Anyone have any good recipes for....?!
a dish using orzo and spinach!?Www@FoodAQ@Com
Answers:
no sorry--check online and cooking!.comWww@FoodAQ@Com
Pan-Seared Chicken with Porcini-Chestnut Sauce with Steamed Spinach and Orzo
2 pounds orzo pasta
1 ounce dried porcini mushrooms
1 tablespoon olive oil
6 boneless, skinless chicken breast halves
Salt and freshly ground black pepper
2 cloves garlic, minced
1/4 cup chopped shallots
1/2 cup dry sherry
1 teaspoon dried thyme
1 cup reduced-sodium chicken broth
1 cup chopped canned or bottled shelled chestnuts
1/2 cup heavy cream
12 ounces spinach, cleaned and steamed in the microwave
Cook orzo according to package directions!.
Soak mushrooms in 1 cup hot water for 10 minutes!.
Meanwhile, heat oil in a large skillet over medium-high heat!. Season chicken with salt and pepper and add to hot pan!. Sear 2 minutes on each side, until golden brown!. Remove chicken from skillet and set aside!. To the same pan, add garlic and shallots and saute 3 minutes, until soft!. Add sherry and thyme and cook 1 minute!. Return chicken to pan with the chicken broth and chestnuts!. Drain mushrooms through a paper towel-lined sieve and add to pan with the strained soaking liquid!. Simmer 5 minutes, until chicken is cooked through!. Remove 2 chicken breast halves and reserve for another meal!. To the skillet, add heavy cream and simmer 2 minutes!. Remove from heat and serve chicken and mushroom sauce over half of the orzo pasta, reserving second half of orzo for another meal!. Serve spinach on the side!.
Spinach Puree:
1/4 cup olive oil
3 cloves garlic, peeled and sliced
1 bunch spinach, stemmed and washed
Salt and pepper to taste
In a wide saute pan, heat olive oil and add garlic, saute 1-2 minutes over medium heat until limp!. Add roughly chopped spinach, salt and pepper, cover and cook 3-4 minutes, stirring occasionally!. Place spinach mixture in blender and puree until smooth!. Reserve!.
Spinach Parmesan Orzo
1 pound orzo
Salt
3 tablespoons fine quality olive oil
1/2 cup finely grated good quality Parmesan cheese
Bring a large pot of salted water to a rolling boil!. Add orzo and stir gently!. Cook 4-7 minutes checking occasionally!. The pasta should be firm but cooked through!. Coat a large flat pan with olive oil and have ready!. Strain orzo through a large strainer shaking off excess water!. Immediately spread hot pasta out on the tray for a minute or two to cool slightly and release as much steam from the orzo as possible!. Toss orzo with spinach puree and grated cheese and serve immediately!.
Yield: 4-6 servingsWww@FoodAQ@Com
2 pounds orzo pasta
1 ounce dried porcini mushrooms
1 tablespoon olive oil
6 boneless, skinless chicken breast halves
Salt and freshly ground black pepper
2 cloves garlic, minced
1/4 cup chopped shallots
1/2 cup dry sherry
1 teaspoon dried thyme
1 cup reduced-sodium chicken broth
1 cup chopped canned or bottled shelled chestnuts
1/2 cup heavy cream
12 ounces spinach, cleaned and steamed in the microwave
Cook orzo according to package directions!.
Soak mushrooms in 1 cup hot water for 10 minutes!.
Meanwhile, heat oil in a large skillet over medium-high heat!. Season chicken with salt and pepper and add to hot pan!. Sear 2 minutes on each side, until golden brown!. Remove chicken from skillet and set aside!. To the same pan, add garlic and shallots and saute 3 minutes, until soft!. Add sherry and thyme and cook 1 minute!. Return chicken to pan with the chicken broth and chestnuts!. Drain mushrooms through a paper towel-lined sieve and add to pan with the strained soaking liquid!. Simmer 5 minutes, until chicken is cooked through!. Remove 2 chicken breast halves and reserve for another meal!. To the skillet, add heavy cream and simmer 2 minutes!. Remove from heat and serve chicken and mushroom sauce over half of the orzo pasta, reserving second half of orzo for another meal!. Serve spinach on the side!.
