EVERYDAY ORZO WITH SAUSAGE AND FRESH HERBS
Rice-shaped pasta (orzo) made more flavorful by cooking in Swanson® Chicken Broth. This recipe has unlimited possibilities for adding flavors, which makes this the perfect side dish with any meal.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Melt butter in large skillet over medium-high heat. Add sausage and cook until browned, about 2 minutes. Add orzo and stir until it begins to turn golden, about 2 minutes. Add chives and oregano; stir. Pour in Swanson Chicken Broth.
- Bring to a low boil; reduce heat, cover, and let simmer over low heat until pasta is al dente, about 20 minutes.
- Remove from heat; stir in Parmesan and mozzarella cheeses. Top with parsley.
Nutrition Facts : Calories 524.1 calories, Carbohydrate 57.9 g, Cholesterol 66 mg, Fat 22.7 g, Fiber 2.5 g, Protein 22.6 g, SaturatedFat 10.9 g, Sodium 1266.9 mg, Sugar 4 g
GARLIC-HERB ORZO PILAF
"Mildly flavored and flecked with garlic and fresh herbs, this creamy, versatile side dish can accompany a wide variety of entrees. Plus, it's a cinch to put together." --Mary Relyea of Canastota, New York
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet coated with cooking spray, cook garlic in oil over medium-high heat for 1 minute. Add orzo and rice; cook 4-6 minutes longer or until lightly browned. , Stir in broth and water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender and liquid is absorbed. Stir in the onions, basil, parsley and salt.
Nutrition Facts : Calories 227 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 426mg sodium, Carbohydrate 40g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges
SKILLET SHRIMP AND ORZO
This dish, inspired by paella, is simple enough for a family-night dinner but makes a pretty presentation for company, too. Cooking the ingredients in one pan allows the orzo to absorb all the wonderful flavors.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees, with rack in top position. In a large broilerproof skillet, heat 5 teaspoons oil over medium. Add garlic and cook until just beginning to brown, 1 minute. Increase heat to high and add tomatoes; season with salt and pepper and cook, stirring occasionally, until softened, 6 minutes. Add orzo and broth and bring to a simmer. Cover, transfer to oven, and bake until liquid is mostly absorbed, 10 to 12 minutes.
- Toss shrimp with 1 teaspoon oil and 1/4 teaspoon each salt and pepper. Remove skillet from oven and place shrimp on top of orzo. Heat broiler. Broil until shrimp are opaque throughout, 4 minutes. Sprinkle with basil and serve.
Nutrition Facts : Calories 540 g, Fat 11 g, Fiber 5 g, Protein 39 g, SaturatedFat 2 g
PARMESAN GARLIC ORZO
This is something my son even enjoys making.
Provided by Colleen Volcjak
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain.
- Melt butter in a skillet over medium heat; cook and stir garlic in melted butter until lightly browned, about 5 minutes. Stir orzo into garlic mixture and mix in Parmesan cheese, milk, parsley, salt, and black pepper.
Nutrition Facts : Calories 327 calories, Carbohydrate 39.7 g, Cholesterol 35.5 mg, Fat 14.3 g, Fiber 2.3 g, Protein 9.7 g, SaturatedFat 8.5 g, Sodium 454 mg, Sugar 1.1 g
ORZO PASTA WITH TOMATOES, BASIL AND PARMESAN
We're in love with this easy orzo pasta recipe. There's quick-to-cook orzo, tomatoes, basil, parmesan, and lots of garlic. Get this meal on the table in less than 20 minutes!
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 20m
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil, add the orzo and cook according to the package directions - usually 8 to 10 minutes. Before draining the cooked orzo, reserve 1/3 cup of the pasta water (we use this to make the sauce).
- Add olive oil, garlic, and red pepper flakes to a large, deep skillet. Turn to medium heat. When the oil bubbles around the garlic, add the cooked orzo pasta, tomatoes, basil, and parmesan cheese.
- Pour in two tablespoons of the reserved pasta water and cook, stirring often, for one minute. Over the minute, the sauce should begin to coat the pasta. If it seems dry, add a splash more of the reserved pasta water and cook a few more seconds. Taste for seasoning and adjust with a bit of salt if needed.
- Serve with extra basil, parmesan, and fresh ground black pepper on top.
Nutrition Facts : ServingSize 1/4 of the recipe (about 1 1/2 cups), Calories 351 calories, Protein 11.9 g, Carbohydrate 46.5 g, Fiber 4.2 g, Sugar 3.3 g, Fat 14.5 g, SaturatedFat 3.3 g, Cholesterol 7 mg, Sodium 465 mg
ORZO WITH HERBS
Steps:
- Cook 2 cups orzo in salted boiling water until al dente, about 8 minutes; drain. Chop 6 scallions; cook just the white parts in a skillet with olive oil until tender, about 2 minutes. Stir in the orzo, 2 cups chicken broth, the scallion greens and a handful each of chopped parsley and dill; season with salt and pepper. Simmer until slightly thickened, about 3 minutes. Stir in 1/4 cup grated parmesan.
