boil it for 5 to 7 minutes, or until it is al dente. In a small bowl dissolve the saffron and 1 tablespoon of the hot cooking liquid. Drain the orzo well, return it to the pan, and stir in the saffron mixture, the butter, the Parmesan, and salt and pepper to taste.

ORZO WITH EVERYTHING



Orzo with Everything image

Categories     Olive     Pasta     Side     Parmesan     Basil     Pine Nut     Summer     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 10

1 1/2 cups orzo (rice-shaped pasta; about 10 ounces)
1/3 cup (packed) chopped drained oil-packed sun-dried tomatoes
5 tablespoons extra-virgin olive oil
1/4 cup balsamic vinegar
1/4 cup (packed) chopped Kalamata olives or other brine-cured black olives
1 cup finely chopped radicchio (about 1 small head)
1/2 cup pine nuts, toasted
1/2 cup chopped fresh basil
1/2 cup freshly grated Parmesan cheese
2 large garlic cloves, minced

Steps:

  • Cook orzo in pot of boiling salted water until just tender but still firm to bite. Drain well. Transfer to large bowl. Add sun-dried tomatoes, oil, vinegar and olives and toss to blend. Let stand until cool. (Can be prepared 6 hours ahead. Cover and refrigerate. Bring to room temperature before continuing.)
  • Mix chopped radicchio, pine nuts, chopped basil, Parmesan and garlic into orzo mixture. Season salad to taste with salt and pepper and serve.

ORZO PILAF WITH MUSHROOMS, LEEKS AND SUN-DRIED TOMATOES



Orzo Pilaf with Mushrooms, Leeks and Sun-Dried Tomatoes image

Categories     Mushroom     Onion     Pasta     Tomato     Side     Bake     Sauté     Basil     Leek     Fall     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 10

Nonstick vegetable oil spray
1 1/2 cups canned low-salt chicken broth
1/3 cup chopped sun-dried tomatoes (not packed in oil)
1 tablespoon olive oil
12 ounces portobello mushrooms, stemmed, diced
3 cups sliced leeks (white and pale green parts only)
1 tablespoon chopped garlic
4 cups freshly cooked orzo (rice-shaped pasta; about 1 1/3 cups uncooked)
1/4 cup chopped fresh basil or 1 tablespoon dried
2 tablespoons balsamic vinegar

Steps:

  • Preheat oven to 350°F. Spray 8 x 8 x 2-inch glass baking dish with nonstick spray. Bring broth and tomatoes just to boil in heavy small saucepan. Remove from heat; let stand 10 minutes.
  • Meanwhile, heat oil in large nonstick skillet over medium heat. Add mushrooms, leeks and garlic. Cover skillet and cook until vegetables are tender, stirring occasionally, about 12 minutes. Remove from heat. Mix in cooked orzo, basil, vinegar, tomatoes and broth. Season with salt and pepper. Transfer to prepared dish; cover with foil.
  • Bake pilaf until heated through, about 40 minutes. Serve hot.

ORZO WITH SUN-DRIED TOMATOES



Orzo with Sun-Dried Tomatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 1 cup orzo as the label directs. Drain, reserving 1/4 cup cooking water. Toss the orzo and cooking water with 2 cups baby arugula, 1/4 cup each chopped sun-dried tomatoes (not oil-packed) and parmesan, 2 tablespoons butter and 1 teaspoon lemon zest; season with salt and pepper.

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