How to Make Orzo Pilaf Recipe with Broccoli, Olives, Ouzo, Halloumi & Pistachios
Warm Orzo Pilaf with Broccoli, Olives, Ouzo, Halloumi & Pistachios
This delicious Greek recipe and orzo pasta dish is a great example of the Mediterranean Diet in all its simplicity. It calls for extra virgin Greek olive oil, halloumi cheese, broccoli, herbs, tomatoes, lemon zest, Greek olives and garlic. Here's the entire recipe:
4 – 6 servings
Ingredients:
Greek extra virgin Olive Oil (EVOO)
1 head of broccoli, cut into florets
2 teaspoons Greek chopped garlic
10 – 12 cherry or tear drop tomatoes, halved
2/3 cup Aegina pistachios, toasted
10 roasted wrinkled Greek olives
Grated zest of 1 lemon
1 shot glass of ouzo
1 ½ cups halloumi or feta, cut into ½-inch cubes
2 teaspoons dried Greek oregano
Greek sea salt and freshly ground black pepper
½ pound/ 45o g orzo, cooked in salted water and drained
Instructions:
Heat 2 tbsp EVOO in a large frying pan. Cook the broccoli for 5 – 7 minutes. Add the garlic and stir. tomatoes, olives, lemon zest, ouzo, halloumi (or feta), oregano and pepper. Toss everything into the hot drained orzo, add a little more EVOO and serve.
Check out the Warm Orzo Pilaf with Broccoli, Olives, Ouzo, Halloumi & Pistachios recipe on my site:
The Risotto That Changed My Mind (…and How to Make It)
Risotto - with the right recipe, you will fall in love with this northern Italian food classic. We go on an Italian food tour and find a real risotteria, to find out what inspired my risotto recipe and how to make risotto at home!
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► Risotto (for 2)
1 cup round/short grain rice (Carnaroli is perfect but sushi rice works)
2 Tbsp olive oil
1 medium shallot
1/2 cup white wine
1 cup stock
1 cup stock + 1 tsp sticky rice flour (or other starch)
20g / 1 Tbsp butter
25g / 1/3 cup grated parmesan
finish with pepper and chive OR add:
► Unsalted Pesto for the Risotto
50g fresh basil leaves
25g toasted pine nuts
1 medium clove of garlic
pepper
a piece of lemon zest
1 Tbsp olive oil
2 Tbsp stock (or 1 Tbsp water)
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SICILIANI CREATIVI- Arancini al pistacchio e mortadella- Pistachio rice balls #shorts
Arancini di riso siciliani al pistacchio di Bronte con mortadella e formaggio filante. Tipici di Catania, sono facili da fare e deliziosi. Da provare. RICETTA QUI:
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Sicilian rice balls with Bronte pistachio, mortadella and stringy cheese. Typical of Catania, they are easy to make and delicious. To try. ENGLISH RECIPE HERE:
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Sizilianische Reisbällchen mit Bronte-Pistazie, Mortadella und sehnigem Käse. Sie sind typisch für Catania, einfach zuzubereiten und köstlich. Versuchen. REZEPT AUF DEUTSCH HIER:
Rice with pistachio pesto and prawns
ساطری پلو Carrot & Raisin Pilaf | Sateri Polo
لطفا جهت مشاهده لیست و میزان مواد مورد نیاز برای تهیه ساطری پلو به سایت «نوش جان» در آدرس زیر مراجعه فرمایید:
Ingredients for 2:
Rice: 2 Cups
Ground Beef: 200g
Dried Raisins: 1 Cup
Carrot: 150g
Onion: 150g
Brewed Saffron: 3Tbsp
Turmeric: 1Tsp
Salt and pepper to taste
Sliced potatoes or flat bread as needed for Tahdig (optional)
Oil as needed
Recipe of the Day: Wonderful Pistachios Basil Pesto
Recipe by Christy Wilson, RD and presented by Jennifer McDaniel of McDaniel Nutrition Therapy
Wonderful Pistachios Basil Pesto
Serves: 16, Serving Size: 1 tablespoon, Time to Table: 10 minutes
Ingredients
1/8 cup Wonderful Pistachios No Shells
2 cup basil
2 garlic cloves, minced
1 teaspoon lemon juice
1/8 teaspoon lemon zest
¼ cup grated Parmesan cheese
¼ cup extra virgin olive oil
Salt, to taste
Directions
Add Wonderful Pistachios, basil, garlic, lemon juice, zest, and parmesan cheese to a food processor. Pulse until nuts are finely chopped.
Stream olive oil through food chute and puree until smooth.
Serve immediately or store in refrigerator up to three days. Can also freeze pesto up to one month.
*Serving suggestion: Spread about 1 teaspoon of Wonderful Pistachio Basil Pesto on slices of toasted whole grain baguette. Top with a slice of fresh mozzarella cheese, a slice of tomato and a basil leaf.
TIPS:
TIP 1: Put More Plants On Your Plate
In the Med diet is rich in fruits and veggies, they eat about 7-10 servings of produce per day.
Including veggies at breakfast can help us meet that goal.
Simple ways to do this include incorporating leftover veggies to your scrambled eggs or make a smoothie that includes greens such as spinach or kale.
TIP 2: Treat Meat as a Flavor Enhancer
The great thing about a Mediterranean diet is that the things we love like meat, cheese, and even wine are not off limits, however, portions matter.
Many of the dishes from the Med use meat more as a flavor enhancer compared to being the star of the dish.
Look for recipes that use smaller portions of meat IN vegetable or grain based dishes.
Try tossing a little shredded chicken or turkey into a grain-and-veggie pilaf or tuck some into stuffed peppers with whole grains, nuts and herbs.
TIP 3: End Your Day with Fruit for Dessert
A goal many of us have is to reduce our intake of added sugars, and one way to do this is to satisfy our sweet tooth with fruit-based desserts.
One of my favorite desserts is blending a scoop of plain Greek yogurt with honey, vanilla and topping it with pomegranate seeds & pistachios.
Pom seeds which deep red color is a sign that the fruits are rich in antioxidants that protect your heart and and pistachio nuts which are an ideal source of plant-protein which includes a good dose of fiber and heart-healthy monounsaturated fats.