Type what you have

Ingredients

• ✓ orzo pasta
• white sugar
• egg
• all-purpose flour
• salt
• pineapple chunk
• mandarin orange segment
• coconut
• whipped topping

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 5 to 7 minutes. Drain, transfer to a large bowl, and cool.
2. 2 Whisk sugar, eggs, flour, salt, and reserved pineapple juice together in a saucepan until smooth. Cook and stir over medium heat until mixture thickens. Pour over cooled pasta, and toss to coat evenly. Cover and refrigerate overnight, or at least 8 hours.
3. 3 Stir pineapple chunks and mandarin oranges into orzo mixture. Mix in coconut if desired. Stir in frozen whipped topping until evenly blended. Chill until serving.

By Dad

Ingredients

• ✓ orzo pasta
• mushroom
• leek
• margarine
• olive oil
• sherry
• beef broth
• water
• black pepper

Instructions

1. 1 In a large pot over medium high heat, saute the mushrooms and leeks in the butter or margarine and olive oil until tender. Add the sherry and reduce liquid by half.
2. 2 Then add the beef broth, water and ground black pepper. Bring to a boil and add the pasta. Boil gently for 10 minutes, or until the pasta is tender. Garnish with sliced mushrooms if desired.

By Ruth

Ingredients

• ✓ orzo pasta
• butter
• long-grain white rice
• chicken bouillon
• water

Instructions

1. 1 In a large heavy saucepan, melt butter over medium heat; add orzo and brown until golden.
2. 2 Add rice, bouillon, and water; bring to a boil, cover and lower heat to medium-low.
3. 3 Simmer for about 20 to 25 minutes or until all water is absorbed; serve.

By CCrane

Ingredients

• ✓ orzo pasta
• mandarin orange
• pineapple chunk
• pineapple
• maraschino cherry
• white sugar
• egg
• all-purpose flour
• whipped topping

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain and transfer to a large bowl. Add mandarin oranges, pineapple chunks, crushed pineapple, and maraschino cherries to orzo.
2. 2 Combine juice from mandarin oranges, juice from pineapple chunks, juice from crushed pineapple, sugar, eggs, and flour in a saucepan over low heat; cook, stirring often, until sauce is thickened, 5 to 7 minutes. Remove sauce from heat and cool, about 30 minutes.
3. 3 Pour cooled sauce over orzo mixture and toss to coat. Refrigerate until flavors blend, 8 hours to overnight. Fold whipped topping into orzo mixture before serving.

By Joy

Ingredients

• ✓ orzo pasta
• baby spinach
• feta cheese
• red onion
• pine nut
• basil
• white pepper
• olive oil
• balsamic vinegar

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil and white pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.

By Christine R

Ingredients

• ✓ orzo pasta
• butter
• garlic
• chicken breast
• broccoli floret
• chicken stock
• alfredo sauce

Instructions

1. 1 Melt butter in skillet over medium-high heat. Add garlic, and cook for about 1 minute.
2. 2 Stir in chicken and saute until the surface of the chicken loses most of its pink color. Add the broccoli; stir to coat. Stir in orzo.
3. 3 Pour in the chicken stock and Ragu® Classic Alfredo Sauce. Stir well. Cover and reduce heat to medium. Cook until orzo is cooked, about 12 minutes.
4. 4 Turn off heat and uncover. Stir and allow to rest for 1 to 2 minutes before serving.

By RAG

Ingredients

• ✓ orzo pasta
• cabbage
• rutabaga
• onion
• garlic
• dill
• water
• vegetable broth

Instructions

1. 1 Place cabbage, rutabaga, orzo pasta, onion, garlic, dill, water, and vegetable broth in a slow cooker.
2. 2 Cover the cooker and cook on Low until vegetables are tender and soup is thickened, 5 to 9 hours.

