Orzo Recipes - Creamy, Vegetarian, Cold & More | Taste Recipes https://www.tasteofhome.com/recipes/ingredients/pasta/orzo/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Fri, 07 Feb 2025 14:05:35 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Orzo Recipes - Creamy, Vegetarian, Cold & More | Taste Recipes https://www.tasteofhome.com/recipes/ingredients/pasta/orzo/ 32 32 Mediterranean Shrimp Orzo Salad https://www.tasteofhome.com/recipes/mediterranean-shrimp-orzo-salad/ Fri, 17 Jan 2025 20:26:12 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099278

Ingredients

  • 1 package (16 ounces) orzo pasta
  • 3/4 pound peeled and deveined cooked shrimp (31-40 per pound)
  • 1 can (14 ounces) water-packed quartered artichoke hearts, rinsed and drained
  • 1 cup finely chopped green pepper
  • 1 cup finely chopped sweet red pepper
  • 3/4 cup finely chopped red onion
  • 1/2 cup pitted Greek olives
  • 1/2 cup minced fresh parsley
  • 1/3 cup chopped fresh dill
  • 3/4 cup Greek vinaigrette
Text Ingredients

Directions

  1. Cook orzo according to package directions. Drain; rinse with cold water and drain well.
  2. In a large bowl, combine orzo, shrimp, vegetables, olives and herbs. Add vinaigrette; toss to coat. Refrigerate, covered, until serving.

Nutrition Facts

1-1/2 cups: 397 calories, 12g fat (2g saturated fat), 65mg cholesterol, 574mg sodium, 52g carbohydrate (4g sugars, 3g fiber), 18g protein.

]]> Greek Shrimp Orzo https://www.tasteofhome.com/recipes/greek-shrimp-orzo/ Fri, 17 Jan 2025 20:19:56 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103398

Ingredients

  • 2 cups uncooked orzo pasta
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 3 tablespoons olive oil, divided
  • 1-1/2 tablespoons chopped shallot
  • 2 tablespoons butter
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
  • 3 garlic cloves, minced
  • 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
  • 1 cup oil-packed sun-dried tomatoes, chopped
  • 2-1/2 cups crumbled feta cheese
  • 1-1/2 cups pitted Greek olives
Text Ingredients

Directions

  1. Cook orzo according to package directions; rinse in cold water and drain. Transfer to a large bowl. Add basil and 1 tablespoon oil; toss to coat and set aside.
  2. In a large skillet, saute shallot in butter and remaining oil until tender. Add the diced tomatoes, oregano and garlic; cook and stir for 1-2 minutes. Add shrimp and sun-dried tomatoes; cook and stir until shrimp turn pink, 2-3 minutes.
  3. Transfer to a greased 5-qt. slow cooker. Stir in the orzo mixture, feta cheese and olives. Cover and cook on low for 2-3 hours or until heated through.

Nutrition Facts

1-1/2 cups: 673 calories, 32g fat (10g saturated fat), 127mg cholesterol, 1262mg sodium, 63g carbohydrate (5g sugars, 6g fiber), 31g protein.

]]> Mediterranean Orzo Chicken Salad https://www.tasteofhome.com/recipes/mediterranean-orzo-chicken-salad/ Fri, 17 Jan 2025 20:18:05 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103294

Ingredients

  • 2 cups uncooked whole wheat orzo pasta
  • 2 cups shredded rotisserie chicken
  • 10 cherry tomatoes, halved
  • 1/2 cup crumbled tomato and basil feta cheese
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/4 cup chopped sweet onion
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried oregano
Text Ingredients

Directions

  1. Cook pasta according to package directions. Drain pasta; rinse with cold water and drain well.
  2. In a large bowl, combine pasta, chicken, tomatoes, cheese, olives and onion. In a small bowl, whisk remaining ingredients until blended. Drizzle over salad; toss to coat.

Nutrition Facts

1 cup: 397 calories, 16g fat (3g saturated fat), 47mg cholesterol, 407mg sodium, 40g carbohydrate (1g sugars, 10g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 2 fat.

]]> Basil Tomato Soup with Orzo https://www.tasteofhome.com/recipes/basil-tomato-soup-with-orzo/ Fri, 17 Jan 2025 19:41:52 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101230

Ingredients

  • 1 large onion, chopped
  • 1/4 cup butter, cubed
  • 2 garlic cloves, minced
  • 3 cans (28 ounces each) crushed tomatoes
  • 1 carton (32 ounces) chicken broth
  • 1 cup loosely packed basil leaves, chopped
  • 1 tablespoon sugar
  • 1/2 teaspoon pepper
  • 1-1/4 cups uncooked orzo pasta
  • 1 cup heavy whipping cream
  • 1/2 cup grated Romano cheese
Text Ingredients

Directions

  1. In a Dutch oven, saute onion in butter for 3 minutes. Add garlic; cook 1-2 minutes longer or until onion is tender. Stir in the tomatoes, broth, basil, sugar and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
  2. Meanwhile, cook orzo according to package directions; drain. Add orzo and cream to soup; heat through (do not boil). Sprinkle servings with cheese.

Nutrition Facts

1 cup: 208 calories, 10g fat (6g saturated fat), 27mg cholesterol, 607mg sodium, 25g carbohydrate (9g sugars, 3g fiber), 7g protein.

]]> Grilled Vegetable Orzo Salad https://www.tasteofhome.com/recipes/grilled-vegetable-orzo-salad/ Fri, 17 Jan 2025 19:36:09 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2100888

Ingredients

  • 1-1/4 cups uncooked orzo pasta
  • 1/2 pound fresh asparagus, trimmed
  • 1 medium zucchini, cut lengthwise into 1/2-inch slices
  • 1 medium sweet yellow or red pepper, halved
  • 1 large portobello mushroom, stem removed
  • 1/2 medium red onion, halved
  • DRESSING:
  • 1/3 cup olive oil
  • 1/4 cup balsamic vinegar
  • 3 tablespoons lemon juice
  • 4 garlic cloves, minced
  • 1 teaspoon lemon-pepper seasoning
  • SALAD:
  • 1 cup grape tomatoes, halved
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup (4 ounces) crumbled feta cheese
Text Ingredients

Directions

  1. Cook orzo according to package directions. Place vegetables in a large bowl. In a small bowl, whisk dressing ingredients. Add to vegetables and toss to coat.
  2. Remove vegetables, reserving dressing. Grill mushroom, pepper and onion, covered, over medium heat 5-10 minutes or until tender, turning occasionally. Grill asparagus and zucchini, covered, 3-4 minutes or until desired doneness, turning occasionally.
  3. When cool enough to handle, cut vegetables into bite-size pieces. In a large bowl, combine cooked orzo, grilled vegetables, tomatoes, parsley, basil, salt, pepper and reserved dressing; toss to combine. Serve at room temperature or refrigerate until cold. Just before serving, stir in cheese.

