Sun Dried Tomato Basil Orzo Recipes

ORZO WITH SUN-DRIED TOMATOES

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Orzo with Sun-Dried Tomatoes image

Steps:

Cook 1 cup orzo as the label directs. Drain, reserving 1/4 cup cooking water. Toss the orzo and cooking water with 2 cups baby arugula, 1/4 cup each chopped sun-dried tomatoes (not oil-packed) and parmesan, 2 tablespoons butter and 1 teaspoon lemon zest; season with salt and pepper.

Ingredients

ORZO WITH SUN-DRIED TOMATOES AND KALAMATA OLIVES

A favorite side dish for Italian meals that is hearty enough to stand alone as a vegetarian main dish. Can be served warm or chilled for later.

Provided by Karli Shanklin

Categories World Cuisine Recipes European Italian

Time 25m

Yield 2

Number Of Ingredients 6

Orzo with Sun-Dried Tomatoes and Kalamata Olives image

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.
Mix orzo pasta, tomatoes, and olives together in a large bowl. Pour pesto over pasta mixture and stir to coat. Sprinkle Parmesan cheese over the pasta mixture; stir. Drizzle olive oil over the salad and stir to achieve your preferred moisture level.

Nutrition Facts : Calories 828.1 calories, Carbohydrate 65.2 g, Cholesterol 37.6 mg, Fat 51.1 g, Fiber 5.8 g, Protein 30.4 g, SaturatedFat 13.4 g, Sodium 1618.1 mg, Sugar 8 g

Ingredients

⅔ cup orzo pasta
½ cup chopped sun-dried tomatoes
½ cup pitted kalamata olives
½ cup pesto
½ cup grated Parmesan cheese
1 tablespoon olive oil, or to taste

SUN-DRIED TOMATO, BLACK OLIVE AND MOZZARELLA ORZO GRATIN

Provided by Food Network

Categories side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 12

Sun-Dried Tomato, Black Olive and Mozzarella Orzo Gratin image

Steps:

Preheat oven to 400 degrees. In a pot of boiling salted water cook the orzo until al dente and drain. Transfer to a large bowl. In a large skillet cook the onion and fennel in the butter over moderately low heat, covered, for 5 minutes. Add the tomatoes, cream mixture, rosemary and salt and pepper and simmer the mixture for 5 minutes. Add the vegetables to the bowl containing the orzo and stir in the sun-dried tomatoes, olives, all but 1/4 cup of the mozzarella cheese, basil and salt and pepper to taste. Transfer the mixture to a buttered 1-quart baking dish and sprinkle with the remaining Mozzarella and Parmesan. Bake for 30 minutes, or until golden brown.

Ingredients

1/2 pound orzo
1 cup minced onion
1/2 cup diced fennel
2 tablespoons unsalted butter
1 16-ounce can plum tomatoes, drained and chopped
1 cup light cream combined with 1 tablespoon flour
1 tablespoon minced fresh rosemary or 1 teaspoon dried, crumbled
2/3 cup sliced sun-dried tomatoes
1/3 cup sliced pitted oil-cured olives
1/2 pound fresh Mozzarella, diced
2 tablespoons minced fresh basil
1/3 cup freshly grated Parmesan

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Heat a skillet over medium heat. Add olive oil to pan. Add sun-dried tomatoes, pine nuts, and minced garlic; cook 2 minutes. Stir in orzo, basil, vinegar, pepper, and salt.

Sun Dried Tomato Basil Orzo Recipes

ORZO WITH SUN-DRIED TOMATOES

ORZO WITH SUN-DRIED TOMATOES AND KALAMATA OLIVES

A favorite side dish for Italian meals that is hearty enough to stand alone as a vegetarian main dish. Can be served warm or chilled for later.

SUN-DRIED TOMATO, BLACK OLIVE AND MOZZARELLA ORZO GRATIN

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