orzo recipes

Mediterranean Orzo Salad

olive oil

lemon, juiced

garlic,

salt and black pepper

orzo pasta

chickpeas, drained.

red grape or cherry tomatoes

yellow grape or cherry tomatoes

kalamata olives, halved

feta cheese, plus more for topping

parsley,

red onion, diced

For the dressing: In a jar or bowl, mix together the olive oil, lemon juice, garlic and some salt and pepper until totally combined.

For the salad: Bring a pot of water to a boil and cook the orzo according to the package directions. Drain and let cool.

Place the orzo, chickpeas, red and yellow tomatoes, olives, feta, parsley and onions in a large mixing bowl and pour the dressing over the top. Stir to combine and taste; add salt and pepper if needed. Refrigerate at least 1 hour before serving.

Top with more feta and parsley and serve as a main dish salad or with grilled chicken, fish or burgers!

I love Ree and Giada, so I don't care who made the salad first, IT'S FABULOUS.  Instead of putting chicken in the salad, as an option, we had rubbed chicken breast on the side.  Wonderful!!  We halved the recipe and it still made a lot.  This recipe would be great for pot luck, as a side for Thanksgiving or Christmas (colorful) or anytime you need a wonderful salad.  If you did add the chopped chicken to the salad it would be wonderful as a main dish.  The only change we made is that we used sweet onions instead of the red onions.  Sometimes red onions are too strong,  I understand they used it for color, but sweet onions worked out great.  I love green olives and black, but the kalamata olives give off a taste/fragrance that works well in this recipe.  It also adds a little oiliness to the recipe, which works out well before adding the dressing.  The olives help to keep the orzo separated.  If I was to make this recipe to serve at a later time, like at a pot luck or traveling for the holidays,  I would leave the dressing off and add it one hour before serving, like the recipe states.  I'm just saying this would be a great traveling recipe also.  Think tail gate parties, etc..

This has become my go to dish when I need to take something to a party or if I want lunch for the week.  I added the zest of the lemon into the dressing and it was great!  I can add chicken and have a great weeks worth of lunch!!!!!

So delicious! Great for picnics, lunches and leftovers, just add a sprinkle of olive oil if it gets too dry. I added a teaspoon of salt (total) and also a teaspoon of dried oregano and dried basil to give more flavor. A crowd-pleaser for sure.

This is always a wonderful salad. I used tri colored orzo and it wasn't nearly as attractive as plain white orzo. An extra sprinkle of feta on the top covered up my mistake. 

We love this , the only change I made to the entire recipe was to add a small amount of mustard to the dressing to help it emulsify. <br />

Good!! Love love the lemon and olive oil dressing. I used garbanzos in one pound and then made another full recipe with cannellini beans. Both turned out awesome. Good picnic salad. Might add chicken or shrimp next time in addition to the other ingredients.

<div>Ree,</div><div>This salad is yummy!  Knew I had to make it, when I saw you make it!</div><div>Thank you, once again, for something amazing to try!  Love ya!  </div><div><br /></div>

This is good, It's not to die for. I'd add a little more lemon juice -- like 1/4 cup next time. Salt is important to add, but don't put too much into the cooking water for the orzo, I think some orange bell pepper would be a nice addition, too. Maybe then it would be a four star recipe.

Awesome salad. Soo flavorful! Thank you Ree!<br />

https://www.foodnetwork.com/videos/mediterranean-orzo-salad-0242788

Ree fills her orzo salad with the sunny flavors of a Mediterranean holiday.

A simple and hearty one-pan meal stuffed with delicious bites of Italian sausage, orzo pasta, and tender vegetables all in a tasty marinara sauce.

One-Pan Italian Sausage and Orzo Pasta

sausages

onion

large bell pepper, chopped

garlic cloves,

Italian seasoning

tbsp balsamic vinegar

chicken broth (low/no sodium)

marinara sauce

dry orzo pasta

baby spinach

Salt and pepper

Topping: Melty shredded cheese

In a large non-stick sauté pan or skillet...

In a large non-stick sauté pan or skillet (I use a 12-inch skillet) at medium-high heat, pour in 1 tablespoons of olive oil and cook the sausages (brown each side) until they are fully cooked through (*see first note). Turn off heat.

Remove the sausages from the pan onto a...

Remove the sausages from the pan onto a cutting board and let cool slightly before slicing them into pieces. Set aside.

Set the heat to medium-high. In the same...

Set the heat to medium-high. In the same pan, add in another tablespoon of olive oil along with the onions, peppers, salt, and pepper. Sauté until the onions start to soften and brown. 

Add the garlic and Italian seasoning and stir...

Add the garlic and Italian seasoning and stir for another minute. Pour in the balsamic vinegar and stir to combine.

