Toastedorzowithpinenuts Recipes

Steps:

• Brown orzo in 3 tablespoons butter, stirring often until pasta is toasted and golden, about 5 minutes.
• Add chicken broth to orzo and cook until pasta is tender. You could drain pasta, but I like to cook it down a little more and leave it creamy.
• While pasta is cooking, saute onions and garlic cloves until onions are soft and translucent.
• Add onions and garlic, toasted pine nuts, and fresh parsley to orzo. Season with salt and pepper to taste.
• You could serve straight away, or you could leave it in a warm oven until the rest of your meal is ready!

Steps:

• Heat 2 teaspoons olive oil in a saute pan. Add shallots and saute. Add mushrooms and saute until brown. Add snow peas and cook for 1 minute. Add pine nuts. Add mixture to the orzo. Butter may be added, to taste. Season with salt and pepper, to taste.

Steps:

• Spread pine nuts on baking sheet and bake in oven set at 350 degrees until golden brown. Melt butter in saucepan. Add onion and saute until softened. Add rice and stir until coated with butter. Add water, bring to a boil, cover and reduce heat. Continue to cook until water absorbs and rice is light and fluffy, about 20 minutes. Toss in pine nuts and serve.

Steps:

• Cook orzo in boiling water until al dente. Drain well and transfer to bowl. Toss with butter, garlic, pine nuts, lemon juice, basil and parsley.
• Taste to see if you would prefer salt and pepper or a more lemony taste.
• Tip:.
• f using dried herbs reduce the amount to 1 Teaspoon each.

Steps:

• Heat a large covered skillet over medium high heat. Add 2 tablespoons of the olive oil and when it is hot, add the spinach with all the water still clinging to its leaves from washing. Cover and cook for 2 minutes, then remove the lid and turn the spinach over with tongs. Replace the lid and cook for 2 minutes more. Repeat until all the spinach is wilted and tender. Stir in a pinch each of salt and pepper. Transfer the spinach to a colander set over a bowl and drain. When cool enough to handle, press down on the spinach to extract as much liquid as possible. Chop the spinach coarsely and reserve the juice.
• In a large heavy skillet, heat the remaining tablespoon of olive oil over medium heat. Add the pine nuts and stir for 1 to 2 minutes, until slightly golden. Add the garlic and cook, stirring, for 2 minutes, until the garlic gives off its aroma. Season to taste, stir in the diced tomatoes and the spinach, and cook for 1 minute more. Remove from the heat.
• In a large saucepan, bring a generous amount of lightly salted water to a boil. Cook the orzo, stirring occasionally to stop them from sticking, for about 9 minutes or until tender. Drain thoroughly, shaking the colander to get rid of most of the water, and transfer them to the skillet with the spinach mixture and the reserved spinach juice. Toss to mix the ingredients evenly, taste for seasoning and reheat gently before serving.

Steps:

• Heat the olive oil in a heavy-bottomed medium saucepan over medium-high heat. Add the onion and saute until fragrant and translucent, about 2 minutes. Add the orzo and toast for 2 minutes, stirring occasionally. Add the wine (or stock) and cook until absorbed, about 1 minute.
• Gradually add 3 cups chicken stock, stirring frequently. Bring to a simmer, then lower the heat and cover. Cook until the liquid is almost absorbed and the orzo is tender, 8 to 10 minutes. Remove from the heat.
• Stir in the peas, parmesan, basil, heavy cream and lemon zest and juice. Season with salt and pepper. Top each serving with more parmesan.

Steps:

• Heat large nonstick skillet over medium heat. Add orzo and stir until beginning to color, about 10 minutes. Transfer orzo to small bowl. Add onion and bacon to same skillet. Sauté until bacon browns and onion is tender, about 15 minutes. Add 3 1/4 cups broth and orzo and bring to boil. Reduce heat to medium-low, cover and simmer until broth is absorbed and orzo is tender, about 18 minutes. Mix in peas. Add more broth if mixture is dry. Cover and cook until peas are just warmed through, about 2 minutes. Season to taste with salt and pepper and serve.

