Orzo is a versatile pasta that shines in a variety of delicious dinner recipes. From the vibrant Lemon Herb Orzo with Grilled Chicken to the invigorating Mediterranean Orzo Salad with Feta and Olives, each dish offers unique flavors. Comforting options like Creamy Spinach and Orzo Casserole and Roasted Vegetable Orzo Bake are sure to satisfy. For seafood lovers, Orzo and Shrimp Scampi provides a delightful twist. Discover these delicious transformations and uncover even more orzo inspirations.
Lemon Herb Orzo With Grilled Chicken
Lemon Herb Orzo with Grilled Chicken is a vibrant and invigorating dish that combines the nuttiness of orzo pasta with zesty lemon and fragrant herbs.
Perfect for a simple weeknight dinner or an impressive dish for guests, it can be on the table in just about 30 minutes. This recipe serves four and is a delightful option for those seeking a light yet satisfying meal that's loaded with flavor and nutrition.
Ingredients:
- 1 cup orzo pasta
- 2 cups chicken broth
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 lemon (zested and juiced)
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese (optional)
Cooking Steps:
- Prepare the Chicken: Preheat the grill or a grill pan over medium-high heat. Rub the chicken breasts with 1 tablespoon of olive oil, salt, pepper, minced garlic, and half of the lemon zest. Let marinate for about 10 minutes.
- Cook the Orzo: While the chicken is marinating, bring the chicken broth to a boil in a medium saucepan. Add the orzo and cook according to package instructions, usually about 8-10 minutes, until al dente. Drain any excess liquid and set aside.
- Grill the Chicken: Grill the marinated chicken for about 5-7 minutes on each side or until fully cooked, reaching an internal temperature of 165°F (75°C). Remove from the grill and let rest for a few minutes before slicing.
- Combine Ingredients: In a large bowl, mix the cooked orzo with the remaining olive oil, lemon juice, the rest of the lemon zest, dried oregano, chopped parsley, and season with salt and pepper to taste.
- Serve: Plate the lemon herb orzo and top with sliced grilled chicken. If desired, sprinkle grated Parmesan cheese on top for an added rich flavor.
Variations & Tips:
- For a vegetarian version, omit the chicken and add roasted vegetables like zucchini, bell peppers, or cherry tomatoes.
- Feel free to switch up the herbs—fresh basil or dill can offer a flavorful twist.
- You can also add some spinach or arugula into the orzo while cooking to increase the nutritional value.
- If you prefer a creamier texture, stir in a splash of cream or a bit of cream cheese at the end.
Enjoy this bright, lemony dish that brings a taste of summer to your table any time of the year!
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Mediterranean Orzo Salad With Feta and Olives
Mediterranean Orzo Salad with Feta and Olives is a revitalizing and vibrant dish that perfectly captures the essence of the Mediterranean diet. This salad is ideal for a light lunch, a perfect side dish for dinner, or a delightful potluck contribution.
With an easily manageable preparation time of just 20 minutes, it can be enjoyed any time of the year, bringing a burst of flavor and nutrition to your table.
Ingredients:
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup red onion, finely chopped
- ½ cup Kalamata olives, pitted and sliced
- ½ cup feta cheese, crumbled
- ¼ cup fresh parsley, chopped
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions:
- Cook the orzo pasta according to the package instructions until al dente. Drain and rinse with cold water to cool it down quickly.
- In a large bowl, combine the cooked orzo, cherry tomatoes, cucumber, red onion, Kalamata olives, and parsley.
- In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, salt, and pepper. Adjust seasoning to taste.
- Pour the dressing over the salad and toss gently until all the ingredients are well combined.
- Finally, sprinkle the crumbled feta cheese over the top and lightly mix it into the salad.
Variations and Tips:
- For a heartier salad, add grilled chicken, shrimp, or chickpeas for protein.
- Swap out feta for goat cheese or omit cheese altogether for a vegan version.
- Add extra veggies like bell peppers or spinach for more color and nutrition.
- To enhance the flavor, let the salad chill in the refrigerator for about 30 minutes before serving.
