Best 2 Orzo With Everything Recipes

Orzo with Everything is a delicious and versatile dish that can be served as a main course or a side dish and is a particularly popular choice for potlucks and gatherings due to its ability to feed a crowd. This dish is made with orzo pasta, which is a small, rice-shaped pasta, and is typically cooked with a variety of vegetables, meats, and cheeses. The vegetables and meats can be customized to your liking, making this dish a great way to use up leftovers or clean out your refrigerator.

Here are our top 2 tried and tested recipes!

ORZO WITH EVERYTHING

Orzo with Everything image

I've had this for a while and don't remember where it came from. It goes well with summer grilling (fish, etc.). Prep time does not include cooling time for the orzo.

Provided by Jim Hartsell

Categories Nuts

Time 23m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups orzo pasta (about 10 ounces)
1/3 cup packed chopped drained sun-dried tomato packed in oil
5 tablespoons extra virgin olive oil
1/4 cup balsamic vinegar
1/4 cup packed chopped kalamata olive
1 cup finely chopped radicchio
1/2 cup toasted pine nuts
1/2 cup chopped fresh basil
1/2 cup grated parmesan cheese
2 cloves garlic, minced

Steps:

Cook orzo in boiling salted water until just tender.
Drain well.
In a large bowl toss orzo, sun-dried tomatoes, oil, vinegar and olives.
Let stand until room temperature.
Mix chopped radiccho, pine nuts, chopped basil, Parmesan and garlic into orzo mixture.
Season to taste with salt and pepper.
(I find that the olives and tomatoes make further seasoning unnecessary, so taste first.) Serve at room temperature.

ORZO WITH EVERYTHING

Orzo with Everything image

Categories Olive Pasta Side Parmesan Basil Pine Nut Summer Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 10

Ingredients

1 1/2 cups orzo (rice-shaped pasta; about 10 ounces)
1/3 cup (packed) chopped drained oil-packed sun-dried tomatoes
5 tablespoons extra-virgin olive oil
1/4 cup balsamic vinegar
1/4 cup (packed) chopped Kalamata olives or other brine-cured black olives
1 cup finely chopped radicchio (about 1 small head)
1/2 cup pine nuts, toasted
1/2 cup chopped fresh basil
1/2 cup freshly grated Parmesan cheese
2 large garlic cloves, minced

Steps:

Cook orzo in pot of boiling salted water until just tender but still firm to bite. Drain well. Transfer to large bowl. Add sun-dried tomatoes, oil, vinegar and olives and toss to blend. Let stand until cool. (Can be prepared 6 hours ahead. Cover and refrigerate. Bring to room temperature before continuing.)
Mix chopped radicchio, pine nuts, chopped basil, Parmesan and garlic into orzo mixture. Season salad to taste with salt and pepper and serve.

Tips:

Use a large pot or Dutch oven to cook the orzo, as it will expand during cooking.
Cook the orzo according to the package directions, but reduce the cooking time by 1-2 minutes to prevent it from becoming overcooked.
While the orzo is cooking, prepare the other ingredients for the recipe, such as chopping vegetables, cooking the protein, and making the sauce.
If you are using fresh vegetables, add them to the pot with the orzo during the last few minutes of cooking to prevent them from becoming overcooked.
Season the orzo with salt, pepper, and other herbs and spices to taste.
Serve the orzo immediately, or store it in the refrigerator for later use.

Conclusion:

Orzo is a versatile ingredient that can be used in a variety of dishes, from salads to soups to main courses. It is a good source of fiber and protein, and it is also relatively inexpensive. With so many different recipes to choose from, you are sure to find an orzo dish that you will enjoy.