happecookr
Enthusiast Member
ISO: orzo salad recipes
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Orzo
- Thread starter happecookr
- Start date
luisa_calif
Well-known member
check the under Favoritie Recipes under Salads & Pasta
I just posted one in the Favs from Pat - REC: Mediterranean Orzo Salad
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=17&msgid=21
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=17&msgid=21
carianna-in-wa
Well-known member
This is one of our favorites. REC: Orzo and Artichoke Salad w/ Prosciutto
This came out of BA about 12 or 13 years ago. It's a family favorite.
ORZO AND ARTICHOKE SALAD WITH PROSCIUTTO
Serves 4
3/4 c. orzo
3 T. olive oil
1/4 c. chicken broth
1/2 9-oz. package frozen artichoke hearts,
thawed and halved
1 T. white wine vinegar
1 T. lemon juice
2 t. dijon
2 T. minced fresh basil
2 green onions, finely chopped
1/3 c. chopped sliced prosciutto
1/3 c. freshly grated parmesan
2 T. chopped fesh parsley
Cook orzo in lg. saucepan of boiling salted
water until just tender but still firm to
bite. Drain. Rinse under cold water and
drain again. Transfer orzo to lg. bowl. Add
1 T. olive oil and toss to combine.
Bring chicken broth to simmer in heavy med.
saucepan. Add artichokes and simmer 3
minutes. Drain. Mix artichokes into orzo.
Whisk vinegar, lemon juice and mustard in
small bowl. Whisk in remaining 2 T. oil.
Stir in basil. Pour dressing over orzo. Add
all remaining ingredients and toss well.
Season to taste with salt and pepper. Cover
and refrigerate. Can be prepared one day
ahead - serve chilled.
Carianna's notes: Even though the original
recipe didn't call for it, I usually add 1
minced clove of garlic to the
dressing.
This came out of BA about 12 or 13 years ago. It's a family favorite.
ORZO AND ARTICHOKE SALAD WITH PROSCIUTTO
Serves 4
3/4 c. orzo
3 T. olive oil
1/4 c. chicken broth
1/2 9-oz. package frozen artichoke hearts,
thawed and halved
1 T. white wine vinegar
1 T. lemon juice
2 t. dijon
2 T. minced fresh basil
2 green onions, finely chopped
1/3 c. chopped sliced prosciutto
1/3 c. freshly grated parmesan
2 T. chopped fesh parsley
Cook orzo in lg. saucepan of boiling salted
water until just tender but still firm to
bite. Drain. Rinse under cold water and
drain again. Transfer orzo to lg. bowl. Add
1 T. olive oil and toss to combine.
Bring chicken broth to simmer in heavy med.
saucepan. Add artichokes and simmer 3
minutes. Drain. Mix artichokes into orzo.
Whisk vinegar, lemon juice and mustard in
small bowl. Whisk in remaining 2 T. oil.
Stir in basil. Pour dressing over orzo. Add
all remaining ingredients and toss well.
Season to taste with salt and pepper. Cover
and refrigerate. Can be prepared one day
ahead - serve chilled.
Carianna's notes: Even though the original
recipe didn't call for it, I usually add 1
minced clove of garlic to the
dressing.
here is one i like alot (make a big batch too)
Orzo Salad
Recipe courtesy Giada De Laurentiis
4 cups chicken broth
1½ cups orzo
1 (15-ounce) can garbanzo beans, drained and rinsed
1½ cups red and yellow teardrop tomatoes or grape tomatoes, halved
¾ cup finely chopped red onion
½ cup chopped fresh basil leaves
¼ cup chopped fresh mint leaves
About ¾ cup Red Wine Vinaigrette
Salt and freshly ground black pepper
Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.
