Best 7 Artichoke Orzo Pilaf Recipes

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**Savory and Satisfying: Embark on a Culinary Journey with Artichoke Orzo Pilaf and Its Enticing Variations**

Prepare to tantalize your taste buds with the delightful flavors of artichoke orzo pilaf, a delectable dish that combines the nutty goodness of orzo pasta with the tender heartiness of artichoke hearts. This versatile recipe serves as a perfect accompaniment to grilled meats, roasted vegetables, or as a standalone main course.

In this article, we present a collection of irresistible artichoke orzo pilaf recipes, each offering a unique twist on this classic dish. From the traditional one-pot pilaf to a flavorful baked casserole and a refreshing summer salad, these recipes cater to diverse preferences and culinary skills.

**Explore the Culinary Delights of Artichoke Orzo Pilaf Recipes:**

* **Classic Artichoke Orzo Pilaf:** Embark on a culinary journey with this timeless recipe, featuring a harmonious blend of orzo, artichoke hearts, and aromatic herbs.

* **Baked Artichoke Orzo Casserole:** Indulge in a comforting casserole that combines the goodness of artichoke orzo pilaf with a creamy sauce and a crispy parmesan crust.

* **Summer Artichoke Orzo Salad:** Experience a refreshing twist on the classic pilaf with this vibrant salad, featuring a medley of fresh vegetables, tangy dressing, and the delightful crunch of toasted pine nuts.

* **One-Pot Artichoke Orzo Pilaf with Chicken:** Elevate your pilaf with the addition of succulent chicken, creating a hearty and satisfying one-pot meal that's perfect for busy weeknights.

* **Vegetarian Artichoke Orzo Pilaf:** Delight in a meatless version of the classic pilaf, packed with flavorful vegetables, herbs, and a rich broth.

Enhance your culinary repertoire with these enticing artichoke orzo pilaf recipes. Whether you're a seasoned cook or just starting your journey in the kitchen, these dishes promise an unforgettable taste experience that will leave you craving for more.

Let's cook with our recipes!

MEDITERRANEAN ORZO PILAF



Mediterranean Orzo Pilaf image

I love risotto for its creaminess-but not on a weeknight. It just doesn't work unless you stand over it like a schoolmarm. Orzo, on the other hand, is nearly as creamy and a lot less fussy. And with the addition in step 2 of cooked shrimp or scallops, you could turn it into a main dish that will stick to your ribs.

Provided by Sara Moulton

Categories     Cookstr Recipes

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
1 small onion, finely chopped (about ½ cup)
1 garlic clove, minced (about 1 teaspoon)
2½ cups canned chicken broth or homemade Chicken Stock
8 ounces orzo
One 6½-ounce jar marinated artichoke hearts, drained and coarsely chopped
1/3 cup pitted, brine-cured olives such as kalamata, chopped
2 tablespoons rinsed, dried, and chopped fresh dill
½ teaspoon grated lemon zest
Kosher salt and freshly milled black pepper

Steps:

  • Heat the oil in a large skillet over high heat until hot. Reduce the heat to medium; add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook 1 minute. Stir in the chicken broth and orzo; bring to a boil over high heat. Reduce the heat to low and simmer, stirring occasionally, until all the liquid has been absorbed and the orzo is tender, 8 to 10 minutes.
  • Stir in the artichoke hearts, olives, dill, lemon zest, and salt and pepper to taste. Cook until the artichokes are heated through, about 1 minute.

HERBED ORZO PILAF



Herbed Orzo Pilaf image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Saute 1 chopped onion and 1 thyme sprig in butter over medium heat until golden; season with salt. Increase the heat to medium high; add 1 cup orzo and toast 2 minutes. Add 2 cups chicken broth and bring to a simmer. Reduce the heat to medium low, cover and cook until the orzo is tender, 15 minutes. Stir in some chopped dill. Top with sour cream and paprika.

BAKED ORZO WITH ARTICHOKES AND PEAS



Baked Orzo With Artichokes and Peas image

This is a Greek-inspired pastitsio, a comforting béchamel-enriched mix of orzo, artichokes and peas. Rather than butter, the béchamel in this dish is made with a couple of glugs of good extra virgin olive oil.

