Best Toasted Orzo Salad And Pear Tomatoes W Chardonnay Vinegar Recipes

Toasted Orzo Salad image

Provided by Food Network Kitchen

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 10

3 tablespoons olive oil
1 1/2 cups orzo
Kosher salt
One 3-inch strip lemon zest
1 cup quartered grape tomatoes, optional
1/2 cup crumbled feta cheese (about 2 1/2 ounces)
1/4 cup chopped fresh parsley leaves
2 tablespoons small capers, rinsed and drained
1 tablespoon finely chopped fresh dill
1 tablespoon fresh lemon juice

Steps:

1. Heat 1 tablespoon of the oil in a medium saucepan over medium-high heat. Add the orzo and cook, stirring, until golden, about 3 minutes. Add 3 cups water, 1 1/2 teaspoons salt and the lemon zest and bring to a boil. Reduce the heat to medium, cover and cook, stirring occasionally, 10 minutes. Uncover and continue cooking, stirring frequently, until the orzo is tender and the liquid is absorbed, 2 to 3 minutes. Remove from the heat.
2. Transfer the orzo to a large mixing bowl, remove the lemon zest and let cool about 10 minutes. Stir in the remaining 2 tablespoons oil, tomatoes, if using, feta cheese, parsley, capers, dill and lemon juice. Season with additional salt and pepper. Serve warm or at room temperature.

Chardonnay-infused Feta Cheese Recipe image

Provided by akselden

Number Of Ingredients 5

2 or 3 sprigs fresh thyme
1 garlic clove, thinly sliced
1/8 tsp (1 ml)multicolored peppercorns
8 oz. (200 g) firm feta cheese cut in 3/4" cubes
1 cup (250 ml) dry white wine, such as Chardonnay

Steps:

Put thyme sprigs, garlic and peppercorns in a 2-cup (500'ml) glass jar. Add the cubes of cheese and pour in the wine. Replace the lid and put in refrigerator to marinate. The cheese can be used after one day, but comes to full flavor after about three days. It keeps well in the refrigerator for up to one week. Serve.

Toasted Orzo Salad And Pear Tomatoes W Chardonnay Vinegar Recipe image

Provided by á-170456

Number Of Ingredients 10

1/4 cup Olive oil
1/2 cup Finely-chopped red onion
2 Shallots finely sliced
3 cups Orzo pasta divided
3 1/2 cups Chicken stock
3 Plum tomatoes, yellow and red finely diced
1/4 cup Coarsely-chopped parsley
1/4 cup Chardonnay vinegar
Salt to taste
Freshly-ground black pepper to taste

Steps:

Heat 2 tablespoons of the olive oil in a medium saucepan over medium-high heat until almost smoking. Add the onion and shallots and cook until soft. Add half of the orzo and toast in the olive oil until golden brown. Add the remaining orzo and stock and bring to a boil, continue cooking until the liquid is absorbed. Remove from heat and add the tomatoes and parsley, remaining 2 tablespoons of olive oil and the vinegar. Season with salt and pepper. This recipe yields 4 servings.