Best 4 Grilled Meats And Vegetables Over Saffron Orzo Recipes
Indulge in a vibrant culinary journey with our grilled meats and vegetables, artfully arranged over a bed of saffron-infused orzo. This delectable dish tantalizes the senses with its aromatic blend of spices, succulent textures, and vibrant colors. From juicy chicken and tender lamb to an array of grilled vegetables, each bite offers a harmonious balance of flavors and textures. The saffron orzo, infused with the golden hue and delicate aroma of saffron, provides a delightful base for the grilled elements to rest upon. Discover a symphony of flavors and textures in every forkful, making this dish a true celebration of culinary artistry.
**Recipes Included:**
* **Grilled Chicken with Saffron Orzo and Summer Vegetables:** Succulent chicken breasts, marinated in a flavorful blend of herbs and spices, are grilled to perfection and served atop a bed of saffron orzo and a medley of grilled summer vegetables.
* **Grilled Lamb Chops with Saffron Orzo and Roasted Root Vegetables:** Tender lamb chops, seasoned with a zesty blend of spices, are grilled to your desired doneness and complemented by a bed of saffron orzo and roasted root vegetables.
* **Grilled Vegetable Skewers with Saffron Orzo and Tahini Sauce:** An array of colorful vegetables, including bell peppers, zucchini, and mushrooms, are grilled on skewers and served with a bed of saffron orzo and a creamy tahini sauce.
* **Saffron Orzo with Grilled Halloumi and Pomegranate Seeds:** Saffron-infused orzo is adorned with grilled halloumi cheese, tangy pomegranate seeds, and fresh herbs, creating a delightful vegetarian main course or a flavorful side dish.
SAFFRON ORZO
Orzo is a great substitute for rice in this buttery and delicious pilaf. The simple technique of toasting your orzo, then cooking it in a flavorful mix of chicken broth and saffron, makes for a full flavored, simple side dish.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 minced shallot in 2 tablespoons olive oil in a saucepan over medium heat until softened, 2 to 3 minutes. Add 1 cup orzo and cook, stirring, until toasted, 3 to 5 minutes. Add 2 cups chicken broth, 1/2 teaspoon each saffron and kosher salt and 2 bay leaves. Bring to a boil, then stir and reduce to a simmer; cover and cook until the orzo is tender, 12 to 15 minutes. Stir in 1 tablespoon butter and season with salt.
GRILLED VEGGIE AND ORZO SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Bring a large pot of salted water to a boil. Cook the orzo according to package directions. Drain and set aside.
- Add the dried oregano, garlic powder, onion powder, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/2 cup of the olive oil to a large bowl. Whisk to combine, then add all the prepped vegetables. Toss the vegetables to coat them in the marinade.
- Heat a grill pan over medium-high heat. Once the pan is heated, add the vegetables in batches, being sure to keep them in a single layer and not to overcrowd the pan. Grill until the vegetables have nice char marks and are beginning to soften, 2 to 3 minutes. Flip the vegetables and cook for an additional 2 to 3 minutes. Remove to a rimmed baking sheet. Keep grilling until all the vegetables are cooked. Cool slightly, then cut the vegetables into small bite size pieces. Save any leftover marinade to build the dressing for the salad.
- To the serving bowl with the leftover marinade from the vegetables, add the lemon zest, lemon juice, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper and the remaining 1/4 cup olive oil. Whisk to combine. Add the cooked orzo and the chopped grilled vegetables and toss to combine. Add the feta, parsley and dill and toss again. Season with salt and pepper to taste.
- Serve immediately or keep at room temperature until ready to serve.
GRILLED MEATS AND VEGETABLES OVER SAFFRON ORZO
Provided by Giada De Laurentiis
Categories main-dish
Time 1h50m
Yield 6 servings
Number Of Ingredients 24
Steps:
- In a medium bowl, combine the marinade ingredients.
- In a large bowl, combine half the marinade with the chicken breasts, chicken thighs, and shrimp. Toss to combine. Cover and let marinate for at least 1 hour. If marinating for longer than 1 hour, make sure to refrigerate.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the corn with reserved unused marinade and wrap in foil. Toss the mushrooms with 1/4 cup of the reserved unused marinade. Grill the chicken breasts and thighs to an internal temperature of 165 degrees F, about 7 minutes a side. Grill the corn inside the foil, for about 5 minutes a side. Grill the peppers for about 5 minutes a side. Grill the shrimp and the mushrooms, about 2 minutes a side. Brush the grilled peppers with the last of the reserved unused marinade. Slice the peppers and mushrooms before serving, if desired.
- Arrange grilled meats and vegetables over the saffron orzo on a large platter and serve immediately.
- In a large pot, bring the chicken stock to a boil over high heat. Reduce the heat to low, bringing the stock to a simmer. Add the saffron, stir, and allow the saffron to bloom, about 5 minutes. Return the heat to medium and the stock to a boil, then add the orzo and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain orzo and transfer to a large bowl. Add the olive oil, lemon juice, salt, pepper, and parsley. Toss to combine.
GRILLED MEATS AND VEGETABLES OVER SAFFRON ORZO RECIPE
Provided by Dixie8686
Number Of Ingredients 26
Steps:
- In a medium bowl, combine the marinade ingredients. In a large bowl, combine half the marinade with the chicken breasts, chicken thighs, and shrimp. Toss to combine. Cover and let marinate for at least 1 hour. If marinating for longer than 1 hour, make sure to refrigerate. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the corn with reserved unused marinade and wrap in foil. Toss the mushrooms with 1/4 cup of the reserved unused marinade. Grill the chicken breasts and thighs to an internal temperature of 165 degrees F, about 7 minutes a side. Grill the corn inside the foil, for about 5 minutes a side. Grill the peppers for about 5 minutes a side. Grill the shrimp and the mushrooms, about 2 minutes a side. Brush the grilled peppers with the last of the reserved unused marinade. Slice the peppers and mushrooms before serving, if desired. Arrange grilled meats and vegetables over the saffron orzo on a large platteIn a large pot, bring the chicken stock to a boil over high heat. Reduce the heat to low, bringing the stock to a simmer. Add the saffron, stir, and allow the saffron to bloom, about 5 minutes. Return the heat to medium and the stock to a boil, then add the orzo and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain orzo and transfer to a large bowl. Add the olive oil, lemon juice, salt, pepper, and parsley. Toss to combine.r and serve immediately
Tips:
- For the best flavor, use fresh, seasonal vegetables.
- If you don't have saffron on hand, you can substitute another spice, such as turmeric or cumin.
- Be careful not to overcook the vegetables. They should be tender-crisp.
- If you're using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.
- Serve the grilled meats and vegetables over saffron orzo for a complete and satisfying meal.
Conclusion:
Grilled meats and vegetables are a delicious and healthy way to enjoy your favorite foods. By following these tips, you can create a delicious and impressive meal that your family and friends will love.
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