Provided by Martha Rose Shulman

Categories     dinner, weekday, pastas, main course

Time 1h10m

Yield 6 servings

Number Of Ingredients 10

1 recipe olive oil béchamel
Juice of 1 lemon
4 small globe artichokes or 2 large globe artichokes
2 tablespoons extra virgin olive oil
2 large garlic cloves, minced, or 1 small bulb of green garlic, minced
3/4 pound orzo (about 1 2/3 cups)
3/4 cup shelled fresh peas (about 1 pound in the shells)
2 tablespoons finely chopped parsley
2 tablespoons finely chopped dill
2 ounces Parmesan, grated (1/2 cup)

Steps:

  • Make the béchamel and set aside.
  • Prepare the artichokes. Fill a bowl with water and add the lemon juice. Cut away the stem and the top third of each artichoke, break off the leaves and trim them down to the bottoms, placing them in the water as you go along. Quarter them and slice large quarters about 1/4 inch thick. Save the leaves and steam them; serve them as a first course or a side dish.
  • Drain the artichoke hearts and dry on a clean dish towel. Heat the oil over medium-high heat in a large, heavy skillet. Add the sliced artichoke hearts and cook, stirring, until lightly browned and tender, about 10 minutes. Season to taste with salt and pepper. Turn down the heat and add the garlic. Cook just until fragrant, about 30 seconds, and remove from the heat.
  • Preheat the oven to 350 degrees. Oil a 2-quart baking dish. Bring a large pot of generously salted water to a boil and add the orzo. Cook 5 minutes, add the peas and continue to boil for another 4 minutes, until the orzo is just tender but still firm to the bite. Drain and transfer to a large bowl. Add the artichokes, herbs, béchamel and Parmesan and stir together until the sauce coats all of the other ingredients. Transfer to the prepared baking dish.
  • Place in the oven and bake 30 minutes, until lightly colored on top.

Nutrition Facts : @context http, Calories 1139, UnsaturatedFat 25 grams, Carbohydrate 82 grams, Fat 75 grams, Fiber 4 grams, Protein 35 grams, SaturatedFat 44 grams, Sodium 3989 milligrams, Sugar 40 grams, TransFat 2 grams

ORZO WITH CHICKEN AND ARTICHOKES



Orzo with Chicken and Artichokes image

Orzo with Artichokes, Balsamic vinegar and Chicken -- as easy as A-B-C! Pancetta, spinach, and toasted pine nuts also play tasty parts in this pasta dish! This is a great way to use up leftover roast chicken (or turkey) meat!

Provided by Senoritapupnstuff

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 12

3 teaspoons olive oil, divided
3 ounces pancetta bacon, diced
½ medium onion, chopped
1 clove garlic, minced
¼ teaspoon crushed red pepper flakes
½ cup dry white wine
1 ½ cups cubed, cooked chicken
1 (10 ounce) can artichoke hearts (water-packed), quartered
5 ounces baby spinach
1 (16 ounce) package orzo pasta
2 tablespoons pine nuts, toasted
⅛ cup balsamic vinegar

Steps:

  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Stir in pancetta, and cook until browned. Remove to paper towels.
  • Pour 2 tablespoons olive oil into skillet. Stir in onion, garlic, and red pepper flakes. Cook, stirring occasionally, until the onion is soft and translucent. Increase heat to medium high, pour in white wine; cook about 3 minutes.
  • Reduce heat to low, stir in chicken, artichoke hearts, and spinach. Cover, and cook to warm through.
  • Meanwhile, bring a pot of salted water to boil. Add orzo pasta and cook until al dente, about 8 to 10 minutes. Drain, and stir into chicken mixture.
  • Stir pine nuts and balsamic vinegar into pasta.

