SPINACH, LAMB AND ORZO SOUP
Provided by Anastasia Williams
Categories Soup/Stew Pasta Lunch Lamb Shank Spinach Summer Bon Appétit California
Yield Serves 4
Number Of Ingredients 13
Steps:
- Bring water and chicken broth to boil in heavy large saucepan or Dutch oven over high heat. Add lamb shanks, carrot, chopped onion, celery and bay leaf and bring to boil. Reduce heat and simmer until lamb is tender, about 1 hour 20 minutes. Transfer lamb to plate and cool slightly. Remove meat from bone and cut into 1/2-inch pieces. Strain cooking liquid and reserve.
- In same pot, heat olive oil over medium heat. Add sliced onion and sauté until tender, about 6 minutes. Add reserved cooking liquid, lamb meat and orzo. Cook soup over medium heat until orzo is tender but still firm to bite, about 20 minutes. Add spinach to soup and cook until wilted, about 2 minutes. Season soup to taste with salt and pepper. (Soup can be prepared 1 day ahead. Cover and refrigerate. Bring soup to simmer before serving.) Ladle soup into bowls. Serve, passing grated Parmesan cheese separately.
LEMON, CHICKEN AND ORZO SOUP WITH SPINACH
Provided by Food Network
Time 35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a large saucepan over medium heat. Add the carrot, celery, onion, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender, about 8 minutes. Add the garlic and continue to cook for 1 minute.
- Add the chicken broth and bring to a boil. Reduce the heat to a simmer and stir in the orzo. Cook until the orzo is just tender, about 7 minutes.
- Add the chicken and simmer until heated through. Add the spinach and stir until wilted. Remove from the heat and stir in the dill and lemon zest. Season with additional salt and pepper. Serve sprinkled with additional dill.
SPINACH ORZO
So-good-for-you orzo, flavored with spinach, carrot, basil and Parmesan, is just the right mix for a tasty dinner fix!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 37m
Yield 8
Number Of Ingredients 9
Steps:
- Melt margarine in 3-quart saucepan over medium heat. Cook garlic and carrot in margarine about 2 minutes, stirring occasionally, until carrot is tender.
- Stir in broth, pasta and spinach. Heat to boiling; reduce heat. Cover and simmer 15 to 20 minutes, stirring occasionally, until broth is absorbed. Stir in remaining ingredients before serving.
Nutrition Facts : Calories 160, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 8 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 400 mg
LAMB WITH SPINACH AND ORZO
Make and share this Lamb With Spinach and Orzo recipe from Food.com.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 1h51m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large soup pot over medium heat, let the oil get warmed.
- Add in lamb, onion, and garlic; stir/saute for about 5 minutes or until meat is browned and veggies are tender.
- Stir in oregano and cumin; cook 1 minute.
- Add in stock, salt, and pepper; bring to a boil.
- Lower heat to med-low and simmer, covered, for 1 hour or until meat is tender.
- Add in orzo; bring to a boil; lower heat and simmer, about 15 minutes or until orzo is tender and liquid is absorbed.
- Add in spinach, lemon juice, and olives; stir to mix well and cook about 10 minutes or until heated through.
- Divide into individual plates and sprinkle with feta cheese, if desired.
Nutrition Facts : Calories 385.7, Fat 22.2, SaturatedFat 8.8, Cholesterol 63, Sodium 553.3, Carbohydrate 25.6, Fiber 2.7, Sugar 3.7, Protein 20.9
SPINACH AND ORZO SALAD
A light, easy-to-make salad that's pleasing to the palate.
Provided by Christine R.
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil and white pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.
Nutrition Facts : Calories 490.5 calories, Carbohydrate 49 g, Cholesterol 25 mg, Fat 26.9 g, Fiber 3.3 g, Protein 15.8 g, SaturatedFat 7.3 g, Sodium 349.2 mg, Sugar 6.5 g
CREAMY ROASTED GARLIC & SPINACH ORZO
This side dish brings instant comfort. I first made it without spinach so my husband and daughter would like it. The next time, I added spinach for the extra health benefits. They still devoured it, so in my book that's a win-win. -Dawn Moore, Warren, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. Remove papery outer skin from garlic bulb but do not peel or separate the cloves. Cut off top of garlic bulb, exposing individual cloves. Drizzle cut cloves with 1 teaspoon oil. Wrap in foil. Bake 30-35 minutes or until cloves are soft. Unwrap. When cool enough to handle, squeeze garlic from skins., In a Dutch oven, heat remaining oil over medium-high heat. Add pasta; cook and stir 2-3 minutes or until lightly browned. Add stock; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until pasta is tender and liquid is absorbed., Stir in cream cheese until melted. Add spinach, Asiago cheese, milk, seasoning blend, salt and roasted garlic; cook and stir until spinach is wilted. Sprinkle with parsley.
Nutrition Facts : Calories 271 calories, Fat 8g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 422mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 9g fiber), Protein 12g protein. Diabetic Exchanges
GREEK LAMB WITH SPINACH AND ORZO
One of my very favorite recipes (can't recall where I got it anymore)... easy and so delicious! Even non-lamb eaters like this one. This reheats very well. I serve it with a salad and pita bread.
