TOASTED ORZO WITH OLIVES AND LEMON
Toasting the orzo (rice-shaped pasta) in olive oil before cooking it in water gives it a nutty taste and a golden color.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 7
Steps:
- Heat 2 tablespoons olive oil in a large saucepan over medium-high heat. Add orzo; cook, stirring, until golden, 5 to 7 minutes. Add 4 cups water and lemon zest, and season with salt and pepper; bring to a boil. Reduce heat to medium; cover, and simmer until orzo is al dente and liquid is absorbed, 10 to 15 minutes (if orzo is cooked but liquid remains, cook uncovered to evaporate).
- Remove from heat. Stir in olives, parsley, remaining 2 tablespoons olive oil, and lemon juice.
ORZO WITH ROASTED VEGETABLES
This recipe is a slight variation of a wonderful summer dish invented by Sarah Leah Chase in her book The Open House Cookbook.
Provided by Ina Garten
Categories side-dish
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees F.
- Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
- Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
- For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.
ROASTED VEGETABLE ORZO
This is a recipe I made up with all of the wonderful summer vegetables in season. Serve it with chicken or all on its own!
Provided by Michelle
Categories Side Dish Vegetables Squash Zucchini
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Place the zucchini, squash, onion, asparagus, and mushrooms in a large bowl; add in garlic, olive oil and sugar, and stir gently to coat vegetables. Spread vegetables in a single layer on a baking sheet, and sprinkle with salt and pepper.
- Roast vegetables until tender, 20 to 25 minutes.
- Meanwhile, bring a large pot of lightly salted water to boil. Add bouillon cubes, wine, and orzo, and cook until al dente, about 8 to 10 minutes. Drain. Stir in roasted vegetables and Parmesan cheese, and serve warm.
Nutrition Facts : Calories 621 calories, Carbohydrate 104.5 g, Cholesterol 2.9 mg, Fat 11.4 g, Fiber 10.5 g, Protein 24.9 g, SaturatedFat 2.2 g, Sodium 1041.6 mg, Sugar 9.8 g
ORZO SALAD WITH ROASTED CARROTS AND DILL
Lemon juice gives orzo and roasted carrots a bright, fresh taste.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees with a rack in lower shelf. Cut carrots diagonally into 2-inch pieces. On a rimmed baking sheet, toss carrots and garlic with 2 tablespoons oil and a pinch of salt. Roast until carrots are tender and browned, about 15 minutes. Transfer sheet to a wire rack to cool. Squeeze garlic cloves from skins; mince to form a coarse paste. Set aside.
- Bring a large saucepan of water to a boil; add salt. Stir in orzo; cook until it is al dente according to package instructions, about 7 minutes. Drain; while still hot, transfer orzo to a large bowl, and toss with remaining 2 tablespoons oil. Let cool slightly, and add roasted carrots.
- Meanwhile, in a small bowl, mix together lemon zest, lemon juice, scallions, and roasted garlic. Add dill, and pour mixture over orzo mixture. Stir to combine; season with salt and pepper. Serve, or store, covered with plastic wrap, in refrigerator up to 1 day; bring to room temperature before serving.
30 BEST WAYS TO COOK ORZO
These orzo recipes are a great alternative to rice dishes. From parmesan pasta to shrimp to salads, you'll love making these satisfying meals.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 30
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an orzo dish in 30 minutes or less!
Nutrition Facts :
TOASTED ORZO PILAF
Make and share this Toasted Orzo Pilaf recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt 2 tablespoons of the butter in medium saucepan.
- Add orzo and stir until pasta is toasted, about 3-5 minutes.
- Add broth, bring to a boil and cook pasta until done; drain.
- Melt the remaining 2 tablespoons of butter in a sauté pan.
- Add scallions and mushrooms and cook until crisp-tender.
- Add pine nuts, salt and pepper to taste.
- Stir in the cooked orzo and fresh parsley, and heat through.
TOASTED ORZO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- 1. Heat 1 tablespoon of the oil in a medium saucepan over medium-high heat. Add the orzo and cook, stirring, until golden, about 3 minutes. Add 3 cups water, 1 1/2 teaspoons salt and the lemon zest and bring to a boil. Reduce the heat to medium, cover and cook, stirring occasionally, 10 minutes. Uncover and continue cooking, stirring frequently, until the orzo is tender and the liquid is absorbed, 2 to 3 minutes. Remove from the heat.
- 2. Transfer the orzo to a large mixing bowl, remove the lemon zest and let cool about 10 minutes. Stir in the remaining 2 tablespoons oil, tomatoes, if using, feta cheese, parsley, capers, dill and lemon juice. Season with additional salt and pepper. Serve warm or at room temperature.
More about "toasted orzo salad recipes"
TOASTED GARLIC AND SPINACH ORZO RECIPE - MYGOURMETCONNECTION
From mygourmetconnection.com
5/5 (2)Category Side DishesCuisine ItalianTotal Time 35 mins
- Heat 2 tablespoons of the butter and 1 tablespoon of the olive oil in a large frying pan (preferably nonstick) over medium heat.
- Add the dry orzo, stir to coat thoroughly with the butter and oil and cook, stirring frequently, until a good portion of the orzo is golden brown, 5 to 7 minutes.
- Stir in 2-1/2 cups of the chicken broth and 3/4 teaspoon salt. Cover, reduce the heat slightly and cook, stirring occasionally, until the liquid is absorbed, 5 to 7 minutes.
