Category: Orzo

  Serves 6 as main course or 8 as side dish   8 C chicken broth   ½ C olive oil 5 cloves garlic (thinly sliced) 4 C zucchini or yellow squash (diced or grated)   ½ C white wine 1 lb orzo   ¼ C lemon juice 3 T lemon zest 1-1/2 C feta […]

1 1/2 cups low-sodium chicken broth 1/2 cup dry orzo pasta 2 tbsp minced oil-packed sun-dried tomatoes 2 tbsp crumbled feta cheese (1 oz) 1/8 tsp each, kosher salt and black pepper Bring broth to a boil in a small saucepan, stir in orzo. Return liquid to a boil. Cook orzo, uncovered, stirring occasionally, until […]

In this recipe, pasta simmers in a savory broth to a risotto-like consistency. 4 garlic cloves, chopped 2 Tbsp olive oil 2 carrots, peeled, chopped 2 cups chopped tomatoes, or good quality tomato sauce (one with herbs already added is fine) 1 cup broth of choice 2 cups orzo or other seed-shaped pasta 1/2 cup […]

1/4 tsp crumbled saffron threads 2 Tbsp butter 1/2 cup chopped shallots 12 ounce dried orzo pasta 2 tsp fresh thyme leaves 2 tsp slivered lemon peel 2 cups fat-skimmed chicken broth 1/2 cup dry white wine 2 Tbsp lemon juice 1/2 cup grated Pecorino Romano or Parmesan cheese salt and fresh ground pepper In […]

8 cups chicken broth 1/2 cup olive oil 5 cloves garlic (thinly sliced) 4 cups zucchini or yellow squash (diced or grated) 1/2 cup white wine 1 lb. orzo 1/4 cup lemon juice 3 Tbsp lemon zest 1 1/2 cup feta cheese (mashed) feta crumbs spices (as desired – fennel, mint, dill) Heat broth. Saute […]

Unlike many other pastas, orzo is best served as a side dish: It is not substantial enough to serve topped with a sauce as a separate course. Orzo cooks in a trice and can be dressed with various seasonings. Here, it is served with butter, fresh sage and a dusting of Parmesan, one of the […]