ISO: Orzo recipes!

[Deanna]

Yikes! During my traditional New Year's pantry cleaning -- I discovered 1 and a half bags of Orzo! What was I thinking? Must have found a good sale; don't even remember what I used the half bag on.

Please give me some suggestions on using up this stuff. Have done a search on Epicurious and most of them are either Greek or Salad-type recipes. This is fine, but wanted to get some tried and true recipes from the gang at CL!!!

TIA

d

[SandyM]

Hi Deanna,

I've only used it in one recipe, but I keep using that same recipe over and over and over again.......I'm a stalker of an aunt-by-proxy, you see.......

Anyway, please see it on the attached thread. It's easy, and it is absolutely wonderful. AND it's great for leftovers!!!

http://www.cookinglight.com/vbb/showthread.php?threadid=12079&highlight=orzo

[AndreaU]

Here's one I like, I think from a Betty Crocker cookbook. Delicious as a side dish, but I've been known to eat it as a meal, too!

Greek Pasta Salad

4 cups cooked orzo pasta
2 cups thinly sliced cucumber
3/4 cup chopped tomato
1/2 cup chopped green bell pepper
1/2 cup chopped red onion
1/4 cup finely chopped fresh parsley
1/4 cup olive oil
1/4 cup lemon juice
1/4 tsp salt
1 can (15-16 oz) garbanzo beans (chick peas) rinsed and drained
1 can (4 oz) sliced ripe olives or 1/3 cup sliced greek olives (from deli)
1/2 cup crumbled feta cheese

Mix all ingredients except cheese in a glass or plastic bowl. Cover & refrigerate at least 1 hr to blend flavors. Top with cheese. Makes 5 servings.

[Susan]

Here's a recipe I copied from the board that was originally posted by Marian. It's on my list for this week.

Orzo with Chicken and Parmesan

1 can chicken broth
12 oz boneless, skinless chicken breasts cut into bite size pieces
1 1/4 cups uncooked orzo
1 cup frozen peas, defrosted
1/2 cup FRESH grated parmesan cheese
1/4 tsp basil or oregano

Combine broth and 1 cup water in a dutch oven and bring to a boil. Add Chicken and pasta, bring to a boil. Reduce heat, simmer for 12 minutes, stirring occasionally. Remove from heat, stir in peas, 1/4 cup of cheese, basil or oregano, 1/4 tsp. salt, and 1/4 tsp. pepper. Top each serving with more parm. cheese.

[Susan]

Here's one that I've made and really liked:

ORZO PILAF WITH GREEN ONIONS AND PARMESAN CHEESE


This recipe can be prepared in 45 minutes or less.
The rice-shaped pasta orzo is sometimes labeled riso or rosamarina.

3 1/4 cups (or more) canned low-salt chicken broth
1 pound orzo (rice-shaped pasta)
5 green onions, thinly sliced
3/4 cup grated Parmesan cheese

Bring 3 1/4 cups broth to boil in heavy large saucepan over medium-high heat. Mix in orzo and simmer uncovered until just tender but still firm to bite and some broth still remains, stirring occasionally, about 8 minutes. Remove from heat. Add green onions and cheese and stir to blend. Season pilaf to taste with salt and pepper. Rewarm over low heat, if necessary, and mix in more broth by 1/4 cupfuls if pilaf is dry. Transfer pilaf to large bowl and serve.

Serves 6.


Bon Appétit
April 1999
Brad Avooske, Chico CA
Too Busy To Cook?

[eas11]

Here's a quick orzo dish I've been making for a long time:

While the orzo is cooking (any amount you want), saute chuncks of mushrooms (we're partial to portobello) and chopped onion in a sprayed non-stick pan with a small amount of olive oil as well. Again, use as much or few mushrooms and onion as you like Add some chopped or sliced garlic too. After draining, dump the hot orzo into the veggies and add soy or tamari sauce to coat, salt, pepper. Stir everything and then finish off with a nice drizzle of toasted sesame oil, off the heat.
Everyone likes this! Great side dish, or add tofu or leftover chicken for protein and its a great complete dish.

