Orzo With Tuna Corn And Asparagus Recipes

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.

Steps:

• Cook orzo, drain, and let cool. Combine orzo, scallions, raisins, lemon zest, lemon juice, mint, olive oil, and tuna. Season.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain.
• Melt butter in a skillet over medium heat; cook and stir garlic in melted butter until lightly browned, about 5 minutes. Stir orzo into garlic mixture and mix in Parmesan cheese, milk, parsley, salt, and black pepper.

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 a 8 inch pot with a tight fitting cover over moderate heat. Add oil, onion and garlic and saute for 2 or 3 minutes. Add broth to the pan and bring to a boil. Stir in orzo and return broth to a boil. Cover pot and reduce heat to simmer. Cook 15 minutes, stirring occasionally, or until liquid is absorbed and pasta tender. Remove lid and stir in cheese. Season with salt and pepper to your taste. You favorite fresh herbs may also be stirred into the orzo or rice to strengthen the flavor even more.

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the garlic and half of the scallions and cook, stirring, 1 minute. Add the tomatoes and oregano and cook, stirring, 3 minutes. Stir in 21/2 cups water, the orzo, 1/2 teaspoon salt, and pepper to taste. Bring to a boil, then reduce the heat to medium low and stir in the beans. Cover and simmer until most of the liquid is absorbed and the orzo is tender, about 10 minutes.
• Add the bell pepper and continue cooking, covered, until tender, about 3 minutes. Stir in the tuna, lemon juice and parsley. Season with salt and pepper. Top with the remaining scallions.

Steps:

• Bring a medium pot of salted water to a boil. Add the orzo and cook until al dente according to package directions. Two minutes before the orzo is done, add the asparagus. Drain the orzo and asparagus. Wipe out and reserve the pot.
• While the orzo and asparagus cook, make the dressing: In a large bowl, stir together 3 tablespoons oil and the lemon zest and juice; season to taste with salt and pepper. Add the drained orzo and asparagus and toss to coat. Set aside while you toast the bread crumbs.
• In the reserved pot, heat the remaining 2 tablespoons oil over medium. Add the panko and cook, stirring, until golden brown, 3 to 5 minutes. Remove from heat, then stir in the garlic and season with salt and pepper.
• Stir the Parmesan and herbs into the orzo, taste, then season with salt, pepper and additional lemon juice, if desired. Top with the toasted bread crumbs and more Parmesan if you like. Serve warm or at room temperature.

Steps:

• Heat olive oil and butter over medium heat.
• Add onion, fennel, garlic and saute until very soft.
• Add orzo and 1/2 cup chicken stock.
• Stir as you would risotto until liquid is absorbed.
• You might not use the whole quart of broth.
• Repeat until pasta is almost al dente.
• Add asparagus and simmer until tender.
• Top with parmesan, pepper flake and thyme.

Steps:

• Bring a large pan of salted water to the boil and cook the orzo until al dente (about 1 min less than pack instructions). Drain and set aside, reserving some of the cooking water.
• Meanwhile, heat the oil in a large pan over a medium heat, add the garlic and chilli, and sizzle for 2 mins. Add the orzo to the pan along with a spoonful of the cooking water, and stir well. Mix in the capers, parsley, tomatoes and tuna, flaking the fish with the back of a spoon. Cook for 2 mins or until everything is heated through, but not so long that the tomatoes become too soft.
• Add the lemon juice (reserving 1 tsp for the dressing) and season well. Tip into bowls and top with the reserved parsley leaves. Toss the rocket with a drizzle of olive oil and the reserved lemon juice, and serve on the side.

Steps:

• In a large saucepan, bring broth and water to a boil. Add orzo; cook and stir for 3 minutes. Add asparagus. Cook, uncovered, over medium heat for 6-8 minutes or until orzo and asparagus are tender, stirring frequently; drain. Stir in salad dressing and cheese; toss to coat.

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.

Steps:

• In 3-quart saucepan, heat 2 quarts water and 1/2 teaspoon salt to boiling. Add pasta; cook 7 to 9 minutes or until tender. Drain pasta. Rinse with cold water; drain.
• In food processor, place cream cheese, 1 cup of the cucumber, the celery, vinegar and oil. Cover; process until smooth.
• In large bowl, stir pasta, cream cheese mixture, remaining 1/2 cup cucumber and remaining ingredients until well mixed.