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 cups 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
from
heat. Stir in parmesan cheese.

Source:
http://www.kraftfoods.com/recipes/Sa...Primavera.html





Angie's Orzo Primavera

4 teaspoons salt
1/2 pound orzo
1 tablespoon olive oil
1 red bell pepper, diced
4 shallots, minced
1 tablespoon 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 teaspoon freshly ground black pepper
1 tablespoon 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
low.
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
temperature.

Source: http://labellecuisine.com/Archives/orzo_primavera.htm





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 cups (500 mL) orzo pasta (or other small pasta shape)
2 cups (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.

Source:
http://www.todaysparent.com/food/coo...content=901177



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