Type what you have

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
• 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
• 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
• 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
• 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
• pea
• cucumber
• red bell pepper
• red onion
• artichoke heart
• tomato
• red wine vinegar
• salad seasoning mix
• 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 tender yet firm to the bite, about 11 minutes.
2. 2 While pasta is cooking, place peas, cucumber, bell pepper, onion, artichokes, and tomato into a large bowl and toss.
3. 3 Drain cooked orzo, but do not rinse or cool. Toss hot pasta with the veggies in the bowl and mix in vinegar, seasoning mix, and oil.
4. 4 Cover and refrigerate for 8 hours, or overnight. Serve.

By FrackFamily5 CACT

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
• spinach
• beet
• butter
• water
• thyme
• salt
• black pepper
• sour cream
• cheddar 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, about 11 minutes. Drain, reserving some of the water.
2. 2 Combine spinach and beets in a blender adding as much of the reserved water as needed to help the mixture blend smoothly; blend until smooth.
3. 3 Melt butter in a large pot over medium heat. Stir blended spinach mixture with the melted butter; cook until the color begins to change, 5 to 7 minutes. Stir water into the mixture to thin the liquid. Stir drained orzo pasta into the soup; season with thyme, salt, and pepper. Remove pot from heat and stir sour cream through the soup. Sprinkle with Cheddar cheese to serve.

By Suja

Ingredients

• ✓ orzo pasta
• olive oil
• mushroom
• onion powder
• salt
• pepper
• butter
• corn kernel
• green pea
• flat-leaf parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil over high heat. Add the orzo pasta, and cook until al dente, 6 to 7 minutes; drain.
2. 2 Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, and season with onion powder, salt, and pepper. Cook and stir until the mushrooms have softened and released their liquid, about 5 minutes. Stir in the butter, corn, peas, parsley, and cooked orzo pasta. Season to taste with salt and pepper, and serve immediately.

By dizzygrltoo

Ingredients

• ✓ orzo pasta
• olive oil
• red onion
• garlic
• carrot
• zucchini
• balsamic vinegar
• salt
• pepper
• lemon

Instructions

1. 1 Bring a large pot of lightly salted water to boil. Add orzo, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
2. 2 Meanwhile, warm olive oil in a large skillet over medium heat. Stir in onion, garlic, and carrot, and cook for 2 minutes. Stir in zucchini, and cook for 2 minutes more. Pour in 1 tablespoon balsamic vinegar, and deglaze pan. Reduce heat to medium low, and season with salt and pepper. Add orzo to skillet, then stir in remaining 1 tablespoon balsamic vinegar and lemon juice.

By AMULHERN

Ingredients

• ✓ orzo pasta
• chicken broth
• rotisserie chicken
• carrot
• apple
• onion
• celery
• parmesan cheese
• bay leaf

Instructions

1. 1 Combine chicken broth, chicken, carrots, apple, onion, celery, Parmesan cheese, and bay leaf in a large pot; bring to a boil. Reduce heat to medium-low; simmer until vegetables are soft, about 30 minutes.
2. 2 Stir orzo into soup; cook, stirring occasionally, until orzo is tender yet firm to the bite, about 11 minutes.

By Tom Simbron

Ingredients

• ✓ orzo pasta
• canola oil
• ground turkey
• chicken broth
• taco seasoning mix
• salsa
• corn muffin mix
• cream-style corn
• milk
• mexican cheese blend

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a large saucepan over medium-high heat; add ground turkey. Cook and stir until browned and crumbly, 5 to 10 minutes. Drain excess fat. Stir in chicken broth and taco seasoning mix; cook and stir until liquid reduces and thickens, 3 to 5 minutes.
3. 3 Stir in orzo; bring to a simmer and cook until slightly softened, about 2 minutes. Stir in salsa until combined. Transfer turkey mixture to a 2-quart casserole dish.
4. 4 Combine muffin mix, creamed corn, and milk in a bowl; spread over turkey mixture.
5. 5 Bake in the preheated oven until a toothpick inserted into center of casserole comes out clean, 35 to 40 minutes. Sprinkle Mexican cheese blend over top of casserole; bake until cheese melts, about 5 minutes more.

