Type what you have

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

Ingredients

• ✓ orzo pasta
• chickpea
• beef shank
• chicken thigh
• pork belly
• chorizo sausage
• beef soup bone
• ham bone
• salt
• water
• cabbage
• olive oil
• garlic
• garlic

Instructions

1. 1 Place chickpeas in a bowl and cover with plenty of cold water. Soak for at least 8 hours, or overnight. Drain.
2. 2 Combine beef shank, chicken thighs, pork belly, chorizo, beef bone, and ham bone in a pressure cooker. Cover with cold water and bring to a simmer uncovered. Skim off any foam that rises to the top.
3. 3 Add chickpeas and season with salt. Close cooker securely and place pressure regulator over the vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Adjust temperature until regulator is gently rocking. Cook for 30 minutes.
4. 4 Meanwhile, bring a pot of salted water to a boil over medium-high heat. Add cabbage and simmer for 5 minutes. Strain and set aside.
5. 5 Heat olive oil in a skillet over medium-low heat and cook garlic until fragrant, about 1 minute. Add cabbage, season with salt, and cook until cabbage is tender, 5 to 10 minutes.
6. 6 When cook time for the meat is up, let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove. Strain meat stock into a saucepan and bring to a boil. Add orzo to the boiling stock and cook, stirring occasionally until tender yet firm to the bite, about 11 minutes.
7. 7 Meanwhile, arrange the cooked meat on a serving platter surrounded by chickpeas. Serve with cabbage on the side.

By Allrecipes Member

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
• 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
• 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
• 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
• 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
• 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
• olive oil
• garlic
• zucchini
• carrot
• vegetable broth
• lemon
• thyme
• parmesan cheese

Instructions

1. 1 Heat the oil in a pot over medium heat. Stir in orzo, and cook 2 minutes, until golden. Stir in garlic, zucchini, and carrot, and cook 2 minutes. Pour in the broth and mix in lemon zest. Bring to a boil. Reduce heat to low and simmer 10 minutes, or until liquid has been absorbed and orzo is tender. Season with thyme and top with Parmesan to serve.

By LitleLisa1

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
• chicken
• salt
• onion
• carrot
• celery
• water
• egg
• lemon

Instructions

1. 1 Place the chicken, salt, onion, carrots, celery, and water into a stock pot. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the chicken is tender, about 1 1/2 hours. Skim away any scum that forms as the chicken simmers.
2. 2 Strain and reserve the broth in a clean pot. Pick the meat from the chicken, discarding the bones, skin, and vegetables. Cut the meat into small pieces, and set aside. Bring the broth to a boil over medium heat and stir in the orzo pasta. Let simmer 20 minutes.
3. 3 While the orzo is cooking, beat the egg whites to stiff peaks, then whisk in the egg yolks until completely incorporated. Measure out 2 cups of the simmering broth, and combine it with the lemon juice. Slowly pour the lemon mixture into the eggs while whisking continuously until incorporated.
4. 4 When the orzo is nearly done, return the chicken meat to the soup, and cook until reheated. Stir in the egg mixture, stirring gently until incorporated into the soup. Serve immediately.

By deuxbebes

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
• 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
• olive oil
• red onion
• garlic
• vegetable broth
• cherry tomato
• basil
• garlic
• olive oil
• gorgonzola cheese

Instructions

1. 1 Heat 1 1/2 tablespoons of olive oil in a saucepan over medium heat. Stir in the orzo pasta; cook and stir until the orzo has lightly browned, 3 to 4 minutes. Stir in the onion, and cook until the onion begins to soften, about 3 minutes. Add 1 clove of garlic; cook until fragrant, about 30 seconds. Pour in the vegetable broth, and bring to a boil over high heat. Reduce heat to medium-low, and cover; simmer until the orzo is tender yet still a little firm to the bite, 12 to 14 minutes.
2. 2 In a mixing bowl, combine cherry tomatoes, 1/2 of the fresh basil, garlic, and remaining olive oil.
3. 3 Spoon the cooked orzo into a serving bowl. Top with tomato mixture, and sprinkle with Gorgonzola and remaining basil.

By ChicoGirl

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
• olive oil
• lamb stew meat
• tomato
• garlic
• white sugar
• salt
• pepper
• butter
• water

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat; cook meat until browned on all sides, about 5 minutes. Add pureed tomatoes, garlic, sugar, salt, and pepper. Cover and simmer for 1 hour, stirring occasionally. Set aside.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Melt butter in a medium skillet over medium heat and add the orzo. Saute until slightly brown, 3 to 5 minutes. Transfer orzo to a baking pan, spreading it out evenly. Remove meat from the saucepan and place on top of the orzo. Pour tomato sauce evenly over meat. Add hot water. Cover with aluminum foil.
4. 4 Bake in the preheated oven until all water is absorbed and orzo is soft, about 1 hour. If the dish becomes too dry, add more water during baking.

By STEFADOURAKI

Ingredients

• ✓ orzo pasta
• butter
• pearl onion
• mushroom
• water
• white wine
• garlic powder
• salt
• pepper
• parmesan cheese
• parsley

Instructions

1. 1 Melt 1/2 the butter in a skillet over medium heat. Stir in the onions, and cook until golden brown. Mix in orzo, mushrooms, and remaining butter. Cook and stir 5 minutes, until butter is melted and mushrooms are tender.
2. 2 Pour water and wine into the skillet, and bring to a boil. Reduce heat to low. Season with garlic powder, salt, and pepper. Cook 7 to 10 minutes, until orzo is al dente. Stir in the Parmesan cheese and parsley to serve.

By BABARCLAY