Orzo pasta uses please..?

Question

Hi I was given a couple boxes of Orzo pasta and I have never cooked with it before. Does it have more of a rice texture or more like elbow mac? Not sure what type of dishes to use it in..thanks

Answer 1

try one of these :)

Caesar Chicken With Orzo

Recipe By :
Serving Size : 4 Preparation Time :0:05
Categories : **For New Cookbook Betty Crocker
Bobbie Not Sent Carrots
Chicken Chicken Breasts
Green and Wax Beans Main Dishes
Pasta and Noodles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon vegetable oil
4 boneless skinless chicken breast halves --
(about 1 pound)
14 1/2 ounce can ready-to-serve chicken broth
1 cup water
1 cup uncooked rosamarina -- (orzo) pasta
16 ounce bag frozen baby bean and carrot blend
3 tablespoons Caesar dressing
1/8 teaspoon coarsely ground black pepper

Heat oil in 10 inch skillet over Medium-High heat. Cook chicken in
oil about 10 minutes, turning once, until brown. Remove chicken from
skillet; keep warm.

Add broth and water to skillet; heat to boiling. Stir in pasta; heat
to boiling. Cook, uncovered, 8-10 minutes, stirring occasionally,
until pasta is tender.

Stir in frozen vegetables and dressing. Add chicken. Sprinkle with
pepper.

Heat to boiling; reduce heat. Simmer, uncovered, about 5m inutes or
until vegetables are crisp-tender and juice of hcicken is no longer
pink when centers of thickest pieces are cut.


Bruschetta Orzo Salad with Salmon
* 1 small zucchini, diced
* 2 tomatoes, chopped
* 1 cup orzo pasta
* 2 HIGH LINER Frozen Salmon Fillets In Light Dill Sauce
* ½ cup chopped red onion
* 1/3 cup chopped fresh basil
Dressing:
3 tbsp Balsamic vinegar
2 cloves garlic, minced
2 tbsp olive oil
Freshly ground pepper, to taste


1 Bake salmon fillets according to package directions and cut into bite sized chunks.
2 Cook pasta according to package directions for about 8 minutes, or until just tender; drain.
3 Combine dressing ingredients.
4 Place hot pasta in large bowl and toss with a little dressing and salmon pieces with sauce; cool about 15 minutes, tossing occasionally.
5 Add remaining ingredients and dressing to bowl and toss to mix well.
6 Cover and chill at least 1 hour.
7 Serve chilled or at room temperature.


Tip: Substitute High Liner Salmon Fillets in Roasted Garlic and Herb Sauce for Salmon in Light Dill Sauce.


ORZO CHICKEN SALAD

Yield: 6 servings
Source: "The Complete Diabetes Prevention Plan"
Info: http://diabeticgourmet.com/book_archive/details/60.shtml

INGREDIENTS

- 1 cup orzo pasta
- 2 cups diced roasted chicken breast
- 3/4 cup frozen (thawed) green peas
- 1/2 cup sliced scallions
- 1/2 cup crumbled reduced-fat feta cheese
- 1/3 cup sun-dried tomatoes, packed in olive oil, drained and chopped (reserve
the oil)
- 2 tablespoons finely chopped fresh dill or 2 teaspoons dried

DRESSING:
- 2 tablespoons oil from the sun-dried tomatoes
- 2 tablespoons lemon juice
- 1 teaspoon crushed garlic
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper

DIRECTIONS

Cook the orzo according to package directions. Drain, rinse
with cool water, and drain again. Place the orzo, chicken, peas,
scallions, feta, tomatoes, and dill in a large bowl and toss to mix.

To make the dressing, place all of the dressing ingredients in a
small bowl and stir to mix well. Pour the dressing over the orzo
mixture and toss to mix. Cover and refrigerate for at least 1 hour
before serving. Serve over a bed of fresh salad greens, if desired.


CURRIED ORZO AND VEGETABLE SALAD
Yield: 8 servings
Source: The Complete Diabetes Prevention Plan
Info: http://diabeticgourmet.com/book_archive/details/60.shtml

INGREDIENTS

- 1 cup uncooked orzo pasta
- 1-1/2 cups small broccoli florets
- 1-1/2 cups small cauliflower florets
- 1/3 cup dark or golden raisins
- 1/3 cup chopped roasted salted peanuts

Dressing Ingredients:

- 1/2 cup plus 2 tablespoons nonfat or light mayonnaise
- 1 to 2 teaspoons mild curry paste

DIRECTIONS

Cook the orzo al dente according to package directions.
One minute before the orzo is done, add the broccoli
and cauliflower to the pot and cook for 1 minute, until
the broccoli turns bright green and the vegetables are
crisp-tender. Drain the orzo and vegetables, rinse with
cool water, and drain again.

Place the orzo mixture in a large bowl, add the raisins and
peanuts, and toss to mix well. To make the dressing, place
the mayonnaise and curry paste in a small bowl and stir to
mix well. Add the dressing to the salad and toss to mix well.

Cover the salad and chill for at least 2 hours before
serving. Mix in a little more mayonnaise just before
serving if the salad seems to dry.


