Best 9 Orzo With Dried Fruits And Nuts Recipes

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Orzo with Dried Fruits and Nuts: A Culinary Journey Through Flavors and Textures

Embark on a tantalizing culinary journey with our delectable Orzo with Dried Fruits and Nuts, a symphony of flavors and textures that will delight your palate. This wholesome dish combines the goodness of orzo pasta, plump dried fruits, and crunchy nuts, creating a harmonious balance of sweet, savory, and nutty notes. Indulge in three unique variations – the classic Orzo with Dried Fruits and Nuts, the Mediterranean-inspired Orzo with Sun-Dried Tomatoes and Pine Nuts, and the vibrant Orzo with Apricots, Pistachios, and Mint – each offering a distinct flavor profile that will leave you craving more. These recipes are not only easy to prepare but also versatile enough to serve as a main course, side dish, or even a delightful salad. Join us as we explore the culinary wonders of Orzo with Dried Fruits and Nuts, a dish that promises to elevate your taste buds and leave you utterly satisfied.

Here are our top 9 tried and tested recipes!

DRIED FRUIT AND NUTS



Dried Fruit and Nuts image

Provided by Ellie Krieger

Time 1m

Yield 1 serving

Number Of Ingredients 2

4 tablespoons unsalted mixed nuts
2 tablespoons dried fruit

Steps:

  • Combine nuts and fruit.

Nutrition Facts : Calories 263 calorie, Fat 18 grams, SaturatedFat 2.4 grams, Carbohydrate 23 grams, Fiber 4 grams, Protein 6 grams

CREAMY ORZO WITH FRESH VEGETABLES



Creamy Orzo with Fresh Vegetables image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 2 servings

Number Of Ingredients 10

2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, crushed
Olive oil
2 cups orzo
2 cups steamed vegetables, carrots, broccoli, squash, etc
4 cups low sodium canned chicken stock
Parmesan, grated
Salt
Pepper

Steps:

  • Heat oil in large sauce pan, cook onion over medium high heat for 2 minutes. Stir In garlic and cook for 30 seconds. Stir in uncooked orzo & and toss to coat and cook for 1 minute. Reduce heat to medium. Slowly stir in 1/2 cup of stock at a time. Adding the next half cup when the previous one has been absorbed. When orzo is tender stir in a drizzle of olive oil and season with salt and pepper. Toss orzo with steamed vegetables. Serve with grated Parmesan and black pepper.

ORZO WITH SPINACH AND PINE NUTS



Orzo with Spinach and Pine Nuts image

Provided by Food Network

Categories     side-dish

Yield 6 servings

Number Of Ingredients 7

3 tablespoons olive oil
2 large bunches spinach, leaves only, well washed
Salt and freshly ground black pepper
1/4 cup pine nuts
3 cloves garlic, finely chopped
3 plum tomatoes, peeled, seeded, and cut into 1/4 inch dice
2 cups dried orzo pasta

Steps:

  • Heat a large covered skillet over medium high heat. Add 2 tablespoons of the olive oil and when it is hot, add the spinach with all the water still clinging to its leaves from washing. Cover and cook for 2 minutes, then remove the lid and turn the spinach over with tongs. Replace the lid and cook for 2 minutes more. Repeat until all the spinach is wilted and tender. Stir in a pinch each of salt and pepper. Transfer the spinach to a colander set over a bowl and drain. When cool enough to handle, press down on the spinach to extract as much liquid as possible. Chop the spinach coarsely and reserve the juice.
  • In a large heavy skillet, heat the remaining tablespoon of olive oil over medium heat. Add the pine nuts and stir for 1 to 2 minutes, until slightly golden. Add the garlic and cook, stirring, for 2 minutes, until the garlic gives off its aroma. Season to taste, stir in the diced tomatoes and the spinach, and cook for 1 minute more. Remove from the heat.
  • In a large saucepan, bring a generous amount of lightly salted water to a boil. Cook the orzo, stirring occasionally to stop them from sticking, for about 9 minutes or until tender. Drain thoroughly, shaking the colander to get rid of most of the water, and transfer them to the skillet with the spinach mixture and the reserved spinach juice. Toss to mix the ingredients evenly, taste for seasoning and reheat gently before serving.

