HERBED ORZO WITH FETA RECIPE | INA GARTEN | FOOD NETWORK
Provided by Ina Garten
Categories side-dish
Total Time 1 hours 30 minutes
Cook Time 30 minutes
Yield 6 servings
Number Of Ingredients 10
Steps:
- Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt, and 1 teaspoon pepper. Pour over the hot pasta and stir well.
- Add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.
OTTOLENGHI’S ORZO WITH PRAWNS, TOMATO AND MARINATED FETA
Yotam Ottolenghi's easy recipe for Orzo with Prawns, Tomato and Marinated Feta is the ideal quick weeknight pasta supper, made with simple ingredients that come together to create a mouthwatering summer dish.
Provided by Yotam Ottolenghi
Yield Serves 4
Number Of Ingredients 1
Steps:
1. In a medium bowl, mix the feta with ¼ teaspoon of the chilli flakes, 2 teaspoons of the fennel seeds and 1 tablespoon of the oil. Set aside while you cook the orzo.
2. Place a large sauté pan, for which you have a lid, on a medium high heat. Add 2 tablespoons of oil, orzo, ⅛ teaspoon of salt and a good grind of pepper. Fry for 3–4 minutes, stirring frequently, until golden-brown, then remove from the pan and set aside.
3. Return the pan to the same heat and add the remaining 2 tablespoons of oil, ¼ teaspoon of chilli flakes and 2 teaspoons of fennel seeds, the garlic and the orange skin. Fry for 1 minute, until the garlic starts to lightly brown, then add the tomatoes, stock, 200ml of water, ¾ teaspoon of salt and plenty of pepper. Cook for 2–3 minutes, or until boiling, then stir in the fried orzo. Cover, then lower the heat to medium low and leave to simmer for 15 minutes, stirring once or twice throughout so the orzo is cooked. Remove the lid and cook for a further 1–2 minutes, until the consistency is like a risotto. Stir in the prawns for 2–3 minutes until they are pink and cooked. Stir in the basil and serve at once, with the marinated feta sprinkled on top.
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Calories 167 calories per serving
- Cook orzo according to package directions; drain. In a large serving bowl, toss orzo with 2 teaspoons oil. , In another bowl, combine onion, parsley, vinegar, oregano, salt, sugar, pepper and remaining oil; pour over orzo and toss to coat. Cover and refrigerate until chilled. Just before serving, gently stir in tomatoes, cucumber, olives and cheese.
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Reviews 4.3
Total Time 30 minutes
Category Dinner
Cuisine Mediterranean
Calories 372 calories per serving
- Rub pork with pepper; cut into 1-in. cubes. In a large nonstick skillet, heat oil over medium heat. Add pork; cook and stir until no longer pink, 8-10 minutes., Meanwhile, in a Dutch oven, bring water to a boil. Stir in orzo and salt; cook, uncovered, 8 minutes. Stir in spinach; cook until orzo is tender and spinach is wilted, 45-60 seconds longer. Drain., Add tomatoes to pork; heat through. Stir in orzo mixture and cheese.
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- Cook orzo according to package directions; drain. In a large serving bowl, toss orzo with 2 teaspoons oil. , In another bowl, combine onion, parsley, vinegar, oregano, salt, sugar, pepper and remaining oil; pour over orzo and toss to coat. Cover and refrigerate until chilled. Just before serving, gently stir in tomatoes, cucumber, olives and cheese.
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From tasteofhome.com
Reviews 4.3
Total Time 30 minutes
Category Dinner
Cuisine Mediterranean
Calories 372 calories per serving
- Rub pork with pepper; cut into 1-in. cubes. In a large nonstick skillet, heat oil over medium heat. Add pork; cook and stir until no longer pink, 8-10 minutes., Meanwhile, in a Dutch oven, bring water to a boil. Stir in orzo and salt; cook, uncovered, 8 minutes. Stir in spinach; cook until orzo is tender and spinach is wilted, 45-60 seconds longer. Drain., Add tomatoes to pork; heat through. Stir in orzo mixture and cheese.
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