ORZO WITH BACON AND ASPARAGUS
This skillet dinner has it all - orzo, bacon and asparagus blended in a quick meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 3
Number Of Ingredients 6
Steps:
- Cook bacon in large nonstick skillet over medium heat until crisp. Reserve bacon and 2 tablespoons bacon drippings in skillet. Add broth; bring to a boil. Add orzo. Reduce heat to low; cover and cook 5 minutes.
- Add asparagus and roasted peppers; cover and cook an additional 5 to 10 minutes or until orzo and asparagus are tender, stirring occasionally. Sprinkle individual servings with cheese.
Nutrition Facts : Calories 430, Carbohydrate 52 g, Cholesterol 25 mg, Fiber 2 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 1/3 Cups, Sodium 840 mg, Sugar 3 g
ASPARAGUS WITH ROASTED RED PEPPERS
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 2 bunches trimmed asparagus with olive oil on a foil-lined baking sheet; season with salt and pepper. Broil, stirring occasionally, until tender, about 4 minutes. Drizzle with sherry vinegar and more olive oil; season with salt. Top with crumbled feta cheese and chopped roasted red peppers and parsley.
ORZO WITH ROASTED PEPPERS, OLIVES, AND GOAT CHEESE
Provided by Food Network
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Roast the peppers over the flame of a gas burner, on a hot grill, or under the broiler, until the skin is black and charred. Remove from the heat and place in a large bowl. Cover with plastic wrap and let sit until cool enough to handle, about 15 to 20 minutes. With clean paper towels, wipe off the skin. Remove the stems and seeds and discard. If necessary, briefly rinse under cold water to remove any remaining charred skin. Dice the roasted peppers and set aside.
- In a large pot, bring salted water to a boil. Heat a large saute pan over medium-high heat. Add the olive oil. When the oil is hot, add the onion and cook just until translucent, but not browned, about 5 minutes. Add the reserved peppers and saute for 3 minutes.
- Blanch the orzo in the boiling water for 4 to 5 minutes, or until beginning to cook, but still very al dente. Drain the orzo, reserving the pasta water, and add to the pepper mixture. Add 1 cup of the reserved pasta water and cook, stirring, until creamy and the pasta is cooked tender. Finish with another 1/4 cup pasta water if the mixture is too thick. Stir in the olives and goat cheese and mix until the goat cheese is melted. Season with salt and pepper, to taste. Thin with pasta water if the mixture is too thick.
- Garnish with parsley, olives, and a drizzle of olive oil.
BAKED ORZO WITH TOMATOES, ROASTED PEPPERS AND ZUCCHINI
Orzo is a type of pasta that looks like rice. It's popular in Greece, where it is baked in casseroles like this one. If you like comforting dishes like macaroni and cheese, you'll like this.
Provided by Martha Rose Shulman
Categories dinner, pastas, main course, side dish
Time 1h
Yield Serves six
Number Of Ingredients 9
Steps:
- Bring a large pot of generously salted water to a boil, and add the orzo. Cook eight minutes, or until it is cooked through but still firm to the bite. Drain and transfer to a large bowl. Toss with the diced roasted pepper and 1 tablespoon of the olive oil.
- Preheat the oven to 375 degrees. Oil a 2-quart baking dish. Heat another tablespoon of olive oil over medium-high heat in a large, wide skillet. Add the zucchini and cook - stirring and turning over the slices, or tossing them in the pan - until just cooked through and lightly colored, about five minutes. Scrape into the bowl with the orzo.
- Return the pan to the heat, add the final tablespoon of oil and the garlic. Cook just until fragrant, 20 to 30 seconds, and add the tomatoes and salt to taste. Cook, stirring from time to time, until the tomatoes have cooked down slightly and smell fragrant. Taste and adjust seasoning. Scrape into the bowl with the orzo, add the Parmesan or goat cheese, and mix everything together. Add freshly ground pepper to taste, and adjust salt. Transfer to the baking dish.
- Bake 30 to 40 minutes, until the top is just beginning to color. Serve hot or warm.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 10 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 478 milligrams, Sugar 5 grams
ASPARAGUS AND RED PEPPER WITH BALSAMIC VINEGAR
A bright and flavorful vegetable dish that even vegetable haters will enjoy. It goes great with roasted meats. For milder flavors, substitute mozzarella cheese and use less vinegar.
Provided by Patrick
Categories Side Dish Vegetables Asparagus
Time 20m
Yield 2
Number Of Ingredients 10
Steps:
- Melt the butter with the olive oil in a large skillet over medium heat; add the asparagus and red onion in the mixture, season with salt, and cook until the onion begins to soften, about 5 minutes. Stir the red bell pepper into the mixture and continue cooking until the onions begin to caramelize, another 5 minutes. Remove from heat and add the vinegar, Parmesan cheese, sesame seeds, and pine nuts; toss to combine.
