For the love of Orzo
I can’t tell you how much I am in love with orzo. For those of you who are not in the habit of cooking with orzo, let me tell you why you should. This pasta is small and shaped like a piece of barley or rice, which is where it got its name. Orzo is the Italian word for barley. Because it is small, it cooks relatively quickly 8-10 minutes and can be used in salads, soups and as the main dish. However, my favorite part about this shape of pasta is that it is NOT messy like the long strand of pasta.
Today, I am going to share some of my favorite orzo recipes!
Orzo with Shrimp, Peas and Bacon
Ingredients
- 2 tablespoons butter divided
- 5 slices bacon diced
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1½ cups orzo
- 4 cup chicken broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1¼ teaspoon Emeril's Essence
- 2 pounds extra-large shrimp peeled and deveined
- 1 cup frozen green peas
- 2 tablespoons fresh lemon juice
- 3 tablespoons fresh chives
Instructions
- Melt one tablespoon of the butter in a Dutch oven or large pot over medium-high heat and add the bacon.Cook, stirring frequently, until crisp, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside.Reduce the heat to medium and add the onion.Cook, stirring frequently, until softened, about 3 minutes. Add the garlic and cook 1 minute more. Do not brown.Stir in the orzo and cook, stirring frequently, until lightly toasted, 2 to 3 minutes.Stir in the broth, salt, pepper, and Cajun/Creole seasoning and bring to a boil.Reduce the heat to low, cover, and simmer, stirring once midway through, until the orzo is creamy and nearly tender, about 10 minutes.Stir the shrimp and peas into the orzo.Cover and cook over low heat until the shrimp are opaque throughout and the orzo is tender, about 5 minutes. Off the heat, stir in the remaining tablespoon of butter, the lemon juice, and chives. Right before serving, stir in the crispy bacon.Taste and adjust seasoning, if necessary, then spoon into bowls and serve.
Tried this recipe?Let us know how it was!
Emeril’s Essence (Bayou Blast)
Ingredients
- 2 tbsp salt
- 1 tbsp pepper
- 1 tbsp cayenne pepper
- 2½ tablespoon paprika
- 2 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon oregano
Instructions
- Mix together and store in an airtight container.
Tried this recipe?Let us know how it was!
Peas and Ham with Creamy Orzo
Ingredients
- 1 cup orzo
- 1/2 cups onion diced
- 1 tablespoon olive oil
- 1 clove garlic
- 1/4 cup dry white wine
- 1/2 cup heavy cream
- 1/3 cup chicken broth
- 1 cup frozen peas
- 1 cup diced ham
- 1 egg yolk
- 1/4 cup parmesan cheese
- salt and pepper to taste
Instructions
- 1 Cook orzo according to package directions; drain and set aside.2 Sauté onion in oil in a saucepan over medium-high heat until softened, about 5 minutes. Add garlic; cook 1 minute.3 Stir in wine, cream, broth, peas, and ham; simmer over medium-low heat until peas are tender, 4-5 minutes. Stir in cooked orzo.
Tried this recipe?Let us know how it was!
Chicken and Orzo Salad
Ingredients
- ⅔ cup pesto
- 2 tablespoons white wine vinegar
- 1/4 tsp. salt
- pinch pepper
- 3 tablespoons olive oil
- ¾ cup orzo
- 2½ cup shredded chicken
- ½ cup cherry tomatoes halved
- 6 ounces baby spinach
Instructions
- Make the vinaigrette: in a large bowl, whisk together the pesto, vinegar, 1/4 tap. salt, and pepper. Gradually whisk in olive oil, until smooth. Cook the orzo to package directions, drain and toss with vinaigrette.NOTE: You can add corn and bacon or swap the chicken for shrimp.
Tried this recipe?Let us know how it was!