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.
ith the bouillon cubes. Add orzo and cook according to directions
Cook the orzo as per the package instructions then drain. At the same time, cook the broccoli in boiling salted water for about 5 mins then drain and rinse under cold water.
Combine the orzo, broccoli, parsley and tomatoes in a bowl then toss with the yogurt. Season to taste and drizzle with olive oil.
br>Stir in the broth, orzo, lemon juice, oregano, basil, lemon
nd set aside. Now pour orzo into the same pot and
Cook orzo al dente according to packet
Cook orzo pasta according to package instructions.<
Cook orzo according to package directions; drain and transfer to bowl; stir in lemon zest.
Meanwhile spray skillet with Pam and set over medium high heat. Stir in mushrooms and 1/4 teaspoon salt. Cook; stirring occasionally until mushrooms are browned and liquid is evaporated (5-10 minutes). Add to orzo; toss.
Meanwhile sprinkle lamb chops with 1/4 teaspoons salt and the pepper.spray skillet with Pam and set over medium high heat and add lamp chops turning once (8-15 minutes).
Serve with orzo.
ext day or continue with recipe.
Pull meat into strings
Prepare orzo according to directions; drain and cool.
Mix ingredients and refrigerate for at least 2 hours.
Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl.
Whisk yogurt, lemon juice, olive oil, honey, lemon zest, salt, and pepper together in a bowl until vinaigrette is smooth.
Mix tomatoes, cucumber, salmon, parsley, chives, and dill with the orzo; add vinaigrette and toss until coated.
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.
Mix all ingredients until coated with dressing.
Chill one hour and stir before serving.
(Note: measure orzo after cooked -- this recipe needs 4 cups of COOKED orzo).
In large pot heat water to boiling, add orzo to water and cook until al dente: Drain: Rinse & set aside.
In large bowl add shrimp, both bell peppers, green onions, & cilantro.
In food processor make dressing by first pulsing garlic until it is finely minced.
Add yogurt, salt and pepper, Dijon, sugar; pulse until smooth.
Reserving half of dressing, pour half over shrimp & vegetables in bowl.
Add orzo and parmesan, stir well, and refrigerate 1 hour.
Before serving stir in reserved half of dressing.
large saucepan.
Add orzo and 1 teaspoon salt and
o taste).
Add in orzo and currants; simmer for abother
Thoroughly combine onion soup mix with water; set aside.
In saucepan, melt margarine over medium heat.
Cook garlic with orzo, stirring constantly, until golden.
Stir in onion soup mix.
Bring to boil.
Simmer covered 10 minutes.
Add mushrooms.
Do not stir.
Simmer covered 10 minutes.
Stir in parsley.
Put in casserole dish.
Let stand 10 minutes until liquid is absorbed.
In a 3-quart saucepan, melt the butter over medium heat and cook garlic until almost golden.
Add the orzo and stir until coated with butter.
Stir in onion soup mix that has been blended with water.
Bring to a boil over high heat.
Reduce heat to low and simmer uncovered 8 minutes.
Stir in milk and peas and simmer, stirring frequently, until heated through, about 1 minute.
Stir in the cheese.
Serve immediately.
Makes about 4 cups.
In an 8-quart Dutch oven, cook the chicken wings and sausages until browned on all sides and cooked through, about 25 minutes. Remove to a large bowl.
Remove all but 2 or 3 tablespoons of the drippings in the Dutch oven and cook the onions, red pepper and zucchini until tender, about 5 minutes.
Add tomatoes with liquid, water, orzo, salt, oregano, paprika, turmeric, pepper sauce and browned wings and sausage.
Reduce heat to low; simmer, uncovered, stirring occasionally until orzo is tender and liquid is absorbed, about 10 minutes.
boil and cook your orzo pasta for 10 minutes, or