SPINACH-ORZO SALAD WITH CHICKPEAS
The first version of this salad was an experiment in mixing together some random ingredients I had on hand. It was a success, and several people at the party asked for the recipe...which meant I had to re-create it! It's healthy, delicious and perfect for warm-weather days. -Glen White, Kissimmee, Florida
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, bring broth to a boil. Stir in orzo; return to a boil. Reduce heat; simmer, covered, until al dente, 8-10 minutes., In a large bowl, toss spinach and warm orzo, allowing spinach to wilt slightly. Add tomatoes, chickpeas, parsley and green onions., Whisk together dressing ingredients. Toss with salad.
Nutrition Facts : Calories 122 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 259mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
ORZO WITH CHICK PEAS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 22m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add orzo and cook to al dente.
- Heat extra-virgin olive oil in a skillet, add zucchini, onions and garlic, season with salt and pepper and cook 6 to 7 minutes until tender, add chick peas and heat through. Toss with herbs, orzo and cheese, adjust salt and pepper and serve.
ORZO WITH CHICK PEAS (RACHAEL RAY)
An easy, Greek, vegetarian 30 Minute Meal by Rachael Ray from her Episode: Light and Luscious. I also think some spinach, a few sundried tomatoes and roasted red pepper would be great in here too. As I find frequently with RR recipes, they are pretty bland unless you dump in the salt; for this reason, I have added Greek Seasoning as an ingredient which brings it up to a 5 star recipe in my opinion.
Provided by januarybride
Categories Low Cholesterol
Time 15m
Yield 6 cups, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add orzo and cook to al dente (per directions on the package).
- In the meanwhile, heat extra-virgin olive oil in a skillet; add zucchini, onions and garlic, season with salt and pepper and cook 6 to 7 minutes until tender.
- Add chick peas and heat through.
- Toss with herbs, orzo and 1/4 cup of cheese.
- Adjust salt and pepper and serve, sprinkling remaining 1/4 cup of cheese over top of each serving.
Nutrition Facts : Calories 465.2, Fat 13, SaturatedFat 4, Cholesterol 16.7, Sodium 538.6, Carbohydrate 71.3, Fiber 7.5, Sugar 3, Protein 16.3
CHICKPEA STEW WITH ORZO AND MUSTARD GREENS
A complex and colorful chickpea stew, this is rich with vegetables, olive oil and Parmesan cheese. You can vary the vegetables to use what you've got. Here, I keep to the basics, adding carrots for sweetness, fennel or celery for depth, cherry tomatoes for looks. Tender greens, wilted into the bubbling mixture at the end, are optional, but they do add a bright, almost herbal note. I particularly love using baby mustard greens, which are pleasantly peppery. But spinach, arugula and kale work well, too.
Provided by Melissa Clark
Categories dinner, lunch, quick, weeknight, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a large pot, heat the olive oil over medium-high heat. Add the carrots, fennel or celery, and onion. Cook until tender, about 5 to 7 minutes. Add the garlic, red pepper and rosemary, if using, and cook another 2 minutes. Pour in the broth, if using, or water, plus an additional 2 cups water and bring to a boil.
- Once the mixture is boiling, add the chickpeas, tomatoes and orzo. Reduce to a simmer and cover with a lid. Simmer 10 minutes, or until the orzo is tender. Uncover and stir in the greens, letting them simmer until soft, about 2 minutes.
- Add more water if you want the mixture to be more souplike, and season with salt and pepper. Ladle into bowls and top with chopped scallions (if desired), grated cheese and a drizzle of olive oil.
Nutrition Facts : @context http, Calories 189, UnsaturatedFat 2 grams, Carbohydrate 31 grams, Fat 4 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 640 milligrams, Sugar 7 grams
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- Cook orzo according to package recommendations and instructions. Drain the orzo, but do not rinse it! Just set it aside and prep the remaining ingredients.
- Prepare your lemon garlic dressing. To a small bowl or jar combine olive oil, white balsamic vinegar, lemon juice, garlic, agave, basil, and oregano. Adjust with salt and pepper to taste.
- Now, to a large bowl add in your orzo then add in cucumber, onion, tomatoes, almonds, nutritional yeast, chickpeas, parsley, lemon zest, red pepper flakes and pour over your dressing.
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- Cook orzo pasta according to package instructions (I cooked mine in 3 qt salted boiling water for about 9 minutes). Drain, keeping about 1/2 cup of the cooking water. Set aside
- In a large braiser or heavy pan like this one, heat 4 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add zucchini; raise heat if needed and saute for about 5 minutes or so. Season with a little salt.
- Now add garlic, diced tomatoes, chickpeas, and spices. Add the reserved pasta water. Stir to combine. Bring to a boil for 5 minutes, then lower heat, cover and let simmer for 10 to 15 minutes or so. (Occasionally check and stir together, making sure to add a little bit of liquid if needed.)
- Uncover, stir in already cooked orzo pasta. Add lemon juice and stir again. Cook briefly until pasta is just warmed trough (a minute or 2.)
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