LEMON ORZO
This is a quick and easy but delicious side dish for shrimps, scallops, etc. From the Food Network Magazine.
Provided by gemini08
Categories European
Time 20m
Yield 4 , 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Simmer 1 cup orzo in a saucepan with 2 1/2 cups water.
- add olive oil, salt, spices and lemon zest.
- simmer, stirring occasionally until orzo is tender, 12 to 15 minutes.
- let cool lightly, stir in scallions and the juice of one lemon.
LEMON ORZO
Steps:
- Simmer 1 cup orzo in a saucepan with 2 1/2 cups water, 2 tablespoons olive oil, 1 teaspoon dried mint, 1 teaspoon salt, 1/2 teaspoon paprika and 2 strips lemon zest, stirring occasionally, until the orzo is tender, 12 to 15 minutes. Let cool slightly. Stir in 2 chopped scallions, the juice of 1 lemon, and salt to taste.
LEMON ORZO WITH SCALLOPS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a medium saucepan of salted water to a boil. Add the orzo and cook as the label directs. Reserve 1/4 cup cooking water, then drain. Transfer the orzo to a large bowl and add 2 tablespoons butter, the lemon zest, half of the lemon juice and 2 tablespoons of the reserved pasta cooking water. Season with salt and pepper; toss, adding more pasta cooking water as needed to loosen. Cover to keep warm.
- Pat the scallops dry and season with salt and pepper. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until browned on the bottom, about 3 minutes. Flip and cook until just cooked through, 1 to 2 more minutes. Transfer to a plate; cover to keep warm.
- Add the garlic to the skillet. Cook, stirring, until golden, about 10 seconds. Add the wine, 1/4 cup water and the remaining lemon juice. Cook until reduced by half, about 3 minutes. Add the capers and the remaining 3 tablespoons butter; swirl to melt. Stir in the parsley.
- Add the arugula and tomatoes to the orzo; toss. Serve with the scallops and pan sauce.
Nutrition Facts : Calories 492 calorie, Fat 22 grams, SaturatedFat 10 grams, Cholesterol 65 milligrams, Sodium 513 milligrams, Carbohydrate 45 grams, Fiber 3 grams, Protein 21 grams
LEMON-GARLIC PARMESAN ORZO
the garlic and lemon juice amount may be adjusted to taste, if you like some heat add in crushed red chili flakes and saute with the garlic :)
Provided by Kittencalrecipezazz
Categories Lemon
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan bring the water with bouillon powder to a boil; add in orzo and cook uncovered until tender stirring a couple times to prevent sticking; drain and place into a bowl.
- In another saucepan melt butter over medium heat; add in garlic and cook stirring for 2 minutes.
- Remove from heat, add in the cooked pasta, lemon rind and lemon juice; stir until combined.
- Mix in Parmesan cheese, then season with black pepper and salt if desired.
LEMON CAPER ORZO
Make and share this Lemon Caper Orzo recipe from Food.com.
Provided by Redsie
Categories < 30 Mins
Time 17m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Bring the water to a boil in a large saucepan.
- Stir in the orzo and salt. Boil for 10-12 minutes or until tender; drain.
- Stir in the parsley, lemon juice, capers, olive oil and pepper into the orzo. Serve immediately.
LEMON ORZO
Provided by Aida Mollenkamp
Categories side-dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Combine broth and water in a small pot and bring to a boil over high heat. When it boils, add orzo. Bring back to a boil, then cover and simmer for 5 to 6 minutes, until most of the liquid has cooked off.
- Remove from heat and stir in oil, zest, and salt. Taste, adjust seasoning as desired, and serve immediately.
LEMON PEPPER ORZO
Provided by Aaron McCargo Jr.
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a medium saute pan, bring the chicken stock to a boil. Add orzo and cook for 7 to 8 minutes until liquid is almost absorbed and orzo is tender. Turn heat off.
- Stir in the remaining ingredients. Season with salt and pepper, if necessary, and serve.
LEMON ORZO
Steps:
- In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.
- Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.
BIG DADDY'S LEMON PEPPER ORZO
I got this from the Food Network:Big Daddy's House:Catch of the Day with Aaron McCarty. This gets nice and creamy like risotto! I tweaked it just a little.
Provided by Sharon123
Categories Greek
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saute pan, bring the stock to a boil.
- Add the orzo and cook for 7 to 8 minutes until liquid is almost absorbed and orzo is tender. Turn off heat.
- Stir in the remaining ingredients.
- Season with salt and pepper to taste and serve. Enjoy!
Nutrition Facts : Calories 312.4, Fat 15.4, SaturatedFat 9.2, Cholesterol 45.3, Sodium 177.8, Carbohydrate 35.3, Fiber 1.9, Sugar 2.1, Protein 9
LEMON ORZO CHICKEN
Looking for something speedy for dinner? This lemon orzo chicken has asparagus, leeks and peas for a tasty supper that's low in fat
Provided by Liberty Mendez
Categories Dinner
Time 22m
Number Of Ingredients 10
Steps:
- Heat the oil in a pan and fry the leeks for 5 mins over a medium-high heat, adding a splash of boiling water from the kettle halfway through to steam them slightly. Add the orzo, asparagus and stock, and cook for 10 mins over a high heat, stirring continuously.
