Hugh Said:Any good recipes for making orzo?
We Answered:Bring 3 c. each water & chicken broth to a boil. Add 1 1/4 c. orzo, stir. Cook 4 minutes; add a 10 oz box of peas & carrots; cook 4 more minutes. Drain (do not rinse) & pour into a large bowl. Immediately add 1/2 c fresh grated parmasaen cheese & salt, pepper & garlic powder to taste. Toss well & serve.
We Answered:Here's a really quick and easy recipe for orzo. My family loves it - even my kids...
2 tablespoons butter
1 cup uncooked orzo pasta
1 (14.5 ounce) can chicken broth
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
salt and pepper to taste
2 tablespoons chopped fresh basil
Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.
Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes.
Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil sprigs.
Timothy Said:Orzo Risotto Recipes?
We Answered:Orzo "Risotto"
yield: Makes 10 side-dish servings
This is a delicious, low-maintenance alternative to traditional risotto.
* 1 (1-lb) box orzo (rice-shaped pasta; not Greek)
* 2 cups chicken stock or low-sodium broth
* 1 packed teaspoon finely grated fresh orange zest
* 1/4 teaspoon finely chopped fresh thyme
* 2 oz finely grated Parmigiano-Reggiano (1 cup)
* 2 tablespoons unsalted butter
* 1/2 teaspoon salt
* 1/2 teaspoon black pepper
Cook orzo in a large pot of boiling salted water until barely al dente, 5 to 6 minutes. Drain in a colander and rinse under cold water to stop cooking.
Transfer orzo to a 2-quart heavy saucepan and add stock, zest, and thyme. Simmer over moderate heat, stirring constantly, until stock is absorbed, about 5 minutes.
Stir in cheese, butter, salt, and pepper and serve immediately.
Cooks' note: Orzo can be parboiled 2 days ahead, then tossed with 1 tablespoon olive oil and chilled, covered. Bring to room temperature (or run under hot water in a colander)before proceeding.
Here is another great Orzo recipe from Rachel Ray:
Greek Mixed Grill Kabobs and Pine Nut-Orzo Salad
* 1/2 pound orzo
* 4 cloves garlic, grated or minced
* 4 sprigs fresh oregano, leaves stripped and finely chopped
* 6 sprigs fresh rosemary, leaves stripped and finely chopped
* 1/4 cup green olive tapenade
* 1 teaspoon crushed red pepper flakes
* 2 lemons, juiced and 1 zested
* 1/3 plus 1/4 cup extra-virgin olive oil, divided
* 1 1/2 pounds firm white flesh fish, halibut or swordfish, cut into 12 (2-inch) chunks
* 2 pounds boneless, skinless chicken breast, cut into 12 (2-inch) chunks
* Black pepper
* 1/4 cup pine nuts, lightly toasted
* 1 small red onion, finely chopped
* 1/2 cup flat-leaf parsley, finely chopped
* 1 cup feta cheese crumbles
* 8 Greek hot peppers, for garnish
* 1/4 cup kalamata olives, for garnish
* 2 tomatoes, diced, for garnish
* 1/2 cucumber, diced, for garnish
Preheat grill pan or outdoor grill to medium high.
Place a pot of water on the stove and bring to a boil for the pasta salad. When the water boils, salt it and cook the pasta to al dente.
While the pasta works, in a small bowl combine the garlic, oregano, rosemary, tapenade, red pepper flakes, 1 tablespoon lemon zest and the juice of 1 lemon with about 1/3 cup EVOO. Place the fish and chicken in separate shallow dishes or bowls and season with salt and pepper then divide the dressing between the bowls and coat the fish and chicken evenly. Skewer the fish and chicken on metal skewers. Grill the chicken 10 to 12 minutes until firm and juices run clear, and the fish for about 6 to 8 minutes, turning the kabobs frequently.
Drain orzo and combine with pine nuts, onions, parsley, feta crumbles, the juice of 1 lemon, about 1/4 cup extra-virgin olive oil, salt and pepper. Serve the orzo salad with 3 pieces each of chicken and fish along side. Garnish plates with a couple of hot peppers, olives, tomatoes and cucumbers on each plate.
Ricky Said:What are some recipes using ORZO pasta that aren't soup recipes?
We Answered:I am a former chef and use it in rice dishes, sort of a faux rice-a-roni like thing, even with minute rice, just cook it for 2 minutes before adding the rice, but if I use regular rice, I do like the lady before me saute it with the rice like making risotto add the stock, juice or water and other spices and ingredients and bring to the boil, cover and simmer until the rice is ready, covered and let sit to absorb the liquid for 10 minutes.
But you can do like others and make a pasta dish, even cook it with the rice like I said, mix some cooked meat in with it and stuff peppers, eggplant, tomato's, zucchini and even large mushroom caps and bake them in sauces or alone to warm them and get them cooked.
Harry Said:Recipes for Orzo Pasta salad?!?
We Answered:Greek Orzo Salad --
1 1/2 cups uncooked orzo pasta
2 (6 ounce) cans marinated artichoke hearts
1 tomato, seeded and chopped
1 cucumber, seeded and chopped
1 red onion, chopped
1 cup crumbled feta cheese
1 (2 ounce) can black olives, drained
1/4 cup chopped fresh parsley
1 tablespoon lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon lemon pepper
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid.
In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
Just before serving, drizzle reserved artichoke marinade over salad.