Type what you have

Ingredients

• ✓ orzo
• ground beef
• egg
• bread crumb
• parmesan cheese
• basil
• parsley
• green onion
• chicken broth
• escarole
• lemon
• parmesan cheese

Instructions

1. 1 Mix together beef, egg, bread crumbs, cheese, basil, parsley, and green onions; shape into 3/4-inch meatballs.
2. 2 Pour broth into a large saucepan over high heat. When boiling, drop in meatballs. Stir in escarole, lemon zest, and orzo. Return to a boil; reduce heat to medium. Cook at a slow boil for 10 minutes or until orzo is tender, stirring frequently. Serve sprinkled with cheese.

By Deena Patel

Ingredients

• ✓ orzo
• wild rice
• orange bell pepper
• red bell pepper
• corn
• currant
• red onion
• vegetable oil
• sugar
• white wine vinegar
• cider vinegar
• onion
• white pepper
• paprika
• garlic powder
• salt
• salt
• black pepper
• pecan
• almond
• parsley

Instructions

1. 1 Combine orzo, wild rice, orange bell pepper, red bell pepper, corn, currants, and red onion together in a large bowl.
2. 2 Blend vegetable oil, sugar, white wine vinegar, cider vinegar, minced onion, white pepper, paprika, garlic powder, and 1 pinch salt together in a blender or food processor until smooth.
3. 3 Mix pecans, almonds, and parsley into orzo mixture. Drizzle enough dressing to coat salad; toss to evenly coat. Season with salt and black pepper.

By bellepepper

Ingredients

• ✓ orzo
• olive oil
• carrot
• celery
• onion
• vegetable broth
• egg
• lemon
• salt
• black pepper

Instructions

1. 1 Heat oil in a large soup pot over medium heat. Add carrots, celery, and onion; cook until veggies soften and flavors have mingled, about 3 minutes.
2. 2 Add vegetable broth and bring to a boil. Cook for at least 20 minutes, until vegetables are tender, or longer for a more flavorful broth.
3. 3 Use a slotted spoon to transfer vegetable chunks to a food processor. Blend until smooth and return to the pot.
4. 4 Add orzo and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
5. 5 Meanwhile, whisk eggs and lemon juice in a bowl. Add a few tablespoons of hot broth to the lemon-egg mixture, whisking constantly to avoid curdling the eggs. Continue until lemon-egg mixture is hot, then add to the broth.
6. 6 Reduce heat and cook, without boiling, until soup thickens a bit, about 3 minutes. Allow soup to cool slightly before serving; it will become even thicker. Season with salt and pepper to taste.

By IEatWhatILike

Ingredients

• ✓ orzo
• chicken broth
• butter
• garlic
• spinach
• portobello mushroom
• salt
• black pepper

Instructions

1. 1 Combine chicken broth and orzo in a multi-functional pressure cooker (such as Instant Pot); stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Switch to Sauté function. Stir in butter, garlic, spinach, and mushrooms. Season with salt and pepper.

By thedailygourmet

Ingredients

• ✓ orzo
• butter
• garlic
• chicken stock
• mushroom
• parmesan cheese
• garlic salt
• rosemary

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and melt. Stir in garlic and saute until fragrant, about 1 minute. Stir in orzo and 1 1/2 cups chicken stock; mix well. Cancel Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add mushrooms and switch to Saute mode.
3. 3 Stir in Parmesan cheese, garlic salt, and rosemary. Stir in remaining 1/2 cup chicken broth 1 tablespoon at a time until the orzo takes on a creamy texture, about 3 minutes.

By thedailygourmet

Ingredients

• ✓ orzo
• avocado oil
• basmati rice
• vegetable broth
• garlic
• paprika
• onion powder
• cremini mushroom
• parsley
• salt

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 2 tablespoons oil, rice, and orzo. Saute, stirring and scraping the bottom of the pot constantly, until orzo is brown, about 5 minutes. Pour in 1/4 cup broth and bring to a boil while scraping the browned bits of food off the bottom.
2. 2 Turn cooker off and add remaining broth, garlic, paprika, and onion powder. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Meanwhile, heat remaining oil in a medium skillet over medium-high heat. Add mushrooms and saute until lightly browned, about 5 minutes.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes. Carefully release remaining pressure using quick-release method, about 5 minutes. Unlock and remove the lid. Fluff the rice. Add mushrooms and parsley. Taste and adjust salt as needed.