By dwheatley

Ingredients

• ✓ orzo pasta
• chicken broth
• salt
• black pepper
• carrot
• fennel
• chicken breast
• lemon juice
• dill

Instructions

1. 1 Combine chicken broth, salt, and black pepper in a large soup pot; bring to a boil over high heat. Add carrots, fennel, and orzo; return to a boil.
2. 2 Reduce heat to low and simmer, partially covered, until orzo and vegetables are tender, 8 to 10 minutes. Stir in chicken; cook until heated through, about 5 minutes. Off heat, stir in lemon juice and dill.

By kbalfore

Ingredients

• ✓ orzo pasta
• broccoli
• olive oil
• pine nut
• red pepper flakes
• black olive
• parmesan cheese
• basil
• feta cheese
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 minutes. Add broccoli florets to the pot and cook until tender, 2 more minutes. Drain and transfer to a large bowl.
2. 2 Heat olive oil in a skillet over medium-low heat. Add pine nuts and cook until browned, about 3 minutes. Add red pepper flakes; cook and stir until aromatic, about 30 seconds. Remove from the heat and pour over the orzo.
3. 3 Toss orzo until coated with oil mixture. Add olives, Parmesan cheese, basil, and feta cheese. Toss again and season with salt and pepper.

By HOWEWASS

Ingredients

• ✓ orzo pasta
• butter
• onion
• kohlrabi
• vegetable broth
• milk
• bay leaf
• salt
• black pepper

Instructions

1. 1 Melt butter in a large stockpot over medium-low heat. Cook and stir onion in melted butter until soft, about 10 minutes. Add kohlrabi; cook and stir for 2 minutes. Add broth, milk, and bay leaf; bring to a boil. Reduce the heat to low, cover, and simmer until kohlrabi is tender, about 25 minutes.
2. 2 Remove and discard bay leaf. Blend soup with an immersion blender. Season with salt and pepper.
3. 3 Add orzo, cover, and simmer until orzo is tender, about 10 minutes.

By TiKiWaHiNe

Ingredients

• ✓ orzo pasta
• chicken broth
• chicken breast
• spinach
• carrot
• celery
• basil
• oregano
• salt
• black pepper
• lemon juice

Instructions

1. 1 Combine chicken broth, chicken breasts, spinach, carrots, celery, orzo pasta, basil, oregano, salt, and black pepper in a large stockpot over medium heat. Cook, stirring frequently, until vegetables and pasta are tender, about 30 minutes.
2. 2 Add lemon juice in small amounts, stirring well and tasting after each addition to adjust flavor.

By shannonferger

Ingredients

• ✓ orzo pasta
• olive oil
• onion
• green bell pepper
• garlic
• kielbasa
• tomato
• water
• paprika
• oregano
• thyme
• hot sauce

Instructions

1. 1 Heat olive oil in a large, deep skillet over medium heat; cook and stir onion and green bell pepper in the hot oil until tender, 5 to 8 minutes. Stir garlic into vegetables and cook until fragrant and softened, about 2 minutes.
2. 2 Stir kielbasa sausage, tomatoes with juice, water, paprika, oregano, thyme, and hot sauce into onion mixture, bring to a boil, and stir in orzo. Reduce heat to low, cover, and simmer until orzo are tender, about 10 minutes.

By Vanessa P

Ingredients

• ✓ orzo pasta
• ground beef
• onion
• garlic
• tomato
• tomato paste
• onion soup mix
• beef bouillon cube
• bay leaf
• water
• mixed vegetable
• salt
• black pepper

Instructions

1. 1 Cook and stir ground beef in a large pot over medium heat until crumbly and browned, 7 to 10 minutes; drain as much fat from pot as possible. Add onion and garlic to the pot; cook and stir until onion is softened, about 5 minutes.
2. 2 Stir in crushed tomatoes, tomato paste, onion soup mix, bouillon cubes, and bay leaf until well combined; stir in water and mixed vegetables. Increase heat to medium-high; bring to a boil.
3. 3 Stir in orzo pasta; cook until pasta is tender yet firm to the bite, about 10 minutes. Season with salt and black pepper.

