Orzo Garden Medley Recipes

Steps:

• Cook orzo according to package directions. Meanwhile, in a large skillet, saute shallots in oil for 2 minutes. Add peas and mushrooms; cook 3 minutes longer. Add pine nuts; cook and stir until vegetables are tender., Drain orzo; stir in the shallot mixture, butter, salt and pepper until blended. Sprinkle with red pepper.

Steps:

• Preheat the oven to 425 degrees F.
• Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
• Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
• For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Place the zucchini, squash, onion, asparagus, and mushrooms in a large bowl; add in garlic, olive oil and sugar, and stir gently to coat vegetables. Spread vegetables in a single layer on a baking sheet, and sprinkle with salt and pepper.
• Roast vegetables until tender, 20 to 25 minutes.
• Meanwhile, bring a large pot of lightly salted water to boil. Add bouillon cubes, wine, and orzo, and cook until al dente, about 8 to 10 minutes. Drain. Stir in roasted vegetables and Parmesan cheese, and serve warm.

Steps:

• PreHeat Oven to 350 degrees.
• Cut up all vegetables and place on baking sheet.
• Pour Olive Oil and Italian dressing on vegetables (may use more to cover all).
• Sprinkle veggies with salt and pepper and Cajun Seasoning.
• Roast in oven until soft, usually 45 mins to an hour and 30 mins depending on your oven.
• While veggies are roasting follow the package instructions to cook the Orzo and drain (I start by boiling my water, adding salt and Olive Oil to it, and then adding the Orzo - Doesn't take long to cook. No more than 10mins.)
• When veggies are done remove them from the oven and let them sit to cool off for about 5 minutes.
• Mix Orzo together with the roasted vegetables in casserole dish.
• Serves well hot or cold.
• Enjoy!

Steps:

• In a large saucepan, bring 4 cups of broth to a boil, cook orzo over medium heat for about 10 minutes.
• In a large skillet, add oil and all the veggies, garlic and spices, sauté for a couple of minutes, add 1/2 cup of broth and cook about 4 minutes.
• Drain orzo, place in a serving bowl and add in veggies and toss to combine.
• Sprinkle grated cheese on top, optional.
• Note: to make this a vegetarian dish, substitute the chicken broth for a veg broth.

Steps:

• Mix all prepared vegetables in a large serving bowl.
• In a small bowl, mix the vinegar, sugar, oil and water together.
• Pour vinegar mixture over vegetables and combine thoroughly.
• Season with salt and pepper; cover and refrigerate for at least 6 hours.
• Drain and serve.

Steps:

• Slice sausages into 1/4 inch thick slices.
• Heat oil in a large pot.
• Add garlic, onion, carrot and green pepper. Saute for about 2 minutes.
• Add sausage slices and cook for 5 minutes.
• Sprinkle with sage and salt and pepper.
• Stir in tomatoes and water and bring to a boil.
• Stir in orzo and reduce heat to medium.
• Simmer uncovered, stirring often till most of the liquid is absorbed - about 10 minutes.
• Stir in broccoli and remove from heat. Cover and let stand till liquid is absorbed - 3 to 5 minutes.
• Sprinkle each serving with Parmesan cheese, if you like.