ORZO WITH MUSHROOM, SNOW PEAS, AND PINE NUTS



Orzo with Mushroom, Snow Peas, and Pine Nuts image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 8

2 teaspoons olive oil
2 shallots minced
1 pound assorted fresh mushrooms (can include cepes, creminis, portobellos, etc), sliced thinly
1/2 pound of fresh snow peas, julienned
3/4 cup toasted pine nuts
1 pound orzo, cooked according to box directions
1 tablespoon of butter, optional
Salt and freshly ground black pepper

Steps:

  • Heat 2 teaspoons olive oil in a saute pan. Add shallots and saute. Add mushrooms and saute until brown. Add snow peas and cook for 1 minute. Add pine nuts. Add mixture to the orzo. Butter may be added, to taste. Season with salt and pepper, to taste.

TRI-COLORE ORZO



Tri-Colore Orzo image

Provided by Giada De Laurentiis

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound orzo pasta
3 tablespoons extra-virgin olive oil, plus 1/4 cup
2 cups fresh arugula (about 3 ounces)
3/4 cup crumbled ricotta salata cheese (or feta cheese)
1/2 cup dried cherries
12 fresh basil leaves, torn
1/4 cup toasted pine nuts
3 tablespoons lemon juice
1 1/2 teaspoon salt
1 teaspoon freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.
  • Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve.

ORZO SALAD WITH FRESH APRICOTS, PISTACHIOS AND GINGER OIL



Orzo Salad with Fresh Apricots, Pistachios and Ginger Oil image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 9

8 ounces (a scant 1 1/3 cups) orzo
1 cup fresh apricots (about 4), peeled and diced or 4 ounces dried apricots, julienned
1 teaspoon chopped fresh coriander
1/4 teaspoon ground coriander
1/3 cup thinly sliced scallions
1/3 cup sliced toasted almonds
4 tablespoons ginger oil
squeeze of half lemon
salt and freshly ground pepper

Steps:

  • Bring a medium-size pot of salted water to a boil over high heat. Add orzo and cook about 10 minutes or until al dente. Drain immediately and rinse with cold water.
  • Place the orzo in a bowl and combine with the fresh apricots, fresh and ground coriander, scallions and almonds. Toss with 4 to 5 tablespoons of the ginger oil, until the pasta is just moist. Season with salt and pepper. Squeeze the fresh lemon juice on the salad and mix.

ORZO WITH BASIL AND PINE NUTS



Orzo With Basil And Pine Nuts image

Provided by Colette Rossant

Categories     easy, quick, pastas, side dish

Time 20m

Yield Six to eight servings

Number Of Ingredients 5

3 tablespoons olive oil
2 ounces pine nuts
1 cup chopped fresh basil
Salt and pepper
1 pound orzo

Steps:

  • Heat the oil in a small saucepan. When the oil is hot, add the pine nuts and saute them over high heat for two to three minutes, until they are lightly golden. Turn off the heat; add the basil and salt and pepper to taste.
  • Set the sauce aside.
  • Bring two quarts of water to a boil; add a teaspoon of salt. Add the orzo and cook for 8 to 10 minutes until the orzo is tender. Do not overcook. Drain. Place the orzo in a large bowl, pour the sauce over the pasta and toss well.
  • Serve with the pot roast

Nutrition Facts : @context http, Calories 304, UnsaturatedFat 8 grams, Carbohydrate 43 grams, Fat 11 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 168 milligrams, Sugar 2 grams

ELEGANT ORZO WITH WILTED SPINACH AND PINE NUTS



Elegant Orzo with Wilted Spinach and Pine Nuts image

Orzo pasta with wilted spinach, feta cheese, tomatoes, and balsamic vinegar - goes well with fish or chicken.