- This salad can be made a day in advance; just add the feta before serving to prevent it from becoming soggy.
Enjoy your Mediterranean Orzo Salad with Feta and Olives as a delightful celebration of flavors!
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Creamy Spinach and Orzo Casserole
Creamy Spinach and Orzo Casserole is a delightful, hearty dish that combines the comforting textures of orzo pasta and creamy spinach, making it perfect for a family dinner or as a side dish for gatherings.
This recipe comes together in about 30 minutes of preparation time and 30 minutes of baking, making it a great option for busy weeknights or casual meal prep.
With its creamy consistency and delicious flavors, this casserole is also ideal for vegetarians or anyone looking to incorporate more greens into their diet.
Ingredients:
- 1 cup orzo pasta
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup vegetable broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1/2 teaspoon red pepper flakes (optional)
Cooking Steps:
- Preheat the oven to 375°F (190°C) and lightly grease a 2-quart casserole dish with olive oil.
- Cook the orzo pasta according to package instructions until al dente. Drain and set aside.
- In a large mixing bowl, combine the ricotta cheese, 1/2 cup of mozzarella cheese, spinach, vegetable broth, garlic powder, onion powder, salt, pepper, and red pepper flakes (if using). Mix until well combined.
- Stir in cooked orzo until the pasta is fully incorporated into the creamy mixture.
- Pour the mixture into the prepared casserole dish, spreading it evenly.
- Sprinkle the remaining mozzarella and Parmesan cheese on top of the casserole.
- Bake for about 30 minutes, or until the cheese is bubbly and golden brown on top.
- Allow to cool for a few minutes before serving. Enjoy your delicious casserole!
Variations and Tips:
- For a protein boost, you could add cooked chicken, shrimp, or chickpeas to the mixture.
- Swap spinach for other leafy greens such as kale or Swiss chard for different flavors and textures.
- Add sautéed mushrooms or sun-dried tomatoes for extra depth.
- You can prepare the casserole ahead of time and refrigerate it for later. Just extend the baking time by a few minutes if baking from cold.
- To make this a one-pan meal, cook the orzo directly in the broth until tender before mixing in the other ingredients.
- If you want a crunchy topping, consider adding breadcrumbs mixed with a little melted butter before baking.
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Orzo and Shrimp Scampi
Orzo and Shrimp Scampi is a delightful twist on the classic Italian shrimp scampi, made with tender orzo pasta. This dish features succulent shrimp sautéed in a garlic butter sauce and is perfect for a quick weeknight dinner or a special occasion. With a preparation time of just about 30 minutes, it's ideal for seafood lovers looking for a flavorful yet straightforward meal.
Ingredients:
- 1 cup orzo pasta
- 1 pound large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 cup dry white wine (or chicken broth)
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
- Grated Parmesan cheese for serving (optional)
Cooking Steps:
- Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to let it burn.
- Add the shrimp to the skillet, season with salt, pepper, and red pepper flakes (if using). Cook for 2-3 minutes on each side until the shrimp are pink and opaque.
- Pour in the white wine and let it simmer for about 2-3 minutes, allowing the alcohol to cook off and the sauce to reduce slightly.
- Stir in the lemon juice and zest, then add the cooked orzo to the skillet. Toss everything together until the orzo is well coated in the buttery sauce.
- Remove from heat, sprinkle with fresh parsley, and serve immediately. Top with grated Parmesan cheese if desired.
Variations and Tips:
- For a healthier option, replace half of the butter with olive oil.
- You can add vegetables like cherry tomatoes, spinach, or zucchini for added color and nutrition. Simply sauté them with the garlic before adding the shrimp.
- For a richer flavor, consider adding a splash of cream to the sauce before mixing in the orzo.
- If you prefer a gluten-free option, look for gluten-free orzo made from rice or quinoa.
- Pair with a green salad or garlic bread to complete your meal. Enjoy!
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Roasted Vegetable Orzo Bake
Roasted Vegetable Orzo Bake is a comforting and hearty dish that combines the deliciousness of orzo pasta with an assortment of roasted vegetables and a creamy cheese sauce. Ideal for families looking for a satisfying weeknight meal or for anyone wanting to incorporate more vegetables into their diet, this recipe is perfect for serving up to four people.
