Best Orzo Pilaf With Mushrooms Leeks And Sun Dried Tomatoes Recipes

ORZO PILAF WITH MUSHROOMS

Orzo Pilaf with Mushrooms image

Just a few ingredients produce fantastic flavors for an easy meal any hectic night. Served with Spicy Tomato Pork Chops, a complete dinner is on the table in 30 minutes. -Renee Zimmer, Gig Harbor, Washington

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1/2 pound sliced fresh mushrooms
1 small onion, finely chopped
2 tablespoons olive oil
2 garlic cloves, minced
1 can (14-1/2 ounces) chicken broth
1 cup uncooked orzo pasta
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons minced fresh parsley

Steps:

In a large saucepan, saute mushrooms and onion in oil until tender. Add garlic; cook and stir 1 minute longer. Add the broth, orzo, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-14 minutes or until pasta is tender. Stir in parsley.

Nutrition Facts : Calories 275 calories, Fat 8g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 600mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 2g fiber), Protein 9g protein.

HERBED ORZO PILAF

Herbed Orzo Pilaf image

Provided by Food Network Kitchen

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Saute 1 chopped onion and 1 thyme sprig in butter over medium heat until golden; season with salt. Increase the heat to medium high; add 1 cup orzo and toast 2 minutes. Add 2 cups chicken broth and bring to a simmer. Reduce the heat to medium low, cover and cook until the orzo is tender, 15 minutes. Stir in some chopped dill. Top with sour cream and paprika.

ORZO PILAF WITH MUSHROOMS, LEEKS AND SUN-DRIED TOMATOES

Orzo Pilaf with Mushrooms, Leeks and Sun-Dried Tomatoes image

Categories Mushroom Onion Pasta Tomato Side Bake Sauté Basil Leek Fall Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 10

Ingredients

Nonstick vegetable oil spray
1 1/2 cups canned low-salt chicken broth
1/3 cup chopped sun-dried tomatoes (not packed in oil)
1 tablespoon olive oil
12 ounces portobello mushrooms, stemmed, diced
3 cups sliced leeks (white and pale green parts only)
1 tablespoon chopped garlic
4 cups freshly cooked orzo (rice-shaped pasta; about 1 1/3 cups uncooked)
1/4 cup chopped fresh basil or 1 tablespoon dried
2 tablespoons balsamic vinegar

Steps:

Preheat oven to 350°F. Spray 8 x 8 x 2-inch glass baking dish with nonstick spray. Bring broth and tomatoes just to boil in heavy small saucepan. Remove from heat; let stand 10 minutes.
Meanwhile, heat oil in large nonstick skillet over medium heat. Add mushrooms, leeks and garlic. Cover skillet and cook until vegetables are tender, stirring occasionally, about 12 minutes. Remove from heat. Mix in cooked orzo, basil, vinegar, tomatoes and broth. Season with salt and pepper. Transfer to prepared dish; cover with foil.
Bake pilaf until heated through, about 40 minutes. Serve hot.