Tag Archives: orzo

Mediterranean Orzo Salad

Posted by Brenda K. Agresta in Salads and tagged with , , , ,

Mediterranean Orzo Salad

It’s a damp, wet day here in Chicago,  but the calendar says May 1st and I’m more than ready for something grilled up and served with a sumptuous, summer salad.  Today I’m paring this lovely, lemony orzo dish with a succulent grilled salmon, marinated with the same lemon dressing used in the salad.

Mediterranean Orzo Salad

(adapted from recipe by Iowa Girl Eats)

Ingredients

6 oz dry orzo pasta

1-1/2 cups grape or cherry tomatoes, sliced in half

1/4 cup pitted kalamata olives, sliced

1/2 cup crumbled feta cheese

1/4 cup chopped parsley

2 Tablespoons capers

For the Lemon Dressing:

1/4 cup lemon juice

1/2 teaspoon each kosher salt and freshly ground pepper.

1 teaspoon honey

1 clove garlic

1/2 cup extra virgin olive oil

Pasta Directions

Cook pasta according to package directions for al dente. Drain in a colander then set aside to cool a bit. You want the pasta to be slightly warm when you add the dressing so it will absorb well.

Prepare the Lemon Dressing:

In a mini food processor add lemon juice, salt, freshly ground pepper, honey and garlic.  Do a taste test and add more salt and pepper to your liking but be careful with the salt –  the salad contains capers and olives, which will be salty as well.

In a medium sized bowl, add cooked pasta with remaining ingredients. Toss with half of the dressing then taste. Add more as desired.   This salad can be served immediately at room temperature or refrigerated and served cold. Makes about 6 servings.

 

Orzo with Sundried Tomatoes, Peas & Parmesan

Posted by Brenda K. Agresta in Dinner Ideas and tagged with , , ,

Orzo with sundried tomatoes and peas

Orzo with Sundried Tomatoes, Peas, & Parmesan

from Feeding My Folks.com

A great find from Pinterest, this is a fabulous warm side for chicken or pork. The parmesan gives it a buttery silkiness, and the sun dried tomatoes impart a tart, yet sweet  flavor. It’s quick and easy too!

Ingredients:

2 tablespoons extra virgin olive oil

1 cup orzo

Dash red pepper flakes

¾ cup onion  or shallots (diced small)

1 tablespoon garlic (minced)

1 ½ cup vegetable stock

¼ cup sundried tomatoes (chopped)

1 cup frozen peas

½ cup parmesan (small chunks)

Salt and pepper to taste

Directions:

Heat olive oil in a medium sized saucepan over medium low heat. Add red pepper flakes and heat through for about 30 seconds. Add the orzo and sauté , stirring constantly until lightly toasted; 2 minutes.

Add onion or shallots and sauté until soft, another 2 minutes or so. Add minced garlic and stir for a minute.

Add vegetable stock, adjust heat to high until it starts to bubble. Turn down to low heat, cover and cook for about 10 minutes, until liquid is gone and orzo is cooked through.

Remove from heat, fluff with fork and add sun dried tomatoes and peas, salt and pepper. Add parmesan just before serving.

 

Chicken and Orzo Soup

Posted by Brenda K. Agresta in Dinner Ideas and tagged with , ,

Chicken Orzo Soup 1

The polar vortex has paid us another visit and we’re so hoping it’s for the last time. March is days away and more snow is in the forecast. More cold and snow can only mean one thing….more soup! The only good thing about cold weather is having savory, warm comfort food to ease the pain of a winter gone wild.

This soup comes together quickly, even faster if you use a store bought rotisserie chicken. Using a combination of stock and broth gives it a deeper, richer flavor which is enhanced by the addition of provencal herbs.

Chicken and Orzo Soup

1 cup carrots, diced
1 cup celery diced
1 cup onion, diced
2 cloves garlic, minced
3 cups shredded cooked chicken
1/2 cup orzo
1 teaspoon Herbs de Provence
1- 14.5 ounce can low sodium chicken broth
1- 32 ounce container salt free chicken stock
1/4 teaspoon freshly ground pepper
1 teaspoon kosher salt
2 tablespoons butter

Melt butter in large soup pot or dutch oven. Sauté the carrots, celery and onion on low heat until soft, about 5 minutes.
Add minced garlic and cook 2 more minutes. Increase heat, add stock and broth and bring to a boil. Add herbs, salt and pepper and lower heat. Add orzo and simmer for 7 minutes. Add chicken and turn off the heat. Let sit for 5 minutes and serve. Makes 6 servings.