With a preparation time of about 15 minutes and a cooking time of around 30 minutes, you can have this flavorful bake ready in under an hour.
Ingredients:
- 1 cup orzo pasta
- 2 cups mixed vegetables (such as zucchini, bell peppers, and cherry tomatoes)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon dried Italian herbs
- 1 cup marinara sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil for garnish (optional)
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- Prepare the vegetables: In a large mixing bowl, toss the mixed vegetables with olive oil, salt, pepper, and Italian herbs. Spread them out on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.
- Cook the orzo: While the vegetables are roasting, bring a pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- Combine: In a large mixing bowl, combine the cooked orzo, roasted vegetables, marinara sauce, and ricotta cheese. Mix well until everything is evenly coated.
- Assemble: Transfer the orzo mixture into a greased 9×13 inch baking dish. Sprinkle the top with shredded mozzarella and grated Parmesan cheese.
- Bake: Place the baking dish in the oven and bake for 15-20 minutes, or until the cheese is golden and bubbling.
- Serve: Remove from the oven, let it cool for a few minutes, garnish with fresh basil if desired, and serve warm.
Variations and Tips:
- Vegetable Choices: Feel free to use any seasonal vegetables you have on hand, such as spinach, asparagus, or broccoli for a different flavor profile.
- Protein Boost: Add cooked chicken, turkey, or sausage for a protein boost.
- Make it Vegan: Substitute ricotta with a vegan cheese alternative and use plant-based mozzarella.
- Spicy Kick: For a little heat, add red pepper flakes to the vegetable mixture before roasting.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. This dish also reheats well in the microwave or oven.
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Tomato Basil Orzo Soup
This Tomato Basil Orzo Soup is a comforting and hearty dish that combines the bright flavors of tomatoes and fresh basil with tender orzo pasta, making it a perfect choice for a cozy evening or a light lunch.
It's ideal for families, busy weeknights, or anyone looking for a nourishing bowl of goodness. The preparation time is quick, taking about 30 minutes from start to finish, so you can enjoy a warm bowl of soup in no time.
Ingredients:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup orzo pasta
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup fresh basil leaves, chopped
- Grated Parmesan cheese (optional, for serving)
Cooking Steps:
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes, until it becomes translucent.
- Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to avoid burning.
- Pour in the vegetable or chicken broth and the diced tomatoes (with their juice). Bring the mixture to a boil.
- Stir in the orzo pasta and dried oregano. Reduce the heat to a simmer and cook for approximately 8-10 minutes, or until the orzo is al dente.
- Season with salt and pepper to taste. Stir in the chopped basil and allow the soup to cook for another minute to wilt the basil.
- Serve hot, garnishing with grated Parmesan cheese if desired.
Variations and Tips:
- For a creamier soup, you can stir in a splash of heavy cream or a dollop of crème fraîche before serving.
- Add protein by including shredded rotisserie chicken or white beans for a heartier meal.
- Use fresh tomatoes instead of canned for a burst of summer flavor; you'll need about 4 cups, chopped.
- If you prefer a spicier kick, add a pinch of red pepper flakes when cooking the onions and garlic.
- This soup is best enjoyed fresh, but leftovers can be stored in the refrigerator for 3-4 days. Note that the orzo may absorb more broth when stored, so you may want to add additional broth or water when reheating.
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Orzo Pilaf With Almonds and Raisins
Orzo Pilaf with Almonds and Raisins is a delicious and wholesome side dish that works perfectly as a complement to grilled meats or roasted vegetables. This dish is not only vegetarian but also appealing to those who enjoy the delightful combination of nutty flavors and sweet bites. It takes about 30 minutes to prepare, making it an ideal choice for busy weeknight dinners or festive gatherings.
Ingredients:
- 1 cup orzo pasta
- 2 cups vegetable broth (or chicken broth)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup almonds, sliced or slivered
- 1/2 cup raisins
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Cooking Steps:
- In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic and sauté for another 1-2 minutes until fragrant.
