Best Orzo With Sesame And Peas Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ORZOTTO WITH PEAS



Orzotto with Peas image

"I find I have more luck getting my son to eat vegetables when I pair them with something he really likes, such as pasta," Kelsey says.

Provided by Kelsey Nixon

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1 onion, diced
1 1/2 cups orzo or pearl barley
1/4 cup dry white wine (or chicken stock)
3 cups chicken stock or low-sodium broth
1/2 cup frozen petite green peas, thawed
1/3 cup grated parmesan cheese, plus more for topping
2 tablespoons thinly sliced fresh basil
1/4 cup heavy cream
1 teaspoon grated lemon zest, plus the juice of 1 lemon
Salt and freshly ground pepper

Steps:

  • Heat the olive oil in a heavy-bottomed medium saucepan over medium-high heat. Add the onion and saute until fragrant and translucent, about 2 minutes. Add the orzo and toast for 2 minutes, stirring occasionally. Add the wine (or stock) and cook until absorbed, about 1 minute.
  • Gradually add 3 cups chicken stock, stirring frequently. Bring to a simmer, then lower the heat and cover. Cook until the liquid is almost absorbed and the orzo is tender, 8 to 10 minutes. Remove from the heat.
  • Stir in the peas, parmesan, basil, heavy cream and lemon zest and juice. Season with salt and pepper. Top each serving with more parmesan.

TOASTED ORZO WITH PEAS AND PARMESAN



Toasted Orzo With Peas and Parmesan image

From Cook's Illustrated. This is supposed to be a side dish, but I would also consider serving this as a light meatless entree.

Provided by Vino Girl

Categories     Cheese

Time 29m

Yield 8 serving(s)

Number Of Ingredients 11

2 tablespoons unsalted butter
1 cup onion, finely chopped
3/4 teaspoon salt
2 garlic cloves, minced (2 teaspoons)
1 lb uncooked orzo pasta
3 1/2 cups low sodium chicken broth (or vegetable)
3/4 cup dry vermouth or 3/4 cup dry white wine
1 3/4 cups frozen peas
1 cup parmesan cheese, grated
ground nutmeg, to taste
ground black pepper, to taste

Steps:

  • Heat butter in 12-inch nonstick skillet over medium-high heat; add onion and salt and cook, stirring frequently, until onion has softened and is beginning to brown, about 5 minutes.
  • Add garlic and cook until fragrant, about 30 seconds.
  • Add orzo and cook, stirring frequently, until most of orzo is lightly browned and golden, 5 to 6 minutes.
  • Turn off heat and add vermouth and chicken broth.
  • Go back to medium-high heat and bring to boil; reduce heat to medium-low and simmer, stirring occasionally, until all liquid has been absorbed and orzo is tender, 10 to 15 minutes.
  • Gently stir in peas, cheese, nutmeg, and pepper to taste.
  • Remove from heat and let it stand until peas are heated through, about 2 minutes.

Nutrition Facts : Calories 357.6, Fat 8.1, SaturatedFat 4.4, Cholesterol 18.6, Sodium 478.1, Carbohydrate 51, Fiber 3.5, Sugar 4.3, Protein 16.2

MUSHROOM AND PEA ORZOTTO



Mushroom and Pea Orzotto image

A different take on risotto that uses orzo in place of arborio rice! Top with additional Pecorino-Romano before serving, if desired.

Provided by Kim

Categories     Main Dish Recipes     Pasta

Time 50m

Yield 4

Number Of Ingredients 13

2 tablespoons olive oil
1 (8 ounce) package sliced cremini mushrooms
1 onion, diced
3 cloves garlic, minced
½ teaspoon dried oregano
½ teaspoon dried thyme
1 ½ cups orzo
½ cup dry white wine
3 cups low-sodium chicken broth
1 cup frozen peas
½ cup freshly grated Pecorino-Romano cheese, or to taste
¼ cup heavy whipping cream
salt and freshly ground black pepper to taste

Steps:

  • Heat olive oil in a large pot over medium heat. Add mushrooms and onion and cook, stirring occasionally, until lightly browned, 10 to 15 minutes. Add garlic, oregano, and thyme; cook 1 minute, stirring often. Add orzo and cook until lightly toasted, 1 to 2 minutes, stirring often. Pour in wine and cook until mostly evaporated, 1 to 2 minutes more.
  • Pour chicken broth into the pot gradually and bring to a simmer. Cover the pot, reduce heat to low, and cook until orzo is softened, 10 to 12 minutes, stirring occasionally.
  • Uncover the pot and stir in frozen peas. Cook until peas are warmed through, about 1 minute. Remove pot from heat, add Pecorino-Romano cheese and cream and stir to combine. Season with salt and black pepper to taste.

Nutrition Facts : Calories 556.9 calories, Carbohydrate 71.6 g, Cholesterol 38.9 mg, Fat 17.9 g, Fiber 6.4 g, Protein 22.9 g, SaturatedFat 7.6 g, Sodium 379.5 mg, Sugar 8.6 g

CREAMY ORZO



Creamy Orzo image

Provided by Giada De Laurentiis

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 9

3/4 cup freshly grated Parmesan
Salt and freshly ground black pepper
1 pound orzo (rice-shaped pasta)
2 tablespoons olive oil
1 large shallot, finely chopped
1 garlic clove, minced
1 (14.5-ounce) can diced tomatoes, juices drained
1 1/4 cups whipping cream
1 cup frozen peas, thawed

Steps:

  • Bring a heavy large saucepan of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
  • Meanwhile, heat the oil in a heavy large frying pan over medium heat. Add the shallot and garlic, and saute until tender, about 2 minutes. Add the tomatoes and cook until they are tender, about 8 minutes. Stir in the cream and peas. Add the orzo and toss to coat. Remove the skillet from the heat. Add the Parmesan to the pasta mixture and toss to coat. Stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season the orzo with salt and pepper, and serve.

CRISPY ORZO WITH PEAS



Crispy Orzo with Peas image

Provided by Giada De Laurentiis

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 can light coconut milk
One 2-inch piece ginger, sliced
Kosher salt
2 cups orzo pasta
1/4 cup olive oil
1 cup frozen peas, thawed
1 bunch scallions, sliced thin (about 1/2 cup)
1 tablespoon lemon juice

Steps:

  • In a medium saucepan, add the coconut milk, ginger, 1 tablespoon salt and 2 cups water. Bring to a boil over medium-high heat. Add the orzo and stir. Cook, stirring to prevent sticking, until the pasta is al dente, 6 to 7 minutes. Drain well. Remove and discard the ginger.
  • Heat a large skillet over medium-high heat. Add 2 tablespoons of the oil and heat for 1 minute more. Add the drained orzo and spread out evenly in the skillet. Cook, undisturbed, until the bottom of the pasta is starting to get browned and crispy, about 4 minutes. Flip the pasta, add the remaining 2 tablespoons oil and continue to cook, undisturbed, until the other side is browned, about 4 minutes more. Flip again and brown another 3 minutes. Season with 1/4 teaspoon salt and stir in the peas and scallions. Cook another 2 minutes to warm through. Finish with the lemon juice. Serve warm.

Related Topics