Add in the sliced sausages, chicken broth, marinara...

Add in the sliced sausages, chicken broth, marinara sauce, and orzo. Carefully stir the ingredients together until well-incorporated.

Bring the ingredients to a boil before reducing...

Bring the ingredients to a boil before reducing to a simmer. Cook uncovered for 12-15 minutes, stirring occasionally, until the orzo is al-dente (**see second note).

Mix in the spinach until wilted. Taste for...

Mix in the spinach until wilted. Taste for additional salt and pepper or other seasonings if necessary. Top with shredded cheese of your choice. Enjoy!

Orzo Salad

chicken broth

orzo

garbanzo beans, drained and rinsed

tomatoes

red onion

basil leaves

mint leaves

Red Wine Vinaigrette, recipe follows

Salt and black pepper

red wine vinegar

lemon juice

honey

salt

black pepper

Giada De Laurentiis' Orzo Salad, as seen on Food Network's Everyday Italian, Season 1

Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.

Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.

Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.

Really like this recipe. Easy to make, good ingredients and dressing. I used scallions instead of red onion. It was a hit at the party!

This is the best recipe ever!  I've been making it for years.  I take it to church potlucks and people always ask for the recipe.  It's great as is, but I've made a few changes.  I always add Calamata olives and juice from the jar, and oil packed artichoke heart and some of the oil from the jar. I use balsamic vinegar instead of the red wine vinegar.  I always get requests for this wherever we go.

Love this pasta salad. I’ve made it dozens of times. Always a hit!

For some reason, I don't usually like orzo.  Buuutttt, I love this recipe.  The dressing is perfect.  It keeps in the fridge for several days and makes a good lunch leftover.  Delicious!

https://www.foodnetwork.com/videos/giadas-orzo-salad-recipe-0169151

Giada uses orzo as an alternative to larger pasta in this colorful salad.

Giada's Orzo Salad Recipe

Summer Orzo Salad

scallions

extra-virgin olive oil

Dijon mustard

cucumber

chives,

fresh dill, chopped

fresh parsley, chopped

red onion, finely diced

goat cheese, crumbled

Toss the scallions in a bowl with 2 tablespoons olive oil and sprinkle with salt and pepper. Grill the scallions until the bulbs are tender and the greens are well-charred, about 8 minutes. Set aside to cool. (Alternately, you can char the scallions in a cast-iron pan on the stove.) Chop the white and light green parts finely, then discard the remaining ends of the scallions.

Bring a large pot of salted water to a boil for the orzo. Drop in the orzo and begin to cook. Meanwhile, add the chopped scallions to a medium bowl. Add the vinegar, Dijon mustard, remaining 1/3 cup olive oil and half of the olives and whisk until combined. Season with salt and pepper.

When the pasta is finished cooking, drain and rinse to cool. Immediately toss in some of the vinaigrette, along with the cucumber, tomatoes, herbs, red onion and remaining olives. Mix well. Add more dressing to taste. Top with the goat cheese and serve.

GZ, you never disappoint! LOVE this recipe... it is my go-to for summer. It’s a big hit everywhere I bring it! My only substitution is now I use turmeric couscous and it’s yummy(and pretty too!)...and hubby doesn’t like olives so I have to leave them out now 😉 BEST salad!!!

A great summer salad  Highly recommend! Very flavorful and went great with my roasted salt &amp; pepper chicken thighs...my hubby loved it. We had leftovers so he took it to work for part of his lunch. Will be trying it with grilled shrimp next weekend‍

I really wanted to like this salad but it never seemed to come together as I'd hoped. It's full of all the things I love but the flavor never popped for me. I tried it twice and neither time never really worked for me. 

Very tasty. Great summer salad.  You might not need all the dressing. Put maybe half in, let it set for awhile and then see if you want to add more. Whatever is left over you can use on a tossed salad. 

Very good! Reminds me of something you would definitely see on menus at bistros/cafes.  Light,refreshing and satisfying.  (Pretty too;)

Lots of chopping but well worth the effort -- absolutely delicious

The vinaigrette for this is really good. I love the charred scallions! I added chickpeas, grilled artichoke hearts and left out olives since I had none sadly &amp; subbed feta for goat cheese. Also added a fat squeeze of lemon since I like it more acidic. 

Baked Lamb And Orzo (Arni Youvetsi)

lamb (shank, leg, shoulder roast, top roast, etc.)

Olive oil,

onion,

tomato paste

broth

Myzithra cheese, feta, Parmesan

Rub the lamb with olive oil and sprinkle very liberally with salt and pepper. Sear the lamb in a heavy bottomed skillet. Transfer to a casserole dish.

