Best 5 Smoky Orzo With Brussels Sprouts And Tomatoes Recipes

SMOKY ORZO WITH BRUSSELS SPROUTS AND TOMATOES

Steps:

• In a large pan, saute the scallions and brussels sprouts in the olive oil on medium heat for about 8 minutes. The brussels sprouts should be mostly cooked before adding the orzo.
• Add the tomatoes and saute for another minute.
• Add the 2 3/4 cup of veggie broth and bring to a boil.
• Add the uncooked orzo, lemon juice and seasoning mix and give everything a good stir.
• Turn the heat down and let this simmer for about 20 minutes, until orzo is tender. Stir every now and then to make sure there is enough liquid to keep the orzo from sticking to the pan. If this happens, add veggie broth. Only add a little at a time because the excess liquid should be absorbed by the time the orzo is cooked.

ORZO WITH CHERRY TOMATOES

Steps:

• Cook 3 minced garlic cloves and 1/2 teaspoon each minced rosemary and kosher salt in 2 tablespoons olive oil in a saucepan over medium heat, 1 minute. Add 1 cup orzo; toast, stirring, 2 minutes. Add one 14-ounce can cherry tomatoes and 2 cups chicken broth. Bring to a boil, then reduce the heat to low. Cover and cook, stirring, until the orzo is tender, 7 minutes. Stir in 2 tablespoons pecorino.

BAKED ORZO WITH SHRIMP, TOMATO SAUCE, AND FETA

Steps:

• Preheat oven to 425°F.
• Cook onion, garlic, oregano, and red pepper flakes in 1 tablespoon oil in a 4-quart heavy pot over moderately high heat, stirring, until onion is softened, about 3 minutes. Add wine and boil until reduced by half, about 3 minutes. Stir in tomatoes and salt, then reduce heat and simmer briskly, stirring frequently, until slightly thickened, about 8 minutes. Stir shrimp into sauce and simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes.
• While sauce and shrimp are cooking, cook orzo in a 6-quart pot of boiling salted water (see Tips, page 204) until al dente. Reserve 1/2 cup cooking water, then drain orzo in a sieve. Return orzo to pot and toss with remaining tablespoon oil. Stir in sauce with shrimp and reserved cooking water, then add olives and salt and pepper to taste.
• Spoon half of pasta into an oiled 13- by 9- by 2-inch glass baking dish, then sprinkle with half of feta. Top with remaining pasta and feta, then bake in middle of oven, uncovered, until cheese is slightly melted and pasta is heated through, 10 to 15 minutes.

ORZO WITH TOMATOES

Steps:

• Bring water with salt to a boil in a saucepan. Add orzo and cook, stirring, for about 10 minutes or until tender. Do not overcook. Drain.
• Meanwhile, heat oil in a saucepan and add garlic. Cook briefly, stirring; do not brown. Add tomatoes, salt and pepper. Stir and cook for 3 minutes. Add orzo, basil and cheese. Blend well and serve.

CHEESY BAKED ORZO WITH MARINARA

Steps:

• Heat the oven to 375 degrees and bring a large pot of salted water to boil. Add the orzo and cook according to package instructions until just al dente. Drain the orzo and set aside.
• Meanwhile, in a very large (12-inch) ovenproof skillet, heat the olive oil over medium. Add the garlic and red-pepper flakes and cook until fragrant (don't let the garlic burn), about 30 seconds to 1 minute. Add the spinach and a pinch of salt and cook, tossing often, until wilted, about 2 minutes. Add the marinara, basil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a simmer over medium heat, stirring occasionally, then remove from heat.
• Stir the cooked orzo into the sauce. Stir in the mozzarella, sprinkle the Parmesan on top, and bake, uncovered, until the Parmesan is melted and the pasta is heated through, 15 to 20 minutes. Sprinkle with additional basil, and serve warm.