Greek Lamb with Orzo
Lamb dishes of all kinds are prepared in Mediterranean countries. The
following recipe recalls Mediterranean lamb preparations using the
strongly-flavored seasonings that go so well with lamb. And a stew is a good way
to make a little lamb go a long way.
Ingredients:

1 lb. boneless lamb shoulder, cut in 2-inch cubes
1 Tbsp. olive oil
1 medium onion, chopped
5 carrots, cut in 1-inch pieces
1/4 cup non-fat, reduced-sodium chicken broth
Juice of 1 lemon
1 tsp. salt
1/2 tsp. freshly ground pepper
1 cup orzo pasta
1/2 cup raisins
1 1/2 tsp. dried sage
1 tsp. dried mint*
1/4 cup chopped fresh mint, for garnish (optional)
Instructions:

1. Heat a large, non-stick skillet over medium-high heat. Add lamb and
brown, stirring frequently. If necessary to avoid crowding, do in 2 batches.
Set meat aside.

2. Add oil to pan and heat until hot. Sauté onion and carrots until onion
softens, 4 to 5 minutes, stirring frequently to avoid burning. Return meat to
pan. Add broth, lemon juice, salt and pepper. Cover, reduce heat and simmer
10 minutes.

3. Add 3 cups water. Simmer 30 minutes or until lamb is almost tender.

4. Add orzo, raisins, sage and mint. Simmer until lamb is tender and
pasta is cooked, about 10 minutes, stirring frequently. Adjust seasonings to
taste, garnish with mint and serve.

*You can use the mint from a tea bag if it is an herbal tea and not a
blend of mint and regular tea leaves or other ingredients.

Answer 2

Nothing like elbow mac. Orzo, which means “barley” in Italian, is used most traditionally in soups, but this very versatile rice-shaped pasta has been widely adapted by chefs in Italy and America for main courses and side dishes. You could try a risotto dish - or use in place of any rice side dish or soup.
Here are a few recipe ideas:

http://www.barillaus.com/Orzo.aspx

Answer 3

I love to use it as a "filler" in my chicken/vegtable soup! I do occasionally make my soup with no filler and make rice on the side. Put about 1/4 cup rice in the bowl and then laddle soup on top. I add Orzo right to the soup at the end of cooking time and cook until Orzo is tender. It has a mac texture about it and is small like rice. "Use your imagines" as Justin Wilson, the southern cook used to say!

Answer 4

orzo is understood to mean rice-shaped pasta, slightly smaller than a pine nut. It is frequently used in soups.

ORZO CHICKEN SOUP

4 chicken bouillon cubes
6 heaping tbsp. Prince Orzo
Parsley
4 c. water
Butter

Combine bouillon cubes, water and Orzo. Add parsley and a pat of butter. Cook until tender. Use Orzo in place of rice in any recipe. For a nourishing hot cereal--boil, drain, add butter (or warm milk).

Answer 5

BAKED HALIBUT WITH ORZO, SPINACH, AND CHERRY TOMATOES

4 tablespoons extra-virgin olive oil, divided
2 tablespoons fresh lemon juice
2 6- to 7-ounce halibut fillets

1 cup orzo (rice-shaped pasta)
1 garlic clove, minced
4 cups (packed) baby spinach
1 cup halved cherry tomatoes

Preheat oven to 425°F. Whisk 2 tablespoons oil and lemon juice in bowl; season dressing with salt and pepper. Place halibut on rimmed baking sheet; sprinkle with salt and pepper. Drizzle with some of dressing. Bake until just opaque in center, about 12 minutes.

Meanwhile, cook pasta in large saucepan of boiling salted water until tender but still firm to bite; drain. Add 2 tablespoons oil and garlic to same saucepan; sauté over medium heat 1 minute. Add drained pasta, spinach, and tomatoes; stir to coat. Season with salt and pepper. Remove from heat. Cover; let stand 1 minute (spinach will wilt). Divide pasta between 2 plates. Top with halibut and remaining dressing.

Makes 2 servings.

Answer 6

I've used it in a number of ways and yet I still of all of them as very basic.

Each individual piece has more of a pasta texture to it, but (obviously) it has more of a rice look to it.

It is a great addition to brothy soups, like chicken or beef.

I love to simply boil it up and serve it with butter, and chopped herbs, or maybe some finely diced tomatoes.

I've also done more of a risotto with it, tasty that way as well. It is very versatile, and for me a staple in the kitchen.

Answer 7

It is definately a pasta so it can be over cooked. I use it in pasta salads: add diced onions, celery, red peppers and a little Italian salad dressing, salt and pepper to taste.

Answer 8

You can make a pasta salad with it or italian wedding soup. Its pasta consistensy but can replace rice as a side.

Answer 9

More like a rice, it is great as a side dish or used in soup

Answer 10

Use it in soups mostly, or use it with butter and herbs like you might use rice, it is more like a pasta taste though. goes well in chicken broth with carrots, onion and celery for a soup.

Answer 11

it has a pasta texture. it makes a really nice pasta salad. cook it and cool it, then toss it with finely chopped bell pepper and herbs, lightly coat with olive oil and salt and pepper to taste.