Orzo With Cinnamon Brown Butter And Parsley Recipes

Steps:

• In a large heavy saucepan, bring broth to a boil.
• Add orzo and cook until broth has been absorbed, about 15 minutes, stirring often.
• Remove from heat.
• In a medium skillet, melt butter, stirring until golden, about 4 minutes.
• Remove from heat.
• Add garlic and nutmeg.
• Pour over orzo.
• Add parsley and toss to combine.
• Season with salt and pepper to taste.

Steps:

• Cook orzo in salted water about 12 minutes, to al dente. Drain orzo well. Do not run under cold water. You want the cooked pasta to remain hot. Transfer pasta to a serving bowl. Drizzle orzo with a tablespoon of extra virgin olive oil and season with salt and pepper. Add lemon zest and parsley and toss to combine the flavors with the pasta.

Steps:

• Pour broth into heavy large saucepan. Bring to boil. Add orzo; boil until tender and liquid is absorbed, stirring often, about 15 minutes. Remove from heat.
• Melt butter in heavy medium skillet over medium-high heat. Stir until butter is golden, about 4 minutes. Remove from heat. Stir in garlic and nutmeg. Pour over orzo. Add parsley. Season with salt and pepper. Transfer to large bowl and serve.

Steps:

• Cook orzo in a 6- to 8-quart pot of boiling salted water until tender. While orzo cooks, melt butter in a small heavy skillet over moderately low heat, then simmer until golden brown with a nutty aroma, about 5 minutes. Remove skillet from heat, then stir in oil, cinnamon, and pepper.
• Drain orzo in a colander, then return to pot and add brown-butter mixture, scraping up any brown bits from bottom of skillet, and parsley. Toss until combined well and season with salt.

Steps:

• Bring a large pan of salted water to the boil and cook the orzo until al dente (about 1 min less than pack instructions). Drain and set aside, reserving some of the cooking water.
• Meanwhile, heat the oil in a large pan over a medium heat, add the garlic and chilli, and sizzle for 2 mins. Add the orzo to the pan along with a spoonful of the cooking water, and stir well. Mix in the capers, parsley, tomatoes and tuna, flaking the fish with the back of a spoon. Cook for 2 mins or until everything is heated through, but not so long that the tomatoes become too soft.
• Add the lemon juice (reserving 1 tsp for the dressing) and season well. Tip into bowls and top with the reserved parsley leaves. Toss the rocket with a drizzle of olive oil and the reserved lemon juice, and serve on the side.

Steps:

• Cook the orzo in a large pot of boiling salted water until tender.
• While the orzo is cooking, melt the butter in a small heavy frying pan over low heat, then simmer until golden brown with a nutty aroma, about 5 minutes. Remove from heat and stir in the cinnamon.
• Drain the orzo well, then return to the pot and add the butter mixture, scraping up any brown bits from the bottom of the pan.
• Add the remaining ingredients. Toss until well combined and season with salt and pepper.

Steps:

• In a medium Dutch oven, or a large (12-inch) skillet, melt butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden brown and it smells nutty and toasty, 3 to 4 minutes. (Watch carefully to see that it doesn't burn.)
• Stir in shallots and cook, stirring occasionally, until slightly softened, about 2 minutes. Add squash, sage, a large pinch of salt, the 1/4 teaspoon black pepper and the 1/4 teaspoon red-pepper flakes, and cook until squash is golden at the edges and begins to soften, 12 to 17 minutes.
• Add stock and bring to a simmer. Stir in orzo, lemon zest and the 1 teaspoon salt. Cover the pan and simmer over medium-low heat until orzo is just tender and most of the liquid is absorbed, 14 to 18 minutes, stirring once or twice. If the pan dries out before the orzo and squash are tender, add a splash or two of water.
• Remove pan from heat and stir in Parmesan. Taste and add more salt if needed, and a squeeze of lemon juice if the dish needs brightness. Dollop with ricotta if using, and sprinkle with more grated Parmesan and black pepper just before serving, garnishing the top with more red-pepper flakes and sage.