Orzo Salad with Asparagus and Tomatoes

Tags

artichokes, asparagus, feta, orzo, salad, side dish, tomato

This snowy, coldness is getting on my nerves. I don’t want to be stuck inside any more. I am craving some “trail therapy” and the smell of the woods. Fresh produce and the bright flavors of spring. Until then, I will just do my best to create the illusion of such things. This salad reminds me of summer picnics and my gardening. How many more days until spring??

Orzo Salad with Asparagus and Tomatoes

• 12 oz. orzo
• 1 bunch fresh asparagus with woody ends removed
• 1 pint grape or cherry tomatoes, halved
• Marinated artichoke hearts, halved
• 2 Tbs. fresh parsley, minced
• Kosher salt
• Fresh ground pepper
• Feta
• Vinaigrette of preference (bottled or homemade)

Bring a pot of water with salt added to a boil. Cook the orzo per package directions. Drain and set aside to cool.

Preheat oven to 350 degrees. On a cookie sheet, add the asparagus. Season with olive oil, salt and pepper. Roast until just turning bright green. Remove from the oven and cut into 1 inch pieces.

In a bowl, combine the orzo, asparagus, tomato halves, feta, parsley, and vinaigrette. Toss until evenly mixed. Taste and adjust seasonings as needed. Can serve room temperature or cold. Serves 6.

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Mushroom Orzo

Tags

food, mushroom, orzo, side, vegetarian

This is a lovely little side dish. You can throw it together in less than 15 minutes. Better yet, the leftovers are tasty. Perfect for a work/school night.

Mushroom Orzo

• 1/2 cup butter, divided
• 8 pearl onions
• 1 cup uncooked orzo pasta
• 1/2 cup sliced fresh mushrooms
• 1 cup water
• 1/2 cup white wine
• garlic powder to taste
• salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh parsley

Melt 1/2 the butter in a skillet over medium heat. Stir in the onions, and cook until golden brown. Mix in orzo, mushrooms, and remaining butter. Cook and stir 5 minutes, until butter is melted and mushrooms are tender.

Pour water and wine into the skillet, and bring to a boil. Reduce heat to low. Season with garlic powder, salt, and pepper. Cook 7 to 10 minutes, until orzo is al dente. Stir in the Parmesan cheese and parsley to serve.

Chive and Parmesan Orzo

Tags

cheese, chives, food, garlic, orzo, sides, vegetarian

This orzo is a grown-up version of mac’n’cheese. It is tasty and a nice addition to most meals. I recommend using a good quality cheese and not skimping on the butter.

Chive and Parmesan Orzo

• 1 cup uncooked orzo pasta
• 1-1/2 tsp minced garlic
• 1/4 cup butter, cubed
• 1/4 cup grated Parmesan cheese (sometimes I use more)
• 2 tbsp heavy cream
• 2 tbsp fresh chives, snipped
• 1/2 tsp dried thyme
• 1 tsp salt
• 1/8 tsp pepper

Cook orzo according to package directions. Drain. In a large skillet, saute garlic and thyme in butter until tender. Add the orzo, Parmesan cheese, cream, chives, salt and pepper. Cook and stir until heated through.