CREAMY LEMON HERB ORZO
Orzo pasta is combined with garlic, butter, cream, herbs and parmesan cheese in this simple but delicious side dish that goes with almost any meal.
Provided by Danelle
Categories Side Dishes
Time 15m
Number Of Ingredients 9
Steps:
- Cook orzo according to package directions until just al dente, about 7 minutes; drain.
- In a large skillet over medium heat, melt the butter. Add the garlic and cook until tender, about 2 minutes.
- Stir in the cooked orzo, lemon juice, lemon zest and 4 tablespoons of cream. Add the additional 2 tablespoons cream if desired.
- Remove from heat and stir in fresh herbs and Parmesan cheese. Season with salt and pepper to taste. Serve warm.
Nutrition Facts : Calories 190 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 41 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 191 milligrams sodium, Sugar 1 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
HERBY ORZO & LEMON SALAD
Make this summery orzo salad packed with herbs and lemon for a seasonal side. Leftovers make a great lunch the next day
Provided by Esther Clark
Categories Side dish
Time 40m
Yield Serves 4-6
Number Of Ingredients 12
Steps:
- Heat the olive oil and butter in a non-stick frying pan over a medium heat, and fry the onion for 10-15 mins, or until golden and caramelised. Add the garlic and sugar and cook for a further 3 mins. Season to taste.
- Cook the orzo following pack instructions. Drain, then toss with a little of the extra virgin olive oil and leave to cool completely. Whisk the remaining oil with the lemon juice and set aside.
- Toss the orzo with the sticky onion and garlic, the lemony dressing, herbs and capers, along with half the toasted almonds. Season. Spoon onto a sharing plate and top with the rest of the almonds. Will keep in the fridge for up to three days.
Nutrition Facts : Calories 410 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.4 milligram of sodium
ORZO WITH LEMON AND HERBS
Orzo is popular to Italy and to Greece as well. This is a great side dish, or do as I do, by placing roasted chicken on top. I have also eaten this room temperature, with some great Italian bread and a glass of white wine. (I said I have done it, not that I do it on a regular basis)! LOL! Enjoy! Note: to get more juice out of your lemon, roll it on your counter or cutting board, applying some pressure;it will yield more juice, or microwave it for about 10 seconds or so. This is a low calorie dish weighing in at about 250 calories.
Provided by FLUFFSTER
Categories Low Cholesterol
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a large nonreactive saucepan, bring the chicken stock to a rolling boil over moderate heat. Add the orzo and cook, stirring often to prevent sticking until most of the broh is absorbed and the orzo is tender an creamy, about 10 minutes.
- Remove the pan from the heat and stir in the oil, then the lemon juice and herbs. Season with salt and pepper. Serve, or tranfser to a baking dish and keep warm in a 350°F oven for up to 20 minutes.
LEMON HERBED ORZO PASTA
This quick and easy lemony and herb pasta dish makes a delicious side. Try adding chicken or shrimp for a more complete meal.
Provided by EatingWell Test Kitchen
Categories Vegan Easter Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Cook dried orzo pasta according to package directions. Drain pasta. Return pasta and reserved pasta water to saucepan. Stir in finely shredded lemon peel, thinly sliced fresh basil, snipped fresh chives, snipped fresh thyme, salt, and ground black pepper. Cook and stir over medium heat until water is absorbed. Serve warm.
Nutrition Facts : Calories 159 calories, Carbohydrate 32 g, Fat 1 g, Fiber 2 g, Protein 6 g, Sodium 148 mg, Sugar 1 g
PARMESAN HERB ORZO
This parmesan orzo is our all-time favorite side dish! It is so incredibly versatile. It goes with everything in all seasons. Serve alongside chicken, fish, steak, beans or your favorite vegetarian dish.
Provided by How Sweet Eats
Categories Side Dish
Time 25m
Number Of Ingredients 6
Steps:
- Melt the butter in a saucepan over medium heat. Stir in the orzo and cook for a few minutes, stirring often, so the orzo toasts. Pour in the stock along with a pinch of salt and pepper. Bring the stock to a boil, then reduce it to a simmer and cover. Simmer for 12 to 15 minutes, stirring once or twice so the orzo doesn't stick to the bottom, until the liquid is absorbed.
- Stir in the parmesan cheese and the herbs. Serve!
HERBED ORZO
Categories Herb Pasta Side Lemon Fall Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 4
Steps:
- 1. Bring a large pot of salted water to boil over high heat. Add orzo and boil according to package instructions until it is al dente. Drain it well, and transfer to a bowl.
- 2. Stir in the olive oil, lemon juice, parsley, and thyme. Taste and adjust for seasonings. Toss the mixture until it is well-combined.