- Add the orzo pasta to the saucepan and toast lightly, stirring frequently for about 2-3 minutes until it turns a light golden color.
- Pour in the vegetable broth and raise the heat to bring the mixture to a boil. Season with salt, pepper, and ground cinnamon.
- Once it reaches a boil, reduce the heat to low, cover the saucepan, and let it simmer for about 10-12 minutes, or until the orzo is al dente and has absorbed the broth.
- Stir in the sliced almonds and raisins. Mix well, cover, and let it sit off the heat for an additional 5 minutes to allow the flavors to marry.
- Fluff the pilaf with a fork and garnish with freshly chopped parsley before serving.
Variations and Tips:
- For added protein, consider mixing in some cooked chicken or chickpeas.
- You could substitute dried cranberries for the raisins for a different flavor profile.
- To enhance the dish further, add some sautéed spinach or kale for extra nutrition.
- If you're feeling adventurous, sprinkle a little feta cheese on top just before serving for a creamy contrast.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and can be easily reheated on the stove or in the microwave.
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Greek Orzo-Stuffed Peppers
Greek Orzo-Stuffed Peppers are a delicious and colorful dish that combines the wholesome goodness of bell peppers with a savory orzo filling spiced with classic Greek flavors. This dish is ideal for vegetarians, but it can also be enjoyed by anyone looking for a healthy and satisfying meal.
Preparation time is roughly 30 minutes, with an additional 30 minutes for baking, making it perfect for a family dinner or a gathering with friends.
Ingredients:
- 4 large bell peppers (any color)
- 1 cup orzo pasta
- 2 cups vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cup cooked chickpeas (canned or homemade)
- 1/2 cup feta cheese, crumbled
- 1/4 cup kalamata olives, pitted and chopped
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried dill
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
- Preheat your oven to 375°F (190°C).
- Begin by cooking the orzo: In a saucepan, bring the vegetable broth to a boil. Add the orzo and cook according to package instructions until al dente. Drain and set aside.
- While the orzo is cooking, prepare the bell peppers. Slice the tops off the peppers and remove the seeds and membranes. Drizzle a little olive oil on the outside of the peppers and place them upright in a baking dish.
- In a large mixing bowl, combine the cooked orzo, cherry tomatoes, chickpeas, feta cheese, olives, garlic, oregano, dill, salt, and pepper. Drizzle with the remaining olive oil and mix thoroughly until well combined.
- Carefully spoon the orzo mixture into the hollowed-out bell peppers, packing it in gently.
- Cover the baking dish with aluminum foil and bake for 25 minutes. After 25 minutes, remove the foil and bake for an additional 5 minutes, or until the peppers are tender and slightly charred on the edges.
- Allow the peppers to cool slightly before serving. Garnish with fresh parsley.
Variations & Tips:
- For a non-vegetarian option, consider adding cooked ground lamb or chicken into the orzo mixture.
- Experiment with different cheeses such as goat cheese or a mozzarella blend for a creamier filling.
- To add extra vegetables, consider mixing in cooked spinach or zucchini into the filling.
- If you prefer a spicier dish, add a pinch of red pepper flakes to the orzo mixture.
- You can prepare the filling a day in advance and assemble the peppers right before baking for an easy weeknight meal.
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Bacon and Pea Orzo Risotto
Bacon and Pea Orzo Risotto is a creamy, comforting dish that combines the rich flavor of crisp bacon with the sweetness of fresh peas, all enveloped in tender orzo pasta cooked to perfection.
This dish is perfect for weeknight dinners, family gatherings, or even as a luxurious meal for entertaining guests. The preparation time is about 30 minutes, making it a quick and satisfying option for those busy evenings.
Ingredients:
- 1 cup orzo pasta
- 4 strips of bacon, diced
- 1 cup frozen peas
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Cooking Instructions:
1. In a large saucepan, heat the olive oil over medium heat. Add the diced bacon and cook until crispy, about 4-5 minutes.
Using a slotted spoon, remove the bacon and set aside, leaving the rendered fat in the pan.
2. In the same pan, add the chopped onion and garlic to the bacon fat. Sauté until the onion is translucent, about 3-4 minutes.
