Orzo With Ham And Goat Cheese Recipes

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ORZO WITH ROASTED PEPPERS, OLIVES, AND GOAT CHEESE



Orzo with Roasted Peppers, Olives, and Goat Cheese image

Provided by Food Network

Categories     side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 9

2 red bell peppers
2 yellow bell peppers
2 tablespoons olive oil, plus more for garnish
1/2 medium yellow onion, finely diced
12 ounces orzo
1/4 cup chopped kalamata olives in oil, drained, plus more for garnish
3 ounces goat cheese, crumbled
Salt and freshly ground black pepper
1/4 cup fresh parsley leaves, for garnish

Steps:

  • Roast the peppers over the flame of a gas burner, on a hot grill, or under the broiler, until the skin is black and charred. Remove from the heat and place in a large bowl. Cover with plastic wrap and let sit until cool enough to handle, about 15 to 20 minutes. With clean paper towels, wipe off the skin. Remove the stems and seeds and discard. If necessary, briefly rinse under cold water to remove any remaining charred skin. Dice the roasted peppers and set aside.
  • In a large pot, bring salted water to a boil. Heat a large saute pan over medium-high heat. Add the olive oil. When the oil is hot, add the onion and cook just until translucent, but not browned, about 5 minutes. Add the reserved peppers and saute for 3 minutes.
  • Blanch the orzo in the boiling water for 4 to 5 minutes, or until beginning to cook, but still very al dente. Drain the orzo, reserving the pasta water, and add to the pepper mixture. Add 1 cup of the reserved pasta water and cook, stirring, until creamy and the pasta is cooked tender. Finish with another 1/4 cup pasta water if the mixture is too thick. Stir in the olives and goat cheese and mix until the goat cheese is melted. Season with salt and pepper, to taste. Thin with pasta water if the mixture is too thick.
  • Garnish with parsley, olives, and a drizzle of olive oil.

CHEESY ORZO



Cheesy Orzo image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1/2 small onion, chopped
2 cloves garlic, chopped
2 cans (14 ounces) chicken or vegetable broth or stock
2 cups orzo pasta (enriched rice may be substituted)
1/2 cup grated Parmigiano or Romano
Salt and freshly ground black pepper

Steps:

  • Preheat a 8 inch pot with a tight fitting cover over moderate heat. Add oil, onion and garlic and saute for 2 or 3 minutes. Add broth to the pan and bring to a boil. Stir in orzo and return broth to a boil. Cover pot and reduce heat to simmer. Cook 15 minutes, stirring occasionally, or until liquid is absorbed and pasta tender. Remove lid and stir in cheese. Season with salt and pepper to your taste. You favorite fresh herbs may also be stirred into the orzo or rice to strengthen the flavor even more.

ORZO WITH HAM AND GOAT CHEESE



Orzo with Ham and Goat Cheese image

Time 25m

Yield Makes 6 main-course servings

Number Of Ingredients 4

1 pound orzo (rice-shaped pasta)
1/2 pound sliced ham, coarsely chopped (2 cups)
1/2 pound mild soft goat cheese, crumbled
5 scallions, thinly sliced

Steps:

  • Preheat broiler and lightly oil a flameproof 3-quart shallow baking dish (2 inches deep).
  • Cook orzo in a 6-quart pot of boiling salted water until al dente. Reserve 3/4 cup pasta cooking water, then drain orzo in a colander. Toss hot orzo with remaining ingredients, reserved cooking water, and salt and pepper to taste in a large bowl until cheese is melted.
  • Transfer orzo mixture to baking dish and broil 2 inches from heat until lightly browned, about 4 minutes.

CREAMY ORZO WITH HAM AND PEAS



Creamy Orzo With Ham and Peas image

A creamy, cheesy pasta dish you can eat with a spoon. Serve with green salad and garlic bread. Great comfort food.

Provided by KelBel

Categories     One Dish Meal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb orzo pasta
2 tablespoons olive oil
1 large shallot, finely chopped
1 garlic clove, minced
1/2 lb smoked ham, cubed
1 1/4 cups half-and-half
1 cup frozen peas, thawed
3/4 cup parmesan cheese, grated
salt & freshly ground black pepper

Steps:

  • Bring a heavy large saucepan of salted water to a boil over high heat. Add the orzo and cook until tender,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 ham and cook until they are heated through, about 5 minutes.
  • Stir in the half and half 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 in some reserved cooking liquid until pasta is desired consistency.
  • Season the orzo with salt and pepper, and serve.

TOMATO AND GOAT CHEESE ORZO



Tomato and Goat Cheese Orzo image

Tomatoes, goat cheese, fresh herbs, and orzo pasta! A super simple, super flavorful weeknight dinner that's easy to put together!

Provided by sara a.

Categories     Main Course

Time 25m

Number Of Ingredients 12

1 cup dry orzo
4 oz. creamy goat cheese (chevre)
2 Tbsp. olive oil
1 cup Campari or Cherry tomatoes
1 small shallot (thinly sliced)
2 cloves garlic (minced)
1/3 cup heavy cream
2 Tbsp. chopped fresh basil
2 tsp. chopped fresh Oregano
1/4 cup grated Parmesan Reggiano
salt + pepper (to taste)
2 lemon wedges

Steps:

  • Boil the orzo in salted water until al dente, based on box directions. (About 7-8 minutes.) Drain the orzo, reserving one cup of pasta water. Mix cooked orzo with creamy goat cheese and set aside.
  • If using Campari tomatoes, cut them into quarters. If using cherry tomatoes, cut them in half. Heat olive oil in a large saute pan over medium-high heat. Add tomatoes and a pinch of salt. Cook for about 5 minutes until tomatoes start to blister.
  • Turn the heat down to medium. Stir in sliced shallots, and cook for 2-3 minutes until softened. Stir in garlic, and cook 1 minute.
  • Stir in heavy cream, half of the chopped herbs, and a pinch of pepper. Cook until the cream thickens slightly, about 2-3 minutes.
  • Spoon the goat cheese orzo directly into the pan, and add 1/4 cup of pasta water. Stir to mix it in completely with the tomato sauce, continually adding a splash of pasta water until it is as creamy as you like it. (I usually use about 1/2 cup of pasta water.)
  • Turn off the heat from under the pan, and stir in the parmesan, remaining chopped herb, and the juice from the lemon wedges. Season with salt and pepper to taste.

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