Steps:

• Heat the oil in a small saucepan. When the oil is hot, add the pine nuts and saute them over high heat for two to three minutes, until they are lightly golden. Turn off the heat; add the basil and salt and pepper to taste.
• Set the sauce aside.
• Bring two quarts of water to a boil; add a teaspoon of salt. Add the orzo and cook for 8 to 10 minutes until the orzo is tender. Do not overcook. Drain. Place the orzo in a large bowl, pour the sauce over the pasta and toss well.
• Serve with the pot roast

Steps:

• In a kettle of boiling salted water boil the orzo until it is al dente, drain it well, and transfer it to a bowl. Stir in the butter, the pine nuts, the lemon juice, and salt and pepper to taste, add the coriander and the mint, and toss the mixture until it is combined well.

Steps:

• Heat butter in 12-inch nonstick skillet over medium-high heat; add onion and salt and cook, stirring frequently, until onion has softened and is beginning to brown, about 5 minutes.
• Add garlic and cook until fragrant, about 30 seconds.
• Add orzo and cook, stirring frequently, until most of orzo is lightly browned and golden, 5 to 6 minutes.
• Turn off heat and add vermouth and chicken broth.
• Go back to medium-high heat and bring to boil; reduce heat to medium-low and simmer, stirring occasionally, until all liquid has been absorbed and orzo is tender, 10 to 15 minutes.
• Gently stir in peas, cheese, nutmeg, and pepper to taste.
• Remove from heat and let it stand until peas are heated through, about 2 minutes.

Steps:

• Cook orzo in a 6- to 8-quart pot of boiling salted water until tender, then drain well in a colander.
• Whisk together lemon juice, oil, and salt and pepper to taste in a large bowl, then add hot orzo and toss. Cool orzo, then toss with pine nuts, feta, and scallion greens. Season with salt and pepper.

Steps:

• If pine nuts are not toasted, toast them on a cookie sheet in a 350F oven for 5-10 minutes or until golden brown.
• Boil water in a 6-8 quart pot with optional flavor cubes.
• Add orzo and cook until tender.
• Drain orzo in colander and rinse with cold water.
• Toss orzo in a large bowl with the olive oil, lemon juice, and lemon zest.
• Then toss in the rest of the ingredients.
• Season with salt and pepper to taste.
• You can add more lemon juice if you like it really lemony.
• Chill salad for 3-4 hours before serving.

Steps:

• Heat garlic and olive oil in a medium saucepan.
• When garlic "speaks", add the onion and saute until translucent.
• Add the mushrooms, sprinkle with salt and pepper.
• Cook mushrooms until brown and all the liquid has evaporated.
• In the mean time, toast orzo in a separate pan over medium heat, until light golden.
• When mushrooms are cooked, add sage, thyme, and chicken broth and bring to a boil.
• Add orzo, reduce heat to med-low.
• Cook until broth is absorbed (about 15 minutes) and orzo is al dente, stirring occasionally.
• Add pine nuts, parmesan cheese, and parsley. Heat through until parmesan is melted and absorbed into the orzo.
• Season to taste with additional salt and pepper, if necessary.
• Serve immediately, with additional parmesan cheese, if desired.

Steps:

• In a large saucepan combine rice with water and salt and simmer, covered, until tender, 40 to 45 minutes. Drain rice well and transfer to a large bowl. Toss rice with 2 tablespoons oil.
• In a saucepan of boiling salted water cook orzo until al dente. Rinse orzo under cold water and drain well. To rice mixture add orzo with remaining 4 tablespoons oil, 3 tablespoons lemon juice, and salt and pepper to taste and toss well. Mixture may be prepared up to this point 1 day ahead and chilled, covered.
• Just before serving, stir in scallion and walnuts and season with additional lemon juice and salt and pepper.
• Serve mixture at room temperature.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes. (Firm or slightly undercooked orzo works best for this dish.) Drain, transfer to a mixing bowl, and set aside.
• Heat olive oil and butter in a large skillet over medium high heat, stirring to blend. Stir in garlic, basil, and red pepper flakes, and reduce heat to medium. Stir in pine nuts and cook until lightly browned. Add spinach, cover, and cook on low heat for 5 minutes, or until spinach is wilted.
• Toss spinach mixture with orzo pasta. Portion onto serving plates with a drizzle of balsamic vinegar and a sprinkling of crumbled feta cheese and chopped tomatoes. Allow guests to adjust seasoning with salt, as needed. Enjoy!