Provided by ASCALESE

Categories     Side Dish

Time 30m

Yield 8

Number Of Ingredients 12

1 (16 ounce) package uncooked orzo
½ cup olive oil
2 tablespoons butter
½ teaspoon minced garlic
½ teaspoon dried basil
½ teaspoon crushed red pepper flakes
1 cup pine nuts
1 (10 ounce) bag baby spinach
⅛ cup balsamic vinegar
1 (8 ounce) package crumbled feta cheese
½ fresh tomato, chopped
salt to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes. (Firm or slightly undercooked orzo works best for this dish.) Drain, transfer to a mixing bowl, and set aside.
  • Heat olive oil and butter in a large skillet over medium high heat, stirring to blend. Stir in garlic, basil, and red pepper flakes, and reduce heat to medium. Stir in pine nuts and cook until lightly browned. Add spinach, cover, and cook on low heat for 5 minutes, or until spinach is wilted.
  • Toss spinach mixture with orzo pasta. Portion onto serving plates with a drizzle of balsamic vinegar and a sprinkling of crumbled feta cheese and chopped tomatoes. Allow guests to adjust seasoning with salt, as needed. Enjoy!

Nutrition Facts : Calories 549.8 calories, Carbohydrate 49.1 g, Cholesterol 32.9 mg, Fat 32.5 g, Fiber 4.4 g, Protein 17.4 g, SaturatedFat 9.5 g, Sodium 514.3 mg, Sugar 3.3 g

ORZO, PINE NUT, AND FETA SALAD



Orzo, Pine Nut, and Feta Salad image

Categories     Salad     Pasta     Side     Vegetarian     Quick & Easy     Feta     Pine Nut     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 side-dish servings

Number Of Ingredients 6

1 pound orzo
3 tablespoons fresh lemon juice
1/2 cup olive oil
1/2 cup pine nuts, toasted
1 1/4 cups feta (6 ounces), crumbled
1 cup thinly sliced scallion greens

Steps:

  • Cook orzo in a 6- to 8-quart pot of boiling salted water until tender, then drain well in a colander.
  • Whisk together lemon juice, oil, and salt and pepper to taste in a large bowl, then add hot orzo and toss. Cool orzo, then toss with pine nuts, feta, and scallion greens. Season with salt and pepper.

Tips:

  • Choose the right orzo. There are two main types of orzo: regular orzo and giant orzo. Regular orzo is the more common type and is about the size of a grain of rice. Giant orzo is about twice the size of regular orzo and has a more chewy texture. For this recipe, you can use either type of orzo, but I prefer regular orzo because it cooks more quickly.
  • Toast the nuts. Toasting the nuts will help to bring out their flavor and make them more crunchy. You can toast the nuts in a skillet over medium heat, or you can spread them out on a baking sheet and toast them in a preheated oven at 350 degrees Fahrenheit for 5-7 minutes.
  • Use a variety of dried fruits. The type of dried fruits you use is up to you, but I like to use a combination of raisins, cranberries, and apricots. You could also use cherries, figs, or dates.
  • Add some herbs. Herbs will help to add flavor to the dish. I like to use a combination of basil, oregano, and thyme. You could also use rosemary, sage, or marjoram.
  • Use a good quality olive oil. The olive oil will help to coat the orzo and give it a nice flavor. I recommend using extra virgin olive oil.

Conclusion:

Orzo with dried fruits and nuts is a delicious and easy-to-make side dish. It's perfect for potlucks, picnics, or weeknight dinners. The orzo is cooked in a flavorful broth with dried fruits, nuts, and herbs. The dish is then finished with a drizzle of olive oil and a sprinkling of Parmesan cheese. This dish is sure to please everyone at your table.

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