Fragrant Orzo With Roasted Tomato And Olives Recipes

Steps:

• Bring a large pot of generously salted water to a boil, and add the orzo. Cook eight minutes, or until it is cooked through but still firm to the bite. Drain and transfer to a large bowl. Toss with the diced roasted pepper and 1 tablespoon of the olive oil.
• Preheat the oven to 375 degrees. Oil a 2-quart baking dish. Heat another tablespoon of olive oil over medium-high heat in a large, wide skillet. Add the zucchini and cook - stirring and turning over the slices, or tossing them in the pan - until just cooked through and lightly colored, about five minutes. Scrape into the bowl with the orzo.
• Return the pan to the heat, add the final tablespoon of oil and the garlic. Cook just until fragrant, 20 to 30 seconds, and add the tomatoes and salt to taste. Cook, stirring from time to time, until the tomatoes have cooked down slightly and smell fragrant. Taste and adjust seasoning. Scrape into the bowl with the orzo, add the Parmesan or goat cheese, and mix everything together. Add freshly ground pepper to taste, and adjust salt. Transfer to the baking dish.
• Bake 30 to 40 minutes, until the top is just beginning to color. Serve hot or warm.

Steps:

• Preheat the oven to 350 degrees.
• Halve the tomatoes, hollow and place in an oven to table baking dish. Mix the rest of the ingredients, except the cheese together in a small bowl and season with salt and pepper to taste. Carefully stuff the tomatoes and sprinkle with the cheese. Bake for 20 minutes and serve immediately.
• FRIED GREEN TOMATOES
• Slice green tomatoes. Dust with flour, shaking off excess. Dip into beaten egg and coat with bread crumbs. Heat vegetable or peanut oil and fry slices until golden brown on both sides.
• TIP:
• ROASTING TOMATOES
• Heat a dry cast iron skillet until almost smoking, and add your whole tomatoes. Or place the whole tomatoes on a broiler tray. Turn them frequently, until they are blackened and charred on all sides. Peel off the blackened skin, and use in place of regular tomatoes for your salsas or tomato sauces.

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.

Steps:

• Heat 2 tablespoons olive oil in a large saucepan over medium-high heat. Add orzo; cook, stirring, until golden, 5 to 7 minutes. Add 4 cups water and lemon zest, and season with salt and pepper; bring to a boil. Reduce heat to medium; cover, and simmer until orzo is al dente and liquid is absorbed, 10 to 15 minutes (if orzo is cooked but liquid remains, cook uncovered to evaporate).
• Remove from heat. Stir in olives, parsley, remaining 2 tablespoons olive oil, and lemon juice.

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the orzo into a medium casserole dish, then stir in the oil, red peppers, olives, chilli flakes and dried oregano. Tip in the chopped tomatoes, then refill the can halfway with water and pour that in too. Give everything a good mix, season, then cover and bake for 20 mins until the pasta is almost cooked. Take it out of the oven and give the orzo a stir. Remove the foil and return to the oven for a further 5 mins.
• Heat the grill to high. Take the orzo out of the oven and tear the mozzarella over the top, then grill until melted and bubbling. Serve with salad on the side, if you like.

Steps:

• Preheat oven to 375 degrees. Toss tomatoes and diced zucchini in a bowl with 3 T. olive oil , salt and pepper. Turn out the veggies onto a baking sheet and place in the oven to roast while you prepare the other ingredients. Toast the Orzo in a dry skillet over medium heat until lightly colored and fragrant. Remove from the skillet, and put on a pot of water to boil. When the water has reached a boil, salt generously, and add toasted orzo, stirring to avoid clumps. While the pasta is cooking, chop the olives, and place in the bowl used for the tomatoes and zucchini. Add the lemon zest and green onion. Check the pasta for doneness, and drain when pasta is al dente. Drain the pasta and add to the bowl with the olives, lemon, and green onion. Remove the roasted tomatoes and zucchini from oven when they become fragrant and shrink a little, and add to orzo mixture. Toss to coat the orzo and mix the ingredients thoroughly. Heat the skillet used for the toasted orzo over medium high heat and add 2 T. olive oil. Season the shrimp with salt and pepper, and add to skillet, cooking in two batches if necessary. Add Shrimp to Orzo, as well as the chopped herbs, and toss again. Divide the Orzo between two plates, and sprinkle with cheese. Serve immediately.