By Bren

Ingredients

• ✓ orzo
• garlic powder
• basil leaf
• salt
• sockeye salmon
• butter
• bacon
• pea
• black pepper
• lemon

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Line a baking pan with aluminum foil or parchment paper.
2. 2 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 10 minutes. Drain.
3. 3 Mix garlic powder, 4 leaves basil, and 1/2 teaspoon salt together in a small bowl.
4. 4 Place salmon skin side-down on the prepared pan. Brush with 1 tablespoon butter; sprinkle garlic-basil mixture on top.
5. 5 Bake in the preheated oven until salmon flakes easily with a fork, about 8 minutes. Remove and let rest.
6. 6 Place bacon in a skillet over medium-low heat and cook, stirring often, until crispy, about 4 minutes. Add 1/2 teaspoon salt and peas. Season with pepper. Cook and stir until peas are heated through, 3 to 4 minutes.
7. 7 Whisk remaining 3 tablespoons butter, juice from 1 lemon, and remaining 1 teaspoon salt together in a bowl. Pour over the cooked orzo and toss to coat. Season with pepper.
8. 8 Divide orzo among 4 plates; top with salmon and place peas on the side. Garnish with the remaining basil. Drizzle remaining lemon juice on top.

By Julie Hubert

Ingredients

• ✓ orzo
• butter
• carrot
• scallion
• garlic
• chicken broth
• spinach
• salt
• black pepper

Instructions

1. 1 Melt butter in a stockpot over medium heat. Add carrots, scallions, and garlic; cook and stir until scallions are soft, 1 to 2 minutes. Pour in chicken broth; bring to a boil.
2. 2 Add pasta and cook, stirring occasionally until tender yet firm to the bite, 5 to 10 minutes. Stir in spinach; cook until tender, 2 to 3 minutes more. Season with salt and pepper.

By JULBREN1020

Ingredients

• ✓ orzo
• olive oil
• butter
• garlic
• basil
• red pepper flakes
• pine nut
• baby spinach
• balsamic vinegar
• feta cheese
• tomato
• salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes. (Firm or slightly undercooked orzo works best for this dish.) Drain, transfer to a mixing bowl, and set aside.
2. 2 Heat olive oil and butter in a large skillet over medium high heat, stirring to blend. Stir in garlic, basil, and red pepper flakes, and reduce heat to medium. Stir in pine nuts and cook until lightly browned. Add spinach, cover, and cook on low heat for 5 minutes, or until spinach is wilted.
3. 3 Toss spinach mixture with orzo pasta. Portion onto serving plates with a drizzle of balsamic vinegar and a sprinkling of crumbled feta cheese and chopped tomatoes. Allow guests to adjust seasoning with salt, as needed. Enjoy!

By ASCALESE

Ingredients

• ✓ orzo
• olive oil
• spicy sausage
• chicken thigh
• salt
• chicken broth
• tomato sauce
• kosher salt
• parmigiano-reggiano
• parsley
• chive
• ricotta cheese

Instructions

1. 1 Place a pot over medium-high heat; add oil. Brown crumbled sausage, breaking up pieces as they cook. Cook and stir until sausage is nicely browned, about 5 minutes. Add chicken pieces. Cook and stir until chicken begins to turn opaque, about 1 minute. Add salt.
2. 2 Stir in chicken broth and tomato sauce. Raise heat to high and bring mixture to a simmer. Stir in orzo and a pinch of salt. Reduce heat to medium until pasta is almost tender and most of the liquid is absorbed, 10 to 12 minutes, stirring occasionally to prevent it from sticking to the bottom of the pot. Remove from heat. Add grated cheese, parsley, and chives. Serve topped with a dollop of ricotta cheese.

By John Mitzewich

Ingredients

• ✓ orzo
• olive oil
• onion
• garlic
• tomato
• chicken broth
• basil
• oregano
• cayenne pepper
• salt
• black pepper
• gorgonzola cheese
• sour cream

Instructions

1. 1 Heat olive oil in a large pot over medium-high heat. Add onion and garlic and cook until tender, 5 to 7 minutes. Add diced tomatoes, chicken broth, basil, oregano, cayenne, salt, and pepper. Reduce heat to low and let simmer for 20 minutes.
2. 2 Transfer mixture carefully to a blender in batches and puree; return to the pot. Stir in Gorgonzola cheese, orzo, and sour cream. Continue to simmer until heated through, 5 to 10 minutes.

By Coleene

Ingredients

• ✓ orzo
• olive oil
• onion
• garlic
• heavy cream
• chicken broth
• lemon
• chicken
• spinach
• fontina cheese
• parmesan cheese
• flat-leaf parsley
• black pepper
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large Dutch oven over medium. Add onion and cook, stirring occasionally, until softened, 2 to 3 minutes. Add garlic and cook, stirring occasionally, until fragrant, about 30 seconds. Stir in orzo and cook, stirring constantly, until lightly toasted, about 1 minute.
3. 3 Stir in heavy cream, broth, about 1 teaspoon lemon zest, and 3 tablespoons lemon juice; bring to a simmer over medium heat, stirring occasionally to prevent the bottom from sticking, about 3 minutes. Reduce heat to medium-low; simmer, stirring constantly, until orzo is tender and mixture is thickened, 8 to 10 minutes.
4. 4 Stir in chicken and spinach until spinach wilts, about 1 minute. Remove from heat. Stir in fontina, Parmesan, parsley, pepper, and salt until creamy, about 30 seconds.
5. 5 Serve immediately topped with additional Parmesan and parsley. Recipe developed by Laura Kanya

By Diana Moutsopoulos

Ingredients

• ✓ orzo
• olive oil
• cremini mushroom
• onion
• garlic
• oregano
• thyme
• white wine
• chicken broth
• pea
• pecorino romano cheese
• heavy cream
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Add mushrooms and onion and cook, stirring occasionally, until lightly browned, 10 to 15 minutes. Add garlic, oregano, and thyme; cook 1 minute, stirring often. Add orzo and cook until lightly toasted, 1 to 2 minutes, stirring often. Pour in wine and cook until mostly evaporated, 1 to 2 minutes more.
2. 2 Pour chicken broth into the pot gradually and bring to a simmer. Cover the pot, reduce heat to low, and cook until orzo is softened, 10 to 12 minutes, stirring occasionally.
3. 3 Uncover the pot and stir in frozen peas. Cook until peas are warmed through, about 1 minute. Remove pot from heat, add Pecorino-Romano cheese and cream and stir to combine. Season with salt and black pepper to taste.

By Kim

Ingredients

• ✓ orzo
• shrimp
• olive oil
• shallot
• garlic
• lemon zest
• red pepper flakes
• salt
• black pepper
• lemon
• butter
• shrimp stock
• white wine
• parsley
• lemon

Instructions

1. 1 Place shrimp in a large bowl and set aside.
2. 2 Heat olive oil in a multi-functional pressure cooker (such as Instant Pot®) on Saute function. Add shallot and saute, stirring, for 1 1/2 minutes. Mix in garlic, lemon zest, red pepper flakes, salt, and pepper. Cook and stir until garlic is fragrant, about 1 1/2 minutes. Add the shallot mixture to the shrimp, stir in lemon juice, and refrigerate.
3. 3 Clean inner pot, return to the Instant Pot®, and select Saute function. Melt butter and stir in orzo. Keep stirring until all the orzo is coated with butter, about 1 1/2 minutes. Add shrimp stock and white wine; stir to combine. Bring to a boil. Close and lock the lid.
4. 4 Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Place the prepared shrimp in a single layer on top of the orzo.
6. 6 Close and lock the lid. Select high pressure and set timer for 1 minute. Allow 5 to 10 minutes for pressure to build.
7. 7 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Serve warm with fresh parsley and lemon slices for garnish.

