Best Orzo With Brown Butter And Parsley Recipes

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ORZO WITH BROWN BUTTER AND PARSLEY



Orzo with Brown Butter and Parsley image

Bon Appetit taught me how to cook. This is one of their simpler recipes that makes a nice side dish.

Provided by Normaone

Categories     Thanksgiving

Time 24m

Yield 10 serving(s)

Number Of Ingredients 6

9 cups reduced-sodium chicken broth
3 cups orzo pasta
1/2 cup butter
3 cloves garlic, pressed
3/4 teaspoon nutmeg
1/2 cup parsley

Steps:

  • In a large heavy saucepan, bring broth to a boil.
  • Add orzo and cook until broth has been absorbed, about 15 minutes, stirring often.
  • Remove from heat.
  • In a medium skillet, melt butter, stirring until golden, about 4 minutes.
  • Remove from heat.
  • Add garlic and nutmeg.
  • Pour over orzo.
  • Add parsley and toss to combine.
  • Season with salt and pepper to taste.

GARLIC 'N PARSLEY ORZO



Garlic 'N Parsley Orzo image

Tonight, make a different side dish of orzo flavored with garlic, parsley, olive oil and butter. When recipe is complete, take a taste and if it needs more seasoning, instead of adding salt, add garlic salt to taste.

Provided by Marie

Categories     < 30 Mins

Time 25m

Yield 8 serving(s)

Number Of Ingredients 6

1 lb orzo pasta
2 cloves garlic, minced (or more)
2 tablespoons olive oil
1/2 cup chopped fresh parsley
salt and pepper
4 tablespoons butter

Steps:

  • Cook orzo in boiling salted water until done.
  • Warm oil in large skillet over low heat, add garlic and cook for about 30 seconds.
  • Stir in orzo, parsley, salt and pepper to taste and butter.
  • Toss well.

ORZO WITH CINNAMON BROWN BUTTER AND PARSLEY



Orzo with Cinnamon Brown Butter and Parsley image

Categories     Herb     Pasta     Side     Vegetarian     Quick & Easy     Cinnamon     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 6

1 pound orzo
1/2 stick (1/4 cup) unsalted butter
2 tablespoons olive oil
1/4 teaspoon cinnamon
1/4 teaspoon black pepper
3/4 cup chopped fresh flat-leaf parsley (from 2 bunches)

Steps:

  • Cook orzo in a 6- to 8-quart pot of boiling salted water until tender. While orzo cooks, melt butter in a small heavy skillet over moderately low heat, then simmer until golden brown with a nutty aroma, about 5 minutes. Remove skillet from heat, then stir in oil, cinnamon, and pepper.
  • Drain orzo in a colander, then return to pot and add brown-butter mixture, scraping up any brown bits from bottom of skillet, and parsley. Toss until combined well and season with salt.

PARMESAN GARLIC ORZO



Parmesan Garlic Orzo image

This is something my son even enjoys making.

Provided by Colleen Volcjak

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 7

1 cup orzo pasta
¼ cup butter
2 teaspoons minced garlic
¼ cup Parmesan cheese
2 tablespoons milk
1 tablespoon chopped fresh parsley
½ teaspoon salt and ground black pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain.
  • Melt butter in a skillet over medium heat; cook and stir garlic in melted butter until lightly browned, about 5 minutes. Stir orzo into garlic mixture and mix in Parmesan cheese, milk, parsley, salt, and black pepper.

Nutrition Facts : Calories 327 calories, Carbohydrate 39.7 g, Cholesterol 35.5 mg, Fat 14.3 g, Fiber 2.3 g, Protein 9.7 g, SaturatedFat 8.5 g, Sodium 454 mg, Sugar 1.1 g

BROWN-BUTTER ORZO WITH BUTTERNUT SQUASH



Brown-Butter Orzo With Butternut Squash image

In this autumnal one-pot meal, rice-shaped orzo is cooked with stock and butternut squash until it's tender and creamy, a little like risotto but without as much stirring. Brown butter, lemon zest and sage add depth of flavor, while red-pepper flakes give this zip and heat. An optional dollop of ricotta intensifies the creaminess but feel free to skip it for a lighter dish. This recipe also works well as a hearty side for roasted meats and fish.

Provided by Melissa Clark

Categories     weekday, pastas, vegetables, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

4 tablespoons unsalted butter
3/4 cup thinly sliced shallots (2 to 3), or use onion or leek
1 small (2-pound) butternut squash, peeled, seeded and cut into 3/4-inch cubes (3 cups)
1 tablespoon finely chopped fresh sage leaves, or 2 teaspoons chopped rosemary or marjoram, plus more for serving if you like
1 teaspoon fine sea salt or table salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more for serving
1/4 teaspoon red-pepper flakes, plus more for serving
3 cups vegetable stock or chicken stock
1 1/2 cup uncooked orzo
1 lemon, zested and halved
2 tablespoons grated Parmesan, plus more for serving
1/2 cup whole-milk ricotta (optional)

Steps:

  • In a medium Dutch oven, or a large (12-inch) skillet, melt butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden brown and it smells nutty and toasty, 3 to 4 minutes. (Watch carefully to see that it doesn't burn.)
  • Stir in shallots and cook, stirring occasionally, until slightly softened, about 2 minutes. Add squash, sage, a large pinch of salt, the 1/4 teaspoon black pepper and the 1/4 teaspoon red-pepper flakes, and cook until squash is golden at the edges and begins to soften, 12 to 17 minutes.
  • Add stock and bring to a simmer. Stir in orzo, lemon zest and the 1 teaspoon salt. Cover the pan and simmer over medium-low heat until orzo is just tender and most of the liquid is absorbed, 14 to 18 minutes, stirring once or twice. If the pan dries out before the orzo and squash are tender, add a splash or two of water.
  • Remove pan from heat and stir in Parmesan. Taste and add more salt if needed, and a squeeze of lemon juice if the dish needs brightness. Dollop with ricotta if using, and sprinkle with more grated Parmesan and black pepper just before serving, garnishing the top with more red-pepper flakes and sage.

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