Orzo With Mustard Greens Recipes

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ORZO WITH MUSTARD GREENS



Orzo with Mustard Greens image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons coarse sea salt or kosher salt, plus more for serving
1 1/2 cups orzo
3 tablespoons unsalted butter
1 pound red mustard greens, chopped (green mustard, baby spinach, or mild arugula may be substituted)
Grated zest of 1 lemon
Freshly ground black pepper
1 cup freshly grated Asiago cheese, for garnish

Steps:

  • Bring a large pot of water to a boil over high heat. Add 2 tablespoons salt. When the water returns to a boil, stir in the orzo and cook until al dente, about 6 to 7 minutes. Drain well.
  • Return the cooked orzo to the pot, stir in the butter, and place over high heat. Add the mustard greens and lemon zest and cook, stirring until the greens wilt, about 3 to 5 minutes. Season to taste with salt and pepper. Serve with the freshly grated cheese on top.

Nutrition Facts : Calories 525, Fat 19 grams, SaturatedFat 11 grams, Cholesterol 48 milligrams, Sodium 595 milligrams, Carbohydrate 70 grams, Fiber 7 grams, Protein 21 grams

GREEN GODDESS ORZO SALAD



Green Goddess Orzo Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 22

1 1/4 cups packed fresh watercress (or baby spinach)
3/4 cup packed fresh parsley
1/4 cup roughly chopped fresh dill
1/4 cup roughly chopped fresh tarragon
3 tablespoons roughly chopped fresh chives
2 teaspoons capers
1 teaspoon finely grated lemon zest, plus 2 tablespoons fresh juice
1 small clove garlic
1/2 small shallot
Pinch of sugar
4 teaspoons white wine vinegar
1 1/2 teaspoons Dijon mustard
3/4 cup mayonnaise
1/4 cup sour cream
Kosher salt and freshly ground pepper
8 ounces cooked orzo
3/4 cup cooked frozen peas
6 ounces marinated artichoke hearts, preferably grilled, drained and chopped (from a 14.5-ounce jar)
1/2 bunch asparagus (about 8 ounces), trimmed and thinly sliced on the diagonal
1 1/2 cups sugar snap peas (about 6 ounces), strings removed and thinly sliced on the diagonal
Freshly ground pepper
1/4 cup roughly torn fresh dill

Steps:

  • Make the dressing: Combine the watercress, parsley, dill, tarragon, chives, capers, lemon zest garlic, shallot and sugar in a blender or food processor.
  • Add the lemon juice, vinegar, mustard, mayonnaise and sour cream and puree until pale green and very smooth. Season with salt and pepper as needed.
  • Make the salad: Combine the orzo, peas, artichoke hearts, asparagus and snap peas in a bowl; toss with 1 cup of the dressing. Season with pepper. Refrigerate to let the orzo absorb some of the dressing, 20 to 30 minutes. Toss with more dressing as needed, about 2 tablespoons at a time, then toss with the dill; store any remaining dressing, covered, in the refrigerator for 3 to 5 days. Season with salt and pepper.

ORZO SALAD WITH MUSTARD GREENS AND DRIED CHERRIES



Orzo Salad with Mustard Greens and Dried Cherries image

Provided by Nancy Fuller

Categories     side-dish

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 12

2 cups chicken broth
2 tablespoons unsalted butter
1 small yellow onion, chopped small
2 teaspoons fresh thyme leaves
1 teaspoon ground cumin
1 1/2 cups orzo pasta
1/2 cup dried cherries, roughly chopped
1/2 cup pistachios, toasted and roughly chopped
1 teaspoon lemon zest
1/4 cup extra-virgin olive oil
1 1/2 cups packed mustard greens, cut into thin slices
1/2 cup fresh parsley, roughly chopped, for garnish

Steps:

  • Combine the chicken broth and 1 cup water in a small saucepan and bring to a simmer. Reduce the heat; hold at a gentle simmer.
  • Melt the butter in a medium pot over medium heat. Add the onions and cook until soft and translucent, 3 to 5 minutes. Stir in the thyme, cumin and orzo, and toast the pasta for 2 to 3 minutes. Carefully pour in the simmering broth and stir to combine. Bring to a simmer, then cover the pot and reduce the heat to medium low. Cook until all the liquid is absorbed, 20 minutes. Fluff with a fork.
  • Fold in the cherries, pistachios, lemon zest, olive oil and mustard greens. Top with parsley to serve.

TRI-COLORE ORZO



Tri-Colore Orzo image

Provided by Giada De Laurentiis

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound orzo pasta
3 tablespoons extra-virgin olive oil, plus 1/4 cup
2 cups fresh arugula (about 3 ounces)
3/4 cup crumbled ricotta salata cheese (or feta cheese)
1/2 cup dried cherries
12 fresh basil leaves, torn
1/4 cup toasted pine nuts
3 tablespoons lemon juice
1 1/2 teaspoon salt
1 teaspoon freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.
  • Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve.

CHICKPEA STEW WITH ORZO AND MUSTARD GREENS



Chickpea Stew With Orzo and Mustard Greens image

A complex and colorful chickpea stew, this is rich with vegetables, olive oil and Parmesan cheese. You can vary the vegetables to use what you've got. Here, I keep to the basics, adding carrots for sweetness, fennel or celery for depth, cherry tomatoes for looks. Tender greens, wilted into the bubbling mixture at the end, are optional, but they do add a bright, almost herbal note. I particularly love using baby mustard greens, which are pleasantly peppery. But spinach, arugula and kale work well, too.

Provided by Melissa Clark

Categories     dinner, lunch, quick, weeknight, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil, more for drizzling
2 medium carrots, peeled and chopped
1 small fennel bulb or 2 celery stalks, chopped
1 medium onion, chopped
2 cloves garlic, minced
Pinch crushed red pepper flakes
2 teaspoons minced fresh rosemary (optional)
2 cups chicken or vegetable broth (or water)
1 (15-ounce) can chickpeas, rinsed and drained
3/4 cup roughly chopped cherry or grape tomatoes
1/2 cup whole-wheat or regular orzo
1 quart loosely packed baby mustard greens or spinach (about 5 ounces)
Salt and freshly cracked black pepper
Chopped scallions, for garnish (optional)
1/4 cup finely grated Parmigiano-Reggiano cheese, more as needed

Steps:

  • In a large pot, heat the olive oil over medium-high heat. Add the carrots, fennel or celery, and onion. Cook until tender, about 5 to 7 minutes. Add the garlic, red pepper and rosemary, if using, and cook another 2 minutes. Pour in the broth, if using, or water, plus an additional 2 cups water and bring to a boil.
  • Once the mixture is boiling, add the chickpeas, tomatoes and orzo. Reduce to a simmer and cover with a lid. Simmer 10 minutes, or until the orzo is tender. Uncover and stir in the greens, letting them simmer until soft, about 2 minutes.
  • Add more water if you want the mixture to be more souplike, and season with salt and pepper. Ladle into bowls and top with chopped scallions (if desired), grated cheese and a drizzle of olive oil.

Nutrition Facts : @context http, Calories 189, UnsaturatedFat 2 grams, Carbohydrate 31 grams, Fat 4 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 640 milligrams, Sugar 7 grams

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