LEMON PEPPER ORZO
Provided by Aaron McCargo Jr.
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a medium saute pan, bring the chicken stock to a boil. Add orzo and cook for 7 to 8 minutes until liquid is almost absorbed and orzo is tender. Turn heat off.
- Stir in the remaining ingredients. Season with salt and pepper, if necessary, and serve.
LEMON ORZO
Steps:
- Simmer 1 cup orzo in a saucepan with 2 1/2 cups water, 2 tablespoons olive oil, 1 teaspoon dried mint, 1 teaspoon salt, 1/2 teaspoon paprika and 2 strips lemon zest, stirring occasionally, until the orzo is tender, 12 to 15 minutes. Let cool slightly. Stir in 2 chopped scallions, the juice of 1 lemon, and salt to taste.
CREAMY LEMON-PEPPER ORZO WITH GRILLED CHICKEN
If you love risotto but want something quicker, this simple orzo takes half the time. Rich cheese and cream are switched out for tangy Greek yogurt and goat cheese for equally satisfying creaminess. Sweet green peas, fragrant fresh tarragon and basil scream spring--though this dish is a year-round classic. Get your fork--and appetite--ready.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a pot of water to a boil; prepare a grill or grill pan for medium heat.
- Whisk together the yogurt, garlic, lemon juice, 2 teaspoons of the oil and 1/2 teaspoon each salt and pepper in a medium bowl until well combined.
- Rub the chicken thighs with the remaining 1 teaspoon oil and sprinkle with 1/4 teaspoon salt and 1/2 teaspoon pepper. Grill until nicely marked and cooked through, 10 to 12 minutes per side. Transfer to a cutting board and let stand for at least 5 minutes.
- Add the orzo to the boiling water and cook according to the package directions for al dente, stirring in the peas during the last minute of cooking. Drain the orzo and peas, reserving 1 cup of the cooking liquid. Stir the orzo and peas into the yogurt mixture, along with the goat cheese, 3 tablespoons of the herbs and at least 3/4 cup of the cooking liquid, until well combined. Transfer to a platter.
- Thinly slice the chicken and arrange on top of the orzo. Sprinkle with the lemon zest and the remaining 1 tablespoon herbs.
Nutrition Facts : Calories 317 calorie, Fat 9.5 grams, SaturatedFat 3 grams, Cholesterol 50 milligrams, Sodium 266 milligrams, Carbohydrate 37 grams, Fiber 6 grams, Protein 21 grams, Sugar 4 grams
LEMON ORZO
Steps:
- In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.
- Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.
CREAMY LEMON ORZO
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Bring the chicken broth, 1 cup water and the bay leaves to a simmer in a medium saucepan over medium heat.
- Meanwhile, melt 3 tablespoons butter in a medium dutch oven over medium heat. Add the leeks and cook, stirring occasionally, until softened but not browned, about 4 minutes. Stir in the orzo and thyme; season with salt and pepper. Add the warm broth mixture and adjust the heat to maintain a simmer. Add the heavy cream and simmer, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed, 8 to 10 minutes.
- Remove the bay leaves. Stir the remaining 1 tablespoon butter, the parsley and the lemon zest and juice into the orzo; season with salt and pepper.
CRISPY CHICKEN WITH LEMON ORZO
Steps:
- Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a shallow bowl. Remove the tenders on the underside of the chicken breasts and save for another use. (This makes the chicken breasts an even thickness so they cook evenly.) Heat the canola oil and 4 tablespoons of the butter together in a large (12-inch) cast-iron skillet over medium heat until the butter has melted and begins to sizzle.
- Dredge the chicken in the flour mixture and shake off any excess. Place the chicken, skin side down, in the skillet and cook over medium heat without moving for 12 minutes. With the chicken still skin side down, place the skillet in the oven and roast for 10 minutes.
- Return the skillet to the stovetop over medium heat (careful; the handle will be hot!). Turn the chicken skin side up, add the remaining 5 tablespoons of butter, and continue cooking for 3 to 5 minutes, until the butter is a nutty brown color and the chicken breasts are just cooked through (an instant-read thermometer will register 130 to 140 degrees F). Off the heat, sprinkle on the parsley.
- Divide the Lemon Orzo with Feta among four dinner plates. Transfer the chicken to a cutting board and slice each breast crosswise in thick slices. Arrange one breast on each plate with the orzo. Spoon a few tablespoons of the brown butter over each chicken breast, squeeze on some lemon, and sprinkle with salt. Serve hot with a fresh wedge of lemon on each plate.
- In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.
- Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.
LEMON PARMESAN ORZO
A splash of lemon and a shower of chopped parsley make this orzo one of my family's most-requested sides. It's fantastic with chicken, pork and fish. -Leslie Palmer, Swampscott, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook orzo according to package directions; drain. Transfer to a small bowl; drizzle with oil. Stir in remaining ingredients.
Nutrition Facts : Calories 191 calories, Fat 6g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 225mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges
LEMONY ORZO WITH ASPARAGUS AND GARLIC BREAD CRUMBS
Every spoonful of this pasta has a happy jumble of lemony orzo, grassy asparagus, garlicky bread crumbs, fresh herbs and salty Parmesan. The pasta and thinly sliced asparagus cook together in the same pot, then rest in a lemony dressing while the garlic bread crumbs are toasted, so the pasta has time to absorb as much flavor as possible.
Provided by Ali Slagle
Categories brunch, dinner, lunch, weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a medium pot of salted water to a boil. Add the orzo and cook until al dente according to package directions. Two minutes before the orzo is done, add the asparagus. Drain the orzo and asparagus. Wipe out and reserve the pot.
- While the orzo and asparagus cook, make the dressing: In a large bowl, stir together 3 tablespoons oil and the lemon zest and juice; season to taste with salt and pepper. Add the drained orzo and asparagus and toss to coat. Set aside while you toast the bread crumbs.
- In the reserved pot, heat the remaining 2 tablespoons oil over medium. Add the panko and cook, stirring, until golden brown, 3 to 5 minutes. Remove from heat, then stir in the garlic and season with salt and pepper.
- Stir the Parmesan and herbs into the orzo, taste, then season with salt, pepper and additional lemon juice, if desired. Top with the toasted bread crumbs and more Parmesan if you like. Serve warm or at room temperature.
BIG DADDY'S LEMON PEPPER ORZO
I got this from the Food Network:Big Daddy's House:Catch of the Day with Aaron McCarty. This gets nice and creamy like risotto! I tweaked it just a little.
Provided by Sharon123
Categories Greek
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saute pan, bring the stock to a boil.
- Add the orzo and cook for 7 to 8 minutes until liquid is almost absorbed and orzo is tender. Turn off heat.
- Stir in the remaining ingredients.
- Season with salt and pepper to taste and serve. Enjoy!
Nutrition Facts : Calories 312.4, Fat 15.4, SaturatedFat 9.2, Cholesterol 45.3, Sodium 177.8, Carbohydrate 35.3, Fiber 1.9, Sugar 2.1, Protein 9
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