Vegetable Orzo

Posted on July 28, 2011 by kitchenbelle

Here is an easy way to use up odd vegetables to create a satisfying dinner. This dish stands well on its own for an easy weeknight meal or can be used as a side served warm or room temperature. I served it along with some grilled white fish.

Vegetable Orzo:

  • 1 lb. box of orzo
  • 2 tablespoons olive oil
  • 1 bunch of fresh asparagus, cut into one-inch segments (tough ends discarded)
  • 1 yellow pepper, diced
  • 2 14.5-oz cans chopped tomatoes
  • 1 14.5-oz can quartered artichoke hearts
  • one handful kalamata olives, sliced
  • 1/4 cup freshly grated parmesan cheese

Boil and drain orzo according to package directions.

Meanwhile, in a large pan, warm olive oil over medium-low heat. Add asparagus segments and yellow pepper. Heat until just tender.  Stir in crushed tomatoes.  Cook for few minutes until heated through and then gently stir in artichoke hearts and olive slices.

While orzo is draining in colander, add half of the tomato mixture to the pot the orzo boiled in. Add the orzo and toss quickly in the sauce then add the remaining sauce. Toss to combine. Serve in individual bowls garnished with freshly grated parmesan cheese. May be served warm or at room temperature.

A kitchenbelle.com original.

Filed under: artichoke, asparagus, Main Dish, olives, orzo, peppers, Side, tomato, VEGETARIAN | 2 Comments »

Orzo with Sausage, Peppers, and Tomatoes

Posted on November 17, 2008 by kitchenbelle

november-14-2008-culinary-and-christening-033

 I always have my eye out for recipes that can be made ahead then easily reheated in single portions without compromising taste or texture,  so when I saw this recipe  at A Taste of Home Cooking  (which The Home Cook found in the  Serious Eats newsletter) I knew I would try it out.  Without a doubt, this is an easy and quick dinner to make.  I would definitely classify it as a ‘weeknight supper.’  The flavor is good–it is fresh and delicious but it is simple and straightforward.  I see this as a perfect “go-to” after a long day, when you come home hungry and want to eat something fresh, yet don’t exactly feel like cooking.  Pour yourself a glass of red wine and whip this up.  You’ll be eating a delicious bowl of pasta in no time.

(The day I made this, my cousin gave me some fresh parsley from his garden–score!!!  It really added to the freshness factor!) 

Orzo with Sausage, Peppers, and Tomatoes:

  • 3 cups chicken broth
  • 1 pound orzo
  • 2 tablespoons olive oil
  • 6 sweet Italian chicken sausages, casings removed
  • 3 cloves garlic, minced
  • 2 roasted red peppers, cut into 1/4 inch strips
  • 6 plum tomatoes (I used canned)
  • red pepper flakes to taste
  • fresh parsley, chopped
  • 1/2 cup parmesan cheese, grated

In a large saucepan, boil the chicken broth plus three cups of water.  Add the orzo and cook about 8-10 minutes, or according to package directions. 

Heat oil in a large skillet and add sausage and cook until done.  Add the garlic, peppers, tomatoes and red pepper until all are heated through. 

Drain the orzo, reserving about 1 cup of the cooking liquid.  Pour the orzo into your serving bowl then pour the 1 cup of reserved liquid over it.  (This will keep it moist and prevent sticking.) Top with the sausage mixture and toss gently to combine.  Top with freshly grated cheese and fresh parsley.

Adapted from Giada de Laurentiis’s recipe found here on SeriousEats.com

 

 

 

Filed under: Main Dish, orzo, sausage | 2 Comments »