BAKED ORZO WITH FONTINA AND PEAS
Provided by Giada De Laurentiis
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F. Butter a 9 by 13-inch baking dish.
- Bring the chicken broth to a boil over medium-high heat in a medium saucepan. Add the orzo and cook until almost tender, about 7 minutes. Pour the orzo and the broth into a large bowl. Set aside.
- Meanwhile, melt the butter over medium heat in a medium skillet. Add the onions and saute until tender, about 3 minutes. Add the mushrooms and continue to saute until the mushrooms are beginning to turn golden around the edges, about 7 minutes. Add the Marsala. Scrape the brown bits off the bottom of the pan and cook until the Marsala has reduced by half, about 5 minutes. Add the mushroom mixture to the orzo in the large bowl. Add the cream, fontina, mozzarella, peas, salt, and pepper. Stir to combine. Pour the mixture into the prepared baking dish.
- In a small bowl combine the bread crumbs, Parmesan, and dried thyme. Sprinkle the bread crumb mixture on top of the pasta. Bake until golden, about 25 minutes.
ORZO TIMBALES WITH FONTINA CHEESE
Take mac and cheese to a new level using orzo pasta and fontina. With a pop of color from sweet red peppers, these timbales bake in ramekins for perfect individual servings.-Gilda Lester, Millsboro, Delaware
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Cook orzo according to package directions for al dente; drain. Transfer to a bowl. Stir in cheese, peppers and olives. Divide among six greased 10-oz. ramekins or custard cups. Place ramekins on a baking sheet. , In a small bowl, whisk eggs, milk, salt and nutmeg; pour over orzo mixture. Bake 30-35 minutes or until golden brown. Let stand 5 minutes before serving. If desired, run a knife around sides of ramekins and invert onto serving plates. If desired, sprinkle with parsley.
Nutrition Facts :
TRI-COLORE ORZO
Provided by Giada De Laurentiis
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.
- Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve.
BAKED FONTINA ORZO
The pasta orzo makes a nice alternative to rice. If you like, use 1/2 cup blanched, diced asparagus for the roasted peppers.-Gilda Lester, Millsboro, Delaware
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Grease six 10-oz. ramekins or custard cups with butter; set aside. , Cook orzo according to package directions; drain. In a large bowl, combine orzo, cheese, peppers and olives. Spoon into prepared ramekins. , In another bowl, whisk eggs, milk and nutmeg; pour over orzo mixture. Place ramekins on a baking sheet. , Bake 25-30 minutes or until a thermometer inserted in the center reads 160°.
Nutrition Facts : Calories 391 calories, Fat 16g fat (9g saturated fat), Cholesterol 115mg cholesterol, Sodium 463mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 2g fiber), Protein 18g protein.
BAKED ORZO WITH FONTINA AND PEAS
Make and share this Baked Orzo With Fontina and Peas recipe from Food.com.
Provided by CIndytc
Categories < 60 Mins
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F. Butter a 9 X 13 baking dish.
- Bring the chicken broth to a boil over medium-high heat in a medium saucepan. Add the orzo and cook until almost tender, about 7 minutes. Pour the orzo and the broth into a large bowl. Set aside.
- Meanwhile, melt the butter over medium heat in a medium skillet. Add the oinions and saute until tender, about 3 minutes. Add the mushrooms and continue to saute until the mushrooms are beginning to turn golden around the edges, about 7 minutes. Add the Marsala. Scrape the brown bits off the bottom of the pan and cook unti lthe Marsala has reduced by half, about 5 minutes. Add the mushroom mixture to the orzo in the large bowl. Add the cream, fontina, mozzarella, peas, salt & pepper. Stir to combine. Pour the mixture into the prepared baking dish.
- In a small bowl combine the bread crumbsd, Parmesan, and dried thyme. Sprinkle the bread crumb mixture on top of the pasta. Bake until golden, about 25 to 30 minutes.
BAKED ORZO WITH FONTINA AND PEAS
Steps:
- Preheat the oven to 400°F. Butter a 9 x 13-inch baking dish.