Nutrition Facts

3/4 cup: 260 calories, 12g fat (3g saturated fat), 8mg cholesterol, 352mg sodium, 30g carbohydrate (4g sugars, 2g fiber), 8g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch, 1 vegetable.

]]> Farmers Market Orzo Salad https://www.tasteofhome.com/recipes/farmers-market-orzo-salad/ Fri, 17 Jan 2025 19:10:58 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098069

Ingredients

  • 1 package (16 ounces) orzo pasta
  • 2 small yellow summer squash, halved lengthwise
  • 1 medium zucchini, halved lengthwise
  • 1 medium red onion, quartered
  • 8 tablespoons olive oil, divided
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 3 tablespoons lemon juice
  • 8 ounces smoked mozzarella cheese, cut into 1/4-inch cubes
  • 1-1/2 cups grape tomatoes, halved lengthwise
  • 1/2 cup chopped fresh basil
  • 1/2 cup pine nuts, toasted
Text Ingredients

Directions

  1. Cook orzo according to package directions; drain. Brush yellow squash, zucchini and onion with 2 tablespoons oil; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Grill vegetables, covered, over medium heat or broil 4 in. from heat 10-12 minutes or until lightly charred and tender, turning once. Cool slightly. Cut into 1-in. pieces.
  2. In a small bowl, whisk lemon juice and remaining oil until blended. In a large bowl, combine orzo, grilled vegetables, mozzarella, tomatoes, basil and remaining salt and pepper. Add dressing; toss to coat. Sprinkle with pine nuts.

Nutrition Facts

1-1/4 cups: 291 calories, 27g fat (7g saturated fat), 25mg cholesterol, 274mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 9g protein.

]]> Pastina Soup https://www.tasteofhome.com/recipes/pastina-soup/ Fri, 07 Feb 2025 06:53:49 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2078718

Ingredients

  • 6 cups reduced-sodium vegetable broth
  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 3 celery ribs, chopped
  • 2 garlic cloves, peeled
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup shredded or grated Parmesan cheese, divided
  • 1-1/2 cups acini di pepe, orzo or ditalini pasta
  • 1 tablespoon minced fresh parsley
Text Ingredients

Directions

  1. In a Dutch oven or stock pot; bring both to a simmer over medium-low heat. Add onion, carrot, celery, garlic, salt and pepper. Cook, covered, 20-25 minutes or until vegetables are soft. Stir in 2 tablespoons Parmesan. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pan.
  2. Bring soup to a boil. Add pasta; reduce heat to a simmer. Cook 9-11 minutes or until pasta is cooked through. Serve in bowls; garnish with remaining Parmesan cheese, parsley and if desired, additional pepper.

Nutrition Facts

1 serving: 240 calories, 2g fat (1g saturated fat), 3mg cholesterol, 625mg sodium, 47g carbohydrate (6g sugars, 4g fiber), 9g protein.

]]> Chicken Florentine Soup https://www.tasteofhome.com/recipes/chicken-florentine-soup/ Tue, 29 Oct 2024 16:15:49 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2064227

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 1 celery rib, chopped
  • 4 garlic cloves, minced
  • 2 teaspoons Italian seasoning
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 6 cups reduced-sodium vegetable broth
  • 1 cup uncooked orzo pasta
  • 2 cups cubed cooked chicken breast
  • 2 cups fresh baby spinach
  • 1/4 cup half-and-half cream
  • 2 tablespoons lemon juice
  • 1/4 cup grated Parmesan cheese
Text Ingredients

Directions

  1. In a Dutch oven or large sauce pan, heat oil over medium heat. Add onion, carrot and celery; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in Italian seasoning, salt, pepper and red pepper flakes.
  2. Add broth; bring to a boil. Stir in orzo and cooked chicken. Reduce heat; simmer, covered, until orzo is al dente, 8-10 minutes. Stir in spinach, half-and-half and lemon juice. Serve soup in bowls topped with Parmesan cheese.

Nutrition Facts

1-1/3 cups: 300 calories, 9g fat (2g saturated fat), 44mg cholesterol, 848mg sodium, 34g carbohydrate (5g sugars, 3g fiber), 21g protein.

]]> Slow-Cooked Lemon Chicken Orzo https://www.tasteofhome.com/recipes/slow-cooked-lemon-chicken-orzo/ Fri, 09 Aug 2024 17:44:10 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1990844

Ingredients

  • 2 tablespoons canola oil
  • 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
  • 1-1/2 cups chicken stock
  • 2 teaspoons Greek seasoning
  • 1/2 teaspoon garlic powder
  • 1 cup uncooked orzo pasta
  • 1/3 cup chopped pitted Greek olives
  • 1/4 cup julienned soft sun-dried tomatoes (not packed in oil)
  • 2 cups fresh baby spinach
  • 1/2 cup crumbled garlic and herb feta cheese
  • 1 medium lemon, zested and juiced
  • 1 tablespoon snipped fresh dill
  • 1 teaspoon lemon-pepper seasoning, optional
Text Ingredients

Directions

  1. In a large skillet, heat oil over medium-high heat. Brown chicken in batches. Transfer to a 4-qt. slow cooker. Add stock, Greek seasoning and garlic powder to skillet, scraping up any brown bits from pan; add to slow cooker. Cover and cook on high 1-1/2 hours.
  2. Stir in orzo, olives and sun-dried tomatoes into slow cooker, making sure orzo is submerged in liquid. Cover and cook on high until orzo is tender and liquid is absorbed, about 30 minutes. Add spinach, feta, lemon juice and zest, dill and, if desired, lemon pepper to slow cooker. Stir until spinach is wilted.

Nutrition Facts

1 serving: 512 calories, 22g fat (5g saturated fat), 86mg cholesterol, 1107mg sodium, 44g carbohydrate (4g sugars, 3g fiber), 32g protein.

]]> Cranberry Orzo Spinach Salad https://www.tasteofhome.com/recipes/cranberry-orzo-spinach-salad/ Thu, 18 Apr 2024 20:58:31 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1982592

Ingredients

  • 3 tablespoons canola oil
  • 3 tablespoons olive oil
  • 2 teaspoons Italian seasoning
  • 2 teaspoons grated lemon zest
  • 1/4 cup lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup dried cranberries
  • 3 green onions, thinly sliced
  • 3 tablespoons capers
  • 1 cup uncooked orzo pasta
  • 5 ounces fresh baby spinach (about 6 cups)
  • 1 cup crumbled feta cheese
Text Ingredients

Directions

  1. In a small bowl, whisk first 7 ingredients. Stir in cranberries, onions and capers. Cover and refrigerate. Meanwhile, cook orzo according to package directions.
  2. Drain orzo and rinse in cold water. In a large bowl, toss spinach, feta and orzo. Add dressing mixture; toss to coat.

