Broccoli & Feta Orzo Salad
INGREDIENTS:
1.75 lbs pork, chopped into 1.5-2 pieces *
10 Tbsps olive oil
8 Tbsps balsamic vinegar **
1 Tsp garlic powder
1 Tbsp mustard
4 cloves garlic, finely minced
3/4 lb fresh broccoli, chopped
2 lbs orzo
1 bunch green onions, chopped
1 16 oz. can chick peas, drained and rinsed
8 oz. feta cheese, crumbled
Salt & pepper
HOW TO:
For the pork:
In a bowl, mix pork, 2 Tbsps olive oil, 2 Tbsps balsamic vinegar, garlic powder, and salt & pepper to taste. Mix well and set aside for about 30 minutes.
Cook in skillet over medium heat until browned and cooked through.
For the salad:
For the dressing, combine fresh garlic, 7-8 Tbsps olive oil, 5-6 Tbsps balsamic vinegar, mustard, and salt & pepper to taste. Whisk well.
In a large pot, bring well-salted water to a boil.
Add broccoli to boiling water. After about 30 seconds, remove the broccoli to a bowl of ice water to cool, then drain.
Allow water to return to a boil then add orzo and cook according to instructions on the box.
When done cooking, drain pasta, toss with a couple tablespoons of olive oil, and allow to cool to about room temperature. Add broccoli, onions, feta, chick peas, dressing, and mix well. Taste for seasoning. If you'd like it more tangy, feel free to add a bit more vinegar. (I ended up adding an additional 3 tablespoons or so.)
Serve topped with the cooked pork.
I'm going to let you in on a little secret here. Most of the time, I'm making these recipes up as I go. The next time I make this, I will only use one pound of orzo and cut the dressing proportions in half. Unless you are VERY hungry or are making this for a huge group of people, I would suggest you do likewise.
* Technically the pork - or any meat, really - isn't even necessary here. The combination of pasta and chick peas creates a complete protein.if you also like meat but don't do pork, this would work well with chicken or turkey.
Greek Orzo Salad Recipe
In this Greek orzo salad recipe, orzo pasta, tomatoes, chickpeas, veggies and fresh herbs are tossed in a delicious homemade dressing for healthy, flavorful side dish. Mediterranean orzo salad is a great dish for a pot luck or barbecue!
Get the recipe:
Cheesy Chicken Broccoli Orzo
Cheesy chicken broccoli orzo is ready in less than 30 minutes and makes the perfect one-pan meal. Chopped chicken, broccoli, and orzo are coated in a creamy and flavorful cheddar cheese sauce.
Full recipe:
Ina Garten's Roasted Shrimp and Orzo | Barefoot Contessa | Food Network
Ina's roasted shrimp and orzo is a fantastic make-ahead dish for a crowd!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Roasted Shrimp and Orzo
Recipe courtesy of Ina Garten
Total: 1 hr 35 min
Prep: 20 min
Inactive: 1 hr
Cook: 15 min
Yield: 6 servings
Level: Easy
Ingredients
Kosher salt
Good olive oil
3/4 pound orzo pasta (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
Freshly ground black pepper
2 pounds (16 to 18 count) shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded, and medium-diced
1/2 cup small-diced red onion
3/4 pound good feta cheese, large diced
Directions
Preheat the oven to 400 degrees F.
Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.
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Ina Garten's Roasted Shrimp and Orzo | Barefoot Contessa | Food Network
Creamy Cheddar & Broccoli Orzo ???????? | Idil's Kitchen
Creamy Cheddar & Broccoli Orzo is perfect for winter. It's filling, delicious and very warming:)
Ingredients:
1 onion
1 cup mushrooms
2 tablespoons butter
250 grams orzo
2 tablespoons fresh thyme
1 cup broccoli florets
1 bay leaf
salt & pepper
3 cups water
1/2 cup milk
1 cup cheddar
1 cup mozzarella
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How to Make Orzo Pilaf Recipe with Broccoli, Olives, Ouzo, Halloumi & Pistachios
Warm Orzo Pilaf with Broccoli, Olives, Ouzo, Halloumi & Pistachios
This delicious Greek recipe and orzo pasta dish is a great example of the Mediterranean Diet in all its simplicity. It calls for extra virgin Greek olive oil, halloumi cheese, broccoli, herbs, tomatoes, lemon zest, Greek olives and garlic. Here's the entire recipe:
4 – 6 servings
Ingredients:
Greek extra virgin Olive Oil (EVOO)
1 head of broccoli, cut into florets
2 teaspoons Greek chopped garlic
10 – 12 cherry or tear drop tomatoes, halved
2/3 cup Aegina pistachios, toasted
10 roasted wrinkled Greek olives
Grated zest of 1 lemon
1 shot glass of ouzo
1 ½ cups halloumi or feta, cut into ½-inch cubes
2 teaspoons dried Greek oregano
Greek sea salt and freshly ground black pepper
½ pound/ 45o g orzo, cooked in salted water and drained
Instructions:
Heat 2 tbsp EVOO in a large frying pan. Cook the broccoli for 5 – 7 minutes. Add the garlic and stir. tomatoes, olives, lemon zest, ouzo, halloumi (or feta), oregano and pepper. Toss everything into the hot drained orzo, add a little more EVOO and serve.
Check out the Warm Orzo Pilaf with Broccoli, Olives, Ouzo, Halloumi & Pistachios recipe on my site: