Saffron Orzo With Asparagus Recipes

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SAFFRON ORZO WITH ASPARAGUS



saffron orzo with asparagus image

Make and share this saffron orzo with asparagus recipe from Food.com.

Provided by chia2160

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

2 tablespoons butter
1 1/4 cups orzo pasta
3 cups chicken broth
1/2 teaspoon crushed saffron
1 lb thin asparagus, sliced into 1/2 inch pieces
1/4 cup grated parmesan cheese, plus shavings for garnish
salt & pepper

Steps:

  • heat butter in skillet, add orzo and stir.
  • add broth and saffron, bring to boil, cover, reduce heat to simmer, cook 8 minutes add asparagus, cover, cook 5 minutes more.
  • uncover and simmer until liquid is absorbed.
  • stir in parmesan cheese, salt, pepper.
  • serve in a bowl garnished with shavings.

Nutrition Facts : Calories 218.1, Fat 6.4, SaturatedFat 3.5, Cholesterol 13.8, Sodium 483.6, Carbohydrate 29.9, Fiber 2.6, Sugar 2.3, Protein 10.5

ORZO WITH ASPARAGUS



Orzo With Asparagus image

Make and share this Orzo With Asparagus recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 medium onion, sliced
1 small fennel, sliced
2 garlic cloves, chopped
1/8 cup olive oil
2 tablespoons butter
salt
2 tablespoons parmesan cheese
1/4 teaspoon red pepper flakes
1/4 teaspoon fresh thyme
1 lb orzo pasta
1 quart chicken stock
1/2-1 lb asparagus, cut at angle

Steps:

  • Heat olive oil and butter over medium heat.
  • Add onion, fennel, garlic and saute until very soft.
  • Add orzo and 1/2 cup chicken stock.
  • Stir as you would risotto until liquid is absorbed.
  • You might not use the whole quart of broth.
  • Repeat until pasta is almost al dente.
  • Add asparagus and simmer until tender.
  • Top with parmesan, pepper flake and thyme.

Nutrition Facts : Calories 675.5, Fat 18.1, SaturatedFat 6.2, Cholesterol 24.7, Sodium 467.5, Carbohydrate 103.7, Fiber 7, Sugar 7.8, Protein 24.4

SAFFRON ORZO



Saffron Orzo image

Categories     Pasta     Side     Quick & Easy     Parmesan     Saffron     Gourmet

Yield Serves 6

Number Of Ingredients 5

1 1/2 cups chicken broth
1 cup orzo (rice-shaped pasta)
1/4 teaspoon crumbled saffron threads
2 tablespoons unsalted butter
1/4 cup freshly grated Parmesan

Steps:

  • In a saucepan bring the broth and 1 1/2 cups water to a boil, add the orzo, and boil it for 5 to 7 minutes, or until it is al dente. In a small bowl dissolve the saffron and 1 tablespoon of the hot cooking liquid. Drain the orzo well, return it to the pan, and stir in the saffron mixture, the butter, the Parmesan, and salt and pepper to taste.

TOASTED ORZO WITH SAFFRON AND FENNEL



Toasted Orzo with Saffron and Fennel image

Provided by Melissa Roberts

Categories     Side     Vegetarian     Quick & Easy     Dinner     Saffron     Fennel     Healthy     Simmer     Gourmet     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 (side dish) servings

Number Of Ingredients 6

1/4 teaspoon crumbled saffron threads
1 tablespoon boiling-hot water plus 2 cups water, divided
1/2 cup chopped red onion
2 tablespoons olive oil
1 /2 cups orzo (9 ounces)
1 cup chopped fennel (from 1 small bulb) plus 2 tablespoons chopped fronds

Steps:

  • Soften saffron in 1 tablespoon hot water and set aside.
  • Cook onion in oil in a 3-quart heavy saucepan over medium heat, stirring occasionally, until softened, about 6 minutes. Add orzo and toast, stirring frequently, until fragrant, 2 to 4 minutes.
  • Stir in saffron mixture, remaining 2 cups water, and 1 teaspoon salt and simmer, covered, until orzo is just tender and liquid is absorbed, about 12 minutes.
  • Sprinkle fennel bulb over orzo and let stand, covered, off heat 5 minutes. Stir fennel bulb into orzo, then serve sprinkled with fennel fronds.