Nutrition Facts

1 cup: 288 calories, 13g fat (3g saturated fat), 8mg cholesterol, 302mg sodium, 37g carbohydrate (16g sugars, 3g fiber), 6g protein.

]]> Spicy Shrimp Orzo with Lemon and Basil https://www.tasteofhome.com/recipes/spicy-shrimp-orzo-with-lemon-and-basil/ Tue, 13 Feb 2024 23:01:44 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1958086

Ingredients

  • 2 large lemons
  • 1 pound uncooked shell-on shrimp (31-40 per pound)
  • 2 teaspoons olive oil
  • 1/2 cup dry vermouth
  • 5 cups water
  • 2 teaspoons kosher salt, divided
  • 1 package (16 ounces) uncooked orzo pasta
  • 1/4 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup chopped fresh basil
Text Ingredients

Directions

  1. Peel zest from 1 lemon in long thin strips. Grate zest of the remaining lemon. Halve and juice both lemons, reserving juice. Peel and devein shrimp, reserving shells.
  2. In a Dutch oven, heat oil over medium heat. Add shrimp shells; cook and stir until pink, 1-2 minutes. Add vermouth and cook until most of the liquid is gone. Add water, lemon zest strips and 1 teaspoon salt. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Strain broth.
  3. In a clean Dutch oven, bring broth to a boil over high heat. Add orzo, pepper, crushed red pepper and remaining 1 teaspoon salt. Reduce heat; simmer, uncovered, 8 minutes, stirring occasionally.
  4. Remove from the heat. Stir in shrimp and grated lemon zest. Cover and let stand until orzo is al dente and shrimp turn pink, 4-5 minutes. Stir in basil and reserved lemon juice.

Nutrition Facts

1-1/4 cups: 370 calories, 4g fat (1g saturated fat), 92mg cholesterol, 736mg sodium, 59g carbohydrate (3g sugars, 2g fiber), 22g protein.

]]> What Is Orzo and How Do I Use It In Recipes? https://www.tasteofhome.com/article/what-is-orzo/ Thu, 18 Jan 2024 21:30:13 +0000 https://www.tasteofhome.com/?p=1946665 Though it might look like rice, orzo is a pastina, a tiny pasta that can be served alone or used in soups and salads.

The post What Is Orzo and How Do I Use It In Recipes? appeared first on Taste Recipes.

]]> Cooking with pasta is anything but basic. From-scratch penne alla vodka upgrades a typical weeknight meal, while homemade fettuccine is the ultimate date night activity. Then there’s a slew of pastine, aka small pastas, that are perfect in a pasta salad or soup.

The most popular small pasta in Italian recipes: orzo.

What is orzo?

Orzo is a very small type of pasta shaped like sunflower seeds. Because it’s not a grain like rice, you might wonder, what is orzo made from? Like other pasta, it’s made with semolina flour and eggs. Rather than rolling out the dough and cutting it into floured strips like fettuccine or tagliatelle, orzo is made with a pasta extruder. This machine pushes dough through a die (metal plates created to cut specific shapes into pasta) and then a blade slices off the dough as it gets pressed through the plates.

In Italian, orzo literally translates to “barley.” If you’re ever in Italy, you might be more likely to see this pasta shape called risoni or puntalette.

Substitutions for Orzo

What can you use if the store is out of orzo? Because all pastina is made up of semolina flour, orzo is easy to replace with another pasta shape. The simplest choice would be another small pasta like ditalini, macaroni elbows, farfalle, stelline or even small shells. The ingredient closest to orzo would be Greek orzo, called kritharaki.

Though kritharaki looks exactly like Italian orzo, there are two small differences: The durum wheat Greeks use is slightly different from the type of flour Italians use and kritharaki comes in three sizes. Because it’s still a wheat product, it will cook up the same if you find kritharaki in a specialty Greek store and want to try it.

Small pearl couscous and long grain rice are your next best bets, though the cook times will be quite different. Follow the package instructions so your delicious dinner doesn’t turn into overcooked mush…or undercooked cardboard.

How to Cook Orzo

The standard method for cooking orzo is to boil it in salted water like any other pasta. Cook for nine to 11 minutes depending on how al dente or tender you prefer the orzo.

To prevent the pasta flavor from getting lost in a soup, toast the orzo in olive oil for a few minutes before adding broth. Toasting it will bring out a nutty flavor—this Greek tomato soup with orzo is a great example.

What is orzo used in?

There are so many orzo recipes out there, including salads, soups and skillets. You can also use orzo instead of rice in stuffed peppers or as a base for a citrusy salmon dinner or Greek chicken kabobs. Add orzo to soups for a rice-like texture minus the extra cook time (hello, quick weeknight dinners).

If you’re making a Greek orzo salad, try to find an authentic kritharaki to use instead of regular orzo. You could also opt for whole wheat orzo to make your recipes a smidge healthier.