3. Add the orzo pasta to the pan, stirring to coat it with the oil and the flavors, cooking for about 2-3 minutes until slightly toasted.
4. Gradually pour in the broth, one cup at a time, stirring frequently, allowing the orzo to absorb the liquid before adding more.
This should take about 10-15 minutes until the orzo is al dente and creamy.
5. Stir in the frozen peas and cooked bacon, cooking for an additional 2-3 minutes until the peas are heated through.
6. Remove from the heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
7. Serve warm, garnished with fresh basil or parsley if desired.
Variations and Tips:
- For a vegetarian option, substitute turkey bacon or omit the bacon altogether and add more vegetables, such as asparagus or bell peppers.
- Add a splash of white wine after sautéing the onions for an extra depth of flavor.
- If you prefer a creamier texture, stir in a tablespoon of butter or a splash of heavy cream just before serving.
- Customize the dish by adding sautéed mushrooms or spinach to enhance flavor and nutrition.
- For a spicy kick, add red pepper flakes or a pinch of cayenne pepper during cooking.
Enjoy this deliciously hearty Bacon and Pea Orzo Risotto that will surely become a family favorite!
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Pesto Orzo With Cherry Tomatoes
Pesto Orzo with Cherry Tomatoes is a vibrant and flavorful dish that combines the nutty taste of orzo pasta with fresh basil pesto and juicy cherry tomatoes.
It's a perfect weeknight meal for families or a delightful side dish for gatherings. With a preparation time of about 20 minutes, this easy recipe allows you to enjoy a delicious meal without spending hours in the kitchen.
Ingredients:
- 1 cup orzo pasta
- 2 cups cherry tomatoes, halved
- ½ cup fresh basil pesto
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Grated Parmesan cheese (optional)
- Fresh basil leaves, for garnish (optional)
Cooking Instructions:
- Bring a large pot of salted water to a boil over high heat. Add the orzo pasta and cook according to package instructions, usually about 8-10 minutes, until al dente.
- While the orzo is cooking, heat the olive oil in a large skillet over medium heat. Add the halved cherry tomatoes and sauté for about 5 minutes until they start to soften and release their juices.
- Once the orzo is cooked, drain it and add it to the skillet with the sautéed cherry tomatoes.
- Stir in the fresh basil pesto, and season with salt and pepper to taste. Mix everything together until the orzo is well coated with the pesto and the tomatoes are evenly distributed.
- Remove from heat, and serve warm, garnished with grated Parmesan cheese and fresh basil leaves, if desired.
Variations and Tips:
- For a protein boost, add cooked chicken, shrimp, or chickpeas to the dish.
- To make it vegetarian, verify your pesto is made without cheese or check for substitutes.
- Feel free to experiment with different seasonal vegetables, such as zucchini or bell peppers.
- This dish can be served warm or chilled as a pasta salad.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days; just add a splash of olive oil to refresh it before serving.
Chili Lime Orzo With Black Beans
Chili Lime Orzo with Black Beans is a vibrant and zesty dish that perfectly combines the flavors of tangy lime and spicy chili, making it ideal for those who enjoy a little kick in their meals.
This dish is not only quick and easy to prepare, taking about 30 minutes in total, but it is also versatile and can be served as a main, a side, or a filling salad. Perfect for busy weeknights, meal prep, or even a casual get-together, it is a nutritious option that caters to both vegetarians and meat lovers alike.
Ingredients:
- 1 cup orzo pasta
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1/4 cup red onion, diced
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Cooking Instructions:
- In a large pot, bring salted water to a boil. Add the orzo and cook according to the package instructions until al dente. Drain and set aside.
- In a large mixing bowl, combine the cooked orzo, black beans, corn, red bell pepper, and red onion.
- In a separate bowl, whisk together lime juice, olive oil, chili powder, cumin, salt, and pepper.
- Pour the dressing over the orzo mixture and toss gently to combine, making sure everything is well coated.
- Adjust seasoning as needed, adding more lime juice or chili powder depending on your taste preference.
- Serve chilled or at room temperature, garnished with fresh cilantro if desired.
