Macaroni Grill Orzo And Spinach Recipe 265

Steps:

• ~Salmon~.
• Dip salmon in soy sauce, then the oil and place the salmon on hot grill silver side up.
• Grill salmon evenly until done, approximately 6-7 minutes.
• Ladle 2 oz teriyaki glaze over each salmon fillet while still on the grill.
• ~*Orzo*~.
• Precook 8 ounces dry orzo. In a hot sauté pan, add olive oil and garlic, red bell peppers and hot precooked orzo. Sauté for approximately one minute. Sprinkle Parmesan cheese and stir.
• Remove pan from heat and add spinach. Toss for approximately three seconds until spinach is incorporated but is not wilted.
• Place spinach and orzo on plate, then add salmon and additional teriyaki glaze if desired.

Steps:

• Directions:.
• Heat the olive oil.
• Add the garlic and give it a few tosses.don't let the garlic brown.
• Add the zest and lemon juice.
• Toss in the spinach and radicchio and cook until just wilted.
• Remove from heat and add the orzo and the rest of the ingredients except the cheese.
• Toss and fluff.
• Now is the time to taste for salt (remember the cheese will add salt as well).
• Sprinkle with cheese to coat.
• Garnish with a sweep of parsley.
• Serve with crusty bread and extra bowls of parmesan.
• You can add shrimp or julienned chicken breast.
• White wine can be subbed for lemon juice.
• This is also great chilled and served as a salad or on a round of Hye Roller spread with herbed cream cheese and rolled then sliced into spirals. Also good in a hollowed out crusty roll layered with a vinaigrette,Fontina or favorite cheese,sliced tomato,ham,turkey,salami,capicola,mortadella etc. for a quasi-Muffaletta.
• You can also toss the leftovers in with some chicken stock,stewed tomatoes,white wine,basil,cabbage,carrots,and more spinach. Garnish with parmesan croustades for a sort of spin on Ribollita.
• 15 mn. prep includes cooking and draining the orzo.

Steps:

• Cook orzo according to directions on box, about 9 minutes or until al dente. Heat the olive oil on medium heat. Add garlic and stir, making sure to not let the garlic brown. Add the zest and lemon juice. Toss in the spinach and radicchio and cook until just wilted. Remove from heat and add orzo. Mix. Sprinkle with cheese once it is on the plate.

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 rinse with cold water. Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil and white pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.

Steps:

• Melt butter in 3 quart saucepan over medium heat. Cook garlic, onion and carrot in butter about 2 minutes, stirring occasionally until carrot and onion are tender.
• Stir in broth, orzo and spinach.
• Heat to boiling; reduce heat. Cover and simmer 15 to 20 minutes, stirring occassionally until broth is absorbed.
• Stir in salt, pepper, Parmesan cheese and basil before serving.

Steps:

• Cook pasta according to package directions. While pasta is cooking, combine all salad ingredients in a bowl and toss.
• Drain pasta thoroughly and cool. Add to salad ingredients and toss.
• Whisk lemon juice and zest, mustard, honey, garlic, chives, basil, oil, and salt and pepper.
• Toss dressing with salad, top with shaved parmesan, and serve.

Steps:

• Heat a 10-inch skillet over medium, then melt butter, 30 seconds to 1 minute. Stir in about three-quarters of the scallions (saving some of the green parts for garnish) and garlic, and cook until softened, stirring frequently, about 3 minutes.
• Stir in spinach, adding in batches if it doesn't all fit in the pan at once, and 1/2 teaspoon salt. Continue to cook, stirring occasionally, until spinach is wilted, about 5 minutes.
• Stir in stock and bring to a simmer. Stir in orzo, lemon zest and remaining 1/2 teaspoon salt. Cover and simmer over medium-low heat until orzo is nearly cooked through and most of the liquid is absorbed, 10 to 14 minutes, stirring once or twice.
• Stir in cheese, peas (if you like) and dill, cover the pan, and cook for another 1 minute, to finish cooking and warm the peas. To serve, sprinkle with more cheese and the reserved scallions.