Pioneer Woman Orzo Salad Recipes

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MEDITERRANEAN ORZO SALAD



Mediterranean Orzo Salad image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h35m

Yield 12 servings

Number Of Ingredients 13

1/3 cup extra-virgin olive oil
1 lemon, juiced
1 clove garlic, minced
Kosher salt and freshly ground black pepper
12 ounces orzo pasta
One 15-ounce can chickpeas, drained.
1 1/2 cups red grape or cherry tomatoes
1 1/2 cups yellow grape or cherry tomatoes
1 1/2 cups kalamata olives, halved
1 1/2 cups crumbled feta cheese, plus more for topping
3 tablespoons minced fresh parsley, plus more for topping
1 red onion, diced
Kosher salt and freshly ground black pepper

Steps:

  • For the dressing: In a jar or bowl, mix together the olive oil, lemon juice, garlic and some salt and pepper until totally combined.
  • For the salad: Bring a pot of water to a boil and cook the orzo according to the package directions. Drain and let cool.
  • Place the orzo, chickpeas, red and yellow tomatoes, olives, feta, parsley and onions in a large mixing bowl and pour the dressing over the top. Stir to combine and taste; add salt and pepper if needed. Refrigerate at least 1 hour before serving.
  • Top with more feta and parsley and serve as a main dish salad or with grilled chicken, fish or burgers!

MEDITERRANEAN ORZO SALAD



Mediterranean Orzo Salad image

I love a good orzo salad, and this is one of my favorites because it's tangy and fresh and there are approximately fourteen million fun ingredients...so

Categories     main dish     salad

Time 2h

Yield 12 servings

Number Of Ingredients 12

1/4 c. Extra Virgin Olive Oil
1 whole Lemon, Juiced
1 clove Garlic, Minced
Salt And Pepper, to taste
12 oz. weight Orzo Pasta, Cooked, Drained, And Cooled
1 c. Red Grape Or Cherry Tomatoes
1 c. Yellow Grape Or Cherry Tomatoes
1 c. Kalamata Olives, Halved
1 c. Crumbled Feta Cheese
1 c. Chickpeas, Drained.
1/2 whole Red Onion, Diced
3 tbsp. Minced Fresh Parsley

Steps:

  • In a jar or bowl, mix together the olive oil, lemon juice, garlic, salt, and pepper until totally combined.Place the orzo and all the other ingredients in a large mixing bowl and pour the dressing over the top. Stir to combine, taste and adjust seasonings, and refrigerate at least an hour before serving. Top with more feta and parsley and serve as a main dish salad or with grilled chicken, fish, or burgers!

BROCCOLI CHEDDAR ORZOTTO



Broccoli Cheddar Orzotto image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 45m

Yield 2 to 4 servings

Number Of Ingredients 13

2 tablespoons salted butter
1/2 yellow onion, diced fine
1 garlic clove, grated
2 cups uncooked orzo
6 cups vegetable or chicken broth, warmed
1 teaspoon dry mustard
1/2 teaspoon cayenne pepper
Kosher salt and freshly cracked black pepper
2 pounds broccoli florets, cut into small pieces (can use frozen)
One 4-ounce jar pimientos
1 1/2 cups grated Cheddar
1 cup processed cheese
Chopped fresh parsley, for garnish

Steps:

  • Melt the butter in a saucepan over medium-high heat, then add the onion and garlic and saute until softened, 1 to 2 minutes.
  • Add the orzo and stir until thoroughly mixed with the onion and garlic and coated in the butter, a minute or so. Add a third of the broth and stir gently, then bring to the boil. Add the dry mustard, cayenne, salt and pepper and cook until the liquid has been absorbed by the orzo, 3 to 4 minutes, then add another third of the broth. Cook, stirring, until this, too, has been absorbed, another 3 to 4 minutes.
  • Add the broccoli followed by the remaining broth and the pimientos, then bring to the boil. Cook until the broccoli and orzo are almost cooked, 8 to 10 minutes. Add the cheeses, stirring, and cook until completely melted and smooth and the broccoli and orzo are cooked through, another 1 to 2 minutes.
  • Taste and adjust the seasonings as needed.
  • Transfer to serving bowls and garnish with the fresh parsley.

MEDITERRANEAN ORZO SALAD



Mediterranean Orzo Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 12

1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 small clove garlic, minced
Kosher salt and freshly ground pepper
8 ounces orzo
1 cup canned chickpeas, drained and rinsed
1 cup red grape or cherry tomatoes, halved
1 cup yellow grape or cherry tomatoes, halved
1 cup pitted kalamata olives, halved
1 cup crumbled feta cheese, plus more for topping
2 tablespoons minced fresh parsley, plus more for topping
1/2 red onion, diced

Steps:

  • Make the dressing: Combine the olive oil, lemon juice, garlic and a pinch each of salt and pepper in a jar. Shake well.
  • Make the salad: Bring a pot of water to a boil. Add the orzo and cook as the label directs. Drain and let cool.
  • Combine the orzo, chickpeas, red and yellow tomatoes, olives, feta, parsley and red onion in a large mixing bowl and pour the dressing over the top; stir to combine. Taste and add salt and pepper, if needed. Refrigerate at least 1 hour before serving. Top with more feta and parsley.