By Elizabeth Cornell Chedid

Ingredients

• ✓ orzo pasta
• chicken thigh
• celery
• green bell pepper
• onion
• garlic
• tomato
• sugar
• salt
• italian seasoning
• cayenne pepper
• bay leaf
• shrimp

Instructions

1. 1 In a slow cooker, mix chicken, celery, green bell pepper, onion, garlic, tomatoes with liquid, sugar, salt, Italian seasoning, cayenne pepper, and bay leaf. Cover, and cook on Low 7 to 9 hours.
2. 2 Remove bay leaf from the chicken mixture, and stir in orzo. Increase heat to High. Cook 15 minutes, until orzo is tender.
3. 3 Stir in shrimp, and cook 2 minutes, until shrimp are heated through.

By ANGIEQ

Ingredients

• ✓ orzo pasta
• olive oil
• red wine vinegar
• mustard
• garlic powder
• oregano
• basil
• onion powder
• salt
• black pepper
• grape tomato
• black olive
• feta cheese
• chicken breast
• red bell pepper
• oregano

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 well in a colander set in the sink, transfer to a bowl, and let cool in the refrigerator.
2. 2 In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, oregano, basil, onion powder, salt, and pepper. In a large bowl, stir together the cooked orzo, tomatoes, olives, feta cheese, and chicken breast meat until thoroughly combined. Pour the dressing over the orzo mixture, lightly mix to coat all ingredients with dressing, and spoon into the red pepper halves. Garnish each serving with an oregano sprig.

By geranium

Ingredients

• ✓ orzo pasta
• vegetable broth
• water
• yellow onion
• turnip
• parsnip
• carrot
• celery
• parsley
• dill
• artificial chicken
• escarole
• salt
• black pepper

Instructions

1. 1 Cook 2 cups of broth over medium heat and add onions. Cook for 4 to 5 minutes. Add the rest of the broth and water, followed by onion, turnip, parsnip, carrots, celery, parsley, and dill. Cook over medium heat for 1 hour.
2. 2 Stir in the vegetarian chicken pieces and continue to cook until heated through and vegetables are tender, about 30 minutes more. Stir in escarole and orzo; cook for 15 minutes more.
3. 3 Remove vegetarian chicken, cut into chunks, and add back to the pot. Season with salt and pepper before serving.

By calead910

Ingredients

• ✓ orzo pasta
• kosher salt
• black pepper
• coriander
• mustard powder
• celery salt
• paprika
• turmeric
• cayenne pepper
• butter
• onion
• long-grain white rice
• chicken broth
• parsley

Instructions

1. 1 Mix together salt, pepper, coriander, mustard powder, celery salt, paprika, turmeric, and cayenne pepper in a small bowl.
2. 2 Melt butter in a large skillet over medium-high heat. Add diced onion and pasta. Cook and stir until onions soften and pasta turns golden brown, 4 to 6 minutes. Stir in spice blend; cook and stir about 30 seconds. Add rice and stir until rice is coated with butter, about 1 minute.
3. 3 Pour in chicken broth. Bring to a simmer. Stir; reduce heat to low. Cover with a tight-fitting lid; cook for 17 minutes. Remove from heat; let covered skillet sit for 5 minutes. Remove lid and stir in parsley, fluffing rice and breaking up any clumps.

By John Mitzewich

Ingredients

• ✓ orzo pasta
• cooking spray
• chicken broth
• butter
• garlic
• salt
• black pepper
• cherry tomato
• chicken breast
• italian seasoning
• red pepper flakes
• mozzarella cheese
• basil pesto
• balsamic glaze
• basil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Spread orzo evenly in the prepared baking dish. Add broth, 2 tablespoons melted butter, garlic, 1/2 teaspoon salt, and pepper; stir to combine. Spread tomatoes evenly over top.
3. 3 Place chicken breasts on a cutting board and trim any visible fat. Drizzle remaining 2 tablespoon melted butter over chicken, then sprinkle with Italian seasoning, remaining 1/4 teaspoon salt, and red pepper flakes. Place chicken over the tomatoes and cover the baking dish with foil.
4. 4 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Remove foil and sprinkle chicken with mozzarella cheese. Bake until cheese is melted, 5 to 7 minutes longer.
6. 6 Drizzle pesto and balsamic glaze over each serving and garnish with basil.