Variations & Tips:
- For a protein boost, consider adding grilled chicken, shrimp, or tofu.
- To enhance the heat, add diced jalapeños or a dash of hot sauce to the dressing.
- Substitute black beans with chickpeas or kidney beans for a different flavor profile.
- This dish can be made ahead of time and stored in the refrigerator for up to 3 days – just give it a good stir before serving again.
- Serve it on a bed of greens for a revitalizing salad or as a filling in tacos or burritos.
Orzo and Sausage Skillet
Orzo and Sausage Skillet is a delightful one-pan dish that marries the flavors of savory sausage with the gentle texture of orzo pasta, creating a hearty and satisfying meal.
It's perfect for busy weeknights when you need to whip up something delicious without a lot of fuss, taking only about 30 minutes from start to finish. This dish serves about 4 people, making it an ideal choice for families or gatherings.
Ingredients:
- 1 cup orzo pasta
- 1 pound Italian sausage (mild or spicy, according to preference)
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup chicken broth
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup fresh spinach or kale (optional)
- Grated Parmesan cheese for serving
Cooking Steps:
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it's softened.
- Remove the casing from the Italian sausage. Add the sausage to the skillet, breaking it up with a spoon. Cook until browned and no longer pink, about 5-7 minutes.
- Stir in the minced garlic and bell pepper, cooking for an additional 2-3 minutes until the peppers begin to soften.
- Add the orzo to the skillet and stir to combine, allowing it to toast slightly for 1-2 minutes.
- Pour in the diced tomatoes (with their juices) and chicken broth. Add the Italian seasoning, salt, and pepper. Bring the mixture to a boil.
- Reduce the heat to low and cover the skillet. Let it simmer for about 10-12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- If using, stir in the fresh spinach or kale until wilted, about 1-2 minutes.
- Serve hot, topped with grated Parmesan cheese if desired.
Variations and Tips:
- For a veggie twist, consider adding zucchini, mushrooms, or broccoli to the sautéed vegetables.
- Feel free to swap out the Italian sausage for chicken sausage or a plant-based alternative to suit dietary preferences.
- For extra flavor, add a splash of white wine after browning the sausage and let it reduce before continuing with the recipe.
- Customize the herbs and spices by adding red pepper flakes for heat or fresh basil for a fresh finish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth to restore moisture.
Caprese Orzo With Mozzarella and Basil
Caprese Orzo with Mozzarella and Basil is a delightful and invigorating dish that brings together the classic flavors of a Caprese salad in a hearty orzo format. This dish is perfect for a light summer dinner, a picnic or barbecue, making it an ideal choice for families or anyone seeking a vibrant vegetarian option.
With a preparation time of about 20 minutes, it's quick and easy to whip up, allowing you to enjoy a delicious meal without spending too much time in the kitchen.
Ingredients:
- 1 cup orzo pasta
- 2 cups cherry tomatoes, halved
- 8 ounces fresh mozzarella balls, halved
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup extra-virgin olive oil
- 1 tablespoon balsamic vinegar (optional)
- Salt and pepper to taste
- 1 clove garlic, minced (optional)
Cooking Steps:
- Cook the orzo pasta according to the package instructions in a pot of salted boiling water until al dente. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.
- In a large mixing bowl, combine the halved cherry tomatoes, mozzarella balls, and chopped basil.
- Add the cooled orzo to the mixing bowl with the tomatoes and mozzarella.
- Drizzle the olive oil and optional balsamic vinegar over the pasta mixture. If using, add the minced garlic. Season with salt and pepper to taste.
- Gently toss all the ingredients together until well combined.
- Allow the dish to sit for about 10 minutes to meld the flavors before serving.
Variations and Tips:
- For added protein, consider mixing in grilled chicken or shrimp.
- Incorporate different vegetables such as cucumber or bell peppers for extra crunch and color.
- If you prefer a warm dish, you can serve the orzo immediately after cooking and mix in the other ingredients while everything is still warm.
- For a bit of zing, try adding red pepper flakes or a splash of lemon juice.
- This dish can be made ahead of time and is perfect for meal prep or leftovers. Store it in an airtight container in the refrigerator for up to three days.