GRILLED MEATS AND VEGETABLES OVER SAFFRON ORZO



Grilled Meats and Vegetables over Saffron Orzo image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h50m

Yield 6 servings

Number Of Ingredients 24

5 cloves garlic, minced
1 cup fresh lemon juice, from about 5 lemons
2 cups extra-virgin olive oil
2 teaspoons smoked salt, or kosher salt
2 teaspoons freshly ground black pepper
1/2 teaspoon red pepper flakes
1/2 cup chopped flat-leaf parsley
3 skinless, boneless chicken breasts
4 boneless, skinless chicken thighs
1/2 pound medium shrimp, shelled and deveined
2 ears corn, husked and cut into thirds
1/2 pound cremini mushrooms, wiped clean
1 red bell pepper, halved and cored
1 yellow bell pepper, halved and cored
1 orange bell pepper, halved and cored
Saffron Orzo, recipe follows
4 cups chicken stock
1 teaspoon saffron threads
1 pound dried orzo
1/4 cup extra-virgin olive oil
1/2 lemon, juiced
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup chopped flat-leaf parsley

Steps:

  • In a medium bowl, combine the marinade ingredients.
  • In a large bowl, combine half the marinade with the chicken breasts, chicken thighs, and shrimp. Toss to combine. Cover and let marinate for at least 1 hour. If marinating for longer than 1 hour, make sure to refrigerate.
  • Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the corn with reserved unused marinade and wrap in foil. Toss the mushrooms with 1/4 cup of the reserved unused marinade. Grill the chicken breasts and thighs to an internal temperature of 165 degrees F, about 7 minutes a side. Grill the corn inside the foil, for about 5 minutes a side. Grill the peppers for about 5 minutes a side. Grill the shrimp and the mushrooms, about 2 minutes a side. Brush the grilled peppers with the last of the reserved unused marinade. Slice the peppers and mushrooms before serving, if desired.
  • Arrange grilled meats and vegetables over the saffron orzo on a large platter and serve immediately.
  • In a large pot, bring the chicken stock to a boil over high heat. Reduce the heat to low, bringing the stock to a simmer. Add the saffron, stir, and allow the saffron to bloom, about 5 minutes. Return the heat to medium and the stock to a boil, then add the orzo and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain orzo and transfer to a large bowl. Add the olive oil, lemon juice, salt, pepper, and parsley. Toss to combine.

SAFFRON ORZO



Saffron Orzo image

Orzo is a great substitute for rice in this buttery and delicious pilaf. The simple technique of toasting your orzo, then cooking it in a flavorful mix of chicken broth and saffron, makes for a full flavored, simple side dish.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 1 minced shallot in 2 tablespoons olive oil in a saucepan over medium heat until softened, 2 to 3 minutes. Add 1 cup orzo and cook, stirring, until toasted, 3 to 5 minutes. Add 2 cups chicken broth, 1/2 teaspoon each saffron and kosher salt and 2 bay leaves. Bring to a boil, then stir and reduce to a simmer; cover and cook until the orzo is tender, 12 to 15 minutes. Stir in 1 tablespoon butter and season with salt.

ONE-POT SEAFOOD ORZO RISOTTO



One-Pot Seafood Orzo Risotto image

Easy and delicious as well as a real stunner, this winner dinner comes together in less than an hour. It's a paella-like pasta dish that cooks on the stovetop, then your choice of seafood is added and the dish goes under the broiler until it's cooked through.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 1h

Number Of Ingredients 17

2 tablespoons extra-virgin olive oil
2 cloves garlic, minced (2 tablespoons)
1/2 red onion, chopped (1 cup)
1/2 bulb fennel, cored and chopped (1 cup)
3 tablespoons tomato paste
Coarse salt and freshly ground pepper
1/2 cup dry vermouth
1/2 teaspoon saffron
1 pound orzo
2 cups clam juice
1 cup low-sodium chicken broth
12 mussels
1/2 pound medium shrimp (about 16), deveined
1/2 pound squid, cut into rings
1 pound cockles or other small clams
1 pound halibut or other meaty white fish, cut into chunks
Fresh flat-leaf parsley leaves, for serving

Steps:

