ORZO AND BLACK BEAN SALSA SALAD
A southwestern pasta salad that is really easy to throw together. Orignially from the Veggie Life Summer '03 magazine.
Provided by helowy
Categories Low Cholesterol
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook orzo according to package directions.
- Drain and rinse well.
- Combine all ingredients.
- Toss to mix well.
Nutrition Facts : Calories 295.5, Fat 3.5, SaturatedFat 0.6, Sodium 264.6, Carbohydrate 54.9, Fiber 9.1, Sugar 2.5, Protein 13
BLACK BEAN-ORZO SALAD
Make and share this Black Bean-Orzo Salad recipe from Food.com.
Provided by Dancer
Categories < 15 Mins
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix beans, olives, tomatoes, onions and cilantro in large bowl.
- Mix oil, lime juice, cumin, pepper and salt; toss with bean mixture. Stir in pasta.
- Let stand for 1 hour to blend flavors.
- Serve at room temperature as a side dish or on spinach
Nutrition Facts : Calories 143.2, Fat 5.2, SaturatedFat 0.7, Sodium 74.8, Carbohydrate 20.7, Fiber 1.9, Sugar 2, Protein 4.2
ORZO SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
- Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.
- Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
- Yield: 1 3/4 cups
GRILLED SKIRT STEAK WITH SWEET ROASTED TOMATO SAUCE AND ROASTED SHRIMP, BLACK BEAN AND ORZO SALAD
Provided by Martita Jara, Food Network Star Season 12 Finalist
Categories main-dish
Time 2h5m
Yield 4 to 6 servings
Number Of Ingredients 32
Steps:
- For the steak: Sprinkle the skirt steak with salt and pepper.
- In a blender, add the orange juice, oil, cilantro, parsley, cumin and garlic and puree until smooth. Transfer the marinade to a large re-sealable plastic bag and add the steak. Seal the bag and shake gently to coat the steak. Marinate the steak in the fridge for 1 hour. Bring the steak to room temp before grilling.
- For the tomato sauce: Preheat the oven to 400 degrees F. On a baking sheet, toss the tomatoes, garlic and serrano with 1 tablespoon olive oil, salt, pepper and cumin. Roast in the oven for 10 minutes. Transfer to a blender and blend with the chicken stock.
- Heat the remaining 1 tablespoon olive oil in a saucepan over low heat and add the sauce from the blender. Add the agave and simmer for 5 minutes. Remove from the heat and set aside.
- For the salad: Spread the shrimp out on a baking sheet and drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Roast the shrimp in the oven until cooked through, 10 to 12 minutes. Set aside and let cool.
- Combine the beans, cucumber, onions, bell pepper, feta, parsley, cilantro, lime juice, poblano, serrano and garlic in a large bowl and toss to combine. Add the shrimp, orzo and the remaining 2 tablespoons olive oil. Stir together, taste and season with salt and pepper.
- To finish: Preheat a grill or grill pan to medium-high heat and grill the steak 4 to 5 minutes on each side for medium/medium-rare. Let rest, and then slice the steak and serve on top of the salad topped with tomato sauce.
- Cook's Note: If making this dish for children, you can limit the heat by substituting diced carrots for serrano chile peppers in the tomato sauce and the salad.
- This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
WARM ORZO AND BLACK BEAN SALAD WITH SMOKED TURKEY
Provided by Marian Burros
Categories pastas, salads and dressings
Time 15m
Yield 3 Servings
Number Of Ingredients 13
Steps:
- Bring water for pasta to a boil.
- Chop whole onion and garlic, and saute in one teaspoon of very hot oil in nonstick pan.
- Wash, trim, seed and chop whole peppers; add to onions as they cook, and when onion begins to soften, add the sherry, reduce heat and continue cooking until peppers are soft. About two minutes before the peppers are ready, stir in the corn and cook just to heat through.
- Meanwhile, drain the beans and rinse thoroughly.
- Cook the pasta according to package directions.
- Whisk the rest of the oil and the vinegar with the cumin, hot red pepper flakes and turmeric in a bowl large enough to hold all the ingredients.
- Cut the turkey into small pieces, and add to the bowl along with the vegetables and beans.
- When the pasta is cooked, drain and add to the bowl.
Nutrition Facts : @context http, Calories 509, UnsaturatedFat 5 grams, Carbohydrate 77 grams, Fat 8 grams, Fiber 15 grams, Protein 31 grams, SaturatedFat 1 gram, Sodium 998 milligrams, Sugar 9 grams, TransFat 0 grams
MEXICAN ORZO SALAD
This takes a little time for chopping, but for those who love Mexican food and orzo, you will love this fantastic tasting salad. It has the fresh taste of lime and cilantro!
Provided by Nancy Toth
Categories Salad Pasta Salad
Time 2h34m
Yield 8
Number Of Ingredients 14
Steps:
- Fill a large pot with lightly salted water and bring to a boil over high heat. Stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain.
- Place the drained orzo in a large salad bowl, and fold in the red pepper, yellow pepper, green onions, red onion, chickpeas, kidney beans, black beans, corn, cilantro, and salt and pepper to taste. Pour the lime juice and oil over the salad, toss to coat, and refrigerate at least 2 hours to chill before serving.
Nutrition Facts : Calories 457 calories, Carbohydrate 73.7 g, Fat 12.9 g, Fiber 10.4 g, Protein 14.7 g, SaturatedFat 1.1 g, Sodium 319.3 mg, Sugar 4.1 g
SALSA, ORZO, AND BLACK BEAN SALAD
Steps:
- Cook the orzo in plenty of rapidly simmering water until al dente. Drain and rinse until cool, then drain well again.
- Meanwhile, combine the remaining ingredients in a serving bowl. Add the cooked orzo and toss together. Check the seasoning and serve.
- menu suggestions
- This is a pleasant accompaniment to Tofu Rancheros (page 58). Embellish the plates with sliced avocados and oranges.
- Serve with Quinoa with Corn and Scallions (page 91) and a salad of mixed greens, tomatoes, avocado, and olives.
- nutrition information
- Calories: 272
- Total Fat: 6g
- Protein: 10.5g
- Carbohydrates: 45g
- Fiber: 8g
- Sodium: 280mg
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