Whole Wheat Orzo Salad Recipes

WHOLE-WHEAT ORZO SALAD WITH BROCCOLI-PINE NUT PESTO

Steps:

• Bring a large pot of water to a boil. Season generously with salt, add orzo, and cook according to package instructions. Drain, rinse with cold water, and drain well again.
• Meanwhile, cook the broccoli. Bring 3/4 cup water to a boil in a large pot. Add a big pinch of salt and stir in the broccoli. Cover and cook for 1 minute until bright green but still slightly crunchy. Drain the broccoli in a strainer and run under cold water to stop the cooking. Drain well and set aside.
• Make the pesto: Combine 2 cups of the cooked broccoli, garlic, three-quarters of the pine nuts, Parmesan, 1/4 teaspoon salt, and 2 tablespoons of the lemon juice in a food processor. Drizzle in olive oil and creme fraiche and pulse until smooth.
• Toss orzo and remaining cooked broccoli florets with about two-thirds of the broccoli pesto and the lemon zest. Thin with a bit of warm water to desired consistency. Adjust seasoning by adding more salt, lemon juice, or pesto as desired. Fold in avocado. Serve topped with remaining pine nuts.

CHICKEN WITH SPINACH & TOMATO ORZO SALAD

Steps:

• Preheat oven to 425 degrees F.
• Brush chicken with 1 tablespoon oil and sprinkle with lemon zest and 1/4 teaspoon each salt and pepper. Place in a baking dish. Bake until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 25 to 30 minutes.
• Meanwhile, bring a quart of water to a boil in a medium saucepan over high heat. Add orzo and cook for 8 minutes. Add spinach and cook for 1 minute more. Drain and rinse with cold water. Drain well and transfer to a large bowl. Add cucumber, tomato, onion, feta and olives. Stir to combine.
• Whisk the remaining 2 tablespoons oil, lemon juice, garlic, oregano and the remaining 1/4 teaspoon each salt and pepper in a small bowl. Stir all but 1 tablespoon of the dressing into the orzo mixture. Drizzle the remaining dressing over the chicken and serve with the salad.

WHOLE WHEAT ORZO SALAD

Steps:

• Cook orzo according to package directions. Drain orzo; rinse with cold water., Meanwhile, in a large bowl, combine remaining ingredients. Stir in orzo. Refrigerate until serving.

WHOLE WHEAT ORZO AND MUSHROOM SOUP

Steps:

• Heat olive oil in a large pot over medium-high heat for 30 seconds. Add sliced mushrooms and cook in the hot oil for about 5 minutes, stirring often. Pour in vegetable stock and cream of mushroom soup, stir thoroughly, and bring to a boil.
• Stir in whole wheat orzo, rubbed sage, and cayenne pepper. Simmer until orzo is tender, about 10 minutes. Season soup with salt and pepper.