Nutrition Facts : Calories 271.8 calories, Carbohydrate 16.4 g, Cholesterol 24.1 mg, Fat 20.2 g, Fiber 5.2 g, Protein 9.5 g, SaturatedFat 7 g, Sodium 203.4 mg, Sugar 8.2 g
CREAMY ORZO WITH ASPARAGUS & PARMESAN RECIPE - (4.4/5)
Provided by wing118677
Number Of Ingredients 6
Steps:
- Bring a large sauce pan of water (filled about halfway) to a boil over medium heat. Cook the orzo until tender, about 10 minutes. After the orzo has been cooking for about 5 minutes, add the asparagus to the same pot (this will allow the orzo and asparagus to cook in the same pot and keep the clean-up to a minimum!). Once the orzo and asaparagus are cooked and tender, drain and return to the pot. Quickly add the parmesan cheese and butter. Stir thoroughly, allowing both the cheese and butter to melt. Slowly add the cream to the mixture, while stirring. Continue to stir and add cream until you reach your desired consistency. Season with salt and pepper. Voila! You have a delicious side dish! Serve immediately.
ROASTED VEGETABLE ORZO
This is a recipe I made up with all of the wonderful summer vegetables in season. Serve it with chicken or all on its own!
Provided by Michelle
Categories Side Dish Vegetables Squash Zucchini
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Place the zucchini, squash, onion, asparagus, and mushrooms in a large bowl; add in garlic, olive oil and sugar, and stir gently to coat vegetables. Spread vegetables in a single layer on a baking sheet, and sprinkle with salt and pepper.
- Roast vegetables until tender, 20 to 25 minutes.
- Meanwhile, bring a large pot of lightly salted water to boil. Add bouillon cubes, wine, and orzo, and cook until al dente, about 8 to 10 minutes. Drain. Stir in roasted vegetables and Parmesan cheese, and serve warm.
Nutrition Facts : Calories 621 calories, Carbohydrate 104.5 g, Cholesterol 2.9 mg, Fat 11.4 g, Fiber 10.5 g, Protein 24.9 g, SaturatedFat 2.2 g, Sodium 1041.6 mg, Sugar 9.8 g
ORZO WITH ROASTED RED PEPPERS & ASPARAGUS
Quick vegan dish I threw together last night... I love orzo pasta simply prepared with margarine, salt and pepper. Since I didn't want to eat just that for dinner, I decided to add some veggies that I had on hand as well. I used a 12 oz bag of frozen asparagus from Trader Joes, thawed for 5-6 minutes in the microwave, and then chopped into 1" pieces. Trader Joe's frozen asparagus tends to become very mushy, VERY fast, so keep an eye on it in the microwave, and add it to your skillet at the last minute. Spices were kind of a mix and match. I use a mix called Sandwich Sprinkle from Penzey's Spice Company, as well as basil and thyme.
Provided by Kozmic Blues
Categories Vegetable
Time 18m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook orzo according to package directions.
- Heat skillet over medium heat.
- Spray with non stick cooking spray.
- Add Earth Balance margarine and garlic and cook until fragrant.
- Add chopped roasted red peppers and spices to taste.
- Reduce heat to low, add chopped asparagus and stir to coat.
- Drain orzo, reserving about 1 cup of the pasta cooking liquid.
- Add orzo to skillet, and gently mix, adding pasta water as needed.
Nutrition Facts : Calories 168.6, Fat 6.2, SaturatedFat 1.1, Sodium 76, Carbohydrate 23.6, Fiber 2.1, Sugar 1.2, Protein 5.2
ORZO AND PEPPERS
"I love green peppers but my husband does not, so I created this dish one night when he wasn't home. It includes all my favorite things," writes Jennifer Tarr of Baltimore, Maryland. "When the two of us are here, I leave out the peppers and add the veggies my husband prefers."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring water and bouillon to a boil. Add orzo. Cook according to package directions; drain. In a large nonstick skillet, saute peppers and onion in oil for 3-4 minutes or until crisp-tender. Add garlic; saute 2 minutes longer. Add the orzo, cheese and vinegar; toss to coat.
Nutrition Facts : Calories 208 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 344mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
ORZO SALAD WITH FETA, OLIVES AND BELL PEPPERS
An easy Orzo Salad with Feta recipe with Olives and Bell Peppers
Categories Salad Cheese Olive Pasta Pepper Super Bowl Fall Bon Appétit
Yield Serves 8 to 10
Number Of Ingredients 15
Steps:
- Cook orzo in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain well. Transfer to large bowl. Toss with 2 tablespoons olive oil. Add crumbled feta cheese, chopped bell peppers, Kalamata olives, green onions and capers.