Ellyn

[BethH]

I made a yummy orzo dish last week from Epicurious -- I think it is called something like 'toasted orzo with peas and onions'? Jewel recommended it as a side to the chicken with feta sauce.

The recipe does call for bacon, but I used turkey bacon and it added a nice flavor without too much fat. I'd make it again.

Another yummy orzo dish is Lemony Orzo Salad from 2000 -- delicious!

Oh, and Basil Shrimp with Orzo is also tasty -- and I forgot the very yummy Chicken Fricassee with Orzo. :cool:

[Beth]

I did a search in my Mastercook and came up with

Black Beans & Orzo
Greek Pasta Salad (above)
Orzo & Pesto Stufed Tomatoes
Orzo Pilaf (above)
Shrimp & Orzo Salad ( I think this is one I've made with other pasta shapes and really liked)
Orzo with Spinach & Feta
Orzo with Chicken & Asiago (I've made this and liked it -- both with the peas and with brocolli)
Polpette & Orzo in Broth
Roasted Garlic & Orzo Pilaf
Black Bean & Orzo Salad
Paremesan Orzo
Orzo & Portabello Casserole
Greek Meatballs with Lemon Herb Orzo
Orzo Risotto with Proscuitto

I can post some for you. Let me know.

[sneezles]

I serve this when we have leftover fajitas:
* Exported from MasterCook *

Fajita-Style Orzo

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : National Pasta Association Pasta


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Orzo, Ditalini, or other small pasta shape -- uncooked
2 teaspoons vegetable oil
2 large red bell peppers -- cored, seeded and cut into wide strips
1 large red onion -- sliced into 1/4-inch-thick rings
3 medium tomatoes -- very ripe
1 bunch scallions -- finely chopped
1 jalapeño pepper -- seeded and minced
1/2 cup lime juice
1 teaspoon salt
1/4 cup low-fat sour cream
OR
1/4 cup low-fat guacamole

Prepare pasta according to package directions; drain.

Brush the red pepper strips and onion rings lightly with the vegetable oil. Over medium-hot coals, grill the vegetables until they are very soft, about 8 to 9 minutes.

Mince the tomatoes and put them in a large bowl. Stir in the scallions, jalapeños, lime juice and salt.

When the peppers and onions are ready, transfer them from the grill to a cutting board. Cut them into very thin strips and add to the salsa with the pasta. Toss well.

Divide the pasta among four bowls and top each with a spoonful of sour cream.

Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 525 Calories; 7g Fat (11.4% calories from fat); 17g Protein; 101g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 571mg Sodium. Exchanges: 5 1/2 Grain(Starch); 2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

Serving Ideas : This dish is delicious with the addition of grilled chicken breasts, cut into thin strips.


Nutr. Assoc. : 4318 0 0 0 0 0 26360 0 0 2130706543 0 3636

[LSB]

One of my absolute favorite CL recipes is Basil Shrimp with Orzo and Feta. I'm actually making it tonight!

It's in the March 2000 issue. Let me know if you're interested and I can post it.

Louise

[amcleod]

There was a Chicken, Broccoli, and Orzo with Pesto (or something like that) in one of this year's issues...it was the one that featured Pine Nuts in the In Season section. Maybe it was September? I know, real helpful, huh?! Anyways, it was v good.

[Barrie]

I second the Orzo Pilaf with Green Onions and Parmesan Cheese that Susan posted. I've made it a couple times and it is excellent.

[Julia1Pin]

I love Orzo. In fact I just made it last night. this is my basic recipe, and then I jazz it up with other things I have laying around (like Sun Dried Tomatoes):

Orzo
Truffle Oil
Olive Oil
Balsamic Vinegar
Salt and Pepper
Cherry Tomatoes (cut up)
2 Tbls. of minced onion (I use Maui)
3 Tbls. of chopped up olives
1/3 sliced bell peppers (red or yellow)
Pine Nuts

[Deanna]

Mmmmm...thanks everyone!