Back to top
Red Wine Vinaigrette
½ cup red wine vinegar
¼ cup fresh lemon juice
2 teaspoons honey
2 teaspoons salt
¾ teaspoon freshly ground black pepper
1 cup extra-virgin olive oil
Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
Yield: 1 ¾ cups
Orzo Salad
Recipe courtesy Giada De Laurentiis
4 cups chicken broth
1½ cups orzo
1 (15-ounce) can garbanzo beans, drained and rinsed
1½ cups red and yellow teardrop tomatoes or grape tomatoes, halved
¾ cup finely chopped red onion
½ cup chopped fresh basil leaves
¼ cup chopped fresh mint leaves
About ¾ cup Red Wine Vinaigrette
Salt and freshly ground black pepper
Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.
Back to top
Red Wine Vinaigrette
½ cup red wine vinegar
¼ cup fresh lemon juice
2 teaspoons honey
2 teaspoons salt
¾ teaspoon freshly ground black pepper
1 cup extra-virgin olive oil
Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
Yield: 1 ¾ cups
REC: Orzo With Roasted Vegetables
ORZO WITH ROASTED VEGETABLES
INGREDIENTS:
1 small eggplant, peeled and 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup good olive oil
1 1/2 teaspoons kosher salt *(my note: I would use much less)
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-shaped pasta
For the dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt *(my note: I would use less)
1/2 teaspoon freshly ground black pepper
To assemble:
4 scallions, minced (white and green parts)
1/4 cup pignolis, toasted
3/4 pound good feta, 1/2-inch diced (not crumbled)
15 fresh basil leaves, cut into julienne
DIRECTIONS:
Preheat the oven to 425 degrees F.
Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.
Yield: 6 servings
From Barefoot Contessa Parties
ORZO WITH ROASTED VEGETABLES
INGREDIENTS:
1 small eggplant, peeled and 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup good olive oil
1 1/2 teaspoons kosher salt *(my note: I would use much less)
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-shaped pasta
For the dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt *(my note: I would use less)
1/2 teaspoon freshly ground black pepper
To assemble:
4 scallions, minced (white and green parts)
1/4 cup pignolis, toasted
3/4 pound good feta, 1/2-inch diced (not crumbled)
15 fresh basil leaves, cut into julienne
DIRECTIONS:
Preheat the oven to 425 degrees F.
Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.
Yield: 6 servings
From Barefoot Contessa Parties
This is a delightful salad using ORZO.....;
Avocado, Mango, Shrimp Salad
2 x ripe mangos, diced
2 x ripe avocados, diced
1 x small Romaine lettuce, washed and torn into small pieces
1 x TBL chopped fresh coriander
1 LB cleaned, precooked large shrimp defrosted
1 x good cup cooked rice or small pasta (I use orzo i.e. rice shaped pasta
Dressing:
2 x TBL fresh lemon juice
2 x cloves garlic minced (depends on strength of garlic, use less if one clove is quite strong)
1 inch piece of fresh ginger, peeled and grated or minced
1/2 tsp curry powder
1/4 tsp borrie (tumeric)
2 tsp sugar
Layer washed and dried lettuce on large platter.
Layer Avo then rice or pasta then mango and lastly shrimp.
Sprinkle well with the mixed dressing over the entire salad.
Garnish with cilantro sprigs
Avocado, Mango, Shrimp Salad
2 x ripe mangos, diced
2 x ripe avocados, diced
1 x small Romaine lettuce, washed and torn into small pieces
1 x TBL chopped fresh coriander
1 LB cleaned, precooked large shrimp defrosted
1 x good cup cooked rice or small pasta (I use orzo i.e. rice shaped pasta
Dressing:
2 x TBL fresh lemon juice
2 x cloves garlic minced (depends on strength of garlic, use less if one clove is quite strong)
1 inch piece of fresh ginger, peeled and grated or minced
1/2 tsp curry powder
1/4 tsp borrie (tumeric)
2 tsp sugar
Layer washed and dried lettuce on large platter.
Layer Avo then rice or pasta then mango and lastly shrimp.
Sprinkle well with the mixed dressing over the entire salad.