- Combine lemon juice, vinegar, garlic, oregano, mustard and cumin in small bowl. Gradually whisk in remaining 1/2 cup olive oil. Season dressing to taste with salt and pepper.
- Add dressing to orzo mixture and toss to blend. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.)
- Garnish salad with pine nuts; serve.
ORZO WITH PEPPERS & SPINACH
Sweet bell peppers are a good source of vitamin C, which helps the body fight infection and absorb folate and iron. And what bright flavor and color! -Tammi Kettenbach, Jerseyville, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook orzo according to package directions; drain., Meanwhile, in large skillet, heat oil over medium-high heat; saute peppers and mushrooms until tender. Add garlic and seasonings; cook and stir 1 minute., Stir in spinach until wilted. Stir in orzo and cheese; heat through.
Nutrition Facts : Calories 196 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 232mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
ASPARAGUS WITH ROASTED RED PEPPER SALSA
Provided by Marian Burros
Categories easy, quick, weekday, salads and dressings, appetizer, side dish
Time 10m
Yield 3 servings
Number Of Ingredients 7
Steps:
- Wash and trim asparagus by breaking off stem at tough part. Steam asparagus for 3 to 7 minutes, depending on stalk thickness.
- Rinse and julienne the red peppers. Wash, seed and mince the hot peppers. Mince the garlic, and chop onion. Wash, dry and chop cilantro. Combine all these ingredients, and then add 2 teaspoons lime juice. Stir well.
- When asparagus is cooked, drain and mix with red pepper salsa.
Nutrition Facts : @context http, Calories 148, UnsaturatedFat 1 gram, Carbohydrate 32 grams, Fat 1 gram, Fiber 10 grams, Protein 8 grams, SaturatedFat 0 grams, Sodium 19 milligrams, Sugar 19 grams
SAFFRON ORZO WITH ASPARAGUS AND PROSCIUTTO
Categories Pasta Side Sauté Quick & Easy Parmesan Saffron Asparagus Prosciutto Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add prosciutto and sauté until almost crisp, about 3 minutes. Using slotted spoon, transfer to paper towels to drain. Melt 2 tablespoons butter in same skillet over high heat. Add orzo; stir 1 minute. Add broth and saffron; bring to boil. Reduce heat to medium-low, cover, and simmer until orzo begins to soften, stirring occasionally, about 8 minutes. Add asparagus; cover and simmer until tender, about 5 minutes. Uncover; simmer until almost all liquid is absorbed, about 1 minute. Remove from heat. Mix in prosciutto and 1/2 cup grated cheese. Season to taste with salt and pepper. Transfer to large bowl. Garnish with Parmesan shavings.
ORZO WITH ROASTED PEPPERS AND GOAT CHEESE
I found this on wolfgangpuck.com and then while making it changed it around a little. It is delish and a little time consuming but that is why it is wise to double the recipe. This can be used as a side or a main dish. I didn't include cooling time for the peppers, that would be about 20 minutes.
Provided by Manami
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Roast peppers over flame of gas burner, or hot grill, or under the broiler until the skin is blackened and charred.
- Remove from heat and place in a large bowl.
- Cover with plastic wrap and allow to sit until cool enough to handle, about 15-20 minutes.
- With clean paper towels wipe off skin.
- Remove stems and seeds & chop.
- Set aside.
- Heat a large saute pan over medium-high heat, add olive oil.
- When hot enough, add onions and cook until onions are translucent, about 5 minutes.
- Add diced peppers & minced garlic and saute for about 3 minutes.
- Bring to a boil a large pot with water or chicken or vegetable broth and add the orzo and cook, for about 4-5 minutes, partially cooking, to al dente.
- Drain and reserve pasta water.
- Add orzo to peppers, adding 1 cup of the pasta water.
- Cook over medium heat, stirring constantly, until pasta is cooked tender and consistency is creamy.
- Stir in olives and goat cheese until melted and well blended.
- Season with salt and freshly ground black pepper, to taste.
- Garnish with parsley, olives and a drizzle of olive oil.
Nutrition Facts : Calories 513.7, Fat 15.8, SaturatedFat 5.9, Cholesterol 16.8, Sodium 191.2, Carbohydrate 74.3, Fiber 4.4, Sugar 4.7, Protein 19.4
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- Add warm pepper mixture to cooked orzo, then add herbs, cheese, remaining 2 tbsp. oil, the salt, and pepper, stirring well. Serve with more parmesan on the side.
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