CRISPY ORZO WITH PEAS
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a medium saucepan, add the coconut milk, ginger, 1 tablespoon salt and 2 cups water. Bring to a boil over medium-high heat. Add the orzo and stir. Cook, stirring to prevent sticking, until the pasta is al dente, 6 to 7 minutes. Drain well. Remove and discard the ginger.
- Heat a large skillet over medium-high heat. Add 2 tablespoons of the oil and heat for 1 minute more. Add the drained orzo and spread out evenly in the skillet. Cook, undisturbed, until the bottom of the pasta is starting to get browned and crispy, about 4 minutes. Flip the pasta, add the remaining 2 tablespoons oil and continue to cook, undisturbed, until the other side is browned, about 4 minutes more. Flip again and brown another 3 minutes. Season with 1/4 teaspoon salt and stir in the peas and scallions. Cook another 2 minutes to warm through. Finish with the lemon juice. Serve warm.
BAKED ORZO WITH ARTICHOKES AND PEAS
This is a Greek-inspired pastitsio, a comforting béchamel-enriched mix of orzo, artichokes and peas. Rather than butter, the béchamel in this dish is made with a couple of glugs of good extra virgin olive oil.
Provided by Martha Rose Shulman
Categories dinner, weekday, pastas, main course
Time 1h10m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Make the béchamel and set aside.
- Prepare the artichokes. Fill a bowl with water and add the lemon juice. Cut away the stem and the top third of each artichoke, break off the leaves and trim them down to the bottoms, placing them in the water as you go along. Quarter them and slice large quarters about 1/4 inch thick. Save the leaves and steam them; serve them as a first course or a side dish.
- Drain the artichoke hearts and dry on a clean dish towel. Heat the oil over medium-high heat in a large, heavy skillet. Add the sliced artichoke hearts and cook, stirring, until lightly browned and tender, about 10 minutes. Season to taste with salt and pepper. Turn down the heat and add the garlic. Cook just until fragrant, about 30 seconds, and remove from the heat.
- Preheat the oven to 350 degrees. Oil a 2-quart baking dish. Bring a large pot of generously salted water to a boil and add the orzo. Cook 5 minutes, add the peas and continue to boil for another 4 minutes, until the orzo is just tender but still firm to the bite. Drain and transfer to a large bowl. Add the artichokes, herbs, béchamel and Parmesan and stir together until the sauce coats all of the other ingredients. Transfer to the prepared baking dish.
- Place in the oven and bake 30 minutes, until lightly colored on top.
Nutrition Facts : @context http, Calories 1139, UnsaturatedFat 25 grams, Carbohydrate 82 grams, Fat 75 grams, Fiber 4 grams, Protein 35 grams, SaturatedFat 44 grams, Sodium 3989 milligrams, Sugar 40 grams, TransFat 2 grams
BAKED ORZO WITH FONTINA AND PEAS
Make and share this Baked Orzo With Fontina and Peas recipe from Food.com.
Provided by CIndytc
Categories < 60 Mins
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F. Butter a 9 X 13 baking dish.
- Bring the chicken broth to a boil over medium-high heat in a medium saucepan. Add the orzo and cook until almost tender, about 7 minutes. Pour the orzo and the broth into a large bowl. Set aside.
- Meanwhile, melt the butter over medium heat in a medium skillet. Add the oinions and saute until tender, about 3 minutes. Add the mushrooms and continue to saute until the mushrooms are beginning to turn golden around the edges, about 7 minutes. Add the Marsala. Scrape the brown bits off the bottom of the pan and cook unti lthe Marsala has reduced by half, about 5 minutes. Add the mushroom mixture to the orzo in the large bowl. Add the cream, fontina, mozzarella, peas, salt & pepper. Stir to combine. Pour the mixture into the prepared baking dish.
- In a small bowl combine the bread crumbsd, Parmesan, and dried thyme. Sprinkle the bread crumb mixture on top of the pasta. Bake until golden, about 25 to 30 minutes.
BAKED ORZO WITH FONTINA AND PEAS
Steps:
- Preheat the oven to 400°F. Butter a 9 x 13-inch baking dish.
- Bring the chicken broth to a boil over medium-high heat in a medium saucepan. Add the orzo and cook until almost tender, about 7 minutes. Pour the orzo and the broth into a large heat-proof bowl. Set aside.
