Toasted Orzo With Parsley Recipes

CREAMY GARLIC PARMESAN ORZO

Steps:

• In a large skillet add the olive oil, butter and cook for about 30 seconds until the butter melts. Stir in the onion and garlic and let it cook for about 2 minutes until the onion softens and the garlic becomes aromatic.
• Add the orzo to the skillet and let it cook for about 2 minutes just in the oil so that it starts to toast lightly, this will give it a nutty flavor.
• Season with salt and pepper then stir in the chicken broth and half and half. Bring to a boil, then turn the heat down to a medium-low, cover with a lid and let it cook for 5 minutes.
• Remove the lid and stir in the Parmesan cheese and fresh parsley.
• Serve immediately.

TOASTED ORZO WITH OLIVES AND LEMON

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 PARSLEY AND LEMON ZEST

Steps:

• Cook orzo in salted water about 12 minutes, to al dente. Drain orzo well. Do not run under cold water. You want the cooked pasta to remain hot. Transfer pasta to a serving bowl. Drizzle orzo with a tablespoon of extra virgin olive oil and season with salt and pepper. Add lemon zest and parsley and toss to combine the flavors with the pasta.

TOASTED ORZO WITH PARSLEY

Steps:

• Heat oil in a large deep skillet over medium heat until oil is shimmering; add orzo. Toast, stirring frequently, until some of the orzo is golden brown, about 3 to 5 minutes.
• Add broth and bring to a boil; reduce heat to low, cover, and simmer until orzo is just tender and broth is absorbed, about 12 minutes.
• Remove from heat; let stand 5 minutes. Uncover; stir in butter, salt, pepper, and parsley.

TOASTED ORZO PILAF

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

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.

ROASTED GARLIC ORZO

Steps:

• Preheat oven to 450°F.
• Tightly wrap garlic in foil and roast in middle of oven about 25 minutes, or until tender. Carefully unwrap garlic and let cool slightly. Remove skin from cloves and mash into a paste. Transfer garlic paste to a bowl and stir in butter and parsley.
• While garlic is roasting, in a small skillet dry-roast poppy seeds over moderate heat, shaking skillet until fragrant, being careful not to burn them. Add seeds to garlic mixture.
• While garlic is roasting, in a saucepan of boiling salted water cook orzo until tender and reserve about 1/4 cup cooking water. Drain orzo well and add to garlic mixture with enough reserved cooking water to melt butter and prevent orzo from sticking together. Season orzowith salt and pepper.

TOASTED ORZO WITH PARSLEY

Steps:

• Heat oil in l skillet over medium high heat until oil is shimmering and then add the orzo. Toast, stirring frequently, until it starts to turn golden brown (3-5 minutes).
• Stir in broth and bring to a boil, reduce heat to low, cover, and simmer until orzo is tender and broth is absorbed (10-15 minutes).
• Remove from heat; let stand 5 minutes. Uncover and stir in butter, salt, peper and parsley.