Our Best Orzo Recipes
1 / 31
Orzo-Stuffed PeppersPacked with orzo, Italian sausage and summer flavors, these stuffed peppers make a fun, fast-fixing meal. Get colorful with green, orange, red or yellow peppers. Use more or less pepper flakes to adjust the level of heat to your liking! —Kelly Evans, Kalamazoo, MichiganGo to Recipe
Lemon Orzo SaladThis bright lemon orzo salad recipe is just the thing you’ll want to have on hand when you’re in need of a quick meal or a light side dish everyone will love.
Go to Recipe
Though it might look like rice, orzo is a pastina, a tiny pasta that can be served alone or used in soups and salads. Check what exactly is Orzo.
Greek Tomato Soup with OrzoMy recipe for manestra, which means orzo in Greek, is effortless and very easy to make. You need only a few steps to transform simple ingredients into a creamy one-pot wonder. —Kiki Vagianos, Melrose, Massachusetts
Go to Recipe
Mediterranean Shrimp Salad in a JarThis Greek salad to go is packed with so much freshness, it instantly brightens up your day. Just layer it all in a jar and pack it up—then serve and enjoy. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin
Go to Recipe
Lemon Chicken with OrzoHere's a dish that's light and summery but still filling. My kids love all the veggies...for real! If you like a lot of lemon, stir in an extra splash of lemon juice just before serving. —Shannon Humphrey, Hampton, Virginia. If you like this, you must try Ina Garten’s chicken in a pot with orzo recipe.
Go to Recipe
Orzo with SpinachAdd color and flavor to your plate with creamy orzo with spinach. This dish is a balance of comfort and sophistication, perfect for entertaining or a cozy night in.
Go to Recipe
Spinach-Orzo Salad with ChickpeasThe first version of this salad was an experiment in mixing together some random ingredients I had on hand. It was a success, and several people at the party asked for the recipe—which meant I had to re-create it! It's healthy, delicious and perfect for warm-weather days. —Glen White, Kissimmee, Florida
Go to Recipe
Lemon Chicken Orzo SoupLemon Chicken Orzo Soup is an excellent choice for when you want something that's satisfying but not too heavy. A little lemon zest and juice go a long way in this take on a Mediterranean favorite.
Go to Recipe
Pressure-Cooker Italian Shrimp ‘n’ PastaThis dish will remind you a bit of classic shrimp Creole, but it has a surprise Italian twist. Pressure cooking gives it hands-off ease—perfect for company. —Karen Edwards, Sanford, Maine
Go to Recipe
Summer Orzo SaladI’m always looking for fun ways to use the fresh veggies that come in my Community Supported Agriculture box, and this summer orzo salad is one of my favorite creations. I like to improvise with whatever I have on hand, so feel free to do the same here! —Shayna Marmar, Philadelphia, Pennsylvania
Go to Recipe
Orzo-Tuna Salad with TomatoesStuffed tomatoes provide endless options when you add meat, cheese, rice, veggies—or in this case, orzo. — Jenni Dise, Phoenix, Arizona
Go to Recipe
Cheesy Chicken & Broccoli OrzoBroccoli and rice casserole tops my family's comfort food list, but when we need something fast, this is the stuff. Chicken and veggie orzo cooked on the stovetop speeds everything up. —Mary Shivers, Ada, Oklahoma
Go to Recipe
Lemon-Olive Chicken with OrzoThis quick skillet recipe is a healthy all-in-one meal. I just add a tossed salad for a menu the entire family loves. —Nancy Brown, Dahinda, Illinois
Go to Recipe
Sausage OrzoSausage and pasta sounds like a rich dish, but using whole wheat orzo and turkey sausage helps lighten it up. This sausage and orzo recipe bursts with summery flavor thanks to the addition of fresh tomato and basil.
Go to Recipe
Dill Chicken SoupI could eat soup for every meal of the day, all year long. I particularly like dill and spinach—they add a brightness to this light and healthy soup. —Robin Haas, Jamaica Plain, Massachusetts
Go to Recipe
Pork and OrzoTake a trip to a waterfront locale with protein-rich, health-minded Mediterranean pork and orzo. Tomatoes, spinach and feta add bright punches of color to the meat and pasta.
Go to Recipe
Grilled Jerk Shrimp Orzo SaladThe heat, seasonings and appearance of this colorful main-dish salad are perfect for summer—or any time of year that you want to summon memories of sunshine. —Eileen Budnyk, Palm Beach Gardens, Florida
Go to Recipe
Chicken and Orzo SkilletHere’s a perfect one-skillet supper that’s colorful, healthy, filling and definitely special! Our taste testers loved the blend of spices, the touch of heat and the sophisticated flavor. —Kellie Mulleavy, Lambertville, Michigan
Go to Recipe
Italian Chicken SoupThis satisfying soup gets its Italian flair from fennel, thyme, basil and orzo pasta. If you don't start with a low-sodium or sodium-free stock, you might want to decrease the amount of salt called for in the recipe. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin
Go to Recipe
Lemon Parmesan OrzoA splash of lemon and a shower of chopped parsley make this orzo one of my family's most requested springtime sides. It's fantastic with chicken, pork and fish, or you can eat it on its own as a light lunch. —Leslie Palmer, Swampscott, Massachusetts
Go to Recipe
Shrimp with Orzo and FetaShrimp with orzo and feta is light, fresh and ready in 30 minutes. With juicy tomatoes, garlic, lemon and fresh herbs, this Mediterranean-inspired meal is a must-make.
Go to Recipe
Summertime Orzo & ChickenThis easy-as-can-be main dish is likely to become a summer staple at your house. It’s that good! If you prefer, grill the chicken breasts instead of cooking in a skillet. —Fran MacMillan, West Melbourne, Florida
Go to Recipe
Greek-Style Stuffed Acorn SquashWith a truckload of acorn squash in my pantry, I wanted to make stuffed squash in lots of different ways. A bottle of Greek seasoning got my creativity flowing. —Teri Rasey, Cadillac, Michigan
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Greek Orzo SaladThis tart, refreshing salad is a big hit in my home. All the tasty toppings—including red onions, tomatoes, olives, feta cheese and a zesty dressing—give it extra interest. —Judy Roberts, Las Vegas, Nevada
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Roasted Veggie OrzoMy sister inspired this recipe. I added a few more spices, but the concept is hers. It's easy to vary, is a great way to add veggies to your diet and the olive oil is heart healthy. —Jackie Termont, Richmond, Virginia
Go to Recipe

Garlic Shrimp & Orzo SaladI enjoy cold pasta salads and rice salads, so I decided to make one with orzo, a rice-shaped pasta. Feel free to add other favorite veggies—like asparagus and green beans—and serve with rolls or pita bread. —Valonda Seward, Coarsegold, California
Go to Recipe
Lemon Mushroom OrzoSometimes I serve this side dish chilled and other times we enjoy it hot. It has a pleasant tinge of lemon and a nice crunch from pecans.—Shelly Nelson, Akeley, Minnesota
Go to Recipe
Grecian ChickenThe caper, tomato and olive flavors will whisk you away to the Greek isles. This easy skillet dish is perfect for hectic weeknights. —Jan Marler, Murchison, Texas
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Orzo with Spinach and Pine NutsI have shared this salad many times with the teachers at my school. They enjoy it so much that they ask me to bring it in. It's best to put the tomatoes on the salad just before serving so they won't wilt from the heat and moisture. In my opinion, the dish would not be as delectable if you substitute another vinegar for the balsamic vinegar. —Kate Whitehead, Lindenhurst, Illinois
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White Bean Soup with EscaroleThis escarole and bean soup recipe is tasty enough to make everyone forget how healthy it is. Better yet, it's quick and easy.
Go to Recipe

The post What Is Orzo and How Do I Use It In Recipes? appeared first on Taste Recipes.

