Best 4 Sun Dried Tomato And Herbedcheesed Baked Orzo Recipes
Indulge in a delightful culinary journey with our exquisite Sun-Dried Tomato and Herbed Cheesed Baked Orzo. This delectable dish combines the vibrant flavors of sun-dried tomatoes, a medley of aromatic herbs, and creamy, melted cheese, all perfectly harmonized with tender orzo pasta. Embark on a sensory adventure as you explore variations of this versatile recipe, including a tantalizing vegan version crafted with dairy-free alternatives. Discover the secrets to achieving the perfect balance of flavors and textures, ensuring an unforgettable dining experience.
Here are our top 4 tried and tested recipes!
ORZO WITH SUN-DRIED TOMATOES
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
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.
SUN-DRIED TOMATO BASIL ORZO
Basil and sun-dried tomato add flavor and zing to this simple yet delicious pasta salad recipe. It's perfect for picnics, and great served warm or cold.
Provided by kgwen
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 23m
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente. Drain and set aside.
- Place basil leaves and sun-dried tomatoes in a food processor. Pulse 4 or 5 times until blended.
- In a large bowl, toss together the orzo, basil-tomato mixture, olive oil, Parmesan cheese, salt and pepper. Serve warm or chilled.
Nutrition Facts : Calories 254.8 calories, Carbohydrate 38.8 g, Cholesterol 6.6 mg, Fat 6.9 g, Fiber 1.9 g, Protein 10 g, SaturatedFat 2.1 g, Sodium 274.9 mg, Sugar 2.1 g
ORZO WITH SUN-DRIED TOMATOES AND KALAMATA OLIVES
A favorite side dish for Italian meals that is hearty enough to stand alone as a vegetarian main dish. Can be served warm or chilled for later.
Provided by Karli Shanklin
Categories World Cuisine Recipes European Italian
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain.
- Mix orzo pasta, tomatoes, and olives together in a large bowl. Pour pesto over pasta mixture and stir to coat. Sprinkle Parmesan cheese over the pasta mixture; stir. Drizzle olive oil over the salad and stir to achieve your preferred moisture level.
Nutrition Facts : Calories 828.1 calories, Carbohydrate 65.2 g, Cholesterol 37.6 mg, Fat 51.1 g, Fiber 5.8 g, Protein 30.4 g, SaturatedFat 13.4 g, Sodium 1618.1 mg, Sugar 8 g
SUN-DRIED TOMATO AND HERBED/CHEESED BAKED ORZO
This is a wonderful infusion of sweet sun-dried tomatoes, garlic, shallots and fresh herbs and cheese with wonderful orzo, baked to perfection with a simple parmesan/bread crumb topping. I saw a version of this on The Food Netwook, and adapted it to suit what I had in my pantry and it turned out very flavorful.
Provided by Citruholic
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat olive oil and butter over medium/high heat in saucepan til hot. Add shallots and cook til translucent, but not brown. Add chopped sun-dried tomatoes. Cook 1 minute more, stirring and moving mixture around constantly. Add garlic, cooking one minute more. Be careful at this point not to burn garlic or all will be ruined.
- Add 1 cup orzo to saucepan, constantly stirring and toasting the pasta for 1 to 2 minutes. Add chicken broth, and crank heat up to high to bring to a boil. Add salt and pepper for seasoning, being careful not to over-salt, as parmesano reggiano has a high salt content. When boil is reached, cover and reduce to simmer and cover til most of liquid is absorbed. You want SOME liquid to remain.
- Transfer to a bowl. Add fontina cheese and 1/4 cup parmesan, basil and parsley. Add cream. Stir well. Transfer to 2-quart buttered/greased ramekin or equivalent and cover the top with the mixture of Italian seasoned bread crumbs and remaining 1/4 cup reggiano cheese.
- Dot top with bits of butter and bake in 375 oven for approximately 30 minutes.
- Serve immediately, grating more reggiano over dish if desired.
Tips:
- Mise en Place: Before starting, ensure all ingredients are measured, prepped, and organized. This streamlines the cooking process.
- Use High-Quality Ingredients: Fresh herbs, flavorful cheeses, and aromatic olive oil elevate the dish.
- Cook Orzo Perfectly: Follow the package instructions for cooking orzo. Al dente orzo retains a slight bite, preventing mushiness.
- Roast Sun-Dried Tomatoes: If using store-bought sun-dried tomatoes, roast them in the oven to enhance their flavor and texture.
- Season Generously: Use a combination of salt, pepper, and herbs to season the orzo. Taste and adjust as needed.
- Garnish Elegantly: Fresh herbs, grated Parmesan cheese, and a drizzle of olive oil add a touch of elegance to the dish before serving.
Conclusion:
Sun-dried tomato and herbed cheese baked orzo is a versatile and delectable dish that can be enjoyed as a main course, side dish, or even a hearty appetizer. With its vibrant flavors, colorful appearance, and ease of preparation, this recipe is sure to become a favorite in your kitchen. Experiment with different cheeses, herbs, and vegetables to create your unique variations and impress your family and friends with this culinary delight.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
