Orzo Sun Dried Tomatoes And Spinach In Rice Cooker 2008 Recipes

ORZO SUN-DRIED TOMATOES AND SPINACH IN RICE COOKER 2008

Steps:

• Place all ingredients in the cooker and flip down the lever to cook.

CHICKEN AND RICE CASSEROLE WITH SUN-DRIED TOMATOES AND SPINACH

Steps:

• For the topping: process bread, pine nuts and butter in a food processor until coarsely ground (about 10 1 second pulses). transfer to a bowl & mix in Parmesan cheese.
• For the filling: Preheat oven to 400*F.
• In a large heavy bottom pot (dutch oven), heat oil & garlic over medium high heat until garlic is lightly golden, stirring often, about 2 minutes.
• Add the spinach in handfuls and stir until just wilted, about 4 minutes. transfer spinach to a colander set in the sink and gently squeeze out excess moisture. Coarsely chop the spinach & set aside.
• Wipe the pot clean and melt the butter over medium heat. Add the flour, stirring constantly, cook until golden, about 1 minute.
• Slowly whisk in the broth and milk, bring to a simmer, whisking often.
• Add the rice, oregano, salt, and pepper. Return to a simmer then reduce heat to medium low.
• Cover and cook, stirring often, until rice has absorbed most of the liquid & is just tender, about 25 minutes.
• Add the chicken and cook uncovered, stirring occasionally, until it is no longer pink, about 5 minutes.
• Off heat, stir in the sun-dried tomatoes, mozzarella, and spinach.
• Pour into a 9x13" baking dish and sprinkle with bread crumb topping.
• Bake until the topping is browned and the casserole is bubbling, 20-25 minutes.
• Cool for 10 minutes and serve with parsley.

ORZO WITH SUN-DRIED TOMATOES

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.

SUN-DRIED TOMATO AND HERBED/CHEESED BAKED ORZO

Steps:

• Heat olive oil and butter over medium/high heat in saucepan til hot. Add shallots and cook til translucent, but not brown. Add chopped sun-dried tomatoes. Cook 1 minute more, stirring and moving mixture around constantly. Add garlic, cooking one minute more. Be careful at this point not to burn garlic or all will be ruined.
• Add 1 cup orzo to saucepan, constantly stirring and toasting the pasta for 1 to 2 minutes. Add chicken broth, and crank heat up to high to bring to a boil. Add salt and pepper for seasoning, being careful not to over-salt, as parmesano reggiano has a high salt content. When boil is reached, cover and reduce to simmer and cover til most of liquid is absorbed. You want SOME liquid to remain.
• Transfer to a bowl. Add fontina cheese and 1/4 cup parmesan, basil and parsley. Add cream. Stir well. Transfer to 2-quart buttered/greased ramekin or equivalent and cover the top with the mixture of Italian seasoned bread crumbs and remaining 1/4 cup reggiano cheese.
• Dot top with bits of butter and bake in 375 oven for approximately 30 minutes.
• Serve immediately, grating more reggiano over dish if desired.