Recipes with orzo - 83 recipes
More Orzo recipes
Panera's Low-Fat Lemon Chicken Orzo Soup
By á-1839
A Mediterranean inspired soup with chicken, orzo, spinach, carrots, oregano and basil simmered in a lemon infused c
- 8 cups fat-free chicken broth
- 1 boneless, skinless chicken breast (6 ounces)
- 1 medium carrots, peeled and cut into small pieces
- 1 medium celery stalk, sliced
- 1/4 cup finely chopped onion
- 1/4 cup chopped spinach
- 1/4 tsp freshly ground black pepper
- 1/4 tsp oregano
- 1 Tbsp chopped fresh basil
- 1 cup orzo
- Juice of 1 medium lemon (about 1/4 cup)
Chicken Orzo
By HeatherS
Cook chicken until well browned in heated oil at medium-high heat in large skillet
- 1 tsp (5 mL) olive oil
- 3/4 lb (375 g) boneless, skinless chicken breasts, cut into strips
- 2 cups (500 mL) sliced button mushrooms
- 1/2 cup (125 mL) chopped onion
- 2 cloves garlic, minced
- 1 can (284 mL) CAMPBELL'S® Condensed Low Fat Cream of Chicken Soup
- 2/3 (150 mL) cup water
- 3/4 cup (175 mL) orzo
- 1 cup (250 mL) shredded carrots
- 1/4 tsp (1 mL) ground black pepper
- 1 tbsp (15 mL) chopped fresh basil leaves, plus
- 2 basil leaves, cut into fine strips
- 1 tomato, diced
Lemon Orzo Salad with Asparagus, Spinach, and Tofu Feta
By GuidingVegan
This salad is simple and fresh
- 1 cup orzo
- Salt-about 1/2 tsp. for boiling water
- 2 cloves garlic, finely chopped
- 1 teaspoon olive oil
- 8 asparagus spears, cut into 1 inch pieces
- 1 cup packed fresh spinach
- Juice of 1 large lemon
- 1/3 cup tofu feta cheese
- Salt and pepper, to taste
Mediterranean Orzo & Couscous Salad
By á-15805
Finely chop zucchini and red pepper
- 2 cups cooked orzo
- 1 cup cooked couscous
- Cook orzo & couscous according to pkg directions. Drain & rinse orzo. Set couscous aside to cool.
- 1/2 green zucchini
- 1 red bell pepper
- 4 oz feta cheese (brick not crumbled --- plain or sun-dried tomato
- 1/4 cup finely chopped herbs (mint, thyme and parsley)
- 1/3 jar sun-dried tomatoes - packed in oil
- 1/4 cup Kalamata olives (or plan black olives)
- 2 Tbsp olive oil (or use 1 Tbsp olive oil and 1 Tbsp oil from tomatoes)
- 1 Tbsp red wine vinegar
Chicken Thighs with Tomato, Orzo, Olives, and Feta
By á-4084
First, toast the orzo
- Serves 2 to 4
- 2 tablespoons olive oil
- 1 1/2 pounds boneless chicken thighs
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes
- 1 cup orzo
- 3 garlic cloves, minced
- 8 ounces grape tomatoes, halved
- 1 1/2 cups low-sodium chicken broth
- 1 tablespoon capers
- 2 tablespoons Kalamata olives, halved
- 1/4 to 1/2 cups crumbled feta
- Fresh basil, chopped
- Kosher salt and freshly ground black pepper to taste
- Drizzle of finishing olive oil—I like the smoked variety
Cheesy Chicken and Broccoli Orzo
By á-48465
cook orzo according to package cook broccoli and cheese sauce according to package In a large skillet heat butter...
