Orzo

Orzo is a pasta that looks very much like rice. It is made from semolina, which is a coarse flour that has a high gluten content. While it is often found in Italian cuisine, it can be used in any dish where you want a small but tasty bit of pasta.

Cook orzo like you would any pasta in a pot of salted water that has come to a boil and, when finished, drain and season. It you are including it in salads, fluff while still warm, and even add a drizzle of olive oil, to prevent clumps. Then refrigerate. If you are going to add it to a soup, put the orzo in near the end to avoid it getting too mushy.

Lemon Chicken Orzo

Ingredients:

• 2 tablespoons olive oil
• 1 cup chopped yellow onion
• 1 tablespoon chopped garlic
• 1 cup (7 ounces) uncooked orzo
• 2 cups heavy cream
• 1 cup chicken broth
• 2 lemons, zested and juiced
• 2 cups shredded, cooked chicken
• 3 cups baby spinach
• ½ cup shredded fontina, gruyere, or gouda cheese
• ¼ cup grated parmesan cheese
• 2 tablespoons chopped fresh parsley
• salt and pepper to taste

Directions:

• Heat oil in a large pot over medium heat. Add onion and cook until softened. Add garlic and cook until fragrant. Add orzo and cook until pasta is lightly toasted.
• Stir in heavy cream, broth, about 1 teaspoon lemon zest and 3 tablespoons lemon juice. Bring to a simmer, stirring occasionally. Reduce heat and simmer until orzo is tender and mixture is thickened.
• Add chicken and spinach. Heat until chicken is warmed through and spinach is wilted.
• Remove from heat. Stir in cheeses, parsley, and salt and pepper. Serve with additional parmesan and parsley as garnish.

Orzo with Parmesan and Basil

Ingredients:

• 2 tablespoons butter
• 1 cup uncooked orzo
• 1 can (14.5 ounce) chicken broth
• ½ cup parmesan cheese
• ¼ cup chopped, fresh basil
• salt and pepper to taste

Directions:

• Melt butter in a heavy skillet. Stir in orzo and saute until lightly browned.
• Stir in broth and bring to a boil. Cover, reduce heat, and simmer until orzo is tender and liquid is fully absorbed.
• Add in parmesan cheese and basil. Season to taste. Garnish with additional chopped basil.

Fruit Salad

Ingredients:

• 16 ounces uncooked orzo
• 2 cans (15 ounce each) mandarin oranges, drained and juice reserved
• 1 can (16 ounce) pineapple chunks, drained and juice reserved
• 1 can (16 ounce) crushed pineapple, drained and juice reserved
• 1 jar (4 ounce) maraschino cherries, drained and halved
• ¾ cup granulated sugar
• 2 large eggs
• 3 tablespoons all-purpose flour
• 1 container (16 ounce) whipped topping

Directions:

• Bring a pot of lightly salted water to a boil and cook orzo until cooked but still firm. Drain.
• In a large bowl place orzo, oranges, pineapple, and cherries.
• In a large saucepan combine juice from oranges and pineapple, sugar, eggs, and flour. Heat until sauce is thickened. Remove from heat and cool.
• Pour cooled sauce over orzo mixture and toss to coat. Refrigerate at least 8 hours and up to overnight. Fold in whipped topping just before serving.

Orzo and Tomato Salad

Ingredients:

• 1 cup uncooked orzo
• ¼ cup pitted green olives
• 1 cup diced feta cheese
• 3 tablespoons chopped, fresh parsley
• 3 tablespoons chopped, fresh dill
• 1 ripe tomato, chopped
• ¼ cup olive oil
• 1/8 cup lemon juice
• salt and pepper to taste

Directions:

• Bring a pot of lightly salted water to a boil and cook orzo until cooked but still firm. Drain and rinse in cold water.
• When orzo is cooled, combine with olives, feta cheese, parsley, dill and tomato.
• Whisk together olive oil and lemon juice. Pour over orzo mixture. Season to taste. Serve chilled.