I'm serving poached salmon tonite and will try the orzo with green onions & parmesan for a side.

Will print the rest of the suggestions to try next time -- remember I've got a bag and a half of this stuff!

[drloverde]

I have always made what my girl friend calls "Cheater Risotto". It is essentially a risotto recipe, with orzo instead. Almost no stirring and it tastes great.

Orzo Risotto with Mushrooms and Onions

1 cup orzo
1 can vegetable or chicken broth
1 can water
6 - 8 sliced mushrooms (button)
2 cloves garlic chopped
1 small onion chopped
1/4 cup parmesan cheese - shredded small
1/2 tsp sugar
oil for sautéing

In a medium saucepan bring the broth, water, and orzo to a boil. Turn down to simmer. In a sauté pan put in the oil and let it get hot. Add the chopped onion and the sugar - mix to coat. Sauté for 6-8 minutes or until the onions start to look clear - do not over cook the onions. Add the garlic and sauté for another 3 minutes. Add the sliced mushrooms and sauté until cooked all the way through.

Add the vegetable mixture to the broth-water-orzo combination. Stir occasionally until the liquid is cooked out and it resembles a thick soupy texture. Not to liquidy...

Turn off the heat and add the cheese. Mix thoroughly and serve immediately.

Serves 2 as a main dish or 4 as a side dish.

You can substitute any sautéed vegetable for the mushrooms and onions.

We eat this very often. It's a staple in our house.

Enjoy!

[Deanna]

Yum! Sounds wonderful, drloverde!!!

Now I'm wondering why I didn't do something with this Orzo bounty sooner!!!

Gotta give it a try...

[drloverde]

You'll love it. I substitue orzo most times when I make risotto. It's less "thick" that way.

Dena.

[Javajane]

Here's an old Eating Well recipe that I still love to make:

{ Exported from MasterCook Mac }

Athenian Orzo

Recipe By: Eating Well May/June 1992
Serving Size: 4

1 1/2 teaspoons olive oil
1 small onion , chopped
4 cloves garlic, minced
1/4 cup dry white wine
1 28 oz can tomatoes (28 oz.) chopped,
with juice
3 Tbsp. chopped fresh parsley
1 Tbsp. capers
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
pinch red-pepper flakes
1 lb. medium-sized shrimp peeled and deveined
1 cup orzo
1/2 cup feta cheese, crumbled

Preheat oven to 450 degrees F. In a 2-qt. saucepan, heat oil over medium heat. Add onions and garlic and sauté for 3 1/2 minutes, or until softened. Add wine and boil for about 1 minute. Stir in tomatoes, 1 1/2 Tbsp. parsley, capers, oregano, basil, salt, pepper and red-pepper flakes and cook for 5 minutes. Add shrimp and cook, stirring, for 2 1/2 minutes, or just until the shrimp are pink.

Meanwhile, cook orzo in a large pot of boiling salted water for 5 to 7 minutes, or until tender but still firm. Drain and place in a shallow, 2-qt. casserole dish. Toss with, the tomato shrimp sauce. Sprinkle with remaining 1 1/2 Tbsp. parsley and feta. Bake for 10 minutes, or until the feta is bubbly.

Serves 4 to 6.

[Deanna]

Mmm...that one sounds Fabulous, Javajane! Thanks for sharing, I can't wait to try...and it looks like I'll be buying even MORE orzo during the next few months!!

d

[kima]

I would like to make the Athenian Orzo for dinner tonight. Can anyone suggest a simple side dish to go with it? I am having one of my many brain freezes! Thanks ever so much!!:) Maureen

[patsyk]

here's something that is tried and true (although not necessarily light - you could reduce the amount of oil used though to lighten it)...

