Best 10 Herbed Orzo Pilaf Crowd Size Recipes

HERBED ORZO PILAF (CROWD SIZE)

Steps:

• Cook and drain pasta as directed on package.
• Meanwhile, in 12-inch skillet, cook nuts over medium heat 2 to 3 minutes, stirring constantly, until toasted. Remove from skillet.
• Add 1 tablespoon of the oil and the garlic to skillet. Cook and stir over medium-high heat 1 minute. Stir in mushrooms and onions. Cook about 2 minutes, stirring occasionally, until crisp-tender.
• Stir in tomatoes, pasta, basil, salt and remaining 1 tablespoon oil. Cook over medium heat, stirring occasionally, until heated through. Spoon into serving dish; sprinkle with nuts.

HERBED ORZO PILAF

Steps:

• Saute 1 chopped onion and 1 thyme sprig in butter over medium heat until golden; season with salt. Increase the heat to medium high; add 1 cup orzo and toast 2 minutes. Add 2 cups chicken broth and bring to a simmer. Reduce the heat to medium low, cover and cook until the orzo is tender, 15 minutes. Stir in some chopped dill. Top with sour cream and paprika.

HERBED ORZO WITH FETA

Steps:

• Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt, and 1 teaspoon pepper. Pour over the hot pasta and stir well.
• Add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

LEMON-ORZO PILAF

Steps:

• Bring chicken broth and water to boiling in medium-size saucepan.
• Stir in orzo, basil and lemon.
• Return to boiling.
• Lower heat and simmer 10 minutes or until tender.
• Remove from heat and serve.

HERBED RICE PILAF

Steps:

• In a large skillet, cook the rice, celery and onion in butter, stirring constantly, until rice is browned. Stir in the next 5 ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Sprinkle with parsley; stir in pimientos if desired. , Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.

GARLIC-HERB ORZO PILAF

Steps:

• In a large nonstick skillet coated with cooking spray, cook garlic in oil over medium-high heat for 1 minute. Add orzo and rice; cook 4-6 minutes longer or until lightly browned. , Stir in broth and water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender and liquid is absorbed. Stir in the onions, basil, parsley and salt.

HERBED ORZO

Steps:

• 1. Bring a large pot of salted water to boil over high heat. Add orzo and boil according to package instructions until it is al dente. Drain it well, and transfer to a bowl.
• 2. Stir in the olive oil, lemon juice, parsley, and thyme. Taste and adjust for seasonings. Toss the mixture until it is well-combined.

GARLIC, HERB, ORZO AND RICE PLIAF

Steps:

• In a large nonstick skillet heat oil over medium-high. Add garlic and cook for 1 minute, being careful not to burn.
• Add orzo and rice; cook 4-6 minutes longer or until lightly browned.
• Stir in broth and water.
• Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes, until rice is tender and liquid is absorbed. (Add more water as needed if rice and pasta are not done before liquid is absorbed).
• Stir in the onions, basil, parsley and salt.
• Serve. Sprinkle some grated Parmesan on top if desired.

HERBED ORZO

Steps:

• In a large pot of boiling salted water, cook orzo until al dente. Drain orzo and transfer to a medium bowl. Add herbs and lemon juice. Toss to combine. Season with salt and pepper.

HERBED ORZO

Steps:

• Rinse the herbs well, pat dry and use a sharp knife to mince them. Place in the bottom of a large serving bowl with the minced scallions, salt, pepper and grapefruit juice. Whisk in the oil.
• Boil the pasta in plenty of salted water until tender, about 5 minutes. Drain, cool under cold running water and pat dry. Stir the pasta into the herb mixture, chill briefly and serve.