Orzo With Cabbage Recipes

Steps:

• In a saucepan cook the cabbage in the oil over moderate heat, stirring, until it is tender, stir in the broth and 1/2 cup water, and bring the mixture to a boil. Add the orzo, simmer the mixture, stirring occasionally, for 6 to 8 minutes, or until the orzo is tender, and add the soy sauce and pepper to taste. Divide the soup between bowls and top each serving with half the lemon slices and half the scallion greens.

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

Steps:

• Heat oil in large skillet or Dutch oven, using 2 tablespoons oil in traditional pot and 1 tablespoon in pot with non-stick lining.
• Add onions, cabbage, thyme and celery and saute until onions begin to brown and cabbage has softened.
• Stir in puree, water and orzo and season to taste with salt, which is optional, and pepper. Bring to boil. Reduce heat, cover, and simmer about 20 minutes, until orzo is soft and most of liquid has been absorbed.
• Serve sprinkled with bits of goat cheese.

Steps:

• Bring a heavy large saucepan of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
• Meanwhile, heat the oil in a heavy large frying pan over medium heat. Add the shallot and garlic, and saute until tender, about 2 minutes. Add the tomatoes and cook until they are tender, about 8 minutes. Stir in the cream and peas. Add the orzo and toss to coat. Remove the skillet from the heat. Add the Parmesan to the pasta mixture and toss to coat. Stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season the orzo with salt and pepper, and serve.

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 saucepan cook the cabbage in the oil over moderate heat, stirring, until it is tender, stir in the broth and 1/2 cup water, and bring the mixture to a boil.
• Add the orzo, simmer the mixture, stirring occasionally, for 6 to 8 minutes, or until the orzo is tender, and add the soy sauce and pepper to taste.
• Divide the soup between bowls and top each serving with half the lemon slices and half the scallion greens.

Steps:

• Place vegetables in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil and sprinkle with seasonings; toss to coat. Bake at 400° until tender, 20-25 minutes, stirring occasionally., Meanwhile, cook orzo according to package directions. Drain; transfer to a serving bowl. Stir in roasted vegetables. Sprinkle with cheese.

Steps:

• Preheat oven to 350ºF.
• Saute onion and garlic in the olive oil until softened.
• Add shrimp and cook until they just turn pink.
• Do not cook through.
• Remove from heat and add dill, cilantro, crushed red pepper flakes, pepper, salt, and orzo.
• Mix well and adjust seasoning.
• Place a blanched cabbage leaf on a work surface, concave-side up.
• Place 2 tb of the orzo mixture in the hollow of this leaf.
• Fold sides of the leaf over the filling and starting with the stem end roll the leaf up around the filling.
• Place the wrapped cabbage leaf seam-side down in a casserole.
• Wrap remaining leaves the same way.
• Pour the wine, lemon juice and stock over the top, cover and bake for an hour.
• Remove cabbage bundles to a warm serving platter.
• If a sauce is desired, reduce the liquid in the pan until slightly thickened.
• Swirl in the butter and serve over the cabbage rolls.
• Bon appetit!