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.
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.
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
erving.
To make the orzo salad:
Place the ear
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!
nd evaporate.
Add the orzo and saute just enough to
killet over medium heat. Add orzo and garlic and cook for
ours.
For the orzo salad, cook orzo in boiling salted water
or 1 min. Add the orzo and wine and bring to
or the baked sweet potato orzo, combine orzo, sweet potatoes, herb salt
br>In separate bowl, microwave orzo, onion, garlic, and 1 T
ater-vinegar mixture.
Combine orzo and chicken broth in a
igh heat. Stir in the orzo. Cover partially and cook until
Cook orzo according to package directions, adding
Cook orzo in boiling salted water for 8 mins. Add peas and zucchini. Cook for 2 mins, until tender. Drain then toss with oil, lemon zest and lemon juice. Season.
Meanwhile, heat a grill pan over high heat. Sprinkle lamb with 1 tbsp cumin. Season. Cook, turning once, for 8 mins for medium, or until cooked to your liking. Cover with foil and let rest for 5 mins.
Combine yogurt and remaining cumin in a bowl. Season. Add mint to orzo mixture. Serve lamb with orzo salad, cumin yogurt and lemon wedges.
re cooked.
Meanwhile, cook orzo, sweet potatoes and carrot in
ith the bouillon cubes. Add orzo and cook according to directions