- Bring the chicken broth to a boil over medium-high heat in a medium saucepan. Add the orzo and cook until almost tender, about 7 minutes. Pour the orzo and the broth into a large heat-proof bowl. Set aside.
- Meanwhile, melt the butter over medium heat in a medium skillet. Add the onion and sauté until tender, about 3 minutes. Add the mushrooms and continue to sauté until the mushrooms are beginning to turn golden around the edges, about 7 minutes. Add the Marsala. Scrape the brown bits off the bottom of the pan and cook until the Marsala has reduced by half, about 5 minutes. Add the mushroom mixture to the orzo in the large bowl, then add the cream, fontina, mozzarella, peas, salt, and pepper. Stir to combine. Pour the mixture into the prepared baking dish.
- In a small bowl, combine the bread crumbs, Parmesan, and thyme. Sprinkle the breadcrumb mixture on top of the pasta. Bake until golden on top, about 25 minutes.
BAKED ORZO WITH FONTINA AND PEAS
Make and share this Baked Orzo With Fontina and Peas recipe from Food.com.
Provided by chef 998002
Categories Healthy
Time 45m
Yield 12 pieces, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F. Butter a 9 by 13-inch baking dish.
- Bring the chicken broth to a boil over medium-high heat in a medium saucepan. Add the orzo and cook until almost tender, about 7 minutes. Pour the orzo and the broth into a large bowl. Set aside.
- Meanwhile, melt the butter over medium heat in a medium skillet. Add the onions and saute until tender, about 3 minutes. Add the mushrooms and continue to saute until the mushrooms are beginning to turn golden around the edges, about 7 minutes. Add the Marsala. Scrape the brown bits off the bottom of the pan and cook until the Marsala has reduced by half, about 5 minutes. Add the mushroom mixture to the orzo in the large bowl. Add the cream, fontina, mozzarella, peas, salt, and pepper. Stir to combine. Pour the mixture into the prepared baking dish.
- In a small bowl combine the bread crumbs, Parmesan, and dried thyme. Sprinkle the bread crumb mixture on top of the pasta. Bake until golden, about 25 minutes.
Nutrition Facts : Calories 403.9, Fat 13.4, SaturatedFat 7.7, Cholesterol 40.9, Sodium 592.4, Carbohydrate 38.6, Fiber 2.3, Sugar 3.6, Protein 14
CHEESY ORZO
A delicious side dish that goes great with chicken and pork!
Provided by Andi
Categories Main Dish Recipes Pasta
Time 1h
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
- Bring chicken broth to a boil in a pot; stir in orzo. Cook until almost tender, about 7 minutes. Pour orzo and broth into a bowl.
- Heat butter in a skillet over medium heat; cook and stir onion and mushrooms in the melted butter until softened, about 7 minutes. Pour in Marsala wine and simmer until liquid is reduced by half, 5 to 10 minutes. Stir mushroom mixture into orzo.
- Stir peas, cream, fontina cheese, mozzarella cheese, salt, and pepper into orzo-mushroom mixture. Transfer to the prepared baking dish.
- Mix bread crumbs, Parmesan cheese, and thyme together in a bowl; sprinkle over orzo-mushroom mixture.
- Bake in the preheated oven until cheese is melted and breadcrumbs are lightly browned, about 25 minutes.
Nutrition Facts : Calories 337.1 calories, Carbohydrate 38.3 g, Cholesterol 41.4 mg, Fat 12.5 g, Fiber 2.3 g, Protein 13 g, SaturatedFat 7.4 g, Sodium 652.8 mg, Sugar 5.4 g
ORZO BAKED WITH GREEK CHEESES
Categories Cheese Pasta Side Bake Vegetarian Kid-Friendly Quick & Easy Spring Dill Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Serves 8
Number Of Ingredients 9
Steps:
- Pour broth into large pot. Add enough water to broth to almost fill pot. Add salt and bring to boil. Stir in orzo and boil until just tender but still firm to bite, stirring occasionally. Drain well. Return to pot. Mix in cream, oil, feta and dill. Season with salt and pepper. Transfer to 1 1/2-quart baking dish. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
- Preheat oven to 350°F. Sprinkle orzo with cheese. Bake until heated through, about 40 minutes.
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