  • Preheat broiler with rack 8 inches from heat source. Heat oil in a large ovenproof braiser or saute pan over medium-high heat. Add garlic, onion, and fennel; saute, stirring occasionally, until just starting to brown, about 3 minutes. Add tomato paste; season with salt and pepper and cook, stirring, 2 minutes. Stir in vermouth and saffron and cook 1 minute more.
  • Add orzo, clam juice, and broth; bring to a simmer. Stir in mussels and simmer, stirring frequently, until almost all liquid is absorbed and orzo is al dente, about 9 minutes.
  • Season shrimp and squid with salt and add to braiser with cockles, scattering throughout and nestling into orzo mixture. Broil 5 minutes. Season fish with salt and tuck into mixture. Broil until seafood is cooked through, about 5 minutes more. Let stand 5 minutes, top with parsley, and serve.

ORZO WITH ASPARAGUS, ARTICHOKE, TOMATO AND TRUFFLE OIL



Orzo with Asparagus, Artichoke, Tomato and Truffle Oil image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 14

1 pound orzo
3 tablespoons olive oil
1 cup balsamic vinegar
1 1/2 tablespoons sugar
1 pound asparagus
6 artichokes, cleaned and halved
1/2 cup plus 1 tablespoon butter
4 tablespoons chopped garlic
1/2 cup white wine
1 cup vegetable stock
1 pint cherry tomatoes, halved
1 cup grated Parmesan
Salt and pepper
6 tablespoons truffle oil

Steps:

  • Cook the orzo in boiling salted water until al dente. Rinse in cool water and toss in olive oil. Set aside.
  • In a small sauce pan, cook balsamic vinegar and sugar and reduce it to a syrup consistency. Set aside. Cut the asparagus tips from the stems. Blanch the tips on boiling salted water. Set aside. Coarsely chop the asparagus stems in a food processor. Set aside. Put the artichokes on a hot grill and cook until brown. Saute butter, garlic, and asparagus in a large pan for 2 minutes. Add wine, vegetable stock, and orzo.
  • Cook until the pasta is hot and the liquid has been absorbed. Saute asparagus tips with butter and salt until hot Toss pasta with tomatoes and Parmesan, arrange asparagus on top of each pasta portion. Season with salt and pepper. Spoon pasta into 6 portions. Drizzle plates with balsamic and truffle oils. Place grilled artichoke next to each portion.

LEMONY ORZO WITH ASPARAGUS AND GARLIC BREAD CRUMBS



Lemony Orzo With Asparagus and Garlic Bread Crumbs image

Every spoonful of this pasta has a happy jumble of lemony orzo, grassy asparagus, garlicky bread crumbs, fresh herbs and salty Parmesan. The pasta and thinly sliced asparagus cook together in the same pot, then rest in a lemony dressing while the garlic bread crumbs are toasted, so the pasta has time to absorb as much flavor as possible.

Provided by Ali Slagle

Categories     brunch, dinner, lunch, weekday, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

Kosher salt and black pepper
1 cup orzo
1 pound asparagus, trimmed and thinly sliced on a diagonal (about 1/4-inch thick)
5 tablespoons extra-virgin olive oil
1 teaspoon lemon zest plus 3 tablespoons lemon juice, plus more as needed (from about 1 large lemon)
1/2 cup panko or homemade bread crumbs
1 small garlic clove, finely grated
1/4 cup finely grated Parmesan, plus more for serving
1/2 cup fresh dill, mint or parsley leaves (or any combination), torn if large

Steps:

  • Bring a medium pot of salted water to a boil. Add the orzo and cook until al dente according to package directions. Two minutes before the orzo is done, add the asparagus. Drain the orzo and asparagus. Wipe out and reserve the pot.
  • While the orzo and asparagus cook, make the dressing: In a large bowl, stir together 3 tablespoons oil and the lemon zest and juice; season to taste with salt and pepper. Add the drained orzo and asparagus and toss to coat. Set aside while you toast the bread crumbs.
  • In the reserved pot, heat the remaining 2 tablespoons oil over medium. Add the panko and cook, stirring, until golden brown, 3 to 5 minutes. Remove from heat, then stir in the garlic and season with salt and pepper.
  • Stir the Parmesan and herbs into the orzo, taste, then season with salt, pepper and additional lemon juice, if desired. Top with the toasted bread crumbs and more Parmesan if you like. Serve warm or at room temperature.

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