Orzo With Asiago Cheese Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain well. Rinse with cold water and drain well again.
• Combine orzo, cherry tomatoes, red onion, cucumber, olives, and Asiago cheese in a large bowl.
• Whisk garlic, olive oil, red wine vinegar, lemon juice, salt, and pepper together in a small bowl to make the vinaigrette. Drizzle over the orzo mixture and toss lightly to combine. Add basil and parsley and mix well. Let sit for 20 minutes for flavors to blend, stirring occasionally.

Steps:

• Preheat a 8 inch pot with a tight fitting cover over moderate heat. Add oil, onion and garlic and saute for 2 or 3 minutes. Add broth to the pan and bring to a boil. Stir in orzo and return broth to a boil. Cover pot and reduce heat to simmer. Cook 15 minutes, stirring occasionally, or until liquid is absorbed and pasta tender. Remove lid and stir in cheese. Season with salt and pepper to your taste. You favorite fresh herbs may also be stirred into the orzo or rice to strengthen the flavor even more.

Steps:

• Bring 4 quarts of water to a boil in a big pot; add 1 tablespoon salt and the orzo; cook for 5-7 minutes or until the pasta is al dente; drain the orzo.
• In a 10-inch skillet, melt the butter over medium heat.
• Add the orzo and 3 tablespoons of the cheese; drizzle on the truffle oil and sprinkle with the remaining 1 teaspoon salt and pepper; toss well.
• Spoon the orzo into a serving bowl; top with the remaining 1/2 cup cheese, and serve immediately.

Steps:

• Cook the orzo according to package directions.
• Meanwhile, heat a nonstick saucepan.
• Add the olive oil, then add the onion, celery, and garlic.
• Saute until softened, 3 to 4 minutes.
• Stir in the spinach, half the broth, and the vinegar; cook, stirring frequently, until the liquid evaporates, 2 to 3 minutes longer.
• Stir in the orzo, cheese, the remaining broth, and the pepper.

Steps:

• Combine water and broth in a Dutch oven; bring to a boil.
• Add chicken and pasta; bring to a boil.
• Reduce heat; simmer 12 minutes, stirring occasionally.
• Remove from heat; stir in peas, 1/4 cup cheese, salt, herbs, and pepper.
• Top each serving with 1 tablespoon cheese.