- Meanwhile, melt the butter over medium heat in a medium skillet. Add the onion and sauté until tender, about 3 minutes. Add the mushrooms and continue to sauté until the mushrooms are beginning to turn golden around the edges, about 7 minutes. Add the Marsala. Scrape the brown bits off the bottom of the pan and cook until the Marsala has reduced by half, about 5 minutes. Add the mushroom mixture to the orzo in the large bowl, then add the cream, fontina, mozzarella, peas, salt, and pepper. Stir to combine. Pour the mixture into the prepared baking dish.
- In a small bowl, combine the bread crumbs, Parmesan, and thyme. Sprinkle the breadcrumb mixture on top of the pasta. Bake until golden on top, about 25 minutes.
BAKED FONTINA ORZO
The pasta orzo makes a nice alternative to rice. If you like, use 1/2 cup blanched, diced asparagus for the roasted peppers.-Gilda Lester, Millsboro, Delaware
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Grease six 10-oz. ramekins or custard cups with butter; set aside. , Cook orzo according to package directions; drain. In a large bowl, combine orzo, cheese, peppers and olives. Spoon into prepared ramekins. , In another bowl, whisk eggs, milk and nutmeg; pour over orzo mixture. Place ramekins on a baking sheet. , Bake 25-30 minutes or until a thermometer inserted in the center reads 160°.
Nutrition Facts : Calories 391 calories, Fat 16g fat (9g saturated fat), Cholesterol 115mg cholesterol, Sodium 463mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 2g fiber), Protein 18g protein.
BAKED ORZO WITH FONTINA AND PEAS
Steps:
- Directions Preheat the oven to 400 degrees F. Butter a 9 by 13-inch baking dish. Bring the chicken broth to a boil over medium-high heat in a medium saucepan. Add the orzo and cook until almost tender, about 7 minutes. Pour the orzo and the broth into a large bowl. Set aside. Meanwhile, melt the butter over medium heat in a medium skillet. Add the onions and saute until tender, about 3 minutes. Add the mushrooms and continue to saute until the mushrooms are beginning to turn golden around the edges, about 7 minutes. Add the Marsala. Scrape the brown bits off the bottom of the pan and cook until the Marsala has reduced by half, about 5 minutes. Add the mushroom mixture to the orzo in the large bowl. Add the cream, fontina, mozzarella, peas, salt, and pepper. Stir to combine. Pour the mixture into the prepared baking dish. In a small bowl combine the bread crumbs, Parmesan, and dried thyme. Sprinkle the bread crumb mixture on top of the pasta. Bake until golden, about 25 minutes.
BAKED ORZO WITH FONTINA AND PEAS
Make and share this Baked Orzo With Fontina and Peas recipe from Food.com.
Provided by chef 998002
Categories Healthy
Time 45m
Yield 12 pieces, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F. Butter a 9 by 13-inch baking dish.
- Bring the chicken broth to a boil over medium-high heat in a medium saucepan. Add the orzo and cook until almost tender, about 7 minutes. Pour the orzo and the broth into a large bowl. Set aside.
- Meanwhile, melt the butter over medium heat in a medium skillet. Add the onions and saute until tender, about 3 minutes. Add the mushrooms and continue to saute until the mushrooms are beginning to turn golden around the edges, about 7 minutes. Add the Marsala. Scrape the brown bits off the bottom of the pan and cook until the Marsala has reduced by half, about 5 minutes. Add the mushroom mixture to the orzo in the large bowl. Add the cream, fontina, mozzarella, peas, salt, and pepper. Stir to combine. Pour the mixture into the prepared baking dish.
- In a small bowl combine the bread crumbs, Parmesan, and dried thyme. Sprinkle the bread crumb mixture on top of the pasta. Bake until golden, about 25 minutes.