]]> Orzo with Feta and Arugula https://www.tasteofhome.com/recipes/orzo-with-feta-and-arugula/ Mon, 01 Jan 0001 06:00:00 +0000 http://origin-www.tasteofhome.com/recipes/orzo-with-feta-and-arugula/

Ingredients

  • 1 cup uncooked orzo pasta
  • 6 cups fresh arugula
  • 1/2 cup crumbled feta cheese
  • 1/2 cup sliced almonds, toasted
  • 1/2 cup dried cherries or dried cranberries
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Lemon wedges, optional
Text Ingredients

Directions

  1. Cook pasta according to package directions for al dente. Drain orzo; rinse with cold water and drain well. In a large bowl, combine arugula, feta, almonds, cherries, oil, salt and pepper. Add orzo; toss to coat. If desired, serve with lemon wedges.

Test Kitchen tip
  • Turn leftovers into lunch by adding sliced grilled chicken.

    • Nutrition Facts

    1 cup: 279 calories, 11g fat (2g saturated fat), 5mg cholesterol, 198mg sodium, 38g carbohydrate (11g sugars, 3g fiber), 8g protein.

    ]]>         Mediterranean Shrimp Salad in a Jar https://www.tasteofhome.com/recipes/mediterranean-shrimp-salad-in-a-jar/ Mon, 21 May 2018 17:59:00 +0000 http://origin-www.tasteofhome.com/recipes/mediterranean-shrimp-salad-in-a-jar/ Taste Recipes Test Kitchen, Milwaukee, Wisconsin]]>

    Ingredients

    • 3/4 cup uncooked orzo pasta
    • 3/4 cup Greek vinaigrette
    • 1/2 cup minced fresh parsley
    • 1/3 cup chopped fresh dill
    • 3/4 pound peeled and deveined cooked shrimp (31-40 per pound)
    • 1 can (14 ounces) water-packed quartered artichoke hearts, rinsed and drained
    • 1 medium sweet red pepper, chopped
    • 1 medium green pepper, chopped
    • 1 small red onion, thinly sliced
    • 1/2 cup pitted Greek olives, sliced
    • 1/2 cup crumbled feta cheese
    • 8 cups fresh arugula
    Text Ingredients

    Directions

    1. Cook orzo according to package directions. Drain; rinse with cold water and drain well. Combine orzo with Greek vinaigrette and herbs.
    2. In each of four 1-qt. wide-mouth canning jars, divide and layer ingredients in the following order: orzo mixture, shrimp, artichokes, red pepper, green pepper, red onion, Greek olives, feta cheese and arugula. Cover and refrigerate until serving. Transfer salads into bowls; toss to combine.

    Nutrition Facts

    1 serving: 548 calories, 26g fat (5g saturated fat), 137mg cholesterol, 1287mg sodium, 47g carbohydrate (5g sugars, 4g fiber), 29g protein.

    ]]>         Broccoli Orzo Bake https://www.tasteofhome.com/recipes/broccoli-orzo-bake/ Fri, 18 May 2018 20:48:00 +0000 http://origin-www.tasteofhome.com/recipes/broccoli-orzo-bake/

    Ingredients

    • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
    • 1/4 cup shredded Asiago cheese
    • 2 tablespoons 2% milk
    • 1 tablespoon Dijon mustard
    • 1/4 teaspoon pepper
    • 3 cups fresh broccoli florets
    • 1/2 cup uncooked orzo pasta, cooked and drained
    • 1/3 cup chopped onion
    • 1/3 cup chopped sweet red pepper
    • 1/4 cup shredded part-skim mozzarella cheese
    • 1 tablespoon dry bread crumbs
    • 1/2 teaspoon olive oil
    Text Ingredients

    Directions

    1. In a large bowl, combine the soup, Asiago cheese, milk, mustard and pepper. Stir in the broccoli, orzo, onion and red pepper. Transfer to a greased 1-1/2-qt. baking dish. Combine the mozzarella cheese, bread crumbs and oil; sprinkle over broccoli mixture.
    2. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly and cheese is melted.

    Nutrition Facts

    2/3 cup: 160 calories, 5g fat (2g saturated fat), 9mg cholesterol, 474mg sodium, 22g carbohydrate (3g sugars, 2g fiber), 7g protein.

    ]]>         Garlic Shrimp & Orzo Salad https://www.tasteofhome.com/recipes/garlic-shrimp-orzo-salad/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/garlic-shrimp-orzo-salad/

    Ingredients

    • 1 pound uncooked large shrimp, peeled and deveined
    • 1/4 cup olive oil
    • 2 garlic cloves, minced
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 1/4 cup white wine
    • SALAD:
    • 3/4 cup uncooked orzo pasta
    • 1 medium tomato, seeded and chopped
    • 1 small green pepper, chopped
    • 1/2 cup chopped peeled cucumber
    • 1/4 cup chopped red onion
    • 1 tablespoon minced fresh cilantro
    • 1 can (2-1/4 ounces) sliced ripe olives, drained, optional
    • 2 tablespoons lemon juice
    • 1 tablespoon olive oil
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    Text Ingredients

    Directions

    1. In a large bowl, combine the first five ingredients; toss to coat. Refrigerate, covered, up to 30 minutes.
    2. Heat a large skillet over medium-high heat. Using a slotted spoon, add shrimp; cook and stir 2 minutes. Add wine; cook and stir 1-2 minutes longer or until shrimp turn pink. Remove to a shallow dish; refrigerate, covered, until cold.
    3. Cook orzo according to package directions. Drain; rinse with cold water. Transfer to a large bowl. Add vegetables, cilantro, chilled shrimp and olives if desired. In a small bowl, whisk the remaining ingredients until blended. Drizzle over salad; toss to coat. Refrigerate until serving.
    ]]>         Cheesy Chicken & Broccoli Orzo https://www.tasteofhome.com/recipes/cheesy-chicken-broccoli-orzo/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/cheesy-chicken-broccoli-orzo/

    Ingredients

    • 1-1/4 cups uncooked orzo pasta
    • 2 packages (10 ounces each) frozen broccoli with cheese sauce
    • 2 tablespoons butter
    • 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
    • 1 medium onion, chopped
    • 3/4 teaspoon salt
    • 1/2 teaspoon pepper
    Text Ingredients

    Directions

    1. Cook orzo according to package directions. Meanwhile, heat broccoli with cheese sauce according to package directions.
    2. In a large skillet, heat butter over medium heat. Add chicken, onion, salt and pepper; cook and stir 6-8 minutes or until chicken is no longer pink and onion is tender. Drain orzo. Stir orzo and broccoli with cheese sauce into skillet; heat through.

    Nutrition Facts

    1 cup: 359 calories, 9g fat (4g saturated fat), 77mg cholesterol, 655mg sodium, 38g carbohydrate (4g sugars, 3g fiber), 30g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.

