irections for sauce:
This recipe makes enough sauce for about
Preheat an 8-inch pot with a tight fitting cover over moderate heat.
Add oil, onion and garlic and saute for 2 or 3 minutes.
Add broth to the pan and bring to a boil.
Stir in orzo and return to boiling.
Cover pot and reduce heat to simmer.
Cook 15 minutes, stirring occasionally, or until liquid is absorbed and orzo is tender.
Remove lid and stir in cheese.
Add salt and pepper to taste.
This recipe is still in the works. Directions to be posted shortly.
In a large saucepan, cook pasta in boiling water until just tender, about 8 minutes.
Drain.
Place garlic, salt, pepper, mustard and vinegar into a food processor.
Process well.
Add oil, process briefly until well blended.
Pour over orzo while pasta is still warm.
Add tomatoes to pasta along with olives and chopped parsley.
Sprinkle with Parmesan cheese.
Toss again and adjust seasonings, if necessary.
Serve immediately, or refrigerate for later use (can be made earlier in the day).
Best served at room temperature.
br>Stir in the broth, orzo, lemon juice, oregano, basil, lemon
Cook Orzo Pasta al dente (use sea salt for the best results).
Put Diced tomatoes and tomato soup in a blender and blend til smooth.
Put blended mix into pot along with chicken broth, al dente Orzo, Parsley, Basil and Back Pepper.
Bring to a boil, stir constantly.
Remove from heat.
Add Parmesan, stir and serve.
Enjoy!
n the fridge.
Cook orzo according to package directions and
(Firm or slightly undercooked orzo works best for this dish.) Drain, transfer
Cook orzo according to package directions; drain and transfer to bowl; stir in lemon zest.
Meanwhile spray skillet with Pam and set over medium high heat. Stir in mushrooms and 1/4 teaspoon salt. Cook; stirring occasionally until mushrooms are browned and liquid is evaporated (5-10 minutes). Add to orzo; toss.
Meanwhile sprinkle lamb chops with 1/4 teaspoons salt and the pepper.spray skillet with Pam and set over medium high heat and add lamp chops turning once (8-15 minutes).
Serve with orzo.
ext day or continue with recipe.
Pull meat into strings
erving.
To make the orzo salad:
Place the ear
Mix all ingredients until coated with dressing.
Chill one hour and stir before serving.
(Note: measure orzo after cooked -- this recipe needs 4 cups of COOKED orzo).
ith a little whipped cream (recipe follows) or cinnamon on top
First cook your orzo pasta per package directions, cooking
Cook beef (draining fat occasionally). Add the onion and garlic and cook just before onion is translucent.
Add tomatoes, water, beef base and pepper. Simmer 20 minutes.
Add orzo and veggies, simmer again for 15 minutes.
DIG IN!
Thoroughly combine onion soup mix with water; set aside.
In saucepan, melt margarine over medium heat.
Cook garlic with orzo, stirring constantly, until golden.
Stir in onion soup mix.
Bring to boil.
Simmer covered 10 minutes.
Add mushrooms.
Do not stir.
Simmer covered 10 minutes.
Stir in parsley.
Put in casserole dish.
Let stand 10 minutes until liquid is absorbed.
In a 3-quart saucepan, melt the butter over medium heat and cook garlic until almost golden.
Add the orzo and stir until coated with butter.
Stir in onion soup mix that has been blended with water.
Bring to a boil over high heat.
Reduce heat to low and simmer uncovered 8 minutes.
Stir in milk and peas and simmer, stirring frequently, until heated through, about 1 minute.
Stir in the cheese.
Serve immediately.
Makes about 4 cups.
In an 8-quart Dutch oven, cook the chicken wings and sausages until browned on all sides and cooked through, about 25 minutes. Remove to a large bowl.
Remove all but 2 or 3 tablespoons of the drippings in the Dutch oven and cook the onions, red pepper and zucchini until tender, about 5 minutes.
Add tomatoes with liquid, water, orzo, salt, oregano, paprika, turmeric, pepper sauce and browned wings and sausage.
Reduce heat to low; simmer, uncovered, stirring occasionally until orzo is tender and liquid is absorbed, about 10 minutes.
nd evaporate.
Add the orzo and saute just enough to
boil and cook your orzo pasta for 10 minutes, or