- Although it will most likely still be too firm, check the orzo for doneness. Add another 1/4 cup of broth, cover and cook until it's absorbed, 2 minutes.
OUT OF THIS WORLD ORZO PASTA SALAD RECIPE L PANNING THE GLOBE
From panningtheglobe.com
5/5 (7)Total Time 47 minsCategory Side DishCalories 337 per serving
- Cook the pasta al dente (firm to the bite) in a pot of boiling water with teaspoon of salt. Drain orzo, transfer it to a large bowl, and immediately toss it, while it’s hot, with the oil (6 tablespoons), balsamic (6 tablespoons), sun-dried tomatoes (2/3 cup), olives (2/3 cup) and garlic (5 teaspoons). Set pasta aside to cool for 20-30 minutes before proceeding to step 2. Or cover and store in the fridge for up to 24 hours, and bring to room temperature before proceeding.
- Once the pasta comes to room temperature, toss it with the rest of the ingredients: pine nuts (1 cup), radicchio (2 cups), arugula (1 1/2 cups), basil (1 cup) and parmesan (1 cup). Season with salt and pepper to taste. Serve at room temperature.
- This pasta salad will keep for several days in the fridge but it’s at its best the day you make it, when the basil is bright green and the lettuces are crisp.
ROASTED TOMATO AND ORZO SALAD RECIPE SIMPLE SIDE DISH
From stayingclosetohome.com
5/5 (1)Total Time 30 minsCategory SIDE DISHCalories 240 per serving
- 1. Cut tomatoes in half and place on roasting pan. Drizzle with oil and roast at 400 degrees for about 15-20 minutes or until blistered.
- 3. Combine orzo with spinach and mix to wilt spinach leaves. Add the tomatoes and oil from the pan. Toss with basil. Let cool. Add a little extra olive oil if needed.
LEMON ORZO SALAD WITH TOASTED WALNUTS - PIZZAZZERIE
From pizzazzerie.com
5/5 (9)Total Time 25 minsCategory SaladCalories 459 per serving
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From yayforfood.com
4.7/5 (3)Total Time 30 minsCategory Side DishesCalories 336 per serving
- Cook the pasta. Boil the orzo pasta in salted water according to package directions until al dente. Drain and set aside.
- For the roasted vegetables. Preheat the oven to 400 degrees F. In a large bowl, toss together the vegetables with olive oil, salt, and pepper until well-coated.
- Roast for 10 minutes and then give the vegetables a stir and flip before baking for another 5-10 minutes, until tender.
BAREFOOT CONTESSA | ORZO WITH ROASTED VEGETABLES | RECIPES
From barefootcontessa.com
- Preheat the oven to 425 degrees. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large baking sheet. Roast for 40 minutes, until browned, turning once with a spatula. Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl.
- Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
- For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.
ROASTED PEPPER ORZO SALAD | SALAD RECIPES | TESCO REAL FOOD
From realfood.tesco.com
5/5 (59)Category LunchCuisine SpanishTotal Time 55 mins
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ROASTED CAULIFLOWER AND ORZO SALAD RECIPE - GREAT PEACE LIVING
From reneeatgreatpeace.com
Servings 6Total Time 4 hrs 25 minsCategory RecipesCalories 315 per serving
- First, pre-heat oven to 400 degrees. Line a baking sheet with parchment paper and spread cauliflower florets over the sheet. Drizzle a little olive oil over the top and toss together with the veggie. Place in the oven and roast for about 20 minutes.
- Cook the orzo according to package directions for time and amounts. Cook the orzo in chicken broth, and a clove of garlic - not in water, because it won't have the same flavor. When the orzo is done cooking, remove the orzo from the broth, with a strainer.
- Add the cauliflower to the orzo, and add the sliced olives tomatoes - but not the olive oil - that goes in the dressing - red onion, sunflower seeds, arugula, and parsley, and toss all ingredients to blend.
- Make the dressing: In a food processor or a blender, add the olive oil from the sundried tomatoes, (plus enough or more olive oil, if needed, to make 1/2 a cup total). Add the garlic salt, seasoned pepper, lemon juice, red wine vinegar, oregano, Italian seasoning, brown sugar, and balsamic vinegar, and blend together for one to two minutes. Pour the dressing over the orzo and vegetables, and toss altogether to coat ingredients in dressing.
ROASTED CAULIFLOWER SALAD RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
5/5 (2)Total Time 45 minsCategory SaladCalories 386 per serving
- In a bowl, toss the cauliflower with 3 tablespoons of the olive oil, the garlic, salt, and pepper. Spread on a large baking sheet and roast until tender and cauliflower is slightly charred, about 20-25 minutes. Let cool and set aside.
- Meanwhile, in a pot of salted boiling water, cook the orzo until al dente. Drain in colander, rinse under cold water, drain well, and toss with the remaining 1 tablespoon of olive oil.
- In a large bowl, make the dressing. Whisk together the olive oil, lemon juice, honey, mustard, salt, and pepper. Add the cooked orzo, roasted cauliflower, red onion, crumbled feta cheese, and dried cherries. Toss until well coated with the dressing. Add the spinach and toss one more time. Taste and season with more salt and pepper, if desired. Serve.
ROASTED TOMATO AND ORZO SALAD - ANINAS RECIPES
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Servings 2Estimated Reading Time 2 minsCategory Lunch
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