Creamy Orzo Wfeta Sun Dried Tomatoes Recipes

Steps:

• Cook 1 cup orzo as the label directs. Drain, reserving 1/4 cup cooking water. Toss the orzo and cooking water with 2 cups baby arugula, 1/4 cup each chopped sun-dried tomatoes (not oil-packed) and parmesan, 2 tablespoons butter and 1 teaspoon lemon zest; season with salt and pepper.

Steps:

• CREAMY ORZO WITH FETA SUN-DRIED TOMATOES: BRING broth to a boil in a small saucepan; stir in orzo. Return liquid to a boil. Cook orzo, uncovered, stirring occasionally, until the liquid is absorbed, 9 minutes. Remove saucepan from heat. STIR tomatoes and feta into orzo, mixing until feta melts slightly. Season orzo mixture with salt and pepper.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain.
• Mix orzo pasta, tomatoes, and olives together in a large bowl. Pour pesto over pasta mixture and stir to coat. Sprinkle Parmesan cheese over the pasta mixture; stir. Drizzle olive oil over the salad and stir to achieve your preferred moisture level.

Steps:

• Bring broth to a boil in a small saucepan and stir in orzo.
• Return liquid to a boil.
• Cook orzo, uncovered, stirring occasionally until liquid is absorbed, approximately 9 minutes.
• Remove saucepan from heat.
• Stir tomatoes and feta into orzo, mixing until feta melts slightly.
• Season orzo with salt & pepper.
• Serve with the Chicken Roulades.

Steps:

• Bring a heavy large saucepan of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
• Meanwhile, heat the oil in a heavy large frying pan over medium heat. Add the shallot and garlic, and saute until tender, about 2 minutes. Add the tomatoes and cook until they are tender, about 8 minutes. Stir in the cream and peas. Add the orzo and toss to coat. Remove the skillet from the heat. Add the Parmesan to the pasta mixture and toss to coat. Stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season the orzo with salt and pepper, and serve.

Steps:

• I like whole sundried tomatoes that are NOT packed in olive oil.
• To"plump" the tomatoes, bring 1/4- 1/2 cup water to a boil, add tomatoes, and let steep for about 10 minutes.
• Drain any excess water, and chop tomatoes into bite size pieces.
• Cook orzo according to package directions, drain, and toss in a large bowl with a drizzle of extra virgin oilve oil, garlic and oregano.
• Let orzo cool for a bit before adding other ingredients.
• Next add sundried tomatoes, black olives, roasted red peppers, salt, pepper and feta cheese.
• Combine well.
• Garnish with parsley, if using, and serve at room temperature.

Steps:

• Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente. Drain and set aside.
• Place basil leaves and sun-dried tomatoes in a food processor. Pulse 4 or 5 times until blended.
• In a large bowl, toss together the orzo, basil-tomato mixture, olive oil, Parmesan cheese, salt and pepper. Serve warm or chilled.