    ]]>         Summer Orzo Salad https://www.tasteofhome.com/recipes/summer-orzo/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/summer-orzo/

    Ingredients

    • 1 package (16 ounces) orzo pasta
    • 1/4 cup water
    • 1-1/2 cups fresh or frozen corn
    • 24 cherry tomatoes, halved
    • 2 cups crumbled feta cheese
    • 1 medium cucumber, seeded and chopped
    • 1 small red onion, finely chopped
    • 1/4 cup minced fresh mint
    • 2 tablespoons capers, drained and chopped, optional
    • 1/2 cup olive oil
    • 1/4 cup lemon juice
    • 1 tablespoon grated lemon zest
    • 1-1/2 teaspoons salt
    • 1 teaspoon pepper
    • 1 cup sliced almonds, toasted
    Text Ingredients

    Directions

    1. Cook orzo according to package directions for al dente. Drain orzo; rinse with cold water and drain well. Transfer to a large bowl.
    2. In a large nonstick skillet, heat 1/4 cup water over medium heat. Add corn; cook and stir until crisp-tender, 3-4 minutes. Add to orzo; stir in tomatoes, feta cheese, cucumber, onion, mint and, if desired, capers. In a small bowl, whisk oil, lemon juice, lemon zest, salt and pepper until blended. Pour over orzo mixture; toss to coat. Refrigerate 30 minutes.
    3. Just before serving, stir in almonds.

    Summer Orzo Tips

    What else can you add to summer orzo salad?

    This summer orzo salad can be customized with almost any vegetable you find at the farmers market. Try adding grilled zucchini, roasted asparagus or sauteed bell peppers, or include a handful of fresh herbs such as basil or parsley. To make the salad more filling, add a protein like chicken, shrimp, tofu or chickpeas. Diced avocado is never a bad idea, either; it would add some creaminess to the salad.

    What do you serve with summer orzo salad?

    Summer orzo is one of our favorite orzo recipes and pairs well with a lot of different dishes. You can serve alongside things like barbecued chicken, marinated grilled ribeyes or grilled salmon. Or serve it as a light main course with some delicious crusty homemade bread.

    Can you make summer orzo salad in advance?

    This orzo salad requires about 30 minutes for the flavors to come together, but you can also let it marinate overnight. The leftovers are good for up to 3 days in the refrigerator, but the vegetables may get a little soggy. If you’re preparing it in advance for an event, combine the cooked orzo with the olive oil dressing and store it, covered, in the refrigerator. Cook the remaining ingredients within 24 hours of serving so they maintain their tender-crisp texture.

    —Lindsay Mattison, Taste Recipes Contributing Writer

    Nutrition Facts

    3/4 cup: 291 calories, 15g fat (4g saturated fat), 15mg cholesterol, 501mg sodium, 28g carbohydrate (3g sugars, 3g fiber), 11g protein.

    ]]>         Mediterranean Chicken Orzo https://www.tasteofhome.com/recipes/mediterranean-chicken-orzo/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/mediterranean-chicken-orzo/

    Ingredients

    • 1-1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
    • 2 cups reduced-sodium chicken broth
    • 2 medium tomatoes, finely chopped
    • 1 cup sliced pitted green olives
    • 1 cup sliced pitted ripe olives
    • 1 large carrot, finely chopped
    • 1 small red onion, finely chopped
    • 1 tablespoon grated lemon zest
    • 3 tablespoons lemon juice
    • 2 tablespoons butter
    • 1 tablespoon herbes de Provence
    • 1 cup uncooked orzo pasta
    Text Ingredients

    Directions

    1. In a 3- or 4-qt. slow cooker, combine first 11 ingredients. Cook, covered, on low 4-5 hours or until chicken, pasta and vegetables are tender, adding orzo during last 30 minutes of cooking.

    Test Kitchen tips
  • Herbes de Provence is a mixture of dried herbs associated with France's Provence region. It is available in the spice aisle.
  • Use herbes de Provence to flavor mild main ingredients, like chicken, fish and vegetables.

    • Nutrition Facts

    1-1/3 cups: 415 calories, 19g fat (5g saturated fat), 86mg cholesterol, 941mg sodium, 33g carbohydrate (4g sugars, 3g fiber), 27g protein.

    ]]>         Mushroom Pasta Pilaf https://www.tasteofhome.com/recipes/mushroom-pasta-pilaf/ Sat, 16 Sep 2017 00:58:00 +0000 http://origin-www.tasteofhome.com/recipes/mushroom-pasta-pilaf/

    Ingredients

    • 1 small onion, chopped
    • 1/4 cup butter, cubed
    • 1-1/3 cups uncooked ring, orzo or other small pasta
    • 1 can (10-1/2 ounces) beef consomme, undiluted
    • 1 cup water
    • 1 can (7 ounces) mushroom stems and pieces, undrained
    • 1 tablespoon Worcestershire sauce
    • 1 teaspoon salt
    • 1/4 teaspoon soy sauce
    • Dash pepper
    Text Ingredients

    Directions

    1. In a large skillet, saute onion in butter until tender. Add the remaining ingredients; bring to a boil. Reduce heat cover and simmer for 2 minutes or until the pasta is tender and liquid is absorbed.

    Nutrition Facts

    1/2 cup: 136 calories, 6g fat (4g saturated fat), 17mg cholesterol, 744mg sodium, 16g carbohydrate (2g sugars, 1g fiber), 5g protein.

    ]]>         Greek Orzo Salad https://www.tasteofhome.com/recipes/greek-orzo-salad/ Sat, 16 Sep 2017 00:58:00 +0000 http://origin-www.tasteofhome.com/recipes/greek-orzo-salad/

    Ingredients

    • 1 cup uncooked orzo pasta
    • 6 teaspoons olive oil, divided
    • 1 medium red onion, finely chopped
    • 1/2 cup minced fresh parsley
    • 1/3 cup red wine vinegar
    • 1-1/2 teaspoons dried oregano
    • 1 teaspoon salt
    • 1/2 teaspoon sugar
    • 1/8 teaspoon pepper
    • 2 large tomatoes, seeded and chopped
    • 1 medium cucumber, peeled, seeded and chopped
    • 12 pitted ripe or Greek olives, halved
    • 1/2 cup crumbled feta cheese
    Text Ingredients

    Directions

    1. Cook orzo according to package directions; drain. In a large serving bowl, toss orzo with 2 teaspoons oil.
    2. In another bowl, combine onion, parsley, vinegar, oregano, salt, sugar, pepper and remaining 4 tsp. oil; pour over orzo and toss to coat. Cover and refrigerate until chilled. Just before serving, gently stir in tomatoes, cucumber, olives and cheese.

    Greek Orzo Salad Tips

    Does orzo need to be rinsed?