Nutrition Facts : Calories 758 calories, Carbohydrate 96.6 g, Cholesterol 55.2 mg, Fat 23.6 g, Fiber 7.4 g, Protein 35.5 g, SaturatedFat 6.3 g, Sodium 678.6 mg, Sugar 7.2 g

ARTICHOKE ORZO PILAF



Artichoke Orzo Pilaf image

Canned artichoke hearts bring a tangy taste to tangy orzo pasta in this side dish. "This saute is quick and easy...and tasty, too," writes Stacy Crochet of Watertown, Connecticut.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 8

1 medium leek (white portion only), chopped
1 cup uncooked orzo pasta
2 tablespoons olive oil
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
1 cup water
2 teaspoons Italian seasoning
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
2 tablespoons grated Parmesan cheese

Steps:

  • In a large nonstick skillet, saute leek and orzo in oil for 3 minutes or until leek is tender. Add the broth, water and Italian seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until liquid is absorbed. Stir in artichoke hearts and Parmesan cheese. Serve immediately.

Nutrition Facts : Calories 181 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 382mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges

ORZO PILAF WITH MUSHROOMS



Orzo Pilaf with Mushrooms image

Just a few ingredients produce fantastic flavors for an easy meal any hectic night. Served with Spicy Tomato Pork Chops, a complete dinner is on the table in 30 minutes. -Renee Zimmer, Gig Harbor, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1/2 pound sliced fresh mushrooms
1 small onion, finely chopped
2 tablespoons olive oil
2 garlic cloves, minced
1 can (14-1/2 ounces) chicken broth
1 cup uncooked orzo pasta
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons minced fresh parsley

Steps:

  • In a large saucepan, saute mushrooms and onion in oil until tender. Add garlic; cook and stir 1 minute longer. Add the broth, orzo, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-14 minutes or until pasta is tender. Stir in parsley.

Nutrition Facts : Calories 275 calories, Fat 8g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 600mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 2g fiber), Protein 9g protein.

ORZO WITH ARTICHOKES AND PINE NUTS



Orzo with Artichokes and Pine Nuts image

Categories     Pasta     Side     Vegetarian     Quick & Easy     Pine Nut     Artichoke     Parsley     Gourmet     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 side-dish servings

Number Of Ingredients 9

1 1/2 cups orzo (10 oz)
3 tablespoons pine nuts
1 (14-oz) can whole artichoke hearts (not marinated)
1/4 cup extra-virgin olive oil
2 tablespoons red-wine vinegar
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 cup finely chopped fresh flat-leaf parsley
1 teaspoon finely grated fresh lemon zest

Steps:

  • Cook orzo in a 4- to 5-quart pot of boiling salted water until al dente. Drain in a colander.
  • While orzo cooks, lightly toast pine nuts in a dry small skillet over moderate heat, stirring, until pale golden, about 2 minutes. Remove from heat and cool 1 minute, then coarsely chop.
  • Drain artichoke hearts in a large sieve and rinse well. Pull off leaves from bases of hearts and quarter bases. Rinse leaves and bases well, then drain thoroughly.
  • Stir together oil, vinegar, salt, and pepper in a large bowl. Add orzo, pine nuts, artichokes (leaves and bases), parsley, and zest and toss to combine.

Tips:

  • Mise en Place: Before you start cooking, make sure you have all of your ingredients and tools ready. This will help you stay organized and prevent any scrambling during the cooking process.
  • Choose the Right Artichokes: Look for artichokes that are firm and have tightly closed leaves. Avoid any artichokes that are bruised or have brown spots.
  • Prepare the Artichokes Properly: Before cooking, trim the artichoke stems and remove the tough outer leaves. Then, cut the artichokes in half or quarters, depending on the recipe.
  • Cook the Orzo Perfectly: To achieve the perfect al dente texture, cook the orzo according to the package instructions. Be sure to stir the orzo frequently to prevent it from sticking together.
  • Use Good Quality Broth: The broth you use will have a big impact on the flavor of the pilaf. Use a flavorful broth, such as chicken, vegetable, or seafood broth.
  • Add Vegetables and Herbs: Feel free to add your favorite vegetables and herbs to the pilaf. Some good options include carrots, celery, onions, garlic, thyme, and rosemary.
  • Season to Taste: Always taste the pilaf before serving and adjust the seasoning as needed. Add salt, pepper, and other spices to your liking.

Conclusion:

Artichoke orzo pilaf is a delicious and versatile dish that can be enjoyed as a main course or a side dish. With its combination of artichokes, orzo, and flavorful broth, this pilaf is sure to please everyone at the table. So next time you're looking for a new and exciting recipe, give artichoke orzo pilaf a try!

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