By thedailygourmet

Ingredients

• ✓ orzo pasta
• zucchini
• summer squash
• red onion
• asparagus
• portobello mushroom
• garlic
• olive oil
• white sugar
• salt
• black pepper
• chicken bouillon
• white wine
• parmesan cheese

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Place the zucchini, squash, onion, asparagus, and mushrooms in a large bowl; add in garlic, olive oil and sugar, and stir gently to coat vegetables. Spread vegetables in a single layer on a baking sheet, and sprinkle with salt and pepper.
3. 3 Roast vegetables until tender, 20 to 25 minutes.
4. 4 Meanwhile, bring a large pot of lightly salted water to boil. Add bouillon cubes, wine, and orzo, and cook until al dente, about 8 to 10 minutes. Drain. Stir in roasted vegetables and Parmesan cheese, and serve warm.

By Michelle

Ingredients

• ✓ orzo pasta
• olive oil
• onion
• carrot
• celery
• chicken breast
• salt
• black pepper
• garlic
• ginger
• turmeric
• red pepper flakes
• chicken broth
• parsley
• apple cider vinegar

Instructions

1. 1 Heat oil in a Dutch oven over medium heat. Add onion, carrot, and celery; cook until onion is translucent, 8 to 10 minutes. Add chicken, salt, and black pepper; cook and stir for 2 to 3 minutes. Add garlic, ginger, turmeric, and pepper flakes; cook and stir until fragrant, about 1 minute.
2. 2 Increase heat to medium-high; add chicken broth. Bring to a boil.
3. 3 Reduce heat to medium, cover, and simmer until chicken is no longer pink in centers and juices run clear, 8 to 10 minutes. Transfer chicken to a plate; shred when cool enough to handle.
4. 4 Increase heat to medium-high; bring to a boil. Add orzo; cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.
5. 5 Remove and discard parsley stems; roughly chop leaves. Stir parsley, shredded chicken, and vinegar into soup. Taste; adjust seasonings as desired.

By jaybu

Ingredients

• ✓ orzo pasta
• chicken thigh
• salt
• black pepper
• olive oil
• linguica sausage
• onion
• paprika
• cumin
• herbes de provence
• parsley
• bay leaf
• chicken stock
• red bell pepper
• green pepper

Instructions

1. 1 Season chicken thighs with salt and black pepper. Heat 2 tablespoons olive oil in a Dutch oven or large pot on medium-high heat; add chicken. Cook until browned, 3 to 4 minutes per side; transfer to a plate.
2. 2 Add sausage and onion to the same Dutch oven; cook and stir until onion is just becoming translucent, about 3 minutes.
3. 3 Stir in paprika, cumin, herbes de Provence, parsley, and bay leaf; cook until fragrant, about 3 minutes. Return browned chicken to the Dutch oven; add chicken stock and bring to a boil. Reduce heat to low; simmer, covered, for 30 minutes.
4. 4 Transfer chicken and sausage to a plate using a slotted spoon; transfer broth to a different bowl and set aside. When chicken is cool enough to handle, remove and discard skin and bones; set chicken meat and sausage aside.
5. 5 Heat remaining 2 tablespoons olive oil in the same Dutch oven over medium heat. Stir in orzo, bell pepper, and chile pepper until coated with oil. Stir in 1 1/2 cups hot broth, 1/2 cup at a time; cook until broth is mostly absorbed, about 5 minutes.
6. 6 Slowly add remaining broth, 1/2 cup at a time, and stir until mostly absorbed and orzo tender but still slightly firm in center, about 15 minutes (you probably won't use all the broth). Off heat, stir in chicken and sausage; cover and rest until orzo soaks up remaining broth, about 5 minutes. You can add extra broth when serving if it is a little dry.

By John Mitzewich

Ingredients

• ✓ orzo pasta
• olive oil
• garlic
• zucchini
• carrot
• tomato
• vegetable broth
• italian seasoning
• basil
• salt
• black pepper
• green onion
• parsley
• lime zest
• lime juice
• parmesan cheese

Instructions

1. 1 Heat the olive oil in a large skillet over medium-high heat. Stir in the garlic and orzo pasta; cook and stir until pasta turns a light, golden color, about 5 minutes. Stir in zucchini and carrots; cook until vegetables soften, about 2 minutes. Stir in the tomatoes, vegetable broth, Italian seasoning, and basil. Season with salt and pepper to taste. Reduce heat to medium. Cover, and simmer until almost all liquid is absorbed, about 10 minutes. Stir in the green onions, parsley, lime zest, and lime juice. Remove from heat, cool slightly, and serve sprinkled with Parmesan cheese.

By mexicanvegetarian026