ORZO WITH MINI SAUSAGE MEATBALLS AND KALE
Steps:
- Remove the casings from each sausage link, then pinch about 1 teaspoon sausage with your fingers and roll it into a mini meatball. Repeat with remaining sausage. (Each link should yield 10 to 13 meatballs.) Brown the meatballs in a large cast-iron, enameled cast-iron or nonstick skillet over medium heat, until nicely browned all over, about 6 minutes total.
- Add the chicken stock to the pan along with the orzo. Cover and simmer on medium heat for 5 minutes. Lift the lid and give it a stir, making sure no pasta is sticking to the pan. Add the kale, nestle it in, then cover and simmer another 2 minutes. Lift the lid and add the juice from half the lemon (cut the remaining half into wedges). Stir and simmer until the orzo is just al dente, an additional minute or so. Season to taste with a pinch of salt if needed.
- Divide among shallow bowls and garnish with plenty of grated Parmesan, along with extra lemon wedges and parsley. And crusty bread. Always.
LEMON ORZO WITH PARMESAN, KALE, AND CHERRY TOMATOES
Looking for a side dish for dinner? Whip up this Parmesan-kissed Lemon Orzo with kale and cherry tomatoes. It's fresh and flavorful!
Provided by Jenn Laughlin - Peas and Crayons
Categories Side Dish
Time 28m
Number Of Ingredients 11
Steps:
- Bring a medium pot of water to a boil. Add orzo and cook until al dente, approx 7-9 minutes. Drain orzo in a wire-mesh strainer and set aside.
- While orzo cooks chop kale, halve or quarter cherry tomatoes, and mince shallot.
- Next heat a pan to medium heat with ½ teaspoon olive oil. Add minced shallot to hot pan and stir often until tender, approx. 4-6 minutes.
- Season with garlic powder, salt, and pepper (to taste) and add lemon juice and broth.
- Add orzo and kale and mix well until kale has wilted and some of the liquid has been absorbed into the pasta. Stir in tomatoes, Parmesan and butter, then season with a pinch of salt and pepper, to taste.
- Optional: serve with lemon wedges to add an extra burst of citrus flavor, if you'd like! Enjoy!
Nutrition Facts : Calories 367 kcal, Carbohydrate 50 g, Protein 13 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 253 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
ORZO WITH KALE
A light summer dish. Great with white wine.
Provided by Sunaina
Categories Side Dish
Time 35m
Yield 10
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly-salted water to a boil; sprinkle the turmeric over the boiling water and stir in the orzo; return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes; drain. Scrape into a mixing bowl and set aside.
- Heat the olive oil in a large skillet over medium heat. Cook the garlic in the hot oil for a few seconds until it begins to bubble. Stir the kale into the garlic, cover the skillet with a lid, and cook for 10 minutes. Remove the cover and continue cooking and stirring until the kale is tender, about 10 minutes more. Stir the kale mixture into the orzo along with the lemon juice, nutmeg, and Parmesan cheese. Season with salt and pepper. Serve warm or at room temperature.
Nutrition Facts : Calories 205.6 calories, Carbohydrate 36.1 g, Cholesterol 1.8 mg, Fat 4.2 g, Fiber 2.8 g, Protein 7.9 g, SaturatedFat 1 g, Sodium 52.5 mg, Sugar 1.7 g
TOMATO ORZO SOUP WITH KALE
Yummy hearty soup. Perfect for a fall or winter day. Serve with French bread.
Provided by Dana Kacmarek
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 2h25m
Yield 8
Number Of Ingredients 9
Steps:
- Bring beef stock to a boil in a stockpot; add orzo and cook for 5 minutes. Mix in fire-roasted tomatoes, tomato soup, kidney beans, cannellini beans, chicken bouillon, and red pepper flakes into orzo; return to a boil. Reduce heat and simmer, stirring occasionally, for 1 1/2 hours. Mix kale into soup and simmer for 30 minutes more.
Nutrition Facts : Calories 327.6 calories, Carbohydrate 58.9 g, Cholesterol 0.3 mg, Fat 2.6 g, Fiber 8.9 g, Protein 16.9 g, SaturatedFat 0.6 g, Sodium 863.8 mg, Sugar 7.5 g
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GREEK BAKED ORZO RECIPE - PINCH OF YUM
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4.8/5 Estimated Reading Time 4 mins
- In a large oven-safe skillet, heat the oil over medium heat. Add the onion. Saute for 5 minutes or until soft.
- Add the garlic, red pepper, kale, oregano, red pepper flakes, and salt. Saute for 5 minutes or until the kale is wilted.
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- Heat 1 tablespoon oil in a large pot over medium-high heat. Add chicken and sprinkle with 1/2 teaspoon each oregano (and/or thyme), salt and pepper. Cook, stirring occasionally, until lightly browned, 3 to 5 minutes. Using a slotted spoon, transfer the chicken to a plate.
- Add the remaining 1 tablespoon oil, onions, carrots and celery to the pan. Cook, scraping up any browned bits, until the vegetables are soft and lightly browned, 3 to 5 minutes. Add garlic, bay leaf and the remaining 1/2 teaspoon oregano (and/or thyme). Cook, stirring, until fragrant, 30 to 60 seconds.
