Best Grilled Meats Veggies Over Saffron Orzo Recipes

Grilled Veggie and Orzo Salad image

Provided by Valerie Bertinelli

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 16

Kosher salt and freshly ground black pepper
1 pound orzo
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3/4 cup extra-virgin olive oil
1 yellow squash, cut into 1/2-inch-thick slices on the bias
1 zucchini, cut into 1/2-inch-thick slices on the bias
1 Japanese eggplant, cut into 1/2-inch-thick slices on the bias
1 red onion, cut into 1/2-inch-thick slices
1 large bell pepper, cut into planks
1 teaspoon lemon zest and 5 tablespoons lemon juice (from 3 to 4 lemons)
1 tablespoon Dijon mustard
3/4 cup crumbled feta cheese
1/2 cup chopped fresh parsley
1/4 cup chopped fresh dill

Steps:

Bring a large pot of salted water to a boil. Cook the orzo according to package directions. Drain and set aside.
Add the dried oregano, garlic powder, onion powder, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/2 cup of the olive oil to a large bowl. Whisk to combine, then add all the prepped vegetables. Toss the vegetables to coat them in the marinade.
Heat a grill pan over medium-high heat. Once the pan is heated, add the vegetables in batches, being sure to keep them in a single layer and not to overcrowd the pan. Grill until the vegetables have nice char marks and are beginning to soften, 2 to 3 minutes. Flip the vegetables and cook for an additional 2 to 3 minutes. Remove to a rimmed baking sheet. Keep grilling until all the vegetables are cooked. Cool slightly, then cut the vegetables into small bite size pieces. Save any leftover marinade to build the dressing for the salad.
To the serving bowl with the leftover marinade from the vegetables, add the lemon zest, lemon juice, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper and the remaining 1/4 cup olive oil. Whisk to combine. Add the cooked orzo and the chopped grilled vegetables and toss to combine. Add the feta, parsley and dill and toss again. Season with salt and pepper to taste.
Serve immediately or keep at room temperature until ready to serve.

Grilled Meats and Vegetables over Saffron Orzo Recipe image

Provided by Dixie8686

Number Of Ingredients 26

For marinade:
5 cloves garlic, minced
1 cup fresh lemon juice, from about 5 lemons
2 cups extra-virgin olive oil
2 teaspoons smoked salt, or kosher salt
2 teaspoons freshly ground black pepper
1/2 teaspoon red pepper flakes
1/2 cup chopped flat-leaf parsley
For grill:
3 skinless, boneless chicken breasts
4 boneless, skinless chicken thighs
1/2 pound medium shrimp, shelled and deveined
2 ears corn, husked and cut into thirds
1/2 pound cremini mushrooms, wiped clean
1 red bell pepper, halved and cored
1 yellow bell pepper, halved and cored
1 orange bell pepper, halved and cored
Saffron Orzo:
4 cups chicken stock
1 teaspoon saffron threads
1 pound dried orzo
1/4 cup extra-virgin olive oil
1/2 lemon, juiced
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup chopped flat-leaf parsley

Steps:

In a medium bowl, combine the marinade ingredients. In a large bowl, combine half the marinade with the chicken breasts, chicken thighs, and shrimp. Toss to combine. Cover and let marinate for at least 1 hour. If marinating for longer than 1 hour, make sure to refrigerate. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the corn with reserved unused marinade and wrap in foil. Toss the mushrooms with 1/4 cup of the reserved unused marinade. Grill the chicken breasts and thighs to an internal temperature of 165 degrees F, about 7 minutes a side. Grill the corn inside the foil, for about 5 minutes a side. Grill the peppers for about 5 minutes a side. Grill the shrimp and the mushrooms, about 2 minutes a side. Brush the grilled peppers with the last of the reserved unused marinade. Slice the peppers and mushrooms before serving, if desired. Arrange grilled meats and vegetables over the saffron orzo on a large platteIn a large pot, bring the chicken stock to a boil over high heat. Reduce the heat to low, bringing the stock to a simmer. Add the saffron, stir, and allow the saffron to bloom, about 5 minutes. Return the heat to medium and the stock to a boil, then add the orzo and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain orzo and transfer to a large bowl. Add the olive oil, lemon juice, salt, pepper, and parsley. Toss to combine.r and serve immediately

Saffron Orzo image

Provided by Food Network Kitchen

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

Cook 1 minced shallot in 2 tablespoons olive oil in a saucepan over medium heat until softened, 2 to 3 minutes. Add 1 cup orzo and cook, stirring, until toasted, 3 to 5 minutes. Add 2 cups chicken broth, 1/2 teaspoon each saffron and kosher salt and 2 bay leaves. Bring to a boil, then stir and reduce to a simmer; cover and cook until the orzo is tender, 12 to 15 minutes. Stir in 1 tablespoon butter and season with salt.