Parmesan Orzo Primavera (3) Collections
parmesan orzo primavera 
angie's orzo primavera 
one-pot orzo primavera 
parmesan orzo primavera 
prep time: 5 min 
total time: 17 min 
makes: 8 servings, 1/2 cup each 
1 can  (14-1/2 oz.) chicken broth
1 cup  orzo pasta, uncooked
2-1/2 cup  chopped fresh vegetables, such as broccoli, carrots, green
  onions, red peppers
1/3 cup  grated parmesan cheese
combine chicken broth and pasta in medium saucepan. stir in 1/3 cup 
water. bring to boil. reduce heat to medium-low; cover and simmer 7 
minutes. add vegetables; mix well. cook an additional 5 minutes. remove 
heat. stir in parmesan cheese. 
angie's orzo primavera 
4 tsp  salt
1/2 lb.  orzo
1 Tbsp  olive oil
1   red bell pepper, diced
4   shallots, minced
1 Tbsp  minced garlic
1   carrot, thinly sliced
1 medium  zucchini, diced
1 medium  yellow summer squash, diced
1/2 cup  vegetable stock
1/2 cup  tomato sauce
1/4 tsp  freshly ground black pepper
1 Tbsp  half-and-half
1/2 cup  freshly grated parmesan cheese
bring a pot of water to a rolling boil. add 2 tablespoons salt and 
the orzo. cover until the water returns to a boil. cook until just 
tender, 6 to 8 minutes. 
heat oil in a medium skillet. add red pepper and sauté over very 
low heat for 10 minutes. raise the heat to medium; add shallots, 
garlic and carrot and sauté until the carrot begins to soften, 2 to 3 
minutes. add zucchini and summer squash and cook for 1 minute more. 
turn heat to high. add stock, tomato sauce, remaining 2 tablespoons 
salt, and pepper. when the sauce comes to a simmer, turn the heat to 
stir well. 
drain orzo in a colander and add to sauce. stir for several seconds 
until all the sauce is absorbed. add half-and-half and stir. remove 
from the heat and add grated cheese; stir again. serve hot or at room 
one-pot orzo primavera 
"you said we were having pasta," dustin says, accusingly. "this is 
rice." "it's pasta," i tell him. "it doesn't look like pasta. it looks 
like rice," he says. yeah, well. whatever. it's pasta, honest. 
2 cup  (500 ml) orzo pasta (or other small pasta shape)
2 cup  (500 ml) broccoli florets (only the florets)
1 cup  (250 ml) frozen (or fresh) peas
1   sweet red pepper, chopped
2 Tbsp  (25 ml) fresh dill weed, chopped
2 Tbsp  (25 ml) lemon juice
2 Tbsp  (25 ml) olive oil
1/4 cup  (50 ml) parmesan cheese, grated (or more, if you like)
1 tsp  (5 ml) salt
1/4 tsp  (1 ml) pepper
bring a big pot of salted water to a rolling boil, then add the orzo, 
stir and let cook for about 5 minutes, until almost done. let your 
helper (carefully) add the broccoli florets and the frozen peas (don't 
bother to thaw them) to the pot with the orzo and continue cooking 
until the water returns to a boil. by this time both the orzo and the 
vegetables should be perfectly done - but if not, just cook for 
another minute or so until they're tender but not mushy. remove from 
heat and drain in a colander. immediately dump the works into a bowl. 
toss in the chopped red pepper, dill, lemon juice, olive oil, parmesan 
cheese, salt and pepper. taste and adjust seasoning, if necessary, 
then serve immediately with more parmesan cheese for sprinkling. makes 
4 to 6 servings. 
it's a free country, isn't it? so feel free to substitute any 
favourite vegetables for the ones mentioned above. don't love 
broccoli? try this with cut-up fresh asparagus instead. or diced 
carrots. or sliced zucchini. or snow peas. just keep the total amount 
of vegetables about the same. and cook them just until they're tender, 
but still crisp. 
(ID: 4661) Mirror: Thu, Dec 2, 2004

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