Orzo Veggie Fritters Recipes

Steps:

• Bring a large pot of lightly salted water to boil. Add orzo, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
• Meanwhile, warm olive oil in a large skillet over medium heat. Stir in onion, garlic, and carrot, and cook for 2 minutes. Stir in zucchini, and cook for 2 minutes more. Pour in 1 tablespoon balsamic vinegar, and deglaze pan. Reduce heat to medium low, and season with salt and pepper. Add orzo to skillet, then stir in remaining 1 tablespoon balsamic vinegar and lemon juice.

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:

• In a medium bowl, whisk together eggs, flour, and honey; season with salt and pepper. With a rubber spatula, fold in orzo salad.
• Heat a large nonstick skillet over medium. Working in batches if necessary, cook bacon until fat is rendered and bacon is crisp, 10 to 12 minutes, flipping once. Transfer bacon to paper towels to drain; reserve fat.
• In batches, drop orzo mixture by 1/4 cupfuls into pan. With a small spatula, flatten each slightly and cook until golden, 2 to 3 minutes per side; drain on paper towels. Serve fritters with bacon, tomatoes, and avocados.

Steps:

• Cook orzo in chicken broth until tender (add water if necessary).
• Sauté the the vegetables in butter until tender adding the garlic near the end to prevent burning.
• This is where I usually add a little salt and fresh cracked pepper.
• Drain the orzo and combine with the cooked vegetables and add the chopped parsley.
• The heat of the other ingredients will wilt the parsley.
• Stir in the juice of the 1/2 lemon and olive oil if desired.
• Serve with grated Parmesan.
• Enjoy.

Steps:

• Heat oil in large sauce pan, cook onion over medium high heat for 2 minutes. Stir In garlic and cook for 30 seconds. Stir in uncooked orzo & and toss to coat and cook for 1 minute. Reduce heat to medium. Slowly stir in 1/2 cup of stock at a time. Adding the next half cup when the previous one has been absorbed. When orzo is tender stir in a drizzle of olive oil and season with salt and pepper. Toss orzo with steamed vegetables. Serve with grated Parmesan and black pepper.

Steps:

• Bring the water to boil in covered pot.
• Add orzo and cook for five minutes.
• Meanwhile wash and trim the asparagus, breaking off the woody stems. Cut the asparagus just below the tips, then cut the remaining stalks into half-inch pieces.
• Add the carrots and asparagus to the orzo and cook about 3 to 5 minutes longer, until carrots and asparagus are tender.
• Meanwhile beat together the orange juice concentrate, mustard, vinegar and oil.
• When orzo and vegetables are cooked, drain and rinse under cold water then drain again. Stir into dressing and season with salt, if desired, and pepper. Mix in the scallions.

Steps:

• Lightly spray a fry pan and brown the onions over medium heat, apprx 10 minutes.
• Add mushrooms and garlic, strir fry 2 minutes.
• Add Orzo, peas and carrots.
• Add chili, cilantro & Ketjap Manis.
• Mix well.
• Cook until heated through & serve.