Recipe: Orzo Recipes

Here are a few....

WILD RICE AND ORZO WITH TOASTED WALNUTS
1 1/2 cups wild rice
6 cups water
1 teaspoon salt
6 tablespoons walnut oil* or extra-virgin olive oil
1 pound orzo (rice-shaped pasta)
3 tablespoons fresh lemon juice plus additional to taste
2/3 cup finely chopped scallion
1 cup chopped toasted walnuts
*available at specialty foods shops
In a large saucepan combine rice with water and salt and simmer, covered, until tender, 40 to 45 minutes.
Drain rice well and transfer to a large bowl. Toss rice with 2 tablespoons oil.
In a saucepan of boiling salted water cook orzo until al dente. Rinse orzo under cold water and drain well.
To rice mixture add orzo with remaining 4 tablespoons oil, 3 tablespoons lemon juice, and salt and pepper
to taste and toss well. Mixture may be prepared up to this point 1 day ahead and chilled, covered.
Just before serving, stir in scallion and walnuts and season with additional lemon juice and salt and
pepper.
Serve mixture at room temperature.
Makes about 12 cups.
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* Exported from MasterCook II *
Egg Lemon Soup With Orzo
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Greek
Soups & Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Cups Chicken Bouillon
Salt
1/2 Cup Orzo
2 Lg Egg -- separated
1 Lemon Lemon Juice
1 Tablespoon Chopped Parsley -- fresh
Bring broth to a boil in a saucepan. Add salt, then add orzo. Simmer until orz
o is just tender, about 10 minutes.
Meanwhile, beat egg whites until stiff. Add the yolks and beat well.
Slowly add lemon juice to eggs, beating continuously. Pour off about 1 cup of t
he simmering broth and slowly add to the egg mixture while beating.
When well mixed, pour this mixture into the pan with the remaining broth and or
zo. Reduce heat to low and stir unitl heated through. Do not allow liquid to b
oil. Ladle into shallow bowls, sprinkle with parsley over each portion and serv
e at once.
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Butterflied Turkey Breast with Orzo-Currant
Stuffing

Serves 4
Ingredients Needed for
Orzo-Currant Stuffing:
1/2 lb. orzo
2-3 c. chicken stock
2 Tbsp. olive oil
1 Tbsp. unsalted butter
1 onion, finely chopped
2 cloves garlic
4 stalks celery, finely chopped
1/2 c. currants
1/2 c. pine nuts, lightly toasted
1 Tbsp. fresh thyme, finely
chopped
1 tsp. fresh rosemary, finely
chopped
1/4 c. fresh parsley, finely
chopped
Salt and freshly ground
pepper
1/2 c. toasted bread crumbs
Ingredients Needed for
Butterflied Turkey Breast:
1 4-5 lb. turkey breast,
butterflied
2 Tbsp. unsalted butter,
softened
Salt and freshly ground
pepper

How to Prepare the Stuffing:
1.Bring the chicken stock to a boil, add the orzo and cook until al dente,
Drain, reserving the stock.
2.Melt the butter and oil in a large skillet over medium heat. Add the onion,
garlic, celery, currants and cook until softened.
3.Transfer mixture to a large bowl, add the orzo, pine nuts, herbs and bread
crumbs and mix until combined. If necessary add some of the reserved stock
to moisten the stuffing and season with salt and pepper to taste.
4.Let cool before stuffing breast.
How to Prepare the Turkey Breast:
1.Preheat the oven to 350 degrees F.
2.Lay the breast, skin-side-down, on a cutting board, season the inside with
salt and pepper and spread the stuffing evenly over the surface.
3.Roll the breast up, brush the skin with butter and season with salt and
pepper.
4.Tie with butchers string and place in a large baking dish.
5.Roast for 1 1/2-2 hours or until cooked through.
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* Exported from MasterCook II *
Orzo With Vegetables
Serving Size : 4 Preparation Time :0:00
Categories : Low Fat Pasta
Side Dish Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Oz Orzo -- uncooked
1 C Vegetable Broth
1 Sm Zucchini -- quartered length-
-- wise, thin sliced
1 Carrot -- peel, dice
1 Lg Onion -- diced
1 C Eggplant -- peel & dice
Cook orzo according to package directions. Bring vegetable broth to a
boil
in a medium saucepan, add vegetables and saute until done to your liking
(5-10 mins). Drain orzo and add to vegetables. Keep cooking until it is
at the temperature you like. Top with some lo/non fat cheese if you like.
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_________MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Lamb with Orzo Paste, Greek Style
Categories: Lamb, Greek
Yield: 6 servings

3 lb Boneless lamb shoulder 1 1/2 c Peeled/chopped yellow onion
3 tb Olive oil for pan browning 2 lg Ripe tomatoes, chopped
6 c Canned / fresh chicken broth 2 ts Dried dillweed
1/2 c Olive oil 1/4 c Chopped parsley
2 c Orzo paste Juice of lemon

1>. In a stove-top Dutch oven brown the boneless lamb shoulder in the
olive oil. Salt and pepper to taste. 2>. Add enough stock to come
halfway up the side of the meat and simmer, covered, until very
tender, about two hours. 3>. Remove the meat from the pot and set
aside, covered, to keep warm. Remove the fat from the stock in the
pan and add more stock if necessary to make up four cups. Remove the
stock from the pan and set aside. 4>. Heat the Dutch oven again and
add half cup olive oil. Add the orzo paste and toss for a minute. Add
the chopped onion and sautee until the onion is clear. Stir in the
tomatoes, dillweed and parsley. 5>. Return the meat to the pot along
with the 4 cups of stock. Cover and simmer until the broth is
absorbed and the pasta is tender, about 30 minutes. NOTE: if the dish
is toowet when the pasta is tender continue to cook for a few more
minutes with the lid off to reduce the sauce.

~ Jeff Smith "The Frugal Gourmet"_____________________________________
SAUTEED SEA SCALLOPS WITH WARM TOMATO & APPLEWOOD SMOKED
BACON CHUTNEY & SAFFRON AND PEPPER ORZO
Servings: 6
Ingredients:
2 1/4 lbs. Sea Scallops (approximately 5 pieces per serving)
12 oz. Tomato-Bacon Chutney (recipe to follow)
1 1/2 Cups Saffron Orzo (recipe to follow)
1 1/4 lbs. Pea Sprouts
6TBLS. Enoki Mushrooms - julienned
6TBLS. Red Bell Pepper - julienned
3/8 Cup Olive Oil
2 TBLS. Sherry-Thyme Vinaigrette (recipe to follow)
2 TBLS. Basil Oil (recipe to follow)
Method:
Heat saute pan. Season scallops with salt and pepper and saute until done. Heat saute pan, add olive oil and red peppers and
saute until they just begin to wilt. Add pea sprouts and mushrooms. Season to taste with salt and pepper. Place a mound of
saffron orzo in the middle of the plate. Lean scallops against tomato chutney. Top orzo with wilted sprouts. Dot basil oil
between the scallops. Garnish with pea sprouts and enoki mushroooms.