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How To make Risotto Style Orzo with Tomatoes and Asiago Cheese
1 1/2 cups orzo
Salt 1 1/2 tablespoons olive oil
1 medium minced onion
3 large cloves garlic
minced
3/4 cup chicken stock or canned chicken broth
3 medium tomatoes, peeled :
seeded, diced
1/4 cup grated Asiago cheese
3 tablespoons minced fresh parsley
Ground black pepper
TO COOK: Bring 3 quarts water to boil in a large saucepan. Add orzo and 1 1/2 teaspoon. salt; cook until orzo is just tender, about 12 minutes. Drain and cool orzo slightly.
Meanwhile, heat oil in a medium skillet. Add onions and garlic; sautE until softened, about 3 minutes. Stir in orzo, chicken stock, and tomatoes; bring to boil and simmer, stirring often until liquid is absorbed by the orzo, about 5 minutes. Stir in grated cheese and parsley. Season with 1/2 teaspoon. salt and 1/4 teaspoon. pepper or to taste. Serve immediately.
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AGLIO E OLIO
8oz pasta
4tbs olive oil
2tbs butter
1.5tsp red chile flakes
2tbs garlic (sliced)
3tbs parsley (chopped)
Salt + Lemon Juice
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the best ORZO PASTA SALAD recipe I've ever made
#vegan
This orzo pasta salad is my perfect pasta salad. Everything this is cut to the same size with a ton of different textures from the fresh vegetables and the vinaigrette pairs perfectly with all the flavors and holds it together. Not to mention orzo is such a great pasta shape to use for obvious reasons :)
Super easy to make and highly customizable, this pasta salad comes together in 20 minutes and is perfect to bring to a gathering or to have in your fridge at all times. Let me know what you think!
0:00 Introduction
0:41 Ingredient Overview
4:10 Cook Pasta
4:24 Make Vinaigrette
5:12 Prep Vegetables
5:56 Combine & Mix
6:45 Infinitely Stuff Into Face
7:56 Conclusion
INGREDIENTS
PASTA SALAD - 8 servings, cut in half for 4 servings
1 lbs orzo
2 stalks celery
12 Oz broccoli
1/2 red onion
4.5 Oz black olives
1 Roma tomato + 20 cherry/grape tomatoes or 40 cherry/grape tomatoes
120 g (4 oz) feta cheese
VINAIGRETTE
60 g (2 oz) extra virgin olive oil
30 g (1 oz) rice vinegar
10 g (0.35 oz) mustard
2 cloves garlic
Pinch oregano
Pinch salt
20 cranks black pepper
RECIPE
1. Boil pasta water. Salt generously. Cook per package directions. Strain and let cool before using.
2. Prepare vinaigrette by combing extra virgin olive oil, rice vinegar, mustard in container with lid. Grate in garlic, add oregano, salt and pepper.
3. Put on lid and shake vigorously to emulsify and combine the sauce. Taste for seasoning and adjust if neccesary.
4. Prepare vegetables. Thinly slice celery and onion. Dice Roma tomato, quarter cherry tomatoes, and cut broccoli into small pieces. Add into mixing bowl.
5. Add everything except the vinaigrette into large mixing bowl (use 2 if necessary). Mix well using hands to toss.
6. Add vinaigrette and mix well.
7. Let set for at least 1 hour in fridge to let vinaigrette absorb into ingredients.
8. Enjoy :)
Music by Epidemic Sound.
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Easy Orzo Pasta with Chicken.//Welcome to my Cocina!
Today I made this yummy Orzo Pasta. I got the receipe from a meal delivery service, I just modified it to make it more practical. Hope you guys like!