Garnish with cilantro sprigs
And another Walnut Feta Orzo Salad
ORZO Salad with Walnuts and Feta
Orzo Salad with Cucumber, Bell Pepper, Basil
and Feta
1 cup walnut halves
1 cucumber
1 red bell pepper
1 yellow bell pepper
Kosher salt
1-1/2 cups dry orzo pasta
2 tablespoons extra-virgin olive oil
1/2 cup kalamata olives, pitted and halved
1/2 cup diced scallions
1/4 cup fresh basil
1/4 cup chopped fresh Italian parsley
1-1/4 cups crumbled feta cheese
1/3 cup Lemon Vinaigrette (below)
Salt and freshly ground pepper, to taste
Preheat oven to 350 Degrees F.
Spread the walnuts on a rimmed baking sheet
and toast on the center rack of the oven for
about 10 minutes, or until golden brown. Let
cool, then coarsely chop and set aside.
Peel and core the cucumber and cut it into
1/2 inch cubes. Core the red and yellow
peppers and cut them into 1/2 inch square
pieces. Set aside.
Fill a large saucepan two-thirds full of
water. Add a pinch of salt and bring to a
boil. Drop in the pasta and simmer for 3 to
5 minutes, or until tender. Remove the pan
from the heat and drain the pasta in a
colander, then cool the pasta by running cold
tap water over the colander for a few
minutes. Shake the colander to remove excess
water and transfer the cooled pasta to a
medium bowl. Toss with the olive oil to keep
the pasta from sticking together.
Add the toasted walnuts, cucumbers, peppers,
olives, scallions, basil, parsley and feta.
Drizzle in the Lemon Vinaigrette and toss
well. Season to taste with salt and pepper.
Cover and store in the refrigerator for up
to 2 days.
Lemon Vinaigrette
Makes approx. 1-1/4 cups
1 tablespoon Dijon mustard
2 teaspoons red-wine vinegar
1/3 cup freshly squeezed lemon juice
1 teaspoon honey
1 tablespoon freshly grated lemon zest
1 garlic clove, finely chopped
1 teaspoon kosher salt
1/4 teaspoon white pepper
3/4 cup extra virgin olive oil
Combine all the ingredients except the olive
oil in a medium bowl. Mix well with a whisk.
Add the oil in a slow stream, whisking as
you pour. Continue whisking until the
dressing has emulsified, then cover and store
in the refrigerator for up to 4 days.
ORZO Salad with Walnuts and Feta
Orzo Salad with Cucumber, Bell Pepper, Basil
and Feta
1 cup walnut halves
1 cucumber
1 red bell pepper
1 yellow bell pepper
Kosher salt
1-1/2 cups dry orzo pasta
2 tablespoons extra-virgin olive oil
1/2 cup kalamata olives, pitted and halved
1/2 cup diced scallions
1/4 cup fresh basil
1/4 cup chopped fresh Italian parsley
1-1/4 cups crumbled feta cheese
1/3 cup Lemon Vinaigrette (below)
Salt and freshly ground pepper, to taste
Preheat oven to 350 Degrees F.
Spread the walnuts on a rimmed baking sheet
and toast on the center rack of the oven for
about 10 minutes, or until golden brown. Let
cool, then coarsely chop and set aside.
Peel and core the cucumber and cut it into
1/2 inch cubes. Core the red and yellow
peppers and cut them into 1/2 inch square
pieces. Set aside.
Fill a large saucepan two-thirds full of
water. Add a pinch of salt and bring to a
boil. Drop in the pasta and simmer for 3 to
5 minutes, or until tender. Remove the pan
from the heat and drain the pasta in a
colander, then cool the pasta by running cold
tap water over the colander for a few
minutes. Shake the colander to remove excess
water and transfer the cooled pasta to a
medium bowl. Toss with the olive oil to keep
the pasta from sticking together.
Add the toasted walnuts, cucumbers, peppers,
olives, scallions, basil, parsley and feta.