Add a little olive oil to the skillet, then add the onions. Cook until tender, then stir in the garlic and tomato paste and cook until they start to become incorporated with the onions. Add the diced tomatoes and broth and bring to a boil; season to taste with salt and pepper. Add the liquid to the lamb casserole. Cover it and bake until the lamb is very tender, about 2 hours 30 minutes.

Add the orzo and stir. Add some hot water if it starts to look dry and continue to bake, uncovered, until the orzo is cooked, 20 to 30 minutes.

Serve pieces of the lamb alongside the orzo and top generously with your choice of cheese.

This was delicious! I was surprised how good this tomato sauce was for how simple it is. I used red onions simply because of preference and it added a really nice flavor to the dish. I cooked mine for about 30 minutes less before adding the orzo because of an unforeseen time contra if that, so I was a little worried, but everything was still cooked perfectly by the end. The lamb was tender and the orzo was PERFECT after 30 minutes. Definitely worth making! 

Once you unlock the secret of cooking frozen chicken in an Instant Pot®, the possibilities for variations become endless. This creamy lemon chicken with orzo is worthy of a dinner with friends, though it is so easy, you'll make it a regular on your weeknight rotation. Make sure you follow the directions for a 10-minute natural release; a quick release left us with dry and stringy meat. 

Instant Pot Lemon Frozen Chicken with Orzo

unsalted butter

button mushrooms,

shallot, thinly sliced

thyme leaves

orzo (about 1 1/3 cup)

lemon

chicken breasts (6 to 8 ounces each)

baby spinach (about 6 ounces)

heavy cream

Parmesan

Food Network Kitchen’s Instant Pot Lemon Frozen Chicken with Orzo, as seen on Food Network.

Set a 6-quart Instant Pot® to high saute and add the butter (see Cook's Note). Once it has melted, add the mushrooms and cook until golden and the water has evaporated, about 6 minutes. Stir in the shallots and thyme and continue to cook until the shallots have softened, about 2 minutes. Stir in the orzo, chicken broth, lemon zest and juice. Put the chicken breasts on top of the orzo and sprinkle generously with salt and pepper.

Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 10 minutes.  

After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 10 minutes, being careful of any remaining steam, unlock and remove the lid. 

Transfer the chicken to a cutting board with tongs and slice crosswise. Stir the spinach, cream and Parmesan into the orzo. Season with salt and pepper and serve alongside the chicken.

If it was possible, I would give this zero stars as it was COMPLETELY inedible.  The lemon was overpowering, and the orzo was so overcooked the "sauce" resembled jello.  Other than lemon, the mush was flavorless and bland.  This recipe would probably work better if you ditched the zest, used half the juice, and cooked the orzo on the stovetop.

I didn’t find the lemon overpowering, but I did think the chicken breast was dry by itself. I took bites with the orzo and spinach though, and it was fine. Not sure if I’ll make it again. 

This recipe was perfect. Easy to understand and follow, well seasoned. I used chicken tenders because that’s what I had. Also used cremini mushrooms as my preferred. The chicken tenders were thawed so I brined them to insure they would stay moist and pressure cooked the entire meal for only 5 mins and then used quick release after 10 min. I doubled the cream because it needed the moisture. The spinach and fresh Parmesan were perfect. The family really enjoyed this dish. Even the picky eater ate seconds. Will be making this repeatedly! 

When using the instapot, you have to remember to add additional time if you live at A higher altitude.you can search this online!

Chicken didn't cook all the way (had to finish in a pan) and was tough. The flavors were great though, I didn't think it had too much lemon like others commented. Would make again but. 

This had all of the beginnings of a good dish, but it didn’t have a ton of flavor. On the plus side, the kids liked the chicken. 

My orzo burned and the chicken was overdone after trying to fix everything. Would not recommend. 

It was really mouthwatering. I tried this but put a bit less amount of lemon as I just wanted the lemon flavor a bit. <br />

Use the dip and meatballs when you have holiday parties as easy snacks or, combine with orzo to serve as a delicious dinner. The meatballs freeze well.

Greek Meatballs with Tzatziki and Orzo with Feta and Walnuts

white bread, 1-inch thick

Kosher salt

EVOO

lamb

pepper

mint

oregano

cinnamon

pocket-less pitas

Greek yogurt

dill

cumin

Orzo

walnuts

flat leaf parsley

Greek feta cheese, crumbled

Preheat the oven to 450 degrees F. Place a cooling rack over 2 baking sheets for roasting the meatballs and toasting the pita.  

Soak the bread in the milk. Peel the cucumber and grate into a strainer. Salt it and let it drain for 20 minutes. 

Pour the EVOO into a bowl, then add the meat and sprinkle with salt and pepper. Squeeze out