- 1 1/4 cups uncooked orzo pasta
- 2 pkg ( 10 oz each) frozen broccoli with cheese sauce
- 2 tbsp butter
- 1 1/2 lbs boneless skinless chicken breast cut into 1/2 in cubes
- 1 medium onion chopped
- 3/4 tsp salt
- 1/2 tsp pepper
Grilled Meats and Vegetables over Saffron Orzo
By Dixie8686
In a medium bowl, combine the marinade ingredients
- For marinade:
- 5 cloves garlic, minced
- 1 cup fresh lemon juice, from about 5 lemons
- 2 cups extra-virgin olive oil
- 2 teaspoons smoked salt, or kosher salt
- 2 teaspoons freshly ground black pepper
- 1/2 teaspoon red pepper flakes
- 1/2 cup chopped flat-leaf parsley
- For grill:
- 3 skinless, boneless chicken breasts
- 4 boneless, skinless chicken thighs
- 1/2 pound medium shrimp, shelled and deveined
- 2 ears corn, husked and cut into thirds
- 1/2 pound cremini mushrooms, wiped clean
- 1 red bell pepper, halved and cored
- 1 yellow bell pepper, halved and cored
- 1 orange bell pepper, halved and cored
- Saffron Orzo:
- 4 cups chicken stock
- 1 teaspoon saffron threads
- 1 pound dried orzo
- 1/4 cup extra-virgin olive oil
- 1/2 lemon, juiced
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup chopped flat-leaf parsley
ORZO SALAD
By jkenb
1. Cook orzo in large pot of boiling salted water until tender but still firm to bite
- • 12 ounces orzo (rice-shaped pasta)
- • 2 tablespoons plus 1/2 cup olive oil
- • 1 1/2 cups crumbled seasoned feta cheese (such as basil and tomato; about 6 ounces)
- • 1 cup chopped red bell pepper
- • 1 cup chopped yellow bell pepper
- • 3/4 cup pitted Kalamata olives
- • 4 green onions, chopped
- • 2 tablespoons drained capers
- • 3 tablespoons fresh lemon juice
- • 1 tablespoon white wine vinegar
- • 1 tablespoon minced garlic
- • 1 1/2 teaspoons dried oregano
- • 1 teaspoon Dijon mustard
- • 1 teaspoon ground cumin
- • 3 tablespoons pine nuts, toasted
Bruschetta Orzo Salad
By á-6484
Combine all ingreidnets in bowl
- 1 Cup Orzo, freshly cooked, rinsed, drained
- 2 Tomatoes, cored, seeded, chopped
- 1 small Zucchini, chopped
- 1/2 cup chopped red onion
- 1/3 cup fresh basil leaves, chopped
- 2.5 tbs balsamic vinegar
- 2 large Garlic cloves, finely chopped
- 1.5 tbs Olive oil
Marinated Veggie-Orzo Salad
By charlotteh371
Directions Step 1 Cook pasta according to package directions
- 1 cup dried orzo pasta
- ½ cup olive oil
- 2 lemons
- ¾ teaspoon salt
- ¼ teaspoon pepper
- ½ cup chopped fresh herbs, such as dill, basil, mint, and/or chives
- 1 medium cucumber, coarsely chopped
- 8 ounces fresh asparagus, trimmed and cut into 1-inch pieces
- 1 ½ cups small cauliflower florets
- 1 cup radishes, quartered
- ½ cup chopped red onion
- Crumbled feta cheese
Tuna Casserole and Italian Orzo
By á-48235
Cook orzo according to package directions
- 1 1/2 cups (375 mL) orzo pasta
- 2 tsp (10 mL) olive oil
- 1 clove garlic, minced
- 1 cup (250 mL) small zucchini, diced
- 1/2 cup (125 mL) chopped green pepper
- 1/8 tsp (0.5 mL) red pepper flakes
- 1 jar (700 mL) pasta sauce
- 2 cans (170 g each) Clover Leaf Flaked Light Tuna, drained
- 1/2 cup (125 mL) sliced pitted ripe olives (optional)
- 1/4 cup (50 mL) grated Parmesan cheese
Lemon Salmon Orzo Skillet
By gbvampy1
Arrange the salmon skin-side down
- 1 lb. salmon fillet
- 1 Tbsp. olive oil
- 1 tsp. diced garlic
- 1/4 c. white wine
- 1 c. chopped asparagus
- 1 1/2 c. chicken stock
- 1/4 tsp. salt
- 1/2 tsp dill
- 3/4 c. dry orzo pasta
- 1/2 lemon juiced
- 1 c. cherry tomatoes halved
- 2 Tbsp. grated Parmesan
Any burning questions? Our chefs answer!