Spinach Puree:
1/4 cup olive oil
3 cloves garlic, peeled and sliced
1 bunch spinach, stemmed and washed
Salt and pepper to taste
In a wide saute pan, heat olive oil and add garlic, saute 1-2 minutes over medium heat until limp!. Add roughly chopped spinach, salt and pepper, cover and cook 3-4 minutes, stirring occasionally!. Place spinach mixture in blender and puree until smooth!. Reserve!.
Spinach Parmesan Orzo
1 pound orzo
Salt
3 tablespoons fine quality olive oil
1/2 cup finely grated good quality Parmesan cheese
Bring a large pot of salted water to a rolling boil!. Add orzo and stir gently!. Cook 4-7 minutes checking occasionally!. The pasta should be firm but cooked through!. Coat a large flat pan with olive oil and have ready!. Strain orzo through a large strainer shaking off excess water!. Immediately spread hot pasta out on the tray for a minute or two to cool slightly and release as much steam from the orzo as possible!. Toss orzo with spinach puree and grated cheese and serve immediately!.
Yield: 4-6 servingsWww@FoodAQ@Com
I thought this was really good i hope you like it too!
Orzo with Spinach and Tomatoes
1 pound spinach, washed, dried, stems removed
1 pint grape or cherry tomatoes, halved
2 lemons, zested
1 1/2 cups orzo, cooked to al dente
1 tablespoon extra-virgin olive oil, 1 turn of the bowl
24 basil leaves, torn or thinly sliced
Salt and pepper
Pile spinach leaves in stacks 1 on top of the other!. Thinly slice stacks of leaves to make spinach confetti!. Pile shredded spinach into the bottom of a medium sized mixing bowl!. Halve grape or cherry tomatoes with a paring knife and add them to the mixing bowl!. Add the zest of 2 lemons to the bowl and save the lemons in the refrigerator to juice for another recipe!. Add hot cooked and drained orzo pasta to the mixing bowl!. The heat of the pasta will wilt the spinach and warm the tomatoes at the bottom of the bowl and get the juices flowing from veggies!. The heat of the pasta will also release the flavor and oils in the lemon zest!. Drizzle 1 tablespoon extra-virgin olive oil over the pasta and toss to combine the veggies and orzo!. Add basil and salt and pepper and toss to combine!. Taste your orzo to adjust seasonings and serve!.
Hope you like it!Www@FoodAQ@Com
Orzo with Spinach and Tomatoes
1 pound spinach, washed, dried, stems removed
1 pint grape or cherry tomatoes, halved
2 lemons, zested
1 1/2 cups orzo, cooked to al dente
1 tablespoon extra-virgin olive oil, 1 turn of the bowl
24 basil leaves, torn or thinly sliced
Salt and pepper
Pile spinach leaves in stacks 1 on top of the other!. Thinly slice stacks of leaves to make spinach confetti!. Pile shredded spinach into the bottom of a medium sized mixing bowl!. Halve grape or cherry tomatoes with a paring knife and add them to the mixing bowl!. Add the zest of 2 lemons to the bowl and save the lemons in the refrigerator to juice for another recipe!. Add hot cooked and drained orzo pasta to the mixing bowl!. The heat of the pasta will wilt the spinach and warm the tomatoes at the bottom of the bowl and get the juices flowing from veggies!. The heat of the pasta will also release the flavor and oils in the lemon zest!. Drizzle 1 tablespoon extra-virgin olive oil over the pasta and toss to combine the veggies and orzo!. Add basil and salt and pepper and toss to combine!. Taste your orzo to adjust seasonings and serve!.
Hope you like it!Www@FoodAQ@Com
Orzo with Spinach and Pine Nuts
3 tablespoons olive oil
2 large bunches spinach, leaves only, well washed
Salt and freshly ground black pepper
1/4 cup pine nuts
3 cloves garlic, finely chopped
3 plum tomatoes, peeled, seeded, and cut into 1/4 inch dice
2 cups dried orzo pasta
Heat a large covered skillet over medium high heat!. Add 2 tablespoons of the olive oil and when it is hot, add the spinach with all the water still clinging to its leaves from washing!. Cover and cook for 2 minutes, then remove the lid and turn the spinach over with tongs!. Replace the lid and cook for 2 minutes more!. Repeat until all the spinach is wilted and tender!. Stir in a pinch each of salt and pepper!. Transfer the spinach to a colander set over a bowl and drain!. When cool enough to handle, press down on the spinach to extract as much liquid as possible!. Chop the spinach coarsely and reserve the juice!.