By NerakanDrac

Ingredients

• ✓ orzo pasta
• sun-dried tomato
• kalamata olive
• pesto
• parmesan cheese
• olive oil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain.
2. 2 Mix orzo pasta, tomatoes, and olives together in a large bowl. Pour pesto over pasta mixture and stir to coat. Sprinkle Parmesan cheese over the pasta mixture; stir. Drizzle olive oil over the salad and stir to achieve your preferred moisture level.

By Karli Shanklin

Ingredients

• ✓ orzo pasta
• olive oil
• kale
• olive oil
• cherry
• pine nut
• lemon juice
• salt
• black pepper
• salmon
• ricotta salata

Instructions

1. 1 Bring a large pot of salted water to a boil over high heat. Add orzo and cook until tender, 8 to 10 minutes. Drain and transfer onto a large baking sheet. Drizzle orzo with 3 tablespoons olive oil, toss, spread out, and set aside to cool, about 30 minutes.
2. 2 Once the orzo is cool, transfer to a large serving bowl. Set aside.
3. 3 Bring a large pot of salted water to a boil over high heat. Blanch kale in the boiling water for about 30 seconds. Drain off water from kale and submerge in a bowl of ice water. Drain and blot dry.
4. 4 Add kale to orzo along with 1/4 cup olive oil, dried cherries, pine nuts, lemon juice, salt, and pepper. Toss gently to combine. Top with flaked salmon. Shave ricotta salata cheese on top and serve immediately.

By thedailygourmet

Ingredients

• ✓ orzo pasta
• chicken breast
• cherry tomato
• red onion
• basil
• oregano
• red wine vinegar
• olive oil
• kosher salt
• black pepper
• black olive
• feta cheese

Instructions

1. 1 Bring a large pot of water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain and rinse with cold water.
2. 2 Combine orzo, chicken, tomatoes, red onion, basil, and oregano in a large bowl.
3. 3 Whisk vinegar, oil, salt, and pepper in a separate bowl. Drizzle over the pasta mixture. Toss to coat. Sprinkle with olives and feta cheese.

By Ellie's Mommy

Ingredients

• ✓ orzo pasta
• pesto
• lemon juice
• cherry tomato
• mozzarella cheese
• pepperoni
• basil leaf

Instructions

1. 1 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.
2. 2 Add pesto and lemon juice to the orzo; toss to coat. Mix in tomatoes, mozzarella cheese balls, and pepperoni strips. Refrigerate for 8 hours to overnight.
3. 3 Mix in basil right before serving.

By thedailygourmet

Ingredients

• ✓ orzo pasta
• butter
• onion
• garlic
• white rice
• chicken broth

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a skillet over medium-low heat. Add orzo; cook and stir until orzo is golden brown.
3. 3 Stir in onion and cook until onion becomes translucent.
4. 4 Add garlic and cook for 1 minute. Stir in rice and chicken broth, turn heat to high, and bring to a boil.
5. 5 Reduce heat to medium-low, cover the skillet, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
6. 6 Remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.
7. 7 Serve and enjoy!

By sarahbillings

Ingredients

• ✓ orzo pasta
• basil
• sun-dried tomato
• parmesan cheese
• olive oil
• salt
• black pepper

Instructions

1. 1 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, 8 to 10 minutes. Drain and set aside.
2. 2 Add basil leaves and sun-dried tomatoes to the bowl of a food processor; pulse until blended, 4 or 5 times.
3. 3 Toss orzo, basil-tomato mixture, Parmesan cheese, olive oil, salt, and pepper together in a large bowl;. serve warm or chilled.

By kgwen

Ingredients

• ✓ orzo pasta
• mozzarella cheese
• tomato
• basil
• red pepper flakes
• salt
• olive oil

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in orzo and return to a boil. Cook pasta uncovered, stirring occasionally, until tenter yet firm to the bite, about 10 minutes. Drain well, and let cool.
2. 2 Combine mozzarella cubes, tomatoes, basil, red pepper flakes, and salt in a salad bowl; stir in oil to coat. Stir in orzo, tossing gently until combined and coated with oil.