Orzo and Lemon Chicken Soup
Orzo and Lemon Chicken Soup is a light and comforting dish that combines tender orzo pasta, flavorful chicken, and a bright burst of lemon.
It's perfect for a cozy dinner or a revitalizing lunch, especially during chilly days. This recipe serves four and takes approximately 30 minutes to prepare and cook, making it an excellent option for a quick weeknight meal or a satisfying meal prep idea.
Ingredients:
- 1 cup orzo pasta
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 lemon (zested and juiced)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Cooking Steps:
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, cooking until the vegetables soften, about 5-7 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Pour in the chicken broth and bring it to a boil.
- Once boiling, add the orzo pasta and cook according to package instructions, usually about 8-10 minutes, until al dente.
- Add the shredded chicken, lemon zest, and lemon juice to the pot. Stir well and let it simmer for another 5 minutes to allow the flavors to meld.
- Taste the soup and season with salt and pepper as needed.
- Serve hot, garnished with freshly chopped parsley.
Variations and Tips:
- Add More Vegetables: Feel free to boost the nutrition by adding other vegetables such as spinach, kale, or peas.
- For Extra Flavor: Consider adding herbs like thyme or dill for an aromatic twist.
- Make it Creamy: For a creamier soup, stir in a splash of heavy cream or a dollop of sour cream before serving.
- Leftovers: This soup can be stored in the refrigerator for up to 3 days. However, the orzo may absorb some broth. Add a little extra broth or water when reheating to get the desired consistency.
- Storage Tip: For meal-prepping, store the chicken, orzo, and broth separately until you are ready to serve to maintain the texture of the pasta.
Curried Orzo With Chickpeas and Spinach
Curried Orzo With Chickpeas and Spinach is a vibrant and wholesome dish that combines the chewy texture of orzo pasta with protein-rich chickpeas and nutrient-packed spinach, all coated in fragrant curry spices. This recipe is perfect for a quick weeknight dinner or a light lunch, bringing together flavors that are both satisfying and invigorating.
In just 30 minutes, you can whip up a delicious meal for 4 people, making it an ideal option for busy schedules or casual gatherings.
Ingredients:
- 1 cup orzo pasta
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups fresh spinach, roughly chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 2 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: fresh cilantro for garnish
- Optional: lemon wedges for serving
Cooking Steps:
- Cook the Orzo: In a medium pot, bring salted water to a boil. Add orzo and cook according to package instructions until al dente. Drain and set aside.
- Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté for about 3-4 minutes until softened. Stir in minced garlic and cook for an additional minute until fragrant.
- Add Spices: Sprinkle in the curry powder and cumin, stirring well to coat the onions and garlic. Let the mixture cook for about 1 minute to enhance the spices' flavors.
- Incorporate Chickpeas and Spinach: Add the rinsed chickpeas and chopped spinach to the skillet. Stir everything together and cook until the spinach has wilted, about 2-3 minutes.
- Combine with Orzo: Pour in the vegetable broth and bring the mixture to a simmer. Once simmering, stir in the cooked orzo. Allow everything to heat through for another 2-3 minutes. Season with salt and pepper to taste.
- Serve: Divide the curried orzo among plates, and if desired, garnish with fresh cilantro and serve with lemon wedges on the side for an added zing.
Variations and Tips:
- Add Protein: For a heartier meal, consider adding cooked chicken or shrimp.
- Spice it Up: If you enjoy heat, add a pinch of cayenne pepper or some red chili flakes during cooking.
- Vegetable Swap: Feel free to replace spinach with other greens like kale or Swiss chard, or add other veggies like bell peppers or peas.
- Creamy Version: Stir in a splash of coconut milk towards the end of cooking for a creamier texture.
- Make Ahead: This dish can be prepared in advance and stored in the refrigerator for 3-4 days. Reheat in the microwave or on the stovetop, adding a splash of broth if necessary to loosen.
Enjoy your flavorful and easy-to-make Curried Orzo with Chickpeas and Spinach – a dish that packs a punch of flavor and nutrition in every bite!
