Orzo, this amazing rice-shaped pasta coming from Mediterranean cuisine, has been and can be used in many preparations.
Similar to rice, it is the perfect ingredient for meal prepping as it can be cooked ahead and stored for a couple of days in the fridge.
Orzo is cooked in a similar way to rice, and the water to rice ratio is the same.
Even if it doesn’t last long in the fridge, in the freezer it can be stored for over a month, which makes it a great option for planning and making your meals ahead even two weeks in advance.
In this article, you will find three recipes based on this versatile ingredient which you can get at this links: https://riceselect.com/product/orzo
Table of Contents
Orzo stuffed zucchini
Use zucchinis or eggplants, whichever you like the most!
Orzo is cooked in a similar way like orzo with vegetables.
Ingredients:
- 1 ½ cups of orzo.
- 2 tbsp of olive oil.
- ½ of grated carrot.
- 1 green onion.
- 1 clove of garlic.
- Mustard to taste.
- Salt to taste.
- Black pepper to taste.
- Parmesan cheese.
Instructions:
- Start by cooking the orzo according to package instructions and, once it is done, set it aside.
- In the meantime, prepare the zucchinis. Wash them and, after halving them, cook them for a few minutes, no more than ten.
- Once the inside is tender, scoop it all out. However, set that aside, you will be using it afterwards.
- Now, for the stuffing, chop up the vegetables and cook them together with the inside of the zucchinis. Cook over a medium heat and for ten minutes.
- Now bring the orzo to the mix and stir everything together. Season the mix with salt and pepper to taste and add a tablespoon of mustard.
- Bring the zucchinis back and stuff them with the mix. Top them with some Parmesan cheese or any cheese you like.
- Take that to the oven for some more minutes so that the cheese melts and serve!
Orzotto
If this sounds like risotto to you, you’re right. This is the same recipe that changes the main ingredient: rice. Try this with orzo instead!
Ingredients:
- 2 tbsp of olive oil.
- 1 ½ cups of orzo.
- 3 cups vegetable broth.
- 1 chopped onion.
- Sliced pancetta to taste.
- 2 cloves of garlic.
- 1 cup of peas.
- ½ cup of basil leaves.
- Parmesan cheese to taste.
- Salt and pepper to taste.
Preparation:
- Brown the sliced pancetta in a skillet with some olive oil. Fry it, but make sure it doesn’t burn.
- Use the same pan to cook the sliced onion. Salt it and cook until it softens. Then, add two cloves of garlic and fry everything for a couple of minutes.
- Pout the orzo and fry it over a medium heat. After a couple of minutes, add three cups of vegetable broth and bring the mix to a boil. Take the heat to a simmer.
- Add a cup of peas to the broth. Add salt and pepper to the mix and give everything a good stir. Cook for ten minutes, make sure the liquid is absorbed.
- After the orzo is fully cooked, take back the pancetta to the mix and top everything with some Parmesan cheese.
- Serve and enjoy!
Orzo salad
Orzo is perfect for salad preparations. Mix it with your favorite vegetables and dressings. Here is a recipe you can try!
Ingredients:
- 2 cups of orzo pasta.
- 1 cup of cubed tomatoes.
- 1 cup of spinach leaves.
- ½ cup of chopped green onions.
- Parmesan or feta cheese.
- 2 tbsp of olive oil.
- 2 tbsp of lemon juice.
- 1 tbsp of lemon zest.
- Chia seeds.
- Salt and pepper to taste.
Preparation:
- Follow the package instructions to make orzo and cook it in salted boiling water. Cook until al dente and set aside so that it cools.
- Cube the tomatoes and chop up the spinach leaves. Chop some green onions and place everything in a mixing bowl.
- Cube the Parmesan or feta cheese, whichever you like best and add it to the mixing bowl.
- Prepare the dressing in a separate bowl. Mix the lemon juice with the lemon zest and add some olive oil. Give everything a good mix and mix with the chia seeds.
- Add the orzo to the mixing bowl and season everything with salt and pepper. And pour the dressing all over the salad.
- Mix, serve and enjoy!
