Best Lemon Orzo With Pine Nuts Recipes

Lemony Orzo Salad with Feta and Pine Nuts image

Provided by angelcakes

Categories Fruit

Time 25m

Yield 10-12 serving(s)

Number Of Ingredients 9

Steps:

If pine nuts are not toasted, toast them on a cookie sheet in a 350F oven for 5-10 minutes or until golden brown.
Boil water in a 6-8 quart pot with optional flavor cubes.
Add orzo and cook until tender.
Drain orzo in colander and rinse with cold water.
Toss orzo in a large bowl with the olive oil, lemon juice, and lemon zest.
Then toss in the rest of the ingredients.
Season with salt and pepper to taste.
You can add more lemon juice if you like it really lemony.
Chill salad for 3-4 hours before serving.

Herbed Orzo With Pine Nuts image

Provided by Sageca

Categories European

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

2 cups orzo pasta
3 tablespoons butter
2 garlic cloves, crushed
1/3 cup pine nuts, toasted
1 tablespoon fresh lemon juice
3 tablespoons fresh basil, minced
3 tablespoons fresh parsley, minced
salt and pepper

Steps:

Cook orzo in boiling water until al dente. Drain well and transfer to bowl. Toss with butter, garlic, pine nuts, lemon juice, basil and parsley.
Taste to see if you would prefer salt and pepper or a more lemony taste.
Tip:.
f using dried herbs reduce the amount to 1 Teaspoon each.

Nutrition Facts : Calories 312.1, Fat 11.8, SaturatedFat 4.2, Cholesterol 15.3, Sodium 55.5, Carbohydrate 43.5, Fiber 2.2, Sugar 1.9, Protein 8.6

Lemon Orzo With Mushrooms and Pine Nuts image

Provided by Boomette

Categories Fruit

Time 23m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb orzo pasta
3/4 cup pine nuts, toasted
3/4 cup flat leaf parsley, chopped
2 lemons, juice of
1 lemon, zest of
2 (6 ounce) white mushrooms, sliced
2 tablespoons extra virgin olive oil
1/4 cup extra virgin olive oil

Steps:

In a large pot of boiling, salted water, cook the orzo until al dente. Drain and return to the pot. Stir in the pine nuts, parsley, lemon juice, lemon peel and 2 tablespoons extra-virgin olive oil. Season with salt and pepper.
In a skillet, heat 1/4 cup olive oil oven high heat until rippling. Add the mushrooms and cook, stirring occasionally, until browned, about 7 minutes. Divide the orzo among 4 plates and top with the mushrooms.

Nutrition Facts : Calories 807.7, Fat 39.8, SaturatedFat 4.4, Sodium 19.2, Carbohydrate 96, Fiber 7, Sugar 6.8, Protein 21.8