In a large heavy skillet, heat the remaining tablespoon of olive oil over medium heat!. Add the pine nuts and stir for 1 to 2 minutes, until slightly golden!. Add the garlic and cook, stirring, for 2 minutes, until the garlic gives off its aroma!. Season to taste, stir in the diced tomatoes and the spinach, and cook for 1 minute more!. Remove from the heat!.
In a large saucepan, bring a generous amount of lightly salted water to a boil!. Cook the orzo, stirring occasionally to stop them from sticking, for about 9 minutes or until tender!. Drain thoroughly, shaking the colander to get rid of most of the water, and transfer them to the skillet with the spinach mixture and the reserved spinach juice!. Toss to mix the ingredients evenly, taste for seasoning and reheat gently before serving!.
SPINACH AND ORZO SALAD
1 (16 ounce) package uncooked orzo pasta
1 (10 ounce) package baby spinach leaves, finely chopped
1/2 pound crumbled feta cheese
1/2 red onion, finely chopped
3/4 cup pine nuts
1/2 teaspoon dried basil
1/4 teaspoon ground white pepper
1/2 cup olive oil
1/2 cup balsamic vinegar
Bring a large pot of lightly salted water to a boil!. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water!. Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil and white pepper!. Toss with olive oil and balsamic vinegar!. Refrigerate and serve cold!.Www@FoodAQ@Com
3 tablespoons olive oil
2 large bunches spinach, leaves only, well washed
Salt and freshly ground black pepper
1/4 cup pine nuts
3 cloves garlic, finely chopped
3 plum tomatoes, peeled, seeded, and cut into 1/4 inch dice
2 cups dried orzo pasta
Heat a large covered skillet over medium high heat!. Add 2 tablespoons of the olive oil and when it is hot, add the spinach with all the water still clinging to its leaves from washing!. Cover and cook for 2 minutes, then remove the lid and turn the spinach over with tongs!. Replace the lid and cook for 2 minutes more!. Repeat until all the spinach is wilted and tender!. Stir in a pinch each of salt and pepper!. Transfer the spinach to a colander set over a bowl and drain!. When cool enough to handle, press down on the spinach to extract as much liquid as possible!. Chop the spinach coarsely and reserve the juice!.
In a large heavy skillet, heat the remaining tablespoon of olive oil over medium heat!. Add the pine nuts and stir for 1 to 2 minutes, until slightly golden!. Add the garlic and cook, stirring, for 2 minutes, until the garlic gives off its aroma!. Season to taste, stir in the diced tomatoes and the spinach, and cook for 1 minute more!. Remove from the heat!.
In a large saucepan, bring a generous amount of lightly salted water to a boil!. Cook the orzo, stirring occasionally to stop them from sticking, for about 9 minutes or until tender!. Drain thoroughly, shaking the colander to get rid of most of the water, and transfer them to the skillet with the spinach mixture and the reserved spinach juice!. Toss to mix the ingredients evenly, taste for seasoning and reheat gently before serving!.
SPINACH AND ORZO SALAD
1 (16 ounce) package uncooked orzo pasta
1 (10 ounce) package baby spinach leaves, finely chopped
1/2 pound crumbled feta cheese
1/2 red onion, finely chopped
3/4 cup pine nuts
1/2 teaspoon dried basil
1/4 teaspoon ground white pepper
1/2 cup olive oil
1/2 cup balsamic vinegar
Bring a large pot of lightly salted water to a boil!. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water!. Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil and white pepper!. Toss with olive oil and balsamic vinegar!. Refrigerate and serve cold!.Www@FoodAQ@Com
INGREDIENTS
1 cup uncooked orzo pasta
2 tablespoons extra virgin olive oil, divided
1 pound ground lamb
2 cloves garlic, chopped
1 tablespoon ground coriander
salt and pepper to taste
4 cups fresh spinach leaves, chopped
3 tomatoes, seeded and chopped
1 lemon, zested and juiced
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh parsley
5 green onions, chopped
1 cup crumbled feta cheese
DIRECTIONS
Bring a pot of lightly salted water to a boil!. Add orzo pasta, cook for 5 minutes, or until al dente!. Drain!.