By Meghan

Ingredients

• ✓ orzo pasta
• olive oil
• black olive
• artichoke heart
• chickpea
• red pepper
• pine nut
• ricotta salata cheese

Instructions

1. 1 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 well.
2. 2 Toss orzo with lemon-infused olive oil. Add olives, artichoke hearts, chickpeas, roasted red peppers, pine nuts, and ricotta salata. Toss to combine. Refrigerate to chill and allow flavors to build.

By thedailygourmet

Ingredients

• ✓ orzo pasta
• mayonnaise
• sour cream
• cider vinegar
• mustard
• mustard
• chive
• white sugar
• black pepper
• salt
• ham
• red onion
• green bell pepper
• cherry tomato
• grape tomato

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain and rinse with cold water in a colander set in the sink.
2. 2 Whisk together the mayonnaise, sour cream, cider vinegar, Dijon and yellow mustard, chives, sugar, black pepper, and salt in a bowl.
3. 3 Place the cooked and cooled pasta, ham, red onion, green pepper, and tomatoes in a large bowl. Toss together with the dressing. Cover and refrigerate for 30 minutes before serving.

By Phiny

Ingredients

• ✓ orzo pasta
• ground lamb
• stewed tomato
• celery
• garlic
• salt
• cayenne pepper

Instructions

1. 1 Heat a large saucepan over medium-high heat. Cook and stir ground lamb in the hot pan until browned, crumbly, and no longer pink, about 5 minutes.
2. 2 Stir in tomatoes and their juice, celery, orzo, garlic, salt, and cayenne pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer until orzo is tender and has absorbed liquid from tomatoes, about 12 minutes.

By fire00starter

Ingredients

• ✓ orzo pasta
• shrimp
• all-purpose seasoning blend
• mayonnaise
• dill
• parsley
• basil
• yellow mustard
• lemon juice
• salt
• white pepper
• cherry tomato

Instructions

1. 1 Bring a large pot of water to a boil. Add shrimp and seasoning; cook until shrimp are bright pink on the outside and meat is opaque, about 5 minutes. Remove shrimp from the water and set aside in a bowl.
2. 2 Pour orzo into the seasoned water and bring to a boil. Cook, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain and add to the bowl with shrimp. Store in the refrigerator to cool.
3. 3 Combine mayonnaise, dill, parsley, basil, mustard, lemon juice, salt, and white pepper together in a bowl. Mix well. Taste and adjust if needed.
4. 4 Remove shrimp and orzo from the refrigerator. Add cherry tomatoes and dressing; stir well. Taste and adjust seasonings if necessary. Refrigerate for at least 2 hours before serving.

By Uzo Orimalade

Ingredients

• ✓ orzo pasta
• chicken broth
• egg yolk
• egg white
• lemon
• salt
• pepper

Instructions

1. 1 Pour chicken broth into a large pot, and bring to a boil. Add orzo pasta, and simmer for 10 minutes, until tender.
2. 2 In a medium glass or metal bowl, whip egg whites to medium stiff peaks. Stir in egg yolks and lemon juice. When the pasta has finished cooking, Gradually ladle about 1 cup of the soup into the egg mixture while stirring gently. This will heat up the eggs so they will not be shocked by the boiling liquid. Pour the egg mixture into the soup pot, and stir until well blended. Season with salt and pepper, and serve immediately.

By PHAMBABE

Ingredients

• ✓ orzo pasta
• chicken broth
• butter
• olive oil
• garlic
• pine nut
• basil
• thyme
• red pepper flakes
• kalamata olive
• caper
• feta cheese
• spinach leaf
• lemon juice

Instructions

1. 1 Bring chicken broth to a boil over high heat. Add orzo pasta and cook until al dente, 8 to 10 minutes. Drain well, then pour orzo into a bowl and toss with butter to keep it from sticking; set aside.
2. 2 While pasta is cooking, heat olive oil in a skillet over medium heat. Stir in garlic and cook until garlic softens and the aroma mellows, about 2 minutes. Stir in pine nuts, basil, thyme, and red pepper flakes. Cook and stir until pine nuts have toasted to a light golden brown.
3. 3 Stir pine nut mixture into orzo along with olives, capers, and feta cheese. Toss in spinach and lemon juice.
4. 4 Serve either warm or cold, but it's better the next day.