- Stir through the crème fraîche, lemon zest, juice, chicken, peas and most of the chives. Season and keep on the heat for 3-4 mins to warm through the chicken, adding a splash of water to loosen if needed. Divide between bowls and top with the remaining chives.
Nutrition Facts : Calories 534 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 35 grams protein, Sodium 0.4 milligram of sodium
LEMON ORZO WITH PAN-SEARED SCALLOPS
I toasted the orzo in a 350ºF oven, for 10 minutes and then continued to cook according to manufacturer's suggestions. This is a combination of a couple of recipes and I hope you like them, at least try them, puleeze. ;)
Provided by Manami
Categories Chicken
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Place the stock in a saucepan, and heat to a boil.
- Add the orzo, reduced to heat & simmer until cooked al dente, approximately 7 to 8 minutes,.
- Drain and rinse under cold water.
- In a saucepan, heat the oil and add the cooked orzo and the remaining ingredients.
- Toss to combine, season to tatse.
- Then, heat oil in a another large cast-iron skillet ove medium-high heat.
- Sprinkle scallops evenly with salt and pepper.
- Add scallops to pan; cook 3 minutes on each side or until desired degree of doneness.
- Season again, as needed; serve immediately with some fresh chopped parsely, if you choose.
- Enjoy!
Nutrition Facts : Calories 1045, Fat 18.8, SaturatedFat 3.6, Cholesterol 70.7, Sodium 1042.7, Carbohydrate 150.2, Fiber 6.2, Sugar 11.2, Protein 63.8
CHARRED CAULIFLOWER, LEMON & CAPER ORZO
Make this easy orzo and cauliflower dish in just 25 minutes. It serves one for a main meal, plus there's leftovers to enjoy for lunch the next day
Provided by Anna Glover
Categories Dinner, Supper
Time 25m
Yield Serves 1, plus 1 lunchbox for leftovers
Number Of Ingredients 8
Steps:
- Heat the grill to high. Toss the cauliflower with half the oil and some seasoning. Tip onto a baking tray and grill for 15-20 mins until golden, charred, and tender all the way through.
- Meanwhile, cook the orzo in a pan of boiling salted water for 8 mins, or until al dente. Drain.
- Heat the remaining oil in a frying pan and sizzle the capers and garlic until golden. Stir in the orzo, cauliflower, lemon zest and juice and the stock. Bubble for 1 min, then spoon half into a bowl and top with the rocket. Leave the leftovers to cool for the lunchbox, see tip below.
Nutrition Facts : Calories 236 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.3 milligram of sodium
LEMON ORZO PRIMAVERA
Colorful vegetables and the flavors of lemon and thyme make this orzo dish great for picnics. You can chop the zucchini and carrot instead of grating them to cut down on prep time, just be sure to cook them for a few minutes longer before adding the orzo.
Provided by LitleLisa1
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the oil in a pot over medium heat. Stir in orzo, and cook 2 minutes, until golden. Stir in garlic, zucchini, and carrot, and cook 2 minutes. Pour in the broth and mix in lemon zest. Bring to a boil. Reduce heat to low and simmer 10 minutes, or until liquid has been absorbed and orzo is tender. Season with thyme and top with Parmesan to serve.
Nutrition Facts : Calories 278.5 calories, Carbohydrate 44.7 g, Cholesterol 4.4 mg, Fat 6.3 g, Fiber 3.9 g, Protein 10.4 g, SaturatedFat 1.6 g, Sodium 294.7 mg, Sugar 3.7 g
CHORIZO, ROCKET & PRESERVED LEMON CALZONES
Fill these flavour-packed calzone ahead, then bake straight from the freezer when you're busy. The combo of spicy chorizo and smoky paprika pastry is divine
Provided by Liberty Mendez
Categories Dinner
Time 1h
Number Of Ingredients 15
Steps:
- For the dough, put the flour, paprika, yeast, oil, 300ml lukewarm water and a large pinch of salt in a bowl. Mix into a soft, slightly wet dough. Knead in a stand mixer fitted with a dough hook or by hand for 10 mins until smooth (it will still be quite soft). Tip into an oiled bowl, cover and leave to rise for 2 hrs.
- Meanwhile, make the filling. Fry the chorizo in a large saucepan over a medium heat for 2 mins until some of its oils have been released. Add the garlic and continue to fry for 30 seconds. Add the passata, sugar, vinegar and preserved lemons, and simmer for 5 mins until thick. Stir in the basil and rocket. Leave to cool.
- Heat the oven to 200C/180C fan/gas 6 with a baking sheet inside. Divide the dough into four pieces, then roll each out on a lightly dusted surface to a thin 30cm circle. Lay each circle on a square of baking parchment dusted with semolina. Spread the cooled filling over half of each circle, leaving a border, then top with some of the mozzarella. Brush around the edge of each circle with a little water. Working with one circle at a time, fold one half over the other so the filling is enclosed, then crimp the edge to seal. The calzones can now be frozen for up to three months (see below). Lift the calzones on the parchment squares onto the hot baking sheet in the oven, sprinkle the parmesan on top, and bake for 15-20 mins until puffed up and golden brown.
Nutrition Facts : Calories 742 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 108 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 31 grams protein, Sodium 1.5 milligram of sodium
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