Out of all the delicious types of pasta in the world, orzo is one of the most versatile. This short-cut pasta — also referred to as risoni — is made from white or whole grain flour and resembles a large piece of rice. Orzo can be a healthy choice, especially when combined with fresh vegetables and protein. It can be used in countless recipes to create quick, quality meals with a whole lot of flavor.
Orzo and lemon chicken
Lemon chicken is light and tasty when served with orzo and fresh veggies. Put 1/3 cup of flour and a teaspoon of garlic powder in a bowl and dip the chicken in for a light coating. Next, heat oil in a large skillet and cook chicken for a few minutes until golden brown. Boil a can of chicken broth and stir in orzo pasta. Simmer for up to 10 minutes until tender, adding tomatoes, spinach, basil, lemon juice, and the chicken.
Mediterranean orzo chicken salad
You can have 6 servings of a light and refreshing lunch or dinner in 25 minutes with this simple recipe. Start by cooking 2 cups of orzo pasta before rinsing and draining well. Combine cooked pasta with 2 cups of shredded rotisserie chicken, 10 halved cherry tomatoes, a half cup of crumbled feta cheese, 1/4 cup chopped sweet onion, and a can of sliced olives. Sprinkle with salt, oregano, olive oil, and lemon juice for a satisfying dish.
Shrimp and Parmesan orzo
Orzo pasta is perfect for seafood. While cooking the pasta, put 2 minced garlic cloves in a large skillet with olive oil on medium heat. Add 2 chopped tomatoes and 2 tablespoons of lemon juice. Once it boils, stir in a pound of shrimp and simmer for 4 to 5 minutes, watching for the shrimp to turn pink. After draining the pasta, add orzo, pepper, and cilantro to the shrimp. Once thoroughly heated, sprinkle with Parmesan cheese to serve. If you don’t like Parmesan, try feta cheese instead.
Orzo pasta and meatballs
Spaghetti and meatballs is an unmistakably famous Italian dish, but you can swap out those long noodles for orzo pasta. Make your meatballs with your choice of protein. Cook chopped onions until softened, then add oregano, parsley, and tomatoes to create a succulent sauce. Add meatballs and simmer for 20 minutes before tipping in the orzo and cooking for 10-15 minutes before serving.
Spicy Italian sausage and orzo soup
If you’re in the mood for something spicy, it’s time to make Italian sausage and orzo soup. Ready in just half an hour, this recipe starts with cooking sausage, chopped onion, and pepper over medium heat. When veggies are tender and sausage is cooked through and no longer pink, crumble the meat and drain. Combine three cups of beef broth with a can of undrained diced tomatoes and tablespoons of basil and parsley. Add orzo and bring to a boil, cooking for 10 minutes until tender.
Orzo with creamy bacon sauce
It won’t take long to put this light and appetizing meal together. First, cook the orzo and then caramelize onions. Add a cup of bacon bits and heavy whipping cream to a saucepan, cooking until it comes to a boil. Combine pasta and sauce with freshly grated Parmesan cheese. Put salt and pepper on top and serve when it’s warm for a delicious lunch or dinner dish.
Orzo sausage skillet
Orzo and sausage pair perfectly together, not only in soup but also in skillet dishes. Boil 8 cups of water with 3 teaspoons of chicken bouillon. Add orzo and cook for 8 to 10 minutes until al dente. Drain pasta and reserve 3/4 cup of cooking liquid. Crumble sausage and cook with chopped onion and garlic in a skillet. Once sausage loses its pink color, add roasted peppers and tomatoes to heat through. Add the extra cooking liquid for extra flavor and combine with Parmesan cheese and basil.
Orzo and asparagus
This elegant dish is a simple and healthy choice, with the soft pasta and crunchy veggies making a fantastic combo. Cook asparagus in a baking dish covered with boiling water and then cut into 2-inch pieces. Boil chicken broth, adding salt and turmeric before putting the orzo in. Cook the pasta for 10 minutes until tender and drain. Don’t rinse the orzo before mixing with asparagus and parsley. Serve with butter and a bit of lemon or dressing.
Homemade barley soup
You can whip up homemade barley soup in a pressure cooker with incredible warmth and richness. Sauté diced carrots, celery, and onions with olive oil. Combine with smoked bacon and sauté for two minutes before adding 200g of barley. Cover the mixture in broth or water and simmer for 45 minutes. Once the barley is tender, sprinkle with parsley and cheese to serve. Keep in mind how much liquid barley absorbs during cooking, so keep checking on the mixture and stirring to avoid overdoing it.
Turkey orzo soup
Make this tasty dish with lean ground turkey. Cook until slightly browned and stir to crumble. Sauté chopped garlic, mushrooms, and oregano for 5 minutes before adding 3 cups of chicken stock and 2 cups of water. Use a can of petite diced tomatoes and 1/2 teaspoon of crushed red pepper too. Add orzo to cook for 7 minutes, then stir in 3 cups of spinach and 1/2 teaspoon of grated lemon rind. Within 2 minutes, switch the heat off and serve up this hearty soup.