ORZO SALAD



Orzo Salad image

Provided by Trisha Yearwood

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

4 cups chicken stock
1 1/2 cups dry orzo
One 15-ounce can chickpeas, drained and rinsed
1 1/2 cups (about 25) grape tomatoes, halved
1/2 cup feta cheese, crumbled
1/2 cup pitted and halved kalamata olives
3 tablespoons red wine vinegar
3 tablespoons olive oil
1 small red onion, finely chopped
Salt and freshly ground black pepper
Handful of fresh mint, torn

Steps:

  • In a large saucepan over medium heat, add the stock, cover and bring to a boil. Then add the orzo and cook, stirring frequently, until al dente, 7 to 8 minutes. Drain the orzo in a colander and allow to cool completely.
  • In a large bowl, toss together the orzo, chickpeas, tomatoes, feta, olives, vinegar, oil, onion and salt and pepper to taste. Toss in the mint. Serve at room temperature.

ORZO SALAD



Orzo Salad image

Provided by Food Network

Categories     side-dish

Time 3h

Yield 8 cups

Number Of Ingredients 17

2 teaspoons lemon zest (1 lemon)
6 tablespoons freshly squeezed lemon juice (2 to 3 lemons)
1 medium clove garlic, grated
1/2 cup extra-virgin olive oil, plus more as needed
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 large red, yellow or orange bell pepper, diced
1/2 large seedless English cucumber, watery pulp scooped out and discarded, diced (about 1 1/2 cups)
1/2 medium red onion, finely chopped (about 3/4 cup)
1 (15.5-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 cup pitted and halved Kalamata olives
1 cup roughly chopped walnuts
1/4 cup finely chopped fresh mint
3 tablespoons finely chopped fresh Italian flat-leaf parsley
3 tablespoon kosher salt
1 pound dried orzo
6 ounces brine-packed Greek feta, crumbled (optional)

Steps:

  • To make the dressing, in a small mixing bowl, whisk together the lemon zest and juice, garlic, 1/2 cup olive oil, 2 teaspoons of salt and 1 teaspoon of pepper. Set the dressing aside.
  • To make the salad, combine the bell pepper, cucumber, onion, chickpeas, olives, walnuts, mint and parsley in a large mixing bowl.
  • Meanwhile, bring a large pot of water to a boil. Stir in 3 tablespoons of salt and a small splash of olive oil. Add the orzo and cook for 7 to 9 minutes, or according to the directions on the package. Drain the orzo in a colander, then add it to the vegetable mixture while the orzo is still hot. Immediately pour the dressing onto the orzo and vegetables, and stir to combine. The hot orzo will readily absorb the dressing. Add a splash more olive oil if the salad seems too dry. Allow the salad to cool to room temperature, and add the feta, if desired. Cover and refrigerate for 1 to 2 hours.
  • Give the salad a stir, then taste and adjust the seasoning before serving, if need be.

VERY GREEN ORZOTTO



Very Green Orzotto image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 17

2 tablespoons olive oil
4 green onions sliced, green and white parts
2 cloves garlic, minced
1/4 teaspoon red chile flakes
2 cups orzo
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 cups low-sodium vegetable broth, warm
1/2 pound skinny asparagus, trimmed and cut into 2-inch pieces
1/2 bunch broccolini, trimmed and cut into 2-inch pieces
2 medium zucchini, trimmed, quartered and cut into 2-inch batons
5 ounces frozen green peas
1/2 cup julienned kale (ribs removed)
1/2 cup freshly grated Parmesan, plus more for garnish
Zest of 1 lemon
1/4 cup chopped fresh basil, plus more for garnish
1/4 cup chopped flat leaf parsley, plus more for garnish

Steps:

  • Heat the oil in a saucepan over medium heat until hot, then add the green onions and saute until softened, about a minute. Add the garlic and chile flakes and saute for 30 seconds.
  • Add the orzo, salt and pepper to the pan and toss to coat the grains, a minute or two. Add the warmed broth and gently stir. Allow the broth to come to a simmer, then cook for 5 minutes.
  • Add the asparagus, broccolini, zucchini and peas. Stir and cook for another 2 minutes. Add the kale, Parmesan and lemon zest and give it a good stir, then allow to cook for another 2 minutes.
  • Add the herbs and stir to combine. Serve in bowls topped with Parmesan and additional herbs.

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