Heat 1 tablespoon olive oil in a skillet over medium heat!. Place the lamb and garlic in the skillet!. Season lamb with coriander, salt, and pepper!. Cook until evenly browned!. Remove from heat, and drain!.
In a large bowl, mix the spinach, tomatoes, lemon juice and zest, mint, parsley, green onions, and remaining olive oil!. Toss with the orzo, lamb, and feta cheese to serve!.
OR!.!.
INGREDIENTS
3 teaspoons olive oil, divided
3 ounces pancetta bacon, diced
1/2 medium onion, chopped
1 clove garlic, minced
1/4 teaspoon crushed red pepper flakes
1/2 cup dry white wine
1 1/2 cups cubed, cooked chicken
1 (10 ounce) can artichoke hearts (water-packed), quartered
5 ounces baby spinach
1 (16 ounce) package orzo pasta (Use half)
2 tablespoons pine nuts, toasted
1/8 cup balsamic vinegar
DIRECTIONS
Heat 1 tablespoon olive oil in a large skillet over medium heat!. Stir in pancetta, and cook until browned!. Remove to paper towels!.
Pour 2 tablespoons olive oil into skillet!. Stir in onion, garlic, and red pepper flakes!. Cook, stirring occasionally, until the onion is soft and translucent!. Increase heat to medium high, pour in white wine; cook about 3 minutes!.
Reduce heat to low, stir in chicken, artichoke hearts, and spinach!. Cover, and cook to warm through!.
Meanwhile, bring a pot of salted water to boil!. Add orzo pasta and cook until al dente, about 8 to 10 minutes!. Drain, and stir into chicken mixture!.
Stir pine nuts and balsamic vinegar into pasta!.Www@FoodAQ@Com
1 cup uncooked orzo pasta
2 tablespoons extra virgin olive oil, divided
1 pound ground lamb
2 cloves garlic, chopped
1 tablespoon ground coriander
salt and pepper to taste
4 cups fresh spinach leaves, chopped
3 tomatoes, seeded and chopped
1 lemon, zested and juiced
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh parsley
5 green onions, chopped
1 cup crumbled feta cheese
DIRECTIONS
Bring a pot of lightly salted water to a boil!. Add orzo pasta, cook for 5 minutes, or until al dente!. Drain!.
Heat 1 tablespoon olive oil in a skillet over medium heat!. Place the lamb and garlic in the skillet!. Season lamb with coriander, salt, and pepper!. Cook until evenly browned!. Remove from heat, and drain!.
In a large bowl, mix the spinach, tomatoes, lemon juice and zest, mint, parsley, green onions, and remaining olive oil!. Toss with the orzo, lamb, and feta cheese to serve!.
OR!.!.
INGREDIENTS
3 teaspoons olive oil, divided
3 ounces pancetta bacon, diced
1/2 medium onion, chopped
1 clove garlic, minced
1/4 teaspoon crushed red pepper flakes
1/2 cup dry white wine
1 1/2 cups cubed, cooked chicken
1 (10 ounce) can artichoke hearts (water-packed), quartered
5 ounces baby spinach
1 (16 ounce) package orzo pasta (Use half)
2 tablespoons pine nuts, toasted
1/8 cup balsamic vinegar
DIRECTIONS
Heat 1 tablespoon olive oil in a large skillet over medium heat!. Stir in pancetta, and cook until browned!. Remove to paper towels!.
Pour 2 tablespoons olive oil into skillet!. Stir in onion, garlic, and red pepper flakes!. Cook, stirring occasionally, until the onion is soft and translucent!. Increase heat to medium high, pour in white wine; cook about 3 minutes!.
Reduce heat to low, stir in chicken, artichoke hearts, and spinach!. Cover, and cook to warm through!.
Meanwhile, bring a pot of salted water to boil!. Add orzo pasta and cook until al dente, about 8 to 10 minutes!. Drain, and stir into chicken mixture!.
Stir pine nuts and balsamic vinegar into pasta!.Www@FoodAQ@Com
go to allrecipies!.com and search thatWww@FoodAQ@Com