By Bibi

Ingredients

• ✓ orzo
• onion
• bacon
• garlic
• nutmeg
• red pepper flakes
• chicken broth
• cannellini bean
• parmesan cheese rind
• sun-dried tomato
• swiss chard
• pastina
• sage leaf
• basil
• parmesan cheese
• olive oil

Instructions

1. 1 Cook onion, bacon, garlic, nutmeg, and pepper flakes in a large saucepan over medium heat until onion is translucent, about 5 minutes.
2. 2 Add chicken broth and cannellini beans; bring to a boil. Stir in cheese rind and sun-dried tomatoes. Reduce heat to a simmer; simmer about 10 minutes.
3. 3 Meanwhile, cut stems from chard leaves; slice stems into ¾-inch long pieces. Cut chard leaves into 1-inch wide ribbons; set aside. Stir chard stems and pasta into soup. Reduce heat to a simmer; cook until pasta is tender, about 10 minutes. Stir in chard leaves, sage, and basil; simmer until just wilted, 3 to 4 minutes.
4. 4 Divide soup among bowls. Top with grated cheese; drizzle with olive oil.

By Callinectes Sapidus

Ingredients

• ✓ orzo
• lemon
• parsley
• pea
• black pepper
• salt
• chicken broth
• white wine
• garlic
• onion
• olive oil
• butter
• shrimp
• parsley
• red pepper flakes
• lemon juice
• lemon zest
• olive oil

Instructions

1. 1 Combine olive oil, lemon zest, lemon juice, red pepper flakes, and dried parsley in a small bowl. Add shrimp and toss to coat. Marinate for 15 to 20 minutes.
2. 2 Melt butter in a pot over medium-high heat. Add olive oil. Stir in orzo and onion, toss to coat, and cook, stirring frequently, until onions are translucent and orzo is lightly toasted, 4 to 5 minutes. Mix in garlic and cook until fragrant, about 30 seconds.
3. 3 Deglaze pot with white wine and stir until wine has cooked off. Pour in chicken broth and season with salt and pepper. Cook, stirring frequently, until orzo is tender yet firm to the bite, 8 to 10 minutes. Add peas and shrimp with marinade to the pot, cover, and cook, stirring occasionally, until shrimp are light pink, 3 to 4 minutes.
4. 4 Divide between 2 dishes, sprinkle with fresh parsley, and garnish with lemon slices.

By Bren

Ingredients

• ✓ orzo
• black pepper
• salt
• green onion
• portobello mushroom
• butter
• olive oil
• parmesan cheese
• chicken broth
• cumin
• black pepper
• chicken breast
• garlic
• green onion
• butter
• olive oil
• cooking spray
• yellow bell pepper
• red bell pepper
• green bell pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Coat insides bell pepper halves with cooking spray; place on a baking sheet.
3. 3 Bake in the preheated oven until slightly tender, about 10 minutes.
4. 4 Meanwhile, heat 2 tablespoons oil and 1 tablespoon butter in a skillet over medium heat. Add 3 green onions and garlic; cook and stir until fragrant, 2 to 3 minutes. Add chicken, 1 teaspoon black pepper, and cumin; cook until chicken is no longer pink in the center and juices run clear, 4 to 5 minutes. Add chicken broth and orzo; simmer until orzo is cooked through but firm to the bite and broth is absorbed, about 11 minutes. Spoon chicken-orzo mixture into bell peppers; sprinkle with Parmesan cheese.
5. 5 Bake in the preheated oven until cheese is melted, about 7 minutes.
6. 6 Heat 1 teaspoon oil and 1 teaspoon butter in the same skillet. Add portobello mushrooms and 1 green onion; cook and stir until tender, about 5 minutes. Season with salt and black pepper; spoon about 2 tablespoons onto each stuffed pepper.

By Luv2Cook4Her