Orzo With Herbs Recipes

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GARLIC-HERB ORZO PILAF



Garlic-Herb Orzo Pilaf image

"Mildly flavored and flecked with garlic and fresh herbs, this creamy, versatile side dish can accompany a wide variety of entrees. Plus, it's a cinch to put together." --Mary Relyea of Canastota, New York

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 4 servings.

Number Of Ingredients 10

8 garlic cloves, peeled and thinly sliced
1 tablespoon olive oil
1/2 cup uncooked orzo pasta
1/2 cup uncooked long grain rice
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
1/3 cup water
3 green onions, thinly sliced
1/3 cup thinly sliced fresh basil leaves
1/4 cup minced fresh parsley
1/4 teaspoon salt

Steps:

  • In a large nonstick skillet coated with cooking spray, cook garlic in oil over medium-high heat for 1 minute. 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 or until rice is tender and liquid is absorbed. Stir in the onions, basil, parsley and salt.

Nutrition Facts : Calories 227 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 426mg sodium, Carbohydrate 40g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges

EVERYDAY ORZO WITH SAUSAGE AND FRESH HERBS



Everyday Orzo with Sausage and Fresh Herbs image

Rice-shaped pasta (orzo) made more flavorful by cooking in Swanson® Chicken Broth. This recipe has unlimited possibilities for adding flavors, which makes this the perfect side dish with any meal.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 30m

Yield 4

Number Of Ingredients 9

3 tablespoons butter
½ pound hot Italian sausage links, casings removed and cut into 1/2-inch pieces
1 ½ cups uncooked orzo pasta
1 tablespoon chopped fresh chives
1 teaspoon chopped fresh oregano
3 cups Swanson® Chicken Broth
¼ cup grated Parmesan cheese
¼ cup shredded mozzarella cheese
¼ cup chopped fresh parsley

Steps:

  • Melt butter in large skillet over medium-high heat. Add sausage and cook until browned, about 2 minutes. Add orzo and stir until it begins to turn golden, about 2 minutes. Add chives and oregano; stir. Pour in Swanson Chicken Broth.
  • Bring to a low boil; reduce heat, cover, and let simmer over low heat until pasta is al dente, about 20 minutes.
  • Remove from heat; stir in Parmesan and mozzarella cheeses. Top with parsley.

Nutrition Facts : Calories 524.1 calories, Carbohydrate 57.9 g, Cholesterol 66 mg, Fat 22.7 g, Fiber 2.5 g, Protein 22.6 g, SaturatedFat 10.9 g, Sodium 1266.9 mg, Sugar 4 g

ORZO WITH HERBS



Orzo with Herbs image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Number Of Ingredients 0

Steps:

  • Cook 2 cups orzo in salted boiling water until al dente, about 8 minutes; drain. Chop 6 scallions; cook just the white parts in a skillet with olive oil until tender, about 2 minutes. Stir in the orzo, 2 cups chicken broth, the scallion greens and a handful each of chopped parsley and dill; season with salt and pepper. Simmer until slightly thickened, about 3 minutes. Stir in 1/4 cup grated parmesan.

CREAMY LEMON HERB ORZO



Creamy Lemon Herb Orzo image

Orzo pasta is combined with garlic, butter, cream, herbs and parmesan cheese in this simple but delicious side dish that goes with almost any meal.

Provided by Danelle

Categories     Side Dishes

Time 15m

Number Of Ingredients 9

1 cup orzo pasta
1/4 cup butter
1 clove garlic, minced
1 tablespoon lemon juice
1 teaspoon lemon zest
4-6 tablespoons heavy cream
2 tablespoons minced fresh herbs
1/4 cup grated Parmesan cheese
Salt and pepper, to taste

Steps:

  • Cook orzo according to package directions until just al dente, about 7 minutes; drain.
  • In a large skillet over medium heat, melt the butter. Add the garlic and cook until tender, about 2 minutes.
  • Stir in the cooked orzo, lemon juice, lemon zest and 4 tablespoons of cream. Add the additional 2 tablespoons cream if desired.
  • Remove from heat and stir in fresh herbs and Parmesan cheese. Season with salt and pepper to taste. Serve warm.

Nutrition Facts : Calories 190 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 41 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 191 milligrams sodium, Sugar 1 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

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.

