Orzogardenmedley Recipes

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:

• 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:

• 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:

• Bring a large pot of lightly salted water to boil. Add orzo, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
• Meanwhile, warm olive oil in a large skillet over medium heat. Stir in onion, garlic, and carrot, and cook for 2 minutes. Stir in zucchini, and cook for 2 minutes more. Pour in 1 tablespoon balsamic vinegar, and deglaze pan. Reduce heat to medium low, and season with salt and pepper. Add orzo to skillet, then stir in remaining 1 tablespoon balsamic vinegar and lemon juice.