ORZO SPINACH RECIPE RECIPES

ONE-POT SPINACH ORZO WITH PARMESAN RECIPE | KITCHN

One-Pot Spinach Orzo with Parmesan Recipe | Kitchn image

A recipe for quick and easy creamy orzo pasta made with spinach and Parmesan cheese. It's a perfect vegetarian dinner or simple side side.

Provided by Sheela Prakash

Categories Main dish Dinner Noodles Side dish Pasta dish

Total Time 0S

Yield 6

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1 pound dried orzo pasta (about 2 1/2 cups)
2 cups low-sodium chicken or vegetable broth
2 cups whole milk
2 cups packed baby spinach, coarsely chopped
1 cup freshly grated Parmesan cheese, plus more for serving
Kosher salt
Freshly ground black pepper

Steps:

Heat the oil in a large Dutch oven or pot over medium-high heat until shimmering. Add the onion and sauté until softened and fragrant, about 3 minutes. Add the garlic and orzo, season with salt and pepper, and sauté until fragrant, about 1 minute.
Stir in the broth and milk and bring to a boil. Cover, reduce to a simmer, and cook, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed and has formed a creamy sauce, about 10 minutes or according to package instructions. (If the orzo isn’t completely cooked once this has happened, you can add another splash or two of broth to the pot and continue to simmer until it has.)
Stir in the spinach and Parmesan until the spinach has just wilted and the cheese melts, about 1 minute. Taste and season with salt and pepper as needed. Garnish with additional cheese if desired.

Nutrition Facts : SaturatedFatContent 6.3 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 39.5 g, SugarContent 6.0 g, ServingSize Serves 6, ProteinContent 17.5 g, FatContent 14.3 g, Calories 358 cal, SodiumContent 573.9 mg, FiberContent 1.9 g, CholesterolContent 0 mg

LEMON, CHICKEN AND ORZO SOUP WITH SPINACH RECIPE | FOOD ...

Lemon, Chicken and Orzo Soup with Spinach Recipe | Food ... image

Provided by Food Network

Total Time 35 minutes

Prep Time 35 minutes

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil
1 carrot, sliced into thin rounds
1 rib celery, thinly sliced
1 small onion, chopped
Kosher salt and freshly ground black pepper
1 clove garlic, finely chopped
4 cups low-sodium chicken broth
1/3 cup dry orzo
2 1/2 cups shredded cooked chicken
3 cups lightly packed baby spinach
2 tablespoons chopped fresh dill, plus sprigs for serving
1/2 lemon, zested

Steps:

Heat the oil in a large saucepan over medium heat. Add the carrot, celery, onion, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender, about 8 minutes. Add the garlic and continue to cook for 1 minute.
Add the chicken broth and bring to a boil. Reduce the heat to a simmer and stir in the orzo. Cook until the orzo is just tender, about 7 minutes.
Add the chicken and simmer until heated through. Add the spinach and stir until wilted. Remove from the heat and stir in the dill and lemon zest. Season with additional salt and pepper. Serve sprinkled with additional dill.

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MEDITERRANEAN PORK AND ORZO RECIPE: HOW TO MAKE IT

On a really busy day, this meal in a bowl is one of my top picks. It's quick to put together, leaving a lot more time to relax at the table. —Mary Relyea, Canastota, New York
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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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What I love about this lemon shrimp orzo is that it's so tasty and it can be eaten hot or cold. It tastes great with chicken, too. —Aleni Salcedo, East Elmhurst, New York
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Reviews 5
Total Time 30 minutes
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Calories 367 calories per serving

In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until crisp-tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in broth, orzo and water. Bring to a boil; reduce heat. Simmer, uncovered, until orzo is al dente, 8-10 minutes., Stir in shrimp, arugula, lemon juice, salt and pepper. Cook and stir until shrimp turn pink, 4-5 minutes. Stir in olives. Sprinkle with feta and basil leaves.

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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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In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until crisp-tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in broth, orzo and water. Bring to a boil; reduce heat. Simmer, uncovered, until orzo is al dente, 8-10 minutes., Stir in shrimp, arugula, lemon juice, salt and pepper. Cook and stir until shrimp turn pink, 4-5 minutes. Stir in olives. Sprinkle with feta and basil leaves.

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