INA GARTEN ORZO WITH ROASTED VEGETABLES RECIPES

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ORZO SALAD RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK



Orzo Salad Recipe | Giada De Laurentiis | Food Network image

Provided by Giada De Laurentiis

Categories     side-dish

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 15

4 cups chicken broth
1 1/2 cups orzo
1 (15-ounce) can garbanzo beans, drained and rinsed
1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved
3/4 cup finely chopped red onion
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
About 3/4 cup Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
1/2 cup red wine vinegar
1/4 cup fresh lemon juice
2 teaspoons honey
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil

Steps:

  • Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
  • Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.
  • Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
  • Yield: 1 3/4 cups

LEMON GARLIC ORZO WITH ROASTED VEGETABLES | VANILLA AND BEAN



Lemon Garlic Orzo with Roasted Vegetables | Vanilla And Bean image

This Spring recipe is a family favorite. Lemon Garlic Orzo with Roasted Vegetables is delicious served warm or chilled and makes a fabulous addition to a picnic, or potluck. Sub in season veggies like zucchini or asparagus for the asparagus when needed. This recipe is vegetarian and easily vegan.

Provided by Traci York | Vanilla And Bean

Categories     Dinner    Lunch

Total Time 70 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 19

1/3 C (64g) Pine Nuts* (see note)
1 1/2 C (116g) Crimini Mushrooms (destemmed and sliced)
1 C (126g) Mix of Red
1 lb (425g) Asparagus (sub zucchini or eggplant when in season!) (cut into 1" pieces with woody ends discarded)
12 oz (340g) Cherry Tomatoes (sliced in 1/2)
2 tsp Garlic (minced)
1/2 C (116g) Shallot (chopped)
3 Tbs Extra Virgin Olive Oil (divided)
1/2 tsp Sea Salt
1/2 tsp Black Pepper (Ground)
1 C (200g) Orzo
1 1/2 C (355g) Vegetable Broth
1/2 C (84g) Garlic and Herb Feta (crumbled (Leave off for Vegan Option))
2 Tbs Extra Virgin Olive Oil
1 Tbs Lemon (juiced, about 2)
1/2 tsp Sea Salt
1/4 tsp Black Pepper (ground)
2-3 Tbs Chopped Fresh Basil
2-3 Tbs Chopped Fresh Parsley

Steps:

  • Toast the Pine Nuts:
  • Roast the Veggies:
  • Cook the Orzo:
  • Make the Dressing:
  • Putting it all Together:

Nutrition Facts : Calories 505 kcal, CarbohydrateContent 49 g, ProteinContent 14 g, FatContent 30 g, SaturatedFatContent 6 g, CholesterolContent 17 mg, SodiumContent 1166 mg, FiberContent 7 g, SugarContent 12 g, ServingSize 1 serving

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