n the mean time, toast orzo in a separate pan over
Heat oil in a large saucepan over medium heat.
Add mushroom. Cook, stirring occasionally, until tender and mushrooms just release their liquid (about 6 minutes).
Stir in orzo, tomatoes, chicken broth and water. Simmer covered, stirring occasionally, until orzo is tender and most of the liquid is absorbed (about 9 minutes).
Stir in Feta cheese and serve immediately.
Bring broth and water to a simmer in saucepan.
Meanwhile, heat oil in large skillet. Add mushrooms; cover and cook 2 minutes.
Add orzo and cook another 2 minutes, stirring, until pasta is lightly toasted.
Begin ladling hot liquid into pasta mixture, about a cup at a time. Stirring frequently, allow each ladleful to absorb before adding another. When all liquid has been used, the mixture will be thick and creamy.
Remove from heat and stir in grated Parmesan. Serve topped with crushed black pepper, if desired.
In a large skillet saute onion in butter until tender.
Add orzo, brown it a little bit.
Stir constantly.
Add remaining ingredients.
Bring to a boil.
Reduce heat, cover and simmer for 20 minutes or until orzo is tender.
All liquid must be absorbed. When done sprinkle with cut parsley.
melt 3 tbsp butter in large skillet, add shallots, garlic, 3 tsp thyme, and saute add mushrooms, saute 8 minutes until softened.
add remaining butter, orzo, broth, nutmeg, salt and pepper to taste, heat to boil lower to simmer, cover and cook 15 minutes until liquid is absorbed.
stir in remaining thyme.
onstantly.
Add in uncooked orzo, stir then reduce heat to
Cook orzo according to package directions.
Melt 3 tablespoons of butter in microwave.
Combine cheese, garlic, salt and pepper and add butter.
In a saucepan, saute the mushrooms in remaining butter until tender.
Drain orzo and add to mushrooms.
Stir in cheese mixture and cook until melted.
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.
n a pot; stir in orzo. Cook until almost tender, about
inutes per side. Remove the mushroom caps from the grill to
ver high heat. Add the orzo and cook until tender but
Cook orzo according to package directions and
n parsley, frozen vegetables and orzo.
Heat to boiling.
Cook orzo according to packet directions. Mine
Heat oil in a medium saucepan on medium heat. Cook onion and garlic for 3-5 mins or until the onion is soft. Add carrot, zucchini, mushroom, stock and 1/2 cup water. Cover and bring to a boil.
Add the beans and orzo pasta. Cook, covered, for 5 mins. Add the fish and cook, covered, for 2 mins more or until the fish is cooked and the pasta is tender. Season.
Combine the pesto and sour cream in a small bowl. Ladle the soup into serving bowls and top with pesto cream. Serve with bread.
Preheat oven to 375 degrees.
Place a skillet over high heat and add oil.
Saute onion for 3 to 4 minutes.
Add mushrooms and garlic and continue to saute until mushrooms have released their liquid and they are golden.
Add chicken stock and bring to boil.
Pour mushroom and stock mixture orzo and rosemary into a 8x8 baking dish.
Season with salt and pepper and bake 35 minutes until liquid is absorbed.
Remove stems from mushrooms and chop coarsely. Reserve caps.
Spray medium skillet with cooking spray; heat over medium heat until hot.
Saute mushroom stems 2-3 minutes. Add shallots, garlic and herbs.
Saute until shallots are tender, about 3 minutes.
Stir in orzo and cheese; cook until orzo is warm; 1-2 minutes.
Heat oven to 350. Spoon orzo into mushroom caps and place in a baking pan.
Bake, covered for 15 minutes or until mushrooms are tender.
Remove foil and bake 5 more minutes.
175 degrees C).
Toast orzo pasta in an oven-proof
n the mushrooms and the orzo, stirring them into the vegetable
In 5-quart saucepan, prepare orzo in boiling salted water as