TOASTED ORZO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- 1. Heat 1 tablespoon of the oil in a medium saucepan over medium-high heat. Add the orzo and cook, stirring, until golden, about 3 minutes. Add 3 cups water, 1 1/2 teaspoons salt and the lemon zest and bring to a boil. Reduce the heat to medium, cover and cook, stirring occasionally, 10 minutes. Uncover and continue cooking, stirring frequently, until the orzo is tender and the liquid is absorbed, 2 to 3 minutes. Remove from the heat.
- 2. Transfer the orzo to a large mixing bowl, remove the lemon zest and let cool about 10 minutes. Stir in the remaining 2 tablespoons oil, tomatoes, if using, feta cheese, parsley, capers, dill and lemon juice. Season with additional salt and pepper. Serve warm or at room temperature.
ORZO SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 15
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
RAINBOW ORZO SALAD
This small, rice-like pasta is ideal for bulking out nutritious salads. This version is made with roasted vegetables, cheese and basil
Provided by Good Food team
Categories Lunch
Time 30m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the peppers and onion in a roasting tin and drizzle with half the oil. Roast for 20 mins, adding the tomatoes for the final 5 mins. Leave to cool.
- Cook the orzo following pack instructions, then run under cold water to cool before draining thoroughly. Toss with the vegetables, the remaining oil, the feta and basil. Will keep in the fridge for a few days.
Nutrition Facts : Calories 422 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 30 grams sugar, Fiber 9 grams fiber, Protein 13 grams protein, Sodium 1 milligram of sodium
ORZO SALAD
Provided by Gina Marie Miraglia Eriquez
Categories Salad Pasta Pepper Appetizer Side Super Bowl Vegetarian Lunch Mozzarella Arugula Radicchio Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F with rack in middle.
- Roast pine nuts in a rimmed sheet pan until golden, about 8 minutes.
- Cook orzo in a 6- to 8-quart pot of boiling salted water until tender, then drain well in a colander.
- Meanwhile, whisk together lemon juice, oil, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
- Add hot orzo to dressing and toss. Let orzo come to room temperature, stirring occasionally.
- Add pine nuts, peppers, mozzarella, arugula, and radicchio and toss well.
- Season salad with salt, pepper, and additional lemon juice, if desired.
TOASTED ORZO SALAD AND PEAR TOMATOES W CHARDONNAY VINEGAR RECIPE
Provided by á-170456
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons of the olive oil in a medium saucepan over medium-high heat until almost smoking. Add the onion and shallots and cook until soft. Add half of the orzo and toast in the olive oil until golden brown. Add the remaining orzo and stock and bring to a boil, continue cooking until the liquid is absorbed. Remove from heat and add the tomatoes and parsley, remaining 2 tablespoons of olive oil and the vinegar. Season with salt and pepper. This recipe yields 4 servings.
ORZO SALAD WITH HEIRLOOM TOMATOES AND HERBS
Categories Salad Herb Olive Onion Pasta Tomato Side Picnic Summer Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water; drain well. Transfer to medium bowl; cool.
- Whisk vinegar and lemon juice in small bowl; gradually whisk in oil. Pour dressing over orzo. Mix in remaining ingredients. Season to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Stir before serving.)
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