Orzo With Spicy Sauce Schlussel Leeds Recipes

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SPICY INDIAN ORZO



Spicy Indian Orzo image

Categories     Lamb     Pasta     Sauté     Dinner     Lunch     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

2 tablespoons vegetable oil
1 pound lean ground lamb
2 tablespoons minced garlic
2 tablespoons minced peeled fresh ginger
1 jalapeño chili with seeds, chopped
1 1/4 teaspoons ground cardamom
1 1/2 teaspoon curry powder
8 ounces orzo pasta
2 cups canned beef broth
1 cup chopped seeded ripe tomato
1/2 cup chopped fresh cilantro

Steps:

  • Heat oil in heavy large skillet over medium-high heat. Add lamb and sauté until cooked through, breaking up with back of spoon, about 5
  • minutes. Using slotted spoon, transfer lamb to bowl.
  • Reduce heat to medium. Add garlic, ginger and chili to same skillet and sauté 2 minutes. Add cardamom, curry powder and orzo and stir to 1 minute. Add broth and bring mixture to boil. Reduce heat to medium-low. Cover and cook until orzo is tender and most of broth is absorbed, stirring occasionally to prevent sticking on bottom of skillet, about 15 minutes. Return lamb to skillet and mix in. Season to taste with salt and pepper.
  • Mound pilaf on large platter. Garnish with tomato and cilantro and serve.

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.

ORZO WITH SPICY SAUCE SCHLUSSEL-LEEDS



Orzo with Spicy Sauce Schlussel-Leeds image

Provided by Sari Schlussel-Leeds

Yield Serves 6 to 8

Number Of Ingredients 13

1 pound orzo (rice-shaped pasta)
1/3 cup chunky peanut butter
2 teaspoons Asian sesame oil
1 tablespoon honey
2 teaspoons dry Sherry
1 tablespoon white-wine vinegar
2 tablespoons low-salt soy sauce
1/8 teaspoon cayenne, or to taste
1 tablespoon finely chopped peeled fresh gingerroot
2 tablespoons sesame seeds, toasted lightly
1/2 cup warm water plus additional for moistening pasta
2 to 4 fresh jalapeño chilies, seeded and minced (wear rubber gloves)
2 tablespoons finely chopped drained bottled pimiento

Steps:

  • In a kettle of boiling salted water cook orzo until tender and drain in a colander. Rinse orzo well under cold water and drain well.
  • In a large bowl stir together remaining ingredients until combined well. Add orzo and salt and pepper to taste, tossing well. Chill orzo 2 hours.
  • Just before serving gently stir in additional 1/3 cup warm water and add salt to taste. Serve orzo at room temperature.

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