GRILLED MEATS AND VEGETABLES OVER SAFFRON ORZO
Provided by Giada De Laurentiis
Categories main-dish
Time 1h50m
Yield 6 servings
Number Of Ingredients 24
Steps:
- In a medium bowl, combine the marinade ingredients.
- In a large bowl, combine half the marinade with the chicken breasts, chicken thighs, and shrimp. Toss to combine. Cover and let marinate for at least 1 hour. If marinating for longer than 1 hour, make sure to refrigerate.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the corn with reserved unused marinade and wrap in foil. Toss the mushrooms with 1/4 cup of the reserved unused marinade. Grill the chicken breasts and thighs to an internal temperature of 165 degrees F, about 7 minutes a side. Grill the corn inside the foil, for about 5 minutes a side. Grill the peppers for about 5 minutes a side. Grill the shrimp and the mushrooms, about 2 minutes a side. Brush the grilled peppers with the last of the reserved unused marinade. Slice the peppers and mushrooms before serving, if desired.
- Arrange grilled meats and vegetables over the saffron orzo on a large platter and serve immediately.
- In a large pot, bring the chicken stock to a boil over high heat. Reduce the heat to low, bringing the stock to a simmer. Add the saffron, stir, and allow the saffron to bloom, about 5 minutes. Return the heat to medium and the stock to a boil, then add the orzo and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain orzo and transfer to a large bowl. Add the olive oil, lemon juice, salt, pepper, and parsley. Toss to combine.
CAESAR ORZO WITH ASPARAGUS
Looking for something a little different to dress up pasta? This creamy side dish is a favorite with family and friends at Karen Hoyle's Excelsior, Minnesota home. "My teenage sons love it so much, they'll eat any vegetable I use!" MAKE IT EASY: Great side dishes don't come much more versatile than this, says Karen Hoyle. "I've also made it with broccoli and creamy Italian dressing or added cooked chicken or ham for a quick bulked-up main dish."
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, bring broth and water to a boil. Add orzo; cook and stir for 3 minutes. Add asparagus. Cook, uncovered, over medium heat for 6-8 minutes or until orzo and asparagus are tender, stirring frequently; drain. Stir in salad dressing and cheese; toss to coat.
Nutrition Facts : Calories 210 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 504mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges
CREAMY ORZO WITH ASPARAGUS & PARMESAN RECIPE - (4.4/5)
Provided by wing118677
Number Of Ingredients 6
Steps:
- Bring a large sauce pan of water (filled about halfway) to a boil over medium heat. Cook the orzo until tender, about 10 minutes. After the orzo has been cooking for about 5 minutes, add the asparagus to the same pot (this will allow the orzo and asparagus to cook in the same pot and keep the clean-up to a minimum!). Once the orzo and asaparagus are cooked and tender, drain and return to the pot. Quickly add the parmesan cheese and butter. Stir thoroughly, allowing both the cheese and butter to melt. Slowly add the cream to the mixture, while stirring. Continue to stir and add cream until you reach your desired consistency. Season with salt and pepper. Voila! You have a delicious side dish! Serve immediately.
LEMONY ORZO WITH ASPARAGUS AND GARLIC BREAD CRUMBS
Every spoonful of this pasta has a happy jumble of lemony orzo, grassy asparagus, garlicky bread crumbs, fresh herbs and salty Parmesan. The pasta and thinly sliced asparagus cook together in the same pot, then rest in a lemony dressing while the garlic bread crumbs are toasted, so the pasta has time to absorb as much flavor as possible.
Provided by Ali Slagle
Categories brunch, dinner, lunch, weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a medium pot of salted water to a boil. Add the orzo and cook until al dente according to package directions. Two minutes before the orzo is done, add the asparagus. Drain the orzo and asparagus. Wipe out and reserve the pot.
