In a large skillet, brown bacon until almost crisp.
Drain off excess fat.
Add onion and cook until tender, but not brown.
Add chicken broth and water; bring to a boil.
Stir in orzo and parsley; return to a boil.
Reduce heat and simmer, covered, 15 minutes or until orzo is tender and most of liquid is absorbed. Serves 4.
Brown bacon until crisp; drain.
Add onion and mushrooms; cook until tender.
Add chicken broth and water; bring to a boil.
Stir in orzo and parsley; return to a boil.
Reduce heat and simmer, covered, until orzo is tender.
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.
ater to a boil. Cook orzo in the boiling water, stirring
In a large saucepan melt butter a medium heat. Add onion and garlic , and cook until tender.
Stir in red pepper and cook for about a minute more.
Add broth and bring to a boil.
Add orzo (or rice).
Reduce heat and simmer covered for 10 minutes (orzo) or 40 minutes (wild rice).
Combine dairy and flour in a tupperware container. Close the lid and shake briskly to reduce lumps.
Stir into orzo mixture and cook until slightly thickened and bubbly.
Stir in pumpkin, heat through.
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
Brown ground beef with onion.
Drain.
In large pot place meat and onion, water, bouillon, and tomatoes.
Bring to a boil; cover and turn heat down to low.
Let simmer for 20 minutes.
Stir in orzo and frozen veggies, and salt and pepper.
Allow to simmer an additional 15-20 minutes or until orzo is done.
Serve hot with warm, buttered bread.
Melt butter in a large heavy saucepan.
Saute onions and mushrooms until tender but not browned.
Add orzo and stir to coat.
Add carrots, peas and broth. Bring to boil and cook until orzo is tender, about 5 minutes.
Remove from heat, stir in Parmesan and cover.
Let rest 5-8 minutes. Sprinkle with parsley and season with salt and pepper.
Boil Orzo 9 minutes and drain. Make Alfredo sauce using 6 oz. package according to directions. Add garlic powder and cream of tater to sauce for flavor and to thicken. Pour over Orzo and serve .
Options: Canned peas.
Canned Tuna.
* You may prefer to use jar sauce for ease*.
Cook orzo according to package (I recommend slightly under cooking), drain and set aside.
Add tomato soup to a pot with cannellini beans and cook until heated through. Add spinach and orzo and cook until spinach is wilted. Remove from heat and serve.
killet over medium heat. Add orzo and garlic and cook for
ours.
For the orzo salad, cook orzo in boiling salted water
In a large pot bring chicken broth to a boil on high heat.
Stir in Orzo; cook approximately 10 minutes until tender but slightly firm.
Stir in Spinach, salt and pepper to taste.
Cook approx 5 minutes.
Add in beaten egg to soup stirring constantly.
Immediatly serve in a large bowl or individual bowls, sprinkle with cheese before serving.
I like to cook the orzo separately and then add it to the soup at the end.
Put the rest of the ingredients in a large stock pot and bring to a boil and then simmer for at least an hour.
When serving, put soup in bowls and sprinkle with parmesan cheese if desired, you could also serve it with Italian bread for slopping up the broth.
ater-vinegar mixture.
Combine orzo and chicken broth in a
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
Mix beef and bouillon cubes together; brown in soup pan with onions.
Add stewed tomatoes and Veg-All.
Fill up Veg-All can with water and add.
Add sugar, salt and orzo.
Bring to a boil and simmer for 1/2 hour.
In a large kettle, saute Onion in Butter until tender.
Add Flour, cook and stir until bubbly.
Add Chicken Broth slowly; cook and stir about 5 minutes.
Stir in Milk, Cream, Basil, Salt, Pepper, and Garlic Powder.
Cook 5 minutes.
Add cooked Vegetables and cooked Orzo Noodles (if desired).
Heat through.
Yields 8 - 10 servings (about 3 quarts).