SALMON WITH LEMON-HERB ORZO & BROCCOLI
This healthy salmon dish is as balanced as it is delicious. You add broccoli right into the pot along with the pasta during its last minute of cooking to save time here. One less thing to wash too!
Provided by Laura Kanya
Categories Healthy Salmon Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Bring 2 quarts water to a boil in a large saucepan. Add orzo and cook according to package directions, adding broccoli for the last minute of cooking. Drain and rinse with cold water.
- Meanwhile, heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle salmon with 1/4 teaspoon each salt and pepper. Add to the pan, skin-side up, and cook until golden brown, 3 to 5 minutes. Flip and cook until the flesh is opaque, 3 to 5 minutes, depending on thickness.
- Whisk 2 tablespoons oil, herbs, lemon zest, lemon juice and the remaining 1/4 teaspoon each salt and pepper in a medium bowl. Add the orzo and broccoli; stir until combined.
- Serve the orzo mixture with the salmon and drizzle with the remaining 1 1/2 teaspoons oil.
Nutrition Facts : Calories 425 calories, Carbohydrate 32 g, Cholesterol 66 mg, Fat 17 g, Fiber 8 g, Protein 35 g, SaturatedFat 3 g, Sodium 371 mg, Sugar 1 g
LEMON-HERB ORZO
Steps:
- Cook 1 1/2 cups orzo in boiling salted water until al dente; reserve 1/4 cup cooking water, then drain. Toss with 3 tablespoons butter, cup each chopped chives, dill and parsley, and the zest of 1 lemon. Add the reserved pasta cooking water to loosen, if needed. Season with salt and pepper.
HERBED ORZO WITH PINE NUTS
Make and share this Herbed Orzo With Pine Nuts recipe from Food.com.
Provided by Sageca
Categories European
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook orzo in boiling water until al dente. Drain well and transfer to bowl. Toss with butter, garlic, pine nuts, lemon juice, basil and parsley.
- Taste to see if you would prefer salt and pepper or a more lemony taste.
- Tip:.
- f using dried herbs reduce the amount to 1 Teaspoon each.
Nutrition Facts : Calories 312.1, Fat 11.8, SaturatedFat 4.2, Cholesterol 15.3, Sodium 55.5, Carbohydrate 43.5, Fiber 2.2, Sugar 1.9, Protein 8.6
ORZO SALAD WITH HEIRLOOM TOMATOES AND HERBS
Categories Salad Herb Olive Onion Pasta Tomato Side Picnic Summer Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water; drain well. Transfer to medium bowl; cool.
- Whisk vinegar and lemon juice in small bowl; gradually whisk in oil. Pour dressing over orzo. Mix in remaining ingredients. Season to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Stir before serving.)
HERBED ORZO
This simple side goes well with seared or baked fish and roasted vegetables.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 4
Steps:
- In a large pot of boiling salted water, cook orzo until al dente. Drain orzo and transfer to a medium bowl. Add herbs and lemon juice. Toss to combine. Season with salt and pepper.
Nutrition Facts : Calories 169 g, Fat 1 g, Fiber 1 g, Protein 6 g
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- Boil salted water over high heat. Add the orzo and cook it per instructions. Drain reserving 1/4 cup of cooking liquid.
- Heat the olive oil in the same pot. Add the garlic and cook, stirring constantly, for 1 minute. Add the drained orzo back to the pot and a bit of the reserved cooking liquid. Stir then season well with sea salt and freshly cracked pepper, to taste. Add the fresh parsley and basil then toss to coat evenly. Taste and re-season if needed or add more reserved water if dry. Serve immediately.
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- Prepare the orzo according to the package instructions. Taste the orzo a few minutes before completion to ensure it’s ‘al dente’ (chewy, but with a little firmness in the center). When it’s done, drain it and then rinse it under cold water until it comes to room temperature.
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- Preheat oven to 350°. Melt butter in a 12-inch ovenproof skillet over medium heat. Add 1/2 cup sliced green onions and 1 tsp. garlic; sauté 4 minutes or until tender. Stir in broth, next 4 ingredients, and 1/2 cup parsley. Bring to a simmer, and cook, uncovered and stirring occasionally, 15 minutes or until orzo is just tender and some liquid remains in skillet. Remove from heat.
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- Bake at 350° for 10 to 25 minutes or until fish flakes easily with a fork. (The bake time will vary depending on the thickness of the fish.)
- Stir together lemon zest and remaining green onions, garlic, and parsley. Spoon over cooked fish; drizzle with olive oil. Serve immediately with lemon halves.
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- Rub 1 teaspoon of the Herb-Infused Olive Oil on the duck breasts and season with salt and pepper. In a small bowl, gently toss the shallots with 1 more teaspoon of the herb oil and season with salt and pepper.
- In another bowl, whisk the remaining 1/4 cup of the Herb-Infused Olive Oil with the vinegar and cayenne. Season the vinaigrette with salt and pepper.
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