Bring the broth to a boil in a large heavy saucepan over medium-high heat.
Mix orzo in and simmer uncovered until just tender but still firm to bite and some broth still remains, stirring occasionally, about 8 minutes.
Remove from heat.
Add green onions and cheese and stir to blend.
Season with salt and pepper.
Rewarm if necessary, over low heat and mix in more broth by 1/4 cupfuls if pilaf is dry.
Transfer to a large bowl and serve.
ust warm throughout.
Add orzo; cook and stir until pasta
In a large pot, bring the water, chicken bouillon and 1 Tbs olive oil to a boil.
Add the orzo and cook for 8-10 minutes until tender.
Drain the orzo and rinse with plenty of cool water.
Shake of excess water and reserve orzo at room temperature.
In a large skillet, melt the butter over medium heat and add the other 1 Tbs olive oil.
Toss in the orzo, dill, lemon zest and salt and pepper to taste.
Mix to combine and add the lemon juice.
Toss to mix well and serve immediately.
In a medium saucepan melt butter over medium heat; add in onion, garlic and thyme, stir for about 3 minutes.
Add in the rice and orzo; cook stirring for 3 minutes.
Add in the broth and lemon juice; bring to a boil over medium heat.
Add in black pepper, reduce the heat to low and simmer covered for about 20-22 minutes or until the liquid has absorbed.
Transfer to a serving dish then sprinkle the feta on top (if using).
Delicious!
Brown orzo and onion in margarine over med-hi heat.
Add rice, broth and a dash of pepper and salt.
Bring back to a full boil, then cover, lower heat, and simmer for 20 minutes.
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 2 tablespoons of the butter in medium saucepan.
Add orzo and stir until pasta is toasted, about 3-5 minutes.
Add broth, bring to a boil and cook pasta until done; drain.
Melt the remaining 2 tablespoons of butter in a saute pan.
Add scallions and mushrooms and cook until crisp-tender.
Add pine nuts, salt and pepper to taste.
Stir in the cooked orzo and fresh parsley, and heat through.
ater to a boil. Cook orzo in the boiling water, stirring
In a large, deep-sided skillet with a lid, heat the oil over medium heat. Add the garlic and cook, stirring, for 2 minutes. Add the orzo and cook, stirring, for 2 minutes.
Add the broth, peas and pearl onions, red peppers, salt, and black pepper. Bring to a boil over high heat. Reduce the heat, cover, and simmer, stirring a few times until the orzo is tender yet still firm to the bite and absorbed the liquids, about 15 minutes. Serve at once.
Bring chicken broth and water to boiling in medium-size saucepan.
Stir in orzo, basil and lemon.
Return to boiling.
Lower heat and simmer 10 minutes or until tender.
Remove from heat and serve.
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.
In a large, dry skillet, over medium-high heat, toast the orzo, stirring constantly, until lightly browned.
Remove from heat; set aside.
nd add the vermicelli or orzo. Over low-heat, fry until
Add vermicelli (or orzo) to deep, covered pan suitable for cooking rice. Heat until vermicelli is golden brown. Add rice and saute for a minute in the butter and vermicelli. Add chicken broth and mix well. Bring to a boil and then lower heat and simmer for 20 minutes until rice is cooked.
DO NOT OPEN LID and PEEK!
Rice pilaf should not be gummy or salty. It is a subtle side dish, and is a complement to fish, poultry, lamb and veal.
In a large sauce pan, melt butter along with olive oil.
Saute broccoli along with orzo for approximately 10 minutes.
Add chicken broth and bring to a boil.
Cover and simmer approximately 20 minutes or until broth is absorbed, stirring frequently.
Season with salt and pepper.
Melt butter in a large skillet over medium heat. Add orzo and cook and stir until golden brown with a slight nutty aroma, 5 to 7 minutes. Add rice, onion, squash, bell pepper, and red pepper flakes and continue to stir until rice is coated in butter, about a minute.
Stir in the Swanson(R) Unsalted Chicken broth, thyme, salt, and pepper. Bring to a boil; cover and reduce heat to low. Cook until orzo is al dente and rice is tender and has absorbed the liquid, about 35 minutes.
Remove from heat and stir in parsley and Parmesan cheese.
Brown orzo until golden in butter, stirring frequently, for about 5 minutes.
Add rice and chicken broth.
Cover pilaf; simmer for 20 to 25 minutes, stirring occasionally.
Let rest before serving.
To make chicken broth, dissolve 2 chicken bouillon cubes in 2 cups water.
In a large saucepan heat olive oil over medium-high heat.
Cook and stir the mushrooms and onion until onion is tender.
Stir in orzo.
Cook and stir about 2 minutes or until orzo is lightly browned.
Remove from heat.
Carefully stir in chicken broth, carrot, marjoram, and pepper.
Bring to boiling: reduce heat.
Simmer, covered, about 15 minutes or until orzo is tender but still firm.
Remove saucepan from heat: stir in broccoli.
Let stand, covered, for 5 minutes.
Serve.
Add cardamom, curry powder and orzo and stir to 1 minute
In a heavy saucepan, saute onion in butter until tender.
Add rice and orzo and cook, stirring, for 2 minutes.
Add chicken broth and lemon juice and bring to a boil.
Reduce heat, cover, and simmer for 20 minutes or until rice is tender and liquid has been absorbed.
Fluff pilaf up with fork and stir in chopped parsley.