Mediterranean Orzo Vegetable Pilaf Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
• Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
• For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

Steps:

• Saute 1 chopped onion and 1 thyme sprig in butter over medium heat until golden; season with salt. Increase the heat to medium high; add 1 cup orzo and toast 2 minutes. Add 2 cups chicken broth and bring to a simmer. Reduce the heat to medium low, cover and cook until the orzo is tender, 15 minutes. Stir in some chopped dill. Top with sour cream and paprika.

Steps:

• Heat oil and butter in a deep 12-inch heavy skillet over moderately high heat until foam subsides, then sauté orzo, stirring constantly, until golden brown, about 1 minute. Add onion, carrots, celery, garlic, salt, and pepper and sauté, stirring occasionally, until onion is lightly browned, about 5 minutes. Add rice and sauté, stirring, until coated with oil and butter.
• Add broth and water and bring to a boil. Reduce heat to low and cook, covered, until liquid is absorbed, 13 to 15 minutes. Remove from heat and quickly stir in zucchini, then let stand, covered, 5 minutes. (Zucchini will steam.) Stir in parsley and serve sprinkled with almonds.

Steps:

• 1. In large skillet over medium heat, melt butter; add RONZONI ORZO. Cook, stirring frequently, until golden brown, about 3 minutes.
• 2. Stir in water, bouillon and seasonings; heat to boiling, stirring to dissolve bouillon. Reduce heat; simmer, uncovered 10 minutes.
• 3. Stir in tomato and spinach; cover. Cook 5 minutes or until almost all liquid is absorbed, STIRRING OCCASIONALLY to prevent sticking.
• 4. Stir in olives and feta cheese, if desired. 4 servings (about 1 cup each).

Steps:

• In a 10 inches skillet over medium-high heat, heat the olive oil, then stir in the uncooked orzo, and green onion.
• Cook, stirring frequently, until the orzo is lightly browned, about 3 minutes.
• Stir in the broth and wine and heat until boiling, then reduce heat, cover and simmer about 6 minutes, stirring occasionally.
• Stir in the peppers, chickpeas, olives and capers, and cook covered another 6 minutes, stirring occasionally, until most liquid is absorbed.
• Pour into a bowl and sprinkle with the 2 T of parmesan cheese.