ORZO WITH TOMATOES, BASIL, AND GORGONZOLA
A vegetarian friend of mine gave me this recipe, and it's always a hit! Makes a great side dish or light meal.
Provided by ChicoGirl
Categories Everyday Cooking Vegetarian Side Dishes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat 1 1/2 tablespoons of olive oil in a saucepan over medium heat. Stir in the orzo pasta; cook and stir until the orzo has lightly browned, 3 to 4 minutes. Stir in the onion, and cook until the onion begins to soften, about 3 minutes. Add 1 clove of garlic; cook until fragrant, about 30 seconds. Pour in the vegetable broth, and bring to a boil over high heat. Reduce heat to medium-low, and cover; simmer until the orzo is tender yet still a little firm to the bite, 12 to 14 minutes.
- In a mixing bowl, combine cherry tomatoes, 1/2 of the fresh basil, garlic, and remaining olive oil.
- Spoon the cooked orzo into a serving bowl. Top with tomato mixture, and sprinkle with Gorgonzola and remaining basil.
Nutrition Facts : Calories 460 calories, Carbohydrate 45.4 g, Cholesterol 45 mg, Fat 23.3 g, Fiber 3.2 g, Protein 17.2 g, SaturatedFat 9.2 g, Sodium 574.5 mg, Sugar 4.2 g
ORZO WITH PARMESAN AND BASIL
This is a simple recipe that everyone loves. For a quick Mediterranean macaroni and cheese, omit the basil. Easily doubled, too!
Provided by DODIEPAJER
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.
- Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes.
- Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil sprigs.
Nutrition Facts : Calories 298.6 calories, Carbohydrate 42.2 g, Cholesterol 24.1 mg, Fat 9.4 g, Fiber 1.8 g, Protein 11.6 g, SaturatedFat 5.6 g, Sodium 196.7 mg, Sugar 2.4 g
ORZO WITH TOMATOES
Provided by Pierre Franey
Categories easy, quick, pastas, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring water with salt to a boil in a saucepan. Add orzo and cook, stirring, for about 10 minutes or until tender. Do not overcook. Drain.
- Meanwhile, heat oil in a saucepan and add garlic. Cook briefly, stirring; do not brown. Add tomatoes, salt and pepper. Stir and cook for 3 minutes. Add orzo, basil and cheese. Blend well and serve.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 1046 milligrams, Sugar 2 grams
ONE-POT ORZO WITH TOMATOES, CORN AND ZUCCHINI
This recipe is inspired by the tail end of summer, when fresh produce and herbs abound but the heat waves are finally starting to relent. And while this dish makes a wonderful stage for the season's produce at its peak, it can also turn sad-looking February vegetables into a sauce that makes it feel like summer. The trick is to sauté the tomatoes slowly, until they've collapsed and become deeply sweet and fragrant. The orzo cooks right in the sauce, which cuts down on the dishes and allows the pasta to absorb the flavor as it cooks. If you prefer a larger pasta shape, stick to the traditional method of boiling pasta for best results, and save some pasta water to help loosen the sauce. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Lidey Heuck
Categories pastas
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat olive oil in a large (12-inch) skillet, for which you have a lid, set over medium. And the onions, lightly season with salt and pepper, and cook, stirring occasionally, until tender, about 8 minutes. Turn the heat to medium-low, add the zucchini and garlic, and cook for 2 more minutes, stirring often.
- Add the tomatoes, basil, red-pepper flakes, 1 teaspoon salt and black pepper to taste. Cook, stirring occasionally, until the tomatoes have completely collapsed, 12 to 15 minutes. Add the balsamic vinegar and tomato paste and cook for 2 more minutes, stirring occasionally.
- Add 2 1/2 cups water and bring to a simmer over medium heat. Add the orzo, corn, and 1/2 teaspoon salt, mix well, and turn the heat to low. Cover and simmer for 10 to 12 minutes, stirring and scraping the bottom of the pan 3 or 4 times, until the pasta is cooked. The pasta should look "saucy" as it cooks; if at any point it looks dry, add another 1/4 cup water.
- Off the heat, add the mozzarella and Parmesan and stir gently until just combined. Top with fresh basil and more red-pepper flakes if desired, and serve hot.
ONE-SKILLET ORZO WITH TOMATOES AND EGGS
Pizza meets eggs in purgatory in this one-skillet stovetop meal which is punchy from tomatoes, creamy from orzo and mozzarella, and ready in under an hour.
Provided by Sarah Jampel
Categories One-Pot Meal Dinner Pasta Orzo Egg Tomato Mozzarella Butter Onion Garlic Basil Soy Free Peanut Free Tree Nut Free Vegetarian
Yield 4 servings
Number Of Ingredients 11
Steps:
- Melt butter in a large skillet over medium heat. Cook onion, garlic, and red pepper flakes, stirring often, until onion is softened and translucent, about 4 minutes. Add orzo and stir until coated in butter, about 30 seconds. Add tomatoes and juices and cook, stirring, until liquid is reduced and tomatoes are starting to stick to skillet, about 4 minutes.
- Add salt and 2 cups water, increase heat to medium-high, and bring to a simmer. Reduce heat to low, cover pan (a baking sheet works well if you don't have a lid), and cook 8 minutes, stirring halfway through. Uncover and simmer 1 minute-mixture should be fluid but not watery. Stir again, then remove from heat and crack each egg into a quadrant of pan.
- Cover pan, set over low heat, and cook, rotating pan every 2 minutes or so, until eggs are nearly set, about 5 minutes. Sprinkle cheese over, avoiding eggs, cover pan, and cook until cheese is melted, about 2 minutes. Remove from heat and top with a few grinds of pepper and basil to serve.
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