Orzo Salad : modified Chrissy Teigan’s Roasted Cauliflower Orzo Salad by omitting dried cherries, adding bacon, cooking the garlic and egg in the leftover bacon fat and putting a runny egg on top. Rest of the ingredients include spinach, feta, red onion, evoo, honey, lemon, salt and pepper ...
Lemon parmesan orzotto with peas .
This has become one of our favourite meals, especially for when we are in a hurry! The recipe was inspired by @ohsweetbasil and I've only changed a few things!
The recipe is as simple as it can get:
- Heat some olive oil/rapeseed oil with 1 cup of orzo and toast for a minute or so
- Add a few garlic cloves (minced) and some thyme and carry on stirring with the orzo
- Add vegetable stock (double the amount of the orzo, so in this case 2 cups)
- Bring to a boil and cover the pan, until part of the liquid has been absorbed - Add the juice of half a lemon, some lemon zest and the peas (as many or as little as you like!)
- Add the parmesan cheese to your taste and some pepper (I find there's no need for salt because of the stock and the cheese, but that's up to you!)
Ps: which vegetable stock do you use? Do you ever stop to look at the ingredients list? Most of them are packed with not so great stuff... Even though I'm not a huge fan of them, they are useful for some recipes. I try to choose the ones that seem less processed (I personally like the Kallo organic ones) . As Michael Pollan likes to say: don't eat anything with more than five ingredients, or ingredients you can't pronounce! haha 😉
Followed by this bowl of comforting oozy orzo cheesy risotto and spinach type stuff I made when the tooth had been taken out . It hurts - but the dentist was pretty great 👍 so you know , small wins and all that . #pain#sore#comfortfood#orzo#cheese#spinach#dentist
tomato orzo risotto 🍅 | an easy one-pot dish without the hassle of your typical rice-based risotto. (I mean, don’t you hate having to stir every minute and still get rice stuck to the pot? 😩)
the orzo is a game-changer: it reduces cooking time by half and doesn’t require as much stirring as regular risotto. oh, and pasta is just always a winning food choice. need I say more?
tomato orzo risotto (serves 4)
-1 tbsp vegan butter, or water if oil-free
-1 onion, diced
-3 cloves garlic, minced
-1/2 tsp dried basil
-1/2 tsp dried oregano
-8 oz (227) dry orzo, or other short pasta
-14 oz (400g) crushed tomatoes
-1 cup (240mL) vegetable stock
-1/2 cup (80mL) vegan white wine, or more broth
In a large pot, heat the butter and fry the onion + garlic for 4-5 mins. Add in orzo and stir constantly for 1 min, then add wine while stirring for another minute. Pour in the tomatoes, spices, and stock and combine well. Once at a simmer, cover and let cook on low heat for 8-10 minutes. Stir occasionally to prevent sticking, and add more stock as needed. When orzo is cooked to your desired texture, remove from heat and enjoy!
Terrible light, terrible photo BUT excellent ‘throw it all in’ orzo pasta dish for the smalls. This has leftover roast chicken, onion, carrots, garlic, tomatoes, pesto, finely chopped spinach and a generous helping of Parmesan.
I love orzo and the risotto-like dishes that emerge from a little gentle simmering.
Great one for leftovers and enjoyed by my eldest though rejected by the youngest who doesn’t like the texture of orzo or rice and spat out each piece of pasta 😂. You win some, you lose some!