- While the orzo and asparagus cook, make the dressing: In a large bowl, stir together 3 tablespoons oil and the lemon zest and juice; season to taste with salt and pepper. Add the drained orzo and asparagus and toss to coat. Set aside while you toast the bread crumbs.
- In the reserved pot, heat the remaining 2 tablespoons oil over medium. Add the panko and cook, stirring, until golden brown, 3 to 5 minutes. Remove from heat, then stir in the garlic and season with salt and pepper.
- Stir the Parmesan and herbs into the orzo, taste, then season with salt, pepper and additional lemon juice, if desired. Top with the toasted bread crumbs and more Parmesan if you like. Serve warm or at room temperature.
SAFFRON ORZO WITH ASPARAGUS
Make and share this saffron orzo with asparagus recipe from Food.com.
Provided by chia2160
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- heat butter in skillet, add orzo and stir.
- add broth and saffron, bring to boil, cover, reduce heat to simmer, cook 8 minutes add asparagus, cover, cook 5 minutes more.
- uncover and simmer until liquid is absorbed.
- stir in parmesan cheese, salt, pepper.
- serve in a bowl garnished with shavings.
Nutrition Facts : Calories 218.1, Fat 6.4, SaturatedFat 3.5, Cholesterol 13.8, Sodium 483.6, Carbohydrate 29.9, Fiber 2.6, Sugar 2.3, Protein 10.5
ORZO WITH ASPARAGUS
Make and share this Orzo With Asparagus recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil and butter over medium heat.
- Add onion, fennel, garlic and saute until very soft.
- Add orzo and 1/2 cup chicken stock.
- Stir as you would risotto until liquid is absorbed.
- You might not use the whole quart of broth.
- Repeat until pasta is almost al dente.
- Add asparagus and simmer until tender.
- Top with parmesan, pepper flake and thyme.
Nutrition Facts : Calories 675.5, Fat 18.1, SaturatedFat 6.2, Cholesterol 24.7, Sodium 467.5, Carbohydrate 103.7, Fiber 7, Sugar 7.8, Protein 24.4
SAFFRON ORZO
Orzo is a great substitute for rice in this buttery and delicious pilaf. The simple technique of toasting your orzo, then cooking it in a flavorful mix of chicken broth and saffron, makes for a full flavored, simple side dish.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 minced shallot in 2 tablespoons olive oil in a saucepan over medium heat until softened, 2 to 3 minutes. Add 1 cup orzo and cook, stirring, until toasted, 3 to 5 minutes. Add 2 cups chicken broth, 1/2 teaspoon each saffron and kosher salt and 2 bay leaves. Bring to a boil, then stir and reduce to a simmer; cover and cook until the orzo is tender, 12 to 15 minutes. Stir in 1 tablespoon butter and season with salt.
SAFFRON ORZO WITH ASPARAGUS AND PROSCIUTTO
Categories Pasta Side Sauté Quick & Easy Parmesan Saffron Asparagus Prosciutto Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add prosciutto and sauté until almost crisp, about 3 minutes. Using slotted spoon, transfer to paper towels to drain. Melt 2 tablespoons butter in same skillet over high heat. Add orzo; stir 1 minute. Add broth and saffron; bring to boil. Reduce heat to medium-low, cover, and simmer until orzo begins to soften, stirring occasionally, about 8 minutes. Add asparagus; cover and simmer until tender, about 5 minutes. Uncover; simmer until almost all liquid is absorbed, about 1 minute. Remove from heat. Mix in prosciutto and 1/2 cup grated cheese. Season to taste with salt and pepper. Transfer to large bowl. Garnish with Parmesan shavings.
SAFFRON ORZO
Steps:
- In a saucepan bring the broth and 1 1/2 cups water to a boil, add the orzo, and boil it for 5 to 7 minutes, or until it is al dente. In a small bowl dissolve the saffron and 1 tablespoon of the hot cooking liquid. Drain the orzo well, return it to the pan, and stir in the saffron mixture, the butter, the Parmesan, and salt and pepper to taste.
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