Any recipies for using Orzo pasta? I only have one and want to try something different

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7 Comments

innoabrd November 19, 2010
try cooking it like a rissotto.
 
nessafox November 18, 2010
I love this recipe for Creamy Parmesan Orzo but I substitute veggie broth for the chicken broth.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000592286
 
amreiskitchen November 18, 2010
try chopping a bunch of fresh parsley and some toasted walnuts, mix into the cooked orzo then add some feta cheese to your liking and a pinch of salt with some a good dose of fresh ground pepper. Fresh tasting and pretty darn quick.
 
Mr_Vittles November 18, 2010
Try using orzo in a risotto recipe for something new and different. It tastes great and is just as starchy as Arborio rice.
 
campagnes November 18, 2010
this is one of my favorites: http://www.pbs.org/everydayfood/recipes/chicken_lemon_dill_orzo.html
 
fiveandspice November 18, 2010
One of my favorites (if you eat lamb): sautee a chopped onion and 3 minced cloves of garlic in olive oil for a few minutes, stir in 1 tsp. cinnamon, 1/2 tsp. oregano, 1/4 tsp. cayenne and cook for 1 minute until fragrant. Add in 6-8 oz. ground lamb and cook until browned. Stir in one lb. spinach until wilted, then stir in a can peeled tomatoes and cook - smashing up the tomatoes until thickened (10 min.). Meanwhile, cook 12 oz. orzo until al dente and drain. When the lamb sauce is thickened, stir in a few Tbsp. chopped kalamata olives and season with salt and pepper. Serve over the orzo, sprinkled with feta
Oh, and here's another option I made this summer: http://fiveandspice.wordpress.com/2010/07/02/cumin-dressed-orzo-pasta-salad-with-honeyed-beets-greens-and-feta/
 
SweetTea November 18, 2010
Cook 2 cups orzo in a saucepan of boiling lightly salted water until just tender, about 8 to 10 minutes. Drain, rinse in cold water, then drain well. Mix orzo with a thinly sliced medium red onion, 2 peeled and finely diced avocado, half-cup minced fresh coriander (cilantro if USA), fresh juice from 2 limes, 1/3-cup good quality olive oil and season to taste with some salt and freshly ground pepper. Toss well.
 
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