Provided by anni703
Categories One Dish Meal
Time 8h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Trim fat from meat. Cut to fit into 3.5-6Qt. slow cooker. Combine oregano, lemon peel, garlic, and salt in small bowl. Sprinkle evenly over lamb and rub lightly. Place lamb in crockpot. Sprinkle with lemon juice.
- Cover and cook on low for 8-10 hours or on high 4-5 hours.
- Remove lamb, discard fat, chop meat and set aside. Add spinach to cooker (with juices), stirring until spinach is wilted. Add cooked orzo, feta, and lamb; stir to mix.
- A sprinkling of toasted pine nuts (pignoli) is a nice touch.
Nutrition Facts : Calories 72.4, Fat 4.5, SaturatedFat 3, Cholesterol 17.8, Sodium 362.2, Carbohydrate 4.7, Fiber 1.6, Sugar 1.4, Protein 4.6
GREEK LAMB WITH ORZO
Entertaining doesn't have to equal stress, this spruced up one-pot is perfect for people with little time for preparation
Provided by Mary Cadogan
Categories Dinner, Main course
Time 2h55m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/fan 160C/gas 4. Cut the lamb into 4cm chunks, then spread over the base of a large, wide casserole dish. Add the onions, oregano, cinnamon sticks, ground cinnamon and olive oil, then stir well. Bake, uncovered, for 45 mins, stirring halfway.
- Pour over the chopped tomatoes and stock, cover tightly, then return to the oven for 1½ hrs, until the lamb is very tender.
- Remove the cinnamon sticks, then stir in the orzo. Cover again, then cook for a further 20 mins, stirring halfway through. The orzo should be cooked and the sauce thickened. Sprinkle with grated Parmesan and serve with crusty bread.
Nutrition Facts : Calories 696 calories, Fat 36 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 40 grams protein, Sodium 0.68 milligram of sodium
LAMB WITH ORZO
Looking to switch up you slow-cooker staples? Consider this lamb entree. A terrific meal-in-one, it certainly adds flair to dinnertime doldrums. A splash of lmeon juice and zesty lemon peel complement the flavors of fresh spinach and feta cheese.-Dan Kelmenson, West Bloomfield, Michigan
Provided by Taste of Home
Categories Dinner
Time 8h30m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- Cut roast in half. Place in a 5-qt. slow cooker. Drizzle with lemon juice. Sprinkle with the garlic, oregano, lemon zest and salt. Cover and cook on low for 8-10 hours or until meat is tender. , Cook orzo according to package directions. Remove lamb from slow cooker. Shred meat with two forks; set aside and keep warm. , Skim fat from cooking juices if necessary; return 1 cup cooking juices to slow cooker. Add one package of spinach. Cook on high for 5-10 minutes or until spinach is wilted. Drain orzo; add to spinach mixture. Stir in reserved meat and 1/2 cup feta cheese. , To serve, arrange remaining fresh spinach on nine individual plates. Top with lamb mixture. Sprinkle each with remaining feta cheese.
Nutrition Facts : Calories 438 calories, Fat 11g fat (4g saturated fat), Cholesterol 105mg cholesterol, Sodium 333mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 3g fiber), Protein 41g protein.
LAMB, SPINACH, AND COUSCOUS SOUP
Steps:
- In a heavy kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the lamb necks. Add the onion and the garlic and cook the mixture, stirring, for 10 minutes, or until the onion is golden. Add the water, the broth, the wine, the parsley, and the carrot, bring the liquid to a boil, skimming the froth, and simmer the mixture, uncovered, for 2 hours. Transfer the lamb necks with tongs to a cutting board, discard the fat and bones, and chop the meat coarse. Add the meat to the kettle with the mint, the rosemary, and the spinach, bring the liquid to a boil, and add the couscous. Boil the soup, stirring, for 5 minutes, or until the couscous is tender, and season it with salt and pepper.
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LAMB AND ORZO SOUP WITH SPINACH | BETTER HOMES
From bhg.com
4/5 (1)Calories 226 per servingTotal Time 2 hrs
- In a large Dutch oven or kettle combine lamb shanks, water, chicken or vegetable broth, bay leaves, oregano, marjoram, salt, and pepper. Bring to boiling. Reduce heat and simmer, covered, for 1-1/4 to 1-1/2 hours or until meat is tender.
- Remove meat from soup; set aside to cool. Strain broth through a large sieve or colander lined with 2 layers of 100% cotton cheesecloth; discard herbs. Skim fat and return broth to Dutch oven. Cut meat off bones and coarsely chop meat; discard bones.
- Stir chopped meat, carrots, celery, and orzo into soup. Return to boiling. Reduce heat and simmer, covered, about 15 minutes or until vegetables and orzo are tender. Stir in spinach. Cook for 1 to 2 minutes more or just until spinach wilts. If desired, serve with Parmesan cheese and ripe olives. Makes 6 servings.
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