Drizzle in the Lemon Vinaigrette and toss
well. Season to taste with salt and pepper.
Cover and store in the refrigerator for up
to 2 days.
Lemon Vinaigrette
Makes approx. 1-1/4 cups
1 tablespoon Dijon mustard
2 teaspoons red-wine vinegar
1/3 cup freshly squeezed lemon juice
1 teaspoon honey
1 tablespoon freshly grated lemon zest
1 garlic clove, finely chopped
1 teaspoon kosher salt
1/4 teaspoon white pepper
3/4 cup extra virgin olive oil
Combine all the ingredients except the olive
oil in a medium bowl. Mix well with a whisk.
Add the oil in a slow stream, whisking as
you pour. Continue whisking until the
dressing has emulsified, then cover and store
in the refrigerator for up to 4 days.
happecookr
Enthusiast Member
Thank you all for the great looking recipes!
I plan to try several of them!
I plan to try several of them!
music-city-missy
Well-known member
J. Alexander's Wile Rice & Orzo Salad
I haven't made this yet but I LOVE their salad and this version from the Memphis Commercial Appeal looks closer to what they serve at our J. Alexanders than a version I found elsewhere. I think the recipe is missing a few things - namely I know they put some barley in it here.
2 cups cooked orzo
1 cup cooked wild rice
1/4 cup diced red onions
1/4 cup currants
1/8 cup fresh corn niblets
1/4 cup toasted almonds (slivered)
1 Tbsp. chopped parsley
3 Tbsp. diced red peppers
3 Tbsp. diced yellow peppers
1/2 cup sliced green onions
Salt & Pepper to taste
1 tsp. granulated garlic
1/8 cup cut fresh basil
1/2 cup dressing
Dressing:
4 1/2 Tbsp balsamic white vinegar (haven't figured this one out as I have never seen it)
1 1/2 tsp. minced garlic
1/2 Tbsp Dijon mustard
1/2 Tbsp fresh basil
salt & pepper to taste
3/8 cup (1/4 cup plus 1/8 cup) canola oil
3/8 cup extra virgin olive oil
Prepare dressing: Dissolve vinegar, lemon juice, garlic and sugar with a hand whip (three minute stirring). Fold in the mustard, basil, salt and pepper. Slowly add oils while whisking vigorously. Regriferate. Makes 1 cup.
To Assemble: Place all other ingredients in a mixing bowl and mix well. Toss with dressing. Serve ice cold, 38-40 degrees.
Serves 4
I haven't made this yet but I LOVE their salad and this version from the Memphis Commercial Appeal looks closer to what they serve at our J. Alexanders than a version I found elsewhere. I think the recipe is missing a few things - namely I know they put some barley in it here.
2 cups cooked orzo
1 cup cooked wild rice
1/4 cup diced red onions
1/4 cup currants
1/8 cup fresh corn niblets
1/4 cup toasted almonds (slivered)
1 Tbsp. chopped parsley
3 Tbsp. diced red peppers
3 Tbsp. diced yellow peppers
1/2 cup sliced green onions
Salt & Pepper to taste
1 tsp. granulated garlic
1/8 cup cut fresh basil
1/2 cup dressing
Dressing:
4 1/2 Tbsp balsamic white vinegar (haven't figured this one out as I have never seen it)
1 1/2 tsp. minced garlic
1/2 Tbsp Dijon mustard
1/2 Tbsp fresh basil
salt & pepper to taste
3/8 cup (1/4 cup plus 1/8 cup) canola oil
3/8 cup extra virgin olive oil
Prepare dressing: Dissolve vinegar, lemon juice, garlic and sugar with a hand whip (three minute stirring). Fold in the mustard, basil, salt and pepper. Slowly add oils while whisking vigorously. Regriferate. Makes 1 cup.
To Assemble: Place all other ingredients in a mixing bowl and mix well. Toss with dressing. Serve ice cold, 38-40 degrees.
Serves 4