Nutrition Facts : Calories 403.9, Fat 13.4, SaturatedFat 7.7, Cholesterol 40.9, Sodium 592.4, Carbohydrate 38.6, Fiber 2.3, Sugar 3.6, Protein 14
More about "baked orzo with fontina and peas recipes"
BAKED ORZO WITH FONTINA RECIPE | CDKITCHEN.COM
From cdkitchen.com
BAKED ORZO WITH FONTINA AND PEAS : RECIPES - COOKING …
From cookingchanneltv.com
Total Time 55 mins
BAKED ORZO WITH FONTINA AND PEAS | RECIPE | FOOD NETWORK RECIPES, …
From pinterest.co.uk
HOME - BAKED ORZO WITH FONTINA AND PEAS CALORIES, CARBS
From myfitnesspal.com
PARMESAN ORZO AND PEAS - THE TOASTY KITCHEN
From thetoastykitchen.com
BAKED ORZO WITH PESTO PEAS PROSCIUTTO AND MASCARPONE
From fromachefskitchen.com
RECIPES FROM A MAD CHEF: BAKED ORZO WITH FONTINA AND PEAS
From racheljaneparker.blogspot.com
BAKED ORZO WITH FONTINA AND PEAS AND RIB EYE STEAK - YOUTUBE
From youtube.com
ORZO WITH PEAS AND PARMESAN - VALERIE'S KITCHEN
From fromvalerieskitchen.com
CHEESY, CREAMY BAKED ORZO WITH FONTINA AND PEAS
From italianbellavita.com
BAKED ORZO WITH FONTINA AND PEAS RECIPE - WEBETUTORIAL
From webetutorial.com
BAKED ORZO WITH FONTINA AND PEAS | RECIPE | FOOD NETWORK RECIPES, …
From pinterest.com
RECIPES, WINE, ENTERTAINING: BAKED ORZO WITH FONTINA AND PEAS
From shareourrecipes.blogspot.com
BAKED CHICKEN ORZO RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
GREEK ORZO AND PEAS WITH BAKED FETA AND BLACK OLIVES
From peas.org
BAKED ORZO WITH FONTINA AND PEAS RECIPE | SAY MMM
From saymmm.com
BAKED ORZO WITH FONTINA AND PEAS - LUNCH RECIPES
From fooddiez.com
BAKED ORZO WITH FONTINA AND PEAS – RECIPES NETWORK
From recipenet.org
CHEESY BAKED ORZO WITH MUSHROOMS AND PEAS - THE CULINARY COUPLE
From theculinarycouple.com
ONE-POT ORZO WITH PEAS AND PARMESAN - KITCHN
From thekitchn.com
BAKED ORZO WITH FONTINA AND PEAS RECIPE - FOOD NEWS
From foodnewsnews.com
BAKED ORZO WITH FONTINA AND PEAS RECIPE | GIADA DE LAURENTIIS
From mastercook.com
RECIPES FOR BAKED ORZO WITH FONTINA AND PEAS WITH GROCERY LISTS …
From saymmm.com
BAKED ORZO WITH MUSHROOMS, PEAS & CHEESE - DELALLO
From delallo.com
BAKED PEAS RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
CHEESY BAKED ORZO WITH BACON AND PEAS - BETTER BATTER
From betterbatter.org
TOASTED ORZO WITH PEAS AND PARMESAN - MEL'S KITCHEN CAFE
From melskitchencafe.com
ORZO WITH SESAME AND PEAS RECIPE | MYRECIPES
From myrecipes.com
BEST COOKING BREADCRUMB RECIPES: BAKED ORZO WITH FONTINA AND …
From worldbestbreadcrumbrecipes.blogspot.com
BAKED ORZO WITH PEAS,FONTINA GEIDA – NANA'S RECIPES
From recipes.connorbowen.com
BBQ DESSERTS: BAKED ORZO WITH FONTINA AND PEAS
From bbqdesserts.blogspot.com
BAKED ORZO WITH FONTINA AND PEAS RECIPE | KITCHEN INFINITY RECIPES
From kitcheninfinity.com
SUMMER ORZO WITH PEAS AND MUSHROOMS - HIP FOODIE MOM
From hipfoodiemom.com
BAKED ORZO WITH FONTINA AND PEAS | RECIPE | FONTINA, ORZO, PEAS
From pinterest.com
BAKED ORZO WITH FONTINA AND PEAS- WIKIFOODHUB
From wikifoodhub.com
BAKED ORZO WITH FETA AND PEAS - RECIPEMAGIK
From recipemagik.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #side-dishes #pasta #easy #pasta-rice-and-grains
You'll also love