    Generally, you should only rinse orzo if it will be baked into a dish or served cold in a salad. Rinsing can remove the starch that helps sauces and seasonings cling to the pasta. For this recipe, we recommend a light rinse to stop the cooking process before immediately tossing with olive oil; otherwise, you might end up with a gummy pasta salad.

    What can you serve with Greek orzo salad?

    This refreshing cucumber-infused water goes so well with the fresh ingredients in this Greek orzo salad and makes for an excellent picnic drink. If you want to kick it up, this cucumber gin smash is a great dinner beverage as well.

    What else can you add to Greek orzo salad?

    By simply adding marinated chicken skewers or even gyro meatloaf to this orzo salad, you can transform this side dish into an entree for your whole family!

    How long does Greek orzo salad last?

    This Greek orzo salad can last up to 3-4 days in the refrigerator if stored in an airtight container. If you are making it ahead, we recommend storing the dressing and orzo separately to prevent the orzo from becoming too soggy.

    —Ellie Crowley, Taste Recipes Culinary Assistant

    Nutrition Facts

    3/4 cup: 167 calories, 6g fat (1g saturated fat), 4mg cholesterol, 427mg sodium, 24g carbohydrate (3g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

    ]]>         Orzo Shrimp Stew https://www.tasteofhome.com/recipes/orzo-shrimp-stew/ Sat, 16 Sep 2017 00:58:00 +0000 http://origin-www.tasteofhome.com/recipes/orzo-shrimp-stew/

    Ingredients

    • 2-1/2 cups reduced-sodium chicken broth
    • 5 cups fresh broccoli florets
    • 1 can (14-1/2 ounces) diced tomatoes, undrained
    • 1 cup uncooked orzo
    • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 2 teaspoons dried basil
    • 2 tablespoons butter
    Text Ingredients

    Directions

    1. Bring broth to a boil in a Dutch oven. Add the broccoli, tomatoes and orzo. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally.
    2. Add the shrimp, salt and pepper. Cover and cook for 4-5 minutes or until shrimp turn pink and orzo is tender. Stir in basil and butter.

    Nutrition Facts

    1-3/4 cups: 387 calories, 8g fat (4g saturated fat), 153mg cholesterol, 875mg sodium, 48g carbohydrate (7g sugars, 5g fiber), 30g protein.

    ]]>         Orzo Chicken Soup https://www.tasteofhome.com/recipes/orzo-chicken-soup/ Sat, 16 Sep 2017 00:58:00 +0000 http://origin-www.tasteofhome.com/recipes/orzo-chicken-soup/

    Ingredients

    • 1/2 cup chopped onion
    • 1 tablespoon butter
    • 3 cans (14-1/2 ounces each) reduced-sodium chicken broth, divided
    • 1/2 cup sliced carrot
    • 1/2 cup chopped celery
    • 1 cup cubed cooked chicken breast
    • 1/2 cup uncooked orzo pasta
    • 1/4 teaspoon pepper
    • Minced fresh parsley
    Text Ingredients

    Directions

    1. In a large saucepan, saute onion in butter until tender. Add 1 can broth, carrot and celery; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add the chicken, orzo, pepper and remaining broth; return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until orzo and vegetables are tender. Sprinkle with parsley.

    Nutrition Facts

    1-1/2 cups: 225 calories, 5g fat (2g saturated fat), 38mg cholesterol, 890mg sodium, 26g carbohydrate (0 sugars, 2g fiber), 19g protein.

    ]]>         Herb Vegetable Orzo Salad https://www.tasteofhome.com/recipes/herb-vegetable-orzo-salad/ Sat, 16 Sep 2017 00:58:00 +0000 http://origin-www.tasteofhome.com/recipes/herb-vegetable-orzo-salad/

    Ingredients

    • 1 cup uncooked orzo pasta
    • 2 cups frozen corn, thawed
    • 1/2 cup chopped sweet red pepper
    • 1/2 cup grape or cherry tomatoes
    • 1/2 cup pitted Greek olives, halved
    • 1/4 cup chopped sweet onion
    • 1/4 cup minced fresh basil or 4 teaspoons dried basil
    • 2 tablespoons minced fresh parsley
    • 3 tablespoons olive oil
    • 2 tablespoons balsamic vinegar
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    Text Ingredients

    Directions

    1. Cook pasta according to package directions; drain and rinse in cold water. Place in a large serving bowl; add the corn, red pepper, tomatoes, olives, onion, basil and parsley.
    2. In a jar with a tight-fitting lid, combine the oil, vinegar, salt and pepper; shake well. Pour over salad and toss to coat.

    Nutrition Facts

    3/4 cup: 192 calories, 7g fat (1g saturated fat), 0 cholesterol, 157mg sodium, 29g carbohydrate (0 sugars, 2g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1 fat.

    ]]>         Greek Orzo and Broccoli https://www.tasteofhome.com/recipes/greek-orzo-and-broccoli/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/greek-orzo-and-broccoli/

    Ingredients

    • 3/4 cup uncooked orzo pasta
    • 2 cups fresh broccoli florets
    • 1/3 cup pitted Greek olives
    • 1/4 cup crumbled feta cheese
    • 1/4 cup grated Parmesan cheese
    • 2 tablespoons minced fresh basil
    • 4-1/2 teaspoons slivered almonds, toasted
    • 1 tablespoon olive oil
    • 1/4 teaspoon crushed red pepper flakes
    • 1/4 teaspoon pepper
    Text Ingredients

    Directions

    1. In a large saucepan, cook pasta in boiling water for 7 minutes. Add broccoli and cook 2-3 minutes longer or until pasta is tender; drain. Meanwhile, in a small bowl, combine the olives, feta cheese, Parmesan cheese and basil.
    2. In a small nonstick skillet, saute almonds in oil for about 1 minute. Stir in red pepper flakes and pepper; cook and stir 1 minute longer. Pour over pasta mixture; toss to coat. Stir in olive mixture; toss to coat.

    Nutrition Facts

    0.666 cup: 169 calories, 7g fat (2g saturated fat), 8mg cholesterol, 208mg sodium, 21g carbohydrate (2g sugars, 2g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

    ]]>         Chicken Orzo Skillet https://www.tasteofhome.com/recipes/chicken-orzo-skillet/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/chicken-orzo-skillet/

    Ingredients

    • 1 cup uncooked orzo pasta
    • 1 pound boneless skinless chicken breasts, cubed
    • 3 teaspoons olive oil, divided
    • 3 garlic cloves, minced
    • 2 cans (14-1/2 ounces each) stewed tomatoes, cut up
    • 1 can (15 ounces) cannellini beans, rinsed and drained
    • 1-1/2 teaspoons Italian seasoning
    • 1/2 teaspoon salt
    • 1 package (16 ounces) frozen broccoli florets, thawed
    Text Ingredients

    Directions

    1. Cook orzo according to package directions. Meanwhile, in a large nonstick skillet, cook chicken in 2 teaspoons oil for 6-7 minutes or until no longer pink. Remove and keep warm.
    2. In the same skillet, cook garlic in remaining oil for 1 minute or until tender. Stir in the tomatoes, beans, Italian seasoning and salt. Bring to a boil. Stir in broccoli and chicken; heat through. Drain orzo; stir into chicken mixture.

