ake them ahead, because the soup cooks pretty quick. Also, once
ined with dampened paper towels.
Chill overnight and finish soup next
he butter in a large soup pot over medium heat. Add
arlic in a bowl. Season with salt and pepper. Rub oil
igh heat; season the chicken with salt and add it to
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.
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.
00b0F. Line a baking sheet with parchment.
Cook sausages in
minutes.
Stir in orzo, chicken broth, spices and salt
br>Heat oil in a soup pot or Dutch oven over
In a large pot, over high heat, add the first 10 ingredients; stir to combine.
Bring to a boil.
Lower heat to medium-low, cover, and simmer for 1 hour, 15 minutes.
Add in the mushrooms and orzo.
Simmer covered for 10 more minutes.
Add in peas, stir; cook uncovered for about 10 more minutes or until ingredients are tender; adjust seasoning to taste.
Ladle into individual soup bowls and sprinkle with parmesan cheese.
Combine all ingredients except orzo, spinach, salt and pepper in slow cooker; cover and cook on high 4-5 hours, adding orzo and spinach during the last 30 minutes.
Season to taste with salt and pepper.
Saute onion, celery and carrots with a small amount of oil over medium heat. Cook until onions are slightly transparent.
Remove main and axial ribs and cut kale into 1 inch strips. Stir in coating entirely and saute until kale begins to relax.
Add sugar and tomatoes and cook until all liquid is gone stirring constantly.
Add vegetable broth and bay leaf and bring to a low boil.
Add orzo and remaining spices and cook over medium low heat for 15 minutes.
Cook beef (draining fat occasionally). Add the onion and garlic and cook just before onion is translucent.
Add tomatoes, water, beef base and pepper. Simmer 20 minutes.
Add orzo and veggies, simmer again for 15 minutes.
DIG IN!
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.
Cook orzo in lightly salted water as package directs.
Drain; return to pot.
Add remaining orzo ingredients; toss to mix.
Cover to keep warm.
While orzo cooks, mix Patties ingredients except chicken.
Add chicken; mix well.
Form into sixteen 1/2-inch thick patties.
Heat oil in large nonstick skillet.
Add patties; cook over medium heat, turning once, about 5 minutes, until opaque in center.
Serve with orzo.
Serves 4.
epper if desired.
Prepare orzo according to package directions; drain
Cut tops off of bell peppers, hollow out and set aside. Cook orzo, drain and set aside to cool.
Brown ground beef and remove fat. Add frozen peas, crumbled feta cheese, orzo and 1/2 can Aylmer Accents Original tomatoes.
Stuff peppers with orzo mixture.
Pour the balance of Aylmer Accents Original tomatoes into a deep casserole dish. Place stuffed peppers upright on tomatoes, then cover and bake at 400\u00b0F for 30-35 minutes.
In a large heavy soup pot or dutch oven over
o 20 minutes. Quickly fluff with a fork, then remove from