Tobys Orzo Recipes

Steps:

• Thoroughly mix chicken broth, water, soy sauce, and onion soup mix, and set aside.
• Saute mushrooms in 1 Tbsp olive oil over high heat until they give up their moisture and most of it has evaporated.
• Add to broth mixture.
• In same pan, heat butter and/or olive oil in medium saucepan over medium-high heat.
• Add orzo, and stir to coat with oil.
• Saute, stirring almost constantly, until pasta just begins to brown.
• Add onion and garlic, and continue to saute until onion is translucent and some pasta grains are very lightly browned.
• Add chicken broth mixture, cover, reduce heat to low, and simmer for 6-7 minutes, until pasta is partially cooked but still fairly firm.
• Taste, and adjust salt and pepper as necessary.
• Spray a baking dish with nonstick spray or grease with a little olive oil.
• Transfer pasta and all remaining ingredients to casserole, toss to thoroughly combine, cover with foil, and bake at 350 degrees F for 30 minutes.
• Uncover, and bake for 10 minutes longer.
• This doubles nicely for a larger group, but add about an extra 1/2 cup of broth or water to the liquid.

Steps:

• Heat a 10-inch skillet over medium, then melt butter, 30 seconds to 1 minute. Stir in about three-quarters of the scallions (saving some of the green parts for garnish) and garlic, and cook until softened, stirring frequently, about 3 minutes.
• Stir in spinach, adding in batches if it doesn't all fit in the pan at once, and 1/2 teaspoon salt. Continue to cook, stirring occasionally, until spinach is wilted, about 5 minutes.
• Stir in stock and bring to a simmer. Stir in orzo, lemon zest and remaining 1/2 teaspoon salt. Cover and simmer over medium-low heat until orzo is nearly cooked through and most of the liquid is absorbed, 10 to 14 minutes, stirring once or twice.
• Stir in cheese, peas (if you like) and dill, cover the pan, and cook for another 1 minute, to finish cooking and warm the peas. To serve, sprinkle with more cheese and the reserved scallions.