1 pould orzo boiled
3 tablespoons oil
1 1/2 to 2 pkgs onion soup mix
1 can mushrooms
1 pkg. slivered almonds

Mix above together. Put into greased casserole. Bake uncovered at 375 for 1/2 hour.

This is a big hit around holidays and even as a side dish with chicken.

[Javajane]

The great thing about the Athenian Orzo is that it is a one dish meal. This time of year, I would probably make a greek salad; cut-up cukes, tomatoes, onions, chopped parsley, dried oregano, oil and vinegar and greek olives (if you like them). If you love feta, add more to the salad. Maybe some good french or italian bread on the side. Actually any kind of green salad would go nicely.

[tanastaplo]

Javajene, that is exactly what I was going to suggest!

Mmmm, what a delicious-sounding meal! Enjoy!

Teddy

[RobinC]

Peggy posted this a while back and it is delicious! :)


The Cookbook Challenge thread has inspired me to take another look at those cookbooks that gather dust on my shelf. Tonight I tried a Brie recipe from my latest California Wine Country cookbook . It was outstanding.. I had bought a round brie from Costco last week to make the Brie Pizza recipe from Bon Appetit - April '02 and needed to use up the other half. This recipe was wonderful (though not light!! ). The cookbook says it earned the Chef a Gold Medal at the Sonoma County Fair. Here it is!

Orzo Pasta with Lemon and Brie (Tasting Along the Wine Road Cookbook - Volume #2)

Note: I cut the recipe in half but will post it as written.

1 pound cooked orzo
1 tablespoon lemon zest
3 tablespoon lemon juice
1/2 cup extra virgin olive oil (when I cut the recipe in half, I only used 2 tablespoons instead of 1/4 cup and that was PLENTY!)
1 tablespoon chopped garlic
3 tablespoons fresh basil, cut in shreds or strips
3/4 cups golden raisins
1 pound Brie cheese, cut into chunks
salt and pepper to taste
1/2 cup toasted pine nuts (optional)

Cook orzo al dente, according to directions on package. Assemble other ingredients and toss with pasta. Season to taste. Serves 8-10.

Serve with a Chardonnay.


Peggy

[kima]

My first thought was a salad as well but then I thought maybe that was a bit too obvious! It is the perfect match and the fact that the Athenian Orzo is a one dish meal was one one the things that attracted me to it! I just thought if I thought of a salad then I was probably missing out on something really exciting!! (how's that for self confidence!!!:o ). Can't wait for dinner...

[Darlin]

One of my favorites:

Chicken Fricassee with Orzo****
Cooking Light April 2000, Page 123

4 boneless skinless chicken breasts
salt and pepper
1 tablespoon butter
1/2 cup diced carrot
1/2 cup diced cooked ham
3/4 cup chopped green onion
2 cloves garlic, minced
1/2 cup white wine
1 cup less-fat chicken broth
1/3 cup whipping cream
3 cups cooked orzo (1 1/2 cups uncooked)

Melt butter in pan over medium heat. Season chicken with salt and pepper, and brown on each side 3 minutes. Remove chicken from pan and set aside. Add carrots, ham, onion, and garlic to the pan. Cook until lightly browned, about 4 minutes. Pour wine and broth into pan. Add chicken back to pan and bring to a boil. Reduce heat, cover, and simmer for 10 minutes or until chicken is done. Remove chicken from pan and keep warm. Add whipping cream to veggie/broth mixture. Cook uncovered for 8 minutes. Serve chicken on top of cooked orzo. Top with cream mixture. Serves 4.
Very Delicious! 11 WW POINTS
Calories 527 (24% from fat); Fat 14.3 (sat 7.1g, mono 4.3g, poly 1.5g) Protein 39.6g, Carb 57.7g, Fiber 2.8g, Chol 105mg, Iron 4.4mg, Sodium 726mg, Calc 68mg