Best 5 Orzo Pilaf With Sun Dried Tomatoes Saffron Recipes

ORZO WITH SUN-DRIED TOMATOES

Steps:

• Cook 1 cup orzo as the label directs. Drain, reserving 1/4 cup cooking water. Toss the orzo and cooking water with 2 cups baby arugula, 1/4 cup each chopped sun-dried tomatoes (not oil-packed) and parmesan, 2 tablespoons butter and 1 teaspoon lemon zest; season with salt and pepper.

HERBED ORZO PILAF

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.

ORZO PILAF WITH MUSHROOMS

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.

ORZO PILAF WITH MUSHROOMS, LEEKS AND SUN-DRIED TOMATOES

Steps:

• Preheat oven to 350°F. Spray 8 x 8 x 2-inch glass baking dish with nonstick spray. Bring broth and tomatoes just to boil in heavy small saucepan. Remove from heat; let stand 10 minutes.
• Meanwhile, heat oil in large nonstick skillet over medium heat. Add mushrooms, leeks and garlic. Cover skillet and cook until vegetables are tender, stirring occasionally, about 12 minutes. Remove from heat. Mix in cooked orzo, basil, vinegar, tomatoes and broth. Season with salt and pepper. Transfer to prepared dish; cover with foil.
• Bake pilaf until heated through, about 40 minutes. Serve hot.

ORZO PILAF WITH SUN-DRIED TOMATOES & SAFFRON

Steps:

• If sun dried tomatoes are not ready to eat and must be reconstituted, bring 1 cup water to boil and remove from heat.
• Pour boiling water over dried tomatoes and soak for 10 minutes.
• Remove tomatoes from water, saving 1/2 cup of the liquid.
• Cut tomatoes into thin strips and set aside.
• (If tomatoes are ready to eat set aside 1/2 cup water or 1/2 cup white dry wine.) Cook orzo in 6 to 8 cups boiling water for 12 to 14 minutes, until al dente.
• Drain and rinse orzo and set aside.
• Pour a 1/4 cup of reserved tomato water, water or wine into a separate glass container and heat in microwave for about 1 minute.
• Stir bouillon, saffron and olive oil into hot liquid and set aside.
• Spray a large non-stick or stick-resistant pan lightly with cooking spray and preheat on medium for 2 minutes.
• Add onions and garlic to pan and sauté for 3 minutes.
• Add tomatoes continuing to sauté until onions become translucent.
• If necessary, during cooking add small amounts of remaining water or wine to vegetable mixture to keep it from drying out.
• Add orzo to tomato and onion mixture a third at a time, so that pasta separates and mixes with vegetables.
• Add saffron liquid to pasta, mixing all ingredients together.
• Stirring frequently, continue to cook a few minutes more until heated through.
• Remove orzo from heat and serve or cover until ready to serve.