    Nutrition Facts

    1-1/2 cups: 342 calories, 5g fat (1g saturated fat), 42mg cholesterol, 589mg sodium, 49g carbohydrate (9g sugars, 7g fiber), 25g protein. Diabetic Exchanges: 3 vegetable, 2 starch, 2 lean meat, 1/2 fat.

    ]]>         Italian Sausage Orzo Soup https://www.tasteofhome.com/recipes/italian-sausage-orzo-soup/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/italian-sausage-orzo-soup/

    Ingredients

    • 1/4 pound bulk Italian sausage
    • 1/2 cup sliced fresh mushrooms
    • 1/2 cup sliced zucchini
    • 1/4 cup chopped onion
    • 1 teaspoon olive oil
    • 1 garlic clove, minced
    • 1-1/4 cups reduced-sodium chicken broth
    • 1 cup canned diced tomatoes, undrained
    • 1/2 teaspoon dried basil
    • 1/8 teaspoon pepper
    • 3 tablespoons uncooked orzo or small shell pasta
    • 1 tablespoon minced fresh parsley
    Text Ingredients

    Directions

    1. In a large saucepan, cook the sausage, mushrooms, zucchini and onion in oil over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add garlic; cook 1 minute longer. Add the broth, tomatoes, basil and pepper. Bring to a boil. Stir in pasta. Reduce heat; cover and simmer until pasta is tender, 15-20 minutes. Sprinkle with parsley.

    Nutrition Facts

    1-1/2 cups: 236 calories, 10g fat (3g saturated fat), 23mg cholesterol, 819mg sodium, 25g carbohydrate (8g sugars, 4g fiber), 12g protein.

    ]]>         Garlic-Herb Orzo Pilaf https://www.tasteofhome.com/recipes/garlic-herb-orzo-pilaf/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/garlic-herb-orzo-pilaf/

    Ingredients

    • 8 garlic cloves, peeled and thinly sliced
    • 1 tablespoon olive oil
    • 1/2 cup uncooked orzo pasta
    • 1/2 cup uncooked long grain rice
    • 1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
    • 1/3 cup water
    • 3 green onions, thinly sliced
    • 1/3 cup thinly sliced fresh basil leaves
    • 1/4 cup minced fresh parsley
    • 1/4 teaspoon salt
    Text Ingredients

    Directions

    1. In a large nonstick skillet, cook garlic in oil over medium-high heat for 1 minute. Add orzo and rice; cook 4-6 minutes longer or until lightly browned.
    2. Stir in broth and water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender and liquid is absorbed. Stir in the onions, basil, parsley and salt.

    Nutrition Facts

    3/4 cup: 227 calories, 4g fat (1g saturated fat), 0 cholesterol, 426mg sodium, 40g carbohydrate (2g sugars, 1g fiber), 7g protein. Diabetic Exchanges: 2-1/2 starch, 1/2 fat.

    ]]>         Shrimp Orzo Salad https://www.tasteofhome.com/recipes/shrimp-orzo-salad/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/shrimp-orzo-salad/

    Ingredients

    • 1 package (16 ounces) orzo pasta
    • 3/4 pound cooked medium shrimp, peeled, deveined and cut into thirds
    • 1 cup finely chopped green pepper
    • 1 cup finely chopped sweet red pepper
    • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
    • 3/4 cup finely chopped red onion
    • 1/2 cup minced fresh parsley
    • 1/3 cup chopped fresh dill
    • 1/3 cup chopped pimiento-stuffed olives
    • 1/2 cup white wine vinegar
    • 3 garlic cloves, minced
    • 1 teaspoon salt
    • 1/2 teaspoon dried basil
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon pepper
    • 1/4 cup olive oil
    Text Ingredients

    Directions

    1. Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the shrimp, peppers, artichokes, onion, parsley, dill and olives.
    2. In a small bowl, combine the vinegar, garlic, salt, basil, oregano and pepper. Slowly whisk in oil. Pour over pasta mixture and toss to coat. Refrigerate until serving.

    Nutrition Facts

    3/4 cup: 179 calories, 5g fat (1g saturated fat), 32mg cholesterol, 297mg sodium, 25g carbohydrate (2g sugars, 2g fiber), 9g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable.

    ]]>         Carnitas with Orzo and Peppers in Red Mole Sauce https://www.tasteofhome.com/recipes/carnitas-with-orzo-and-peppers-in-red-mole-sauce/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/carnitas-with-orzo-and-peppers-in-red-mole-sauce/

    Ingredients

    • 1 boneless pork shoulder butt roast (1-1/2 to 2 pounds), cut into 1/2-inch cubes
    • 1-1/2 teaspoons salt, divided
    • 1/2 teaspoon pepper
    • 1 cup uncooked orzo pasta
    • 1 each medium green, sweet red and yellow peppers, chopped
    • 2 jalapeno peppers, seeded and chopped
    • 1 medium onion, chopped
    • 1 tablespoon olive oil
    • 1 cup chicken broth
    • 1/4 cup red mole sauce
    • 2 tablespoons tomato paste
    • 1 cup quesadilla or Monterey Jack cheese, shredded
    • Optional: Chopped cilantro and sour cream
    Text Ingredients

    Directions

    1. Place pork in a 15x10x1-in. baking pan; sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake at 325° until tender, about 1-1/2 hours. Remove pork from oven. Increase oven setting to 350°.
    2. Meanwhile, cook pasta according to package directions; drain and set aside. In a large skillet, saute peppers and onion in oil until crisp-tender. In a greased 13x9-in. baking pan, combine the orzo, peppers and onion.
    3. In a small saucepan, whisk the chicken broth, mole sauce, tomato paste and remaining salt. Cook and stir until thickened and bubbly. Pour over orzo and vegetables. Stir in pork; sprinkle with cheese. Cover and bake until heated through, 35-40 minutes. Uncover; broil 3-4 in. from the heat until cheese is golden brown, 4-5 minutes. If desired, top with chopped cilantro and serve with sour cream.

    Peppers (Hot)

    Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

    Nutrition Facts

    1-1/3 cups: 559 calories, 26g fat (9g saturated fat), 105mg cholesterol, 1509mg sodium, 45g carbohydrate (8g sugars, 5g fiber), 37g protein.

    ]]>