- Add broth and bring to a boil over high heat. Add orzo. Reduce heat to maintain a simmer, cover and cook for 5 minutes. Add kale and the chicken, along with any accumulated juices. Continue cooking until the orzo is tender and the chicken is cooked through, 5 to 8 minutes more.
- Remove from heat. Discard bay leaf. Stir in lemon zest, lemon juice and the remaining 3/4 teaspoon salt and 1/4 teaspoon pepper.
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From lastingredient.com
- Cook the orzo in salted boiling water until al dente according to package instructions. Drain and rinse with cold water in a colander or strainer.
- Heat the olive oil in a large skillet or sauté pan over medium heat. Toast the breadcrumbs, stirring frequently, until they turn golden brown, about 2-3 minutes. Add the garlic, salt, pepper and red pepper flakes. Continue cooking for 30 seconds until fragrant. Add the kale, lemon juice and zest and sauté until the kale has wilted, about 2-3 minutes.
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Estimated Reading Time 3 mins
- Fill a medium sauce pan with water and bring to a boil over high heat. Season the water with 2 teaspoons salt and add the orzo. Cook according to package instructions or until the orzo is barely al dente. Strain, rinse with water to prevent clumping, and set aside.
- Add olive oil to a saute pan and heat over medium heat until shimmering. Add the carrot and onion and season with a pinch of salt. Cook, stirring, until slightly softened, around 6 minutes. Add the mushrooms and cook, stirring until slightly softened, around 5 minutes. Add the garlic and cook, stirring, 60 seconds.
- Add the chicken stock and kale. Raise the heat to high and bring to a simmer. Cook until the carrots are soft, around 8 minutes. Add the chicken, lemon zest and juice.
- Add the reserved orzo and stir through to combine. Taste for seasoning and adjust with salt and pepper as desired. Ladle the soup into individual serving bowls and garnish with fresh dill.
ORZO SALAD WITH KALE PESTO | COOKING CHAT
From cookingchatfood.com
Estimated Reading Time 5 mins
- Make the pesto: Add the kale, arugula and garlic to a food processor, coarsely chopping to create enough room for the other ingredients. Add the other ingredients and puree until it comes to a nice smooth consistency. Set the pesto aside while orzo cooks.
- Cook the orzo according to package instructions, taking care not to overcook. Strain the orzo when cooked to your liking. If you are making this to serve later, after draining the cooking water, leave the orzo in the strainer and rinse with cold water. This helps prevent sticking and further cooking of the pasta. Take care to thoroughly drain the water, then return the cooked orzo to a large mixing bowl. Skip the cold water rinsing if you are serving right away.
- Stir the extra tablespoon of olive oil into the cooked orzo, then gradually stir in the pesto. Get the orzo thoroughly coated with the kale pesto, then set aside the remainder to pass at the table.
INSTANT POT CHICKEN ORZO SOUP (WITH LEMON AND KALE ...
From crumbtopbaking.com
Estimated Reading Time 7 mins
- Grease the Instant Pot insert with cooking spray and add the chicken. Season with basil, oregano, parsley, garlic, salt and pepper. Add the carrots, celery, onion, lemon juice and broth. Stir to combine.
- Lock the lid in place and turn the valve to seal. Set the Instant Pot to pressure cook on high for 10 minutes. (It will take about 25 minutes for pressure to build).
- Remove the lid. Hit cancel and set the Instant Pot to sauté for 7 minutes. Add the orzo. Stir occasionally to ensure the soup doesn’t burn onto the bottom of the insert.
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5/5 Estimated Reading Time 3 mins
ORZO SALAD WITH KALE WALNUT PESTO, CORN, AND …
From thepowderedapron.com
- Make the pesto. In a food processor, combine all the ingredients and pulse until smooth, scraping the sides down occassionally. Set aside.
- Fill a large pot with water and bring to a boil. Add about 1 tablespoon of salt. Once boiling, add the asparagus and boil for about 5 minutes, until tender. Using a slotted spoon, remove to a bowl or plate and set aside. (If you wish to keep the bright green color of the asparagus, remove to a bowl of ice water).
- Add the orzo to the boiling water, and cook according to the instructions on the package until al dente, about 10 minutes. Strain and set aside.
- While the orzo is cooking, set a frying pan over medium heat. Add the tablespoon of olive oil. Add the shallot and cook for about 2 minutes, stirring often. Add the corn and continue to cook an additional 7 minutes, stirring often, until cooked completely. Remove from heat and set aside.
BROTHY ORZO WITH KALE AND MUSHROOMS | HELL YES IT'S …
From hellyesitsvegan.com
- In a large skillet or pot, add vegan butter, shallots, and garlic. Sauté for about 5 minutes or until shallots are semi-translucent.
- Add the mushrooms and continue to cook, allowing the mushrooms to release their liquid. If you need to add a splash of broth to keep things from sticking, feel free to do so. Continue cooking until the mushrooms become tender – about 10 minutes.
- Add the oregano and the orzo to the skillet and stir to combine until the butter is evenly coated, then add 1-2 cups of vegetable broth. Depending on the skillet you have, sticking may occur. It's best to continuously stir the orzo and add more broth as the noodles absorb.
- Continue stirring, if the orzo isn't cooked by the time you run out of broth, add 1-2 more cups of water to the skillet and continue to cook stirring very often.
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