Orzo! I've had it in the pantry for a year. I'm finally gonna use it.?

Question

Anyone have a recipe?

Answer 1

Basil Shrimp With Orzo

INGREDIENTS:
cooking spray
1/2 cup uncooked orzo
2 teaspoons olive oil, divided
1 cup diced fresh tomato
3/4 cup sliced green onions
1/2 cup (2 ounces) crumbled feta cheese (I used more)
1/2 teaspoon grated lemon peel
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 pound large shrimp, peeled and deveined
1/4 cup chopped fresh basil (fresh is important and makes this dish)

PREP:
Preheat oven to 450°.
Coat inside of a regular size oven bag with cooking spray, or spray a casserole dish. Place the bag on a large shallow baking pan. If using a baking dish, have a lid or foil on hand to cover.

Cook the pasta in boiling water 5 minutes, omitting salt and fat; drain.

Place the pasta in a large bowl. Stir in 1 teaspoon oil and next 7 ingredients (1 teaspoon oil through pepper). Place the orzo mixture in prepared oven bag. Combine shrimp and basil. Arrange shrimp mixture on orzo mixture. Fold edge of bag over to seal (or cover baking dish). Bake at 450º for 25 minutes or until shrimp are done. Cut open bag with sharp knife, and peel back the foil. Drizzle with 1 teaspoon oil.

Answer 2

One of my favorite ways to use orzo is to make a very delicious "Rice-a-Roni" clone.

I don't have an exact recipe for you, because you basically just "wing it" and use up whatever you have. You can prepare it vegetarian or non-vegetarian (you didn't specify), just use vegetable broth instead of beef or chicken broth/stock. It also has an advantage in that it only requires 1 pot or pan.

For 4 servings:
-1 cup uncooked white rice

-3/4 cup uncooked orzo (or any other small pasta, such as farina)

-2 15-ounce cans broth or stock

-1 cup water

-1 medium onion, chopped

-1 to 2 tablespoons of butter, olive oil, or other oil (whatever you like)

-as much fresh, chopped garlic as you like

-any cooked vegetables (leftovers are great) you may have, chopped.

Use a large, heavy pot or pan...it doesn't matter what kind, as long as it has a lid. Something 3-quart size is perfect. Heat the pan over medium-high heat, and add the orzo all by itself. Shake the pan around until the orzo starts to toast (it will smell kind of nutty). DON'T just leave it there, or it'll burn. When it's toasted to your satisfaction (I like mine really browned), carefully dump the orzo into a bowl and set it aside.

Put the butter or oil into the hot pan, and swirl it around (if it's butter, let it melt completely, and wait until it quits foaming---but watch it! It will burn). Add your onion, and stir it around until it's translucent, or as brown as you like it. Add the garlic, and stir everything around for another minute or so (be careful--garlic burns easily).

Then, add all of your liquid to the pan (watch out---it may splatter from the heat). Immediately add the browned orzo, and the rice. Allow everything to come to a full boil, then put the lid on, and reduce the heat to VERY low--about as low as your stove will go.

Let it cook, UNDISTURBED, for 25-30 minutes. After that, give everything a stir, and taste for seasoning. Add salt (you won't need much, if any), pepper, herbs, or whatever. Then add your chopped vegetables, put the lid back on, and just let the veggies heat through.

Answer 3

Wow, I live on orzo! You can put it in chicken or beef soups, or make salad.

1 cup of orzo
1/2 package fresh spinach, chopped
1 4 oz. package crumbled feta

1/3 cup of olive oil
Juice of 2 lemons, zest of one of them
1 spoonful of minced garlic
1 good pinch dried oregano
salt and pepper

Boil the pasta, toss with the spinach and any other veggies like sun-dried tomatoes, pine nuts, whatever you have. Toss with the vinaigrette and top with the feta.

I've made this for years and still love it. Shrimp is good in it too.

Answer 4

My family likes this recipe:

1/2 cup butter, divided
8 pearl onions
1 cup uncooked orzo pasta
1/2 cup sliced fresh mushrooms
1 cup water
1/2 cup white wine
garlic powder to taste
salt and pepper to taste
1/2 cup grated Parmesan cheese
1/4 cup fresh parsley
DIRECTIONS
Melt 1/2 the butter in a skillet over medium heat. Stir in the onions, and cook until golden brown. Mix in orzo, mushrooms, and remaining butter. Cook and stir 5 minutes, until butter is melted and mushrooms are tender.
Pour water and wine into the skillet, and bring to a boil. Reduce heat to low. Season with garlic powder, salt, and pepper. Cook 7 to 10 minutes, until orzo is al dente. Stir in the Parmesan cheese and parsley to serve.

I also like it cooked with just butter and parmesan (or just butter!) It's also excellent in chicken soup.

Answer 5

Any flour products tend to get an off favor in the cupboard that long and it probably has weevil in it (small hard to see insects) . I looked at the bag I have and it was $1.99 for 2 lbs. that's not too much to pay for a new bag and you will know its fresh.

Answer 6

I add it to soups, stews, that kind of food. I haven't used it as an entree, the darn things are too small to eat with anything but a spoon!

Answer 7

cook it according to the package directions and add cheese. yum!

Answer 8

check out eatbabies.com im sure they have one