Orzo Primavera Recipes

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PARMESAN ORZO PRIMAVERA



Parmesan Orzo Primavera image

Toss your choice of chopped fresh vegetables into this Parmesan Orzo Primavera to really make it your own. With this delicious, colorful Parmesan Orzo Primavera, you've got a tasty Italian-inspired dish ready in 20 minutes or less.

Provided by My Food and Family

Categories     Home

Time 17m

Yield Makes 8 servings, 1/2 cup each.

Number Of Ingredients 4

1 can (14-1/2 oz.) chicken broth
1 cup orzo pasta, uncooked
2-1/2 cups chopped fresh vegetables, such as broccoli, carrots, green onions, red peppers
1/3 cup KRAFT Grated Parmesan Cheese

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.

Nutrition Facts : Calories 120, Fat 2.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

ORZO PRIMAVERA



Orzo Primavera image

This recipe is originally from Rachael Ray of the Food Network, but I have tweaked it to my taste. It is delicious and easy to prepare because it is all done in one skillet.

Provided by Marie

Categories     Low Cholesterol

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
2 cloves minced garlic
1 minced shallot
1 small zucchini, chopped small
1 cup shredded carrot
3 cups chicken stock
1 cup orzo pasta
1/2 cup grated parmesan cheese
3 tablespoons chopped fresh parsley
1 cup frozen peas
salt and pepper

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.

ORZO PRIMAVERA



Orzo Primavera image

Have everything ready ahead of time because this goes quickly once you start cooking! From Southern Living.

Provided by Vino Girl

Categories     One Dish Meal

Time 22m

Yield 7 serving(s)

Number Of Ingredients 13

3 quarts water
1 teaspoon salt
2 cups orzo pasta, uncooked
1 lb fresh asparagus, cut into 1 inch pieces
3 garlic cloves, minced
1/2 cup red bell pepper, chopped
1 teaspoon margarine or 1 teaspoon butter, melted
1 tablespoon olive oil
1 cup frozen peas, thawed
1/2 cup chicken broth or 1/2 cup vegetable broth
1 teaspoon fresh lemon rind, grated
1/4 teaspoon white pepper, ground
1/2 cup parmesan cheese, freshly grated (optional)

Steps:

  • Combine water and salt in a large Dutch oven; bring to a boil.
  • Add orzo and cook 5 minutes.
  • Add asparagus and cook 4 more minutes.
  • Drain and set aside in a large serving bowl.
  • Cook garlic and bell pepper in margarine and oil in Dutch oven over medium heat, stirring constantly, 1 minute or until crisp-tender.
  • Keep stirring, and add peas; cook another minute. Add broth, lemon rind, and white pepper; bring to a boil and cook one minute.
  • Add vegetable mixture to orzo and asparagus; toss and top with parmesan cheese.

Nutrition Facts : Calories 236.6, Fat 3.5, SaturatedFat 0.6, Sodium 428.4, Carbohydrate 42.4, Fiber 4.1, Sugar 3.7, Protein 9.3

LEMON ORZO PRIMAVERA



Lemon Orzo Primavera image

Colorful vegetables and the flavors of lemon and thyme make this orzo dish great for picnics. You can chop the zucchini and carrot instead of grating them to cut down on prep time, just be sure to cook them for a few minutes longer before adding the orzo.

Provided by LitleLisa1

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 9

1 tablespoon olive oil
1 cup uncooked orzo pasta
1 clove garlic, crushed
1 medium zucchini, shredded
1 medium carrot, shredded
1 (14 ounce) can vegetable broth
1 lemon, zested
1 tablespoon chopped fresh thyme
¼ cup grated Parmesan cheese

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.

Nutrition Facts : Calories 278.5 calories, Carbohydrate 44.7 g, Cholesterol 4.4 mg, Fat 6.3 g, Fiber 3.9 g, Protein 10.4 g, SaturatedFat 1.6 g, Sodium 294.7 mg, Sugar 3.7 g

ORZO PRIMAVERA



Orzo Primavera image

This is a very good and quick supper. Serve with hot bread and go for it. This dish has no meat in it.

Provided by Margie Brock

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 16

2 teaspoons salt
1/2 lb cooked orzo pasta
1 tablespoon olive oil
1 red bell pepper, diced
4 shallots, minced
1 tablespoon garlic, mined
1 carrot, thinly sliced
1/8 teaspoon hot pepper flakes (optional)
1 medium zucchini, diced
1 medium yellow squash, diced
1 vegetable stock cube, dissolved in
1/2 cup water
1/2 cup tomato sauce
1/4 teaspoon black pepper
1 tablespoon half-and-half
1/2 cup parmesan cheese

Steps:

  • Heat oil in medium skillet and sauté shallots, garlic, carrot and red pepper.
  • Add squashes and cook until just tender.
  • Turn the heat to high and add stock, tomato sauce, salt and pepper.
  • When the sauce comes to simmer turn the heat down to low and stir well.
  • Add the cooked orzo and half and half and stir until all of the sauce is absorbed.
  • Remove from heat and add parmesan cheese.
  • Serve with French bread.

Nutrition Facts : Calories 157, Fat 5.5, SaturatedFat 2, Cholesterol 8.3, Sodium 1027.2, Carbohydrate 20.7, Fiber 2.4, Sugar 3.6, Protein 7.2

LEMON ORZO PRIMAVERA



Lemon Orzo Primavera image

I was looking for a recipe that could use up some of the zucchini from the garden that the hubby and the kids wouldn't turn up their noses to and I came across this gem! My 6-year-old's comment after he tasted this was: "Mommy, I love, Love, LOVE this!" I hope that you enjoy it nearly as much as he did.

Provided by misscrys79

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon extra virgin olive oil
1 cup orzo pasta, uncooked
1 medium zucchini, shredded
2 medium carrots, shredded
2 garlic cloves, crushed
14 ounces vegetable broth (chicken would work well too)
1 lemon, zest of
1 tablespoon fresh thyme
1/4 cup parmesan cheese, grated

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.

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