ater to a boil. Add orzo pasta and cook according to package
o a boil.
Add orzo pasta, cook for 8 to 10
roth to a boil, add orzo pasta, cook for approximately 6 minutes
Cook orzo for 7 minutes. Drain and rinse with cold water.
Add peppers, onion and sundried tomatoes to the orzo pasta and mix well.
Add oil and gradually add in the vinegar. Use your discretion if you want to add the entire 1/2 cup of vinegar.
Salt and pepper to taste.
Chill for at least 1 hour.
Fold in feta cheese right before serving.
live oil.
Add the orzo pasta and toss for a minute
Bring chicken broth (or water with chicken bouillon) and leftover meat sauce to a boil in a large pot, over high heat. Add orzo pasta and stir frequently so it doesn't stick at the bottom.
When the soup comes to a boil, reduce heat to medium and simmer till the orzo is cooked, about 12-13 minutes or according to package instructions.
Remove pot from heat, stir in butter and cheese, and serve immediately. Top with extra cheese, if desired.
MAKES 6-8 SERVINGS.
Cook orzo pasta.
In large bowl add chopped garlic, spinach; chopped, and cherry tomatoes cut in half.
boil and cook your orzo pasta for 10 minutes, or according
large bowl add cooked orzo pasta, asparagus pieces and sauteed shallots
salt generously and boil the orzo pasta for 8 minutes. Remove and
Cook orzo according to package directions.
While it is cooking, drain and chop artichokes and place in large bowl.
When orzo is cooked, drain and pour over the artichokes.
Add Parmesan cheese.
Swirl 2 tablespoons olive oil over pasta mixture.
Add 2 tablespoons capers.
Toss together until well mixed.
re cooked.
Meanwhile, cook orzo, sweet potatoes and carrot in
o do is cook your orzo for about 10 minute Get
Cook orzo pasta according to package instructions.
Bring a large pot of lightly salted water to a boil. Add orzo pasta and cook for about 5 minutes, until tender. Drain.
Heat olive oil in a large frying pan or wok over medium-high heat. Fry the garlic and green onions for 30 seconds until fragrant. Add the tofu and continue cooking until golden brown.
Stir in the tomatoes, lemon juice and basil; cook for another minute. Combine with the cooked orzo pasta and season to taste with salt and pepper. Serve with the crumbled feta cheese sprinkled on top.
Heat a saucepan over medium heat. When it is not getting any hotter, pour in the olive oil. Add the garlic and onion; cook and stir until tender, about 3 minutes. Pour in the chicken broth, and stir to loosen any bits from the bottom of the pan.
When the broth comes to a boil, stir in the orzo pasta. Reduce heat to low, cover the pan, and simmer for 15 minutes, or until pasta has absorbed all of the liquid. Stir occasionally to prevent sticking, especially towards the end. Season with salt and pepper before serving.
arge bowl, combine the drained orzo, cooked celery and onion, cranberries
Whisk dressing ingredients together.
Boil orzo pasta in salted water until al dente. Drain reserving some pasta water.
Place orzo (warm pasta will absorb more of the dressing) and shredded chicken in a large bowl. Add 4 TB of dressing and toss to coat.
Add 2 TB pasta water to remaining dressing.
Add remaining ingredients to orzo and chicken. Toss and refrigerate from 1 hour to overnight.
Toss with remaining dressing before serving.
ver high heat. Add the orzo pasta, and cook until al dente
Add 1/4 cup uncooked orzo pasta. Bring mixture to a rolling