By prell2k4

Ingredients

• ✓ orzo pasta
• olive oil
• balsamic vinegar
• basil
• artichoke heart
• tomato
• black olive
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 to 10 minutes; drain.
2. 2 Whisk olive oil, balsamic vinegar, and basil together in a small bowl for the dressing.
3. 3 Combine cooked orzo, artichoke hearts, tomatoes, olives, and Parmesan cheese in a large bowl. Stir dressing into the orzo mixture until all ingredients are well coated. Can be served warm or chilled.

By my2funsons

Ingredients

• ✓ orzo pasta
• butter
• red bell pepper
• garlic
• chicken broth
• demi glace
• italian seasoning
• salt
• black pepper
• chicken
• spinach
• portobello mushroom
• mozzarella

Instructions

1. 1 Melt butter in a skillet over medium high heat and cook bell pepper until tender, 3 to 4 minutes. Add garlic during the last 30 seconds and sauté until fragrant. Stir in orzo and add 1 cup chicken broth, demi glace, Italian seasoning, salt, pepper, and chicken. Cook and stir for about 5 minutes. Add 1/2 cup chicken broth. Cook and stir until liquid is absorbed and add the next 1/2 cup chicken broth, about 5 minutes. Repeat until orzo pasta is tender - you may not need all the chicken broth. Add spinach during the last minute of cooking.
2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
3. 3 Place mushroom caps on a rimmed baking sheet. Add equal amounts of orzo filling to the mushroom caps. Top with smoked mozzarella cheese and broil until golden brown and cheese is melted, 3 to 5 minutes.

By thedailygourmet

Ingredients

• ✓ orzo pasta
• butter
• garlic
• parmesan cheese
• milk
• parsley
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain.
3. 3 Melt butter in a skillet over medium heat.
4. 4 Cook and stir garlic in melted butter until lightly browned, about 2 minutes.
5. 5 Stir orzo into the pan with garlic, then mix in Parmesan cheese, milk, parsley, salt, and black pepper.

By Colleen Volcjak

Ingredients

• ✓ orzo pasta
• chicken broth
• butter
• onion
• mushroom
• marsala wine
• pea
• heavy cream
• fontina cheese
• mozzarella cheese
• salt
• black pepper
• bread crumb
• parmesan cheese
• thyme

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
2. 2 Bring chicken broth to a boil in a pot; stir in orzo. Cook until almost tender, about 7 minutes. Pour orzo and broth into a bowl.
3. 3 Heat butter in a skillet over medium heat; cook and stir onion and mushrooms in the melted butter until softened, about 7 minutes. Pour in Marsala wine and simmer until liquid is reduced by half, 5 to 10 minutes. Stir mushroom mixture into orzo.
4. 4 Stir peas, cream, fontina cheese, mozzarella cheese, salt, and pepper into orzo-mushroom mixture. Transfer to the prepared baking dish.
5. 5 Mix bread crumbs, Parmesan cheese, and thyme together in a bowl; sprinkle over orzo-mushroom mixture.
6. 6 Bake in the preheated oven until cheese is melted and breadcrumbs are lightly browned, about 25 minutes.

By Andi

Ingredients

• ✓ orzo pasta
• butter
• onion
• garlic
• chicken broth
• white rice
• spinach
• feta cheese

Instructions

1. 1 Melt butter in a skillet over medium-low heat; cook and stir orzo in melted butter until golden brown, 3 to 5 minutes. Stir in onion and cook, stirring occasionally, until translucent, 5 to 10 minutes. Stir in garlic until fragrant, about 1 minute.
2. 2 Add broth and rice to orzo-onion mixture; bring to a boil. Reduce heat to medium-low, cover the skillet, and simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.
3. 3 Remove from heat and stir in spinach and feta. Cover and let stand until spinach is wilted and feta is melted, about 5 minutes. Fluff with a fork.

