Orzo with Spinach Pesto Recipe - Laura Vitale - Laura in the Kitchen Episode 428
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Recipe Share | Parmesan Spinach Orzo
Music Where I'm From
by Topher Mohr & Alex Elena-YouTube Audio Library
Parmesan Spinach Orzo Recipe
-1 tablespoon olive oil
-1 onion diced
1/2 teaspoon kosher salt
-1/2 teaspoon black pepper
-1/4 teaspoon red pepper flakes
-4 cloves garlic minced
-1 Tablespoon Flour
-1 cup 2% milk
-1/4 cup LIGHT cream
-3 ounce grated Parmesan cheese
-5 ounce fresh baby spinach
-2 1/2 cups uncooked orzo pasta
Cook orzo in a large pot of boiling salted water for 7-8 minutes. Drain and place in a large mixing bowl.
Heat olive oil in frying pan, add onion, salt, pepper and red pepper flakes. Cook on medium low heat for about 15 mins until the onion has caramelized.
Add garlic and flour cooking for an additional 2 minutes. Add milk and cream stirring constantly until thickens. Turn off heat, add Parmesan cheese and mix well.
Place spinach on top of the cooked orzo and top with hot cream mixture. Let stand for 2-3 minutes to allow the spinach to wilt, and then stir.
Makes 14 one half cup servings (5 WW smart points)
This is a very delicious side dish, weight watcher friendly and I will be saving it in my recipe binder!
I adapted this recipe from Life as a Strawberry and here is the link to the original recipe.
The Jennifer Aniston Salad: Explained by Jennifer Aniston!
Jennifer Aniston explains what the Rachel salad was actually made of.
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ONE PAN CHICKEN AND ORZO | Easy One Pan Dinner
**updated recipe**
One Pot Chicken and Orzo
Ingredients
6 chicken thighs (I used bone in and removed the skin)
4 garlic cloves, minced
1 pint grape or cherry tomatoes, sliced
2 cups orzo
4 cups chicken broth
3 tablespoons lemon juice
Zest of 1 lemon
1 bunch kale, stems removed and chopped
(Can substitute baby spinach)
3 tablespoons olive oil
Extra lemon wedges
Directions
Season chicken on both sides with salt and pepper. Heat oil in a pan over medium high heat and sear chicken for 4 minutes on each side. Remove and set aside.
Add more oil to the pan and sauté garlic for 30 seconds over medium heat.
Add tomatoes and cook for 2 minutes.
Add orzo and a little bit more oil and cook for another minute.
Add chicken broth, lemon juice and lemon zest and season well with salt and pepper.
Return the chicken back to the pan and bring to a boil. Cover and let simmer over medium low heat for 12 minutes.
Remove chicken and stir in kale and olive oil. Season with salt and pepper and continue to cook for another 2 minutes. Return the chicken back top each piece with a little more lemon juice, olive oil and a sprinkle of salt.
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This 10 minute Spinach and Feta Orzo will be your new favourite side dish! #shorts #recipeshare
✨You can find the full printable recipe with tips and directions on my website which is linked here:
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Spinach and feta orzo. What happens when you pair the flavors of spanakopita with an orzo pasta salad? You get my brilliant and irresistible Spinach and Feta Orzo! The idea came to me the other day when my mom set out to make spinach and rice soup. The concept was even better in reality than I had imagined.
This recipe uses all the main components of spanakopita (spinach and phyllo pie): creamy feta, earthy spinach, and anise-y dill. These all-star Mediterranean ingredients are combined with orzo, one of my favorite tiny pasta shapes (aka pastina).
Orzo is shaped like rice, but it is in fact a wheat-based pasta, and therefore not gluten-free. It’s commonly used in soups, broths, and pasta salads, and is popular in Italian and Greek cuisines. Orzo’s tiny size means it cooks quickly and also has a lovely silky mouthfeel. You can find orzo in most grocery stores in the pasta aisle. The name itself is misleading as orzo means barley in Italian when there’s absolutely no barley in it.
INGREDIENTS
salt
1 cup orzo (8oz/190 grams)
2 tablespoons olive oil
2 small yellow onions finely diced
4 cloves of minced garlic
1 cup of frozen spinach, chopped (100 grams)
100 grams feta measure with your heart
¼ cup finely chopped fresh dill
You can find the full printable recipe with tips and directions linked in my bio or on my website. Search for SPINACH AND FETA ORZO in the search tab on the website and it will pop right up
themodernnonna.com
⚠️I do not authorize other food accounts to download and use my videos for their own channels without written consent.
#TheModernNonna #RecipeShare #ViralOrzoRecipe #SpinachFetaOrzo #CookWithMe
Slimming World spring vegetable orzo recipe - 2½ Syns
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Serves: 4
Syns per serving:2½
300g dried orzo pasta
250g asparagus, trimmed
100g baby spinach
100g frozen peas
300ml vegetable stock
300g fresh or frozen broad beans, podded
Salt and freshly ground black pepper
Low-calorie cooking spray
8 spring onions, thinly sliced
2 garlic cloves, finely chopped
2 red chillies, deseeded and finely chopped
50g fresh vegan parmesan, finely grated (optional)
Cook the orzo according to the packet instructions, then drain.
Meanwhile, break or cut the tips off the asparagus and set aside. Put the stems in a large pan with the spinach, peas and stock and cook over a high heat for 5-6 minutes, or until the asparagus is tender. Transfer to a food processor and blend until fairly smooth.
In a separate pan, boil the asparagus tips and broad beans in lightly salted water for 2-3 minutes. Drain and set aside.
Place a large frying pan sprayed with low calorie cooking spray over a medium heat. Add the spring onions, garlic and half the chillies and stir-fry for 1 minute. Turn the heat to high, add the orzo and the veg purée and stir-fry for 3-4 minutes, or until piping hot.
Stir in the asparagus tips, beans and half the parmesan and cook
for 1-2 minutes. Serve sprinkled with the remaining chilli and
parmesan (if using) and season to taste.