ORZO WITH LEMON AND HERBS



Orzo With Lemon and Herbs image

Orzo is popular to Italy and to Greece as well. This is a great side dish, or do as I do, by placing roasted chicken on top. I have also eaten this room temperature, with some great Italian bread and a glass of white wine. (I said I have done it, not that I do it on a regular basis)! LOL! Enjoy! Note: to get more juice out of your lemon, roll it on your counter or cutting board, applying some pressure;it will yield more juice, or microwave it for about 10 seconds or so. This is a low calorie dish weighing in at about 250 calories.

Provided by FLUFFSTER

Categories     Low Cholesterol

Time 40m

Yield 8 serving(s)

Number Of Ingredients 6

7 cups chicken stock (or canned low-sodium broth)
2 cups orzo pasta (1 pound)
1 tablespoon olive oil
1/4 cup fresh lemon juice
3/4 cup chervil (or a combo of both) or 3/4 cup basil (or a combo of both)
salt & freshly ground black pepper

Steps:

  • In a large nonreactive saucepan, bring the chicken stock to a rolling boil over moderate heat. Add the orzo and cook, stirring often to prevent sticking until most of the broh is absorbed and the orzo is tender an creamy, about 10 minutes.
  • Remove the pan from the heat and stir in the oil, then the lemon juice and herbs. Season with salt and pepper. Serve, or tranfser to a baking dish and keep warm in a 350°F oven for up to 20 minutes.

HERBED ORZO



Herbed Orzo image

Categories     Herb     Pasta     Side     Lemon     Fall     Sugar Conscious     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 4

3/4 pound (about 2 cups) orzo (rice-shaped pasta)
3 tablespoons extra-virgin olive oil
juice of 1/2 lemon, or to taste
3 tablespoons coarsely chopped herbs such as flat-leaf parsley, chives, oregano, marjoram, and thyme

Steps:

  • 1. Bring a large pot of salted water to boil over high heat. Add orzo and boil according to package instructions until it is al dente. Drain it well, and transfer to a bowl.
  • 2. Stir in the olive oil, lemon juice, parsley, and thyme. Taste and adjust for seasonings. Toss the mixture until it is well-combined.

LEMON-HERB ORZO



Lemon-Herb Orzo image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Number Of Ingredients 7

1 1/2 cups orzo
1/4 cup water
3 tablespoons butter
1 cup chopped chives
1 cup chopped dill
1 cup chopped parsley
zest of 1 lemon

Steps:

  • Cook 1 1/2 cups orzo in boiling salted water until al dente; reserve 1/4 cup cooking water, then drain. Toss with 3 tablespoons butter, cup each chopped chives, dill and parsley, and the zest of 1 lemon. Add the reserved pasta cooking water to loosen, if needed. Season with salt and pepper.

ORZO SALAD WITH VEGETABLES AND HERBS



Orzo Salad with Vegetables and Herbs image

Categories     Salad     Herb     Pasta     Tomato     Side     Lemon     Mint     Cucumber     Summer     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 15

Salad
6 ounces sugar snap peas, trimmed, cut into 3/4-inch pieces
2 2/3 cups orzo (rice-shaped pasta; about 21 ounces)
1 1/4 cups cubed seeded tomatoes
3/4 cup cubed seeded peeled cucumber
1/2 cup chopped green onions
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
2 teaspoons finely chopped lemon peel
Dressing
1/4 cup fresh lemon juice
2 teaspoons finely chopped lemon peel
1 teaspoon minced garlic
3/4 cup olive oil
1 head Boston lettuce

Steps:

  • For Salad:
  • Bring large pot of salted water to boil. Add sugar snap peas; cook 1 minute. Using slotted spoon, transfer peas to strainer. Rinse with cold water and drain. Add orzo to same pot. Boil until tender but still firm to bite, about 8 minutes. Drain and cool.
  • Place orzo in large bowl. Mix in sugar snap peas, tomatoes, cucumber, green onions, parsley. mint and lemon peel. Season with salt and pepper.
  • For Dressing:
  • Combine lemon juice, lemon peel and garlic in medium bowl. Gradually whisk in olive oil. Season to taste with salt and pepper.
  • Pour half of dressing over salad; toss to coat. (Can be Made 6 hours ahead. Cover salad and remaining dressing separately and chill. Bring to room temperature before continuing.) Toss salad with enough remaining dressing to coat generously. Season with salt and pepper. Line shallow serving bowl with lettuce. Mount salad in bowl.

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