By jmerar

Ingredients

• ✓ orzo pasta
• butter
• olive oil
• onion
• blue cheese
• mascarpone cheese
• spinach
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 While pasta is cooking, heat butter and oil in a large skillet over low heat. Cook onion in this mixture until golden brown, 20 to 30 minutes. Remove from pan with a spoon and drain on paper towels.
3. 3 In a large bowl, combine blue cheese, mascarpone and onion and mix well. Toss cheese mixture with spinach and pasta, season with salt and pepper and serve.

By Lindsay Perejma

Ingredients

• ✓ orzo pasta
• butter
• chicken broth
• parmesan cheese
• basil
• salt
• pepper
• basil

Instructions

1. 1 Melt butter in a heavy skillet over medium-high heat. Stir in orzo and sauté until lightly browned.
2. 2 Stir in chicken broth and bring to boil. Cover, reduce heat, and simmer until orzo is tender and liquid is absorbed, 15 to 20 minutes.
3. 3 Mix in Parmesan cheese and 1/4 cup chopped basil. Season with salt and pepper. Transfer to a shallow bowl and garnish with remaining basil.

By DODIEPAJER

Ingredients

• ✓ orzo pasta
• long-grain white rice
• butter
• olive oil
• water
• salt
• almond
• tahini

Instructions

1. 1 Fill a large bowl with water. Add rice and let soak for 10 minutes; drain and rinse until water runs clear.
2. 2 Heat 1/4 cup butter and 2 tablespoons olive oil in a skillet over medium heat; cook and stir orzo in hot butter-oil mixture until lightly browned, about 5 minutes. Add drained rice and increase heat to medium-high. Cook and stir orzo-rice mixture until rice is coated in butter-oil mixture and starts to turn translucent, about 5 minutes.
3. 3 Pour 4 cups water over rice mixture and add salt; stir and bring to a boil. Cover the skillet, reduce heat to low, and simmer until rice is fluffy and tender yet firm, about 20 minutes.
4. 4 Meanwhile, heat remaining 2 tablespoons olive oil in a separate skillet over medium heat; cook and stir almonds until toasted and fragrant, about 5 minutes. Stir in remaining 1/4 cup butter and tahini until almonds are evenly coated.
5. 5 Mix almond mixture into rice mixture.

By NELLYDESIGN

Ingredients

• ✓ orzo pasta
• olive oil
• garlic
• red pepper
• chicken breast
• salt
• parsley
• spinach
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add orzo pasta, cook for 8 to 10 minutes, until al dente, and drain.
2. 2 Heat the oil in a skillet over medium-high heat, and cook the garlic and red pepper 1 minute, until garlic is golden brown. Stir in chicken, season with salt, and cook 2 to 5 minutes, until lightly browned and juices run clear. Reduce heat to medium, and mix in the parsley and cooked orzo. Place spinach in the skillet. Continue cooking 5 minutes, stirring occasionally, until spinach is wilted. Serve topped with Parmesan cheese.

By VBRAUER671

Ingredients

• ✓ orzo pasta
• walnut
• olive oil
• onion
• mushroom
• chicken broth
• salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place walnuts on a baking sheet. Bake for 8 to 10 minutes in the preheated oven, or until they release their aroma. Stir once or twice for even toasting.
2. 2 Heat oil in a large heavy saucepan over medium-high heat. Saute onion and mushrooms until tender and golden brown.
3. 3 Pour in broth, and bring to a boil. Stir in orzo, reduce heat to low, and cover. Simmer until orzo is tender and liquid is absorbed, about 15 minutes. If after 15 minutes there is still liquid, remove cover, and cook until liquid is gone. Remove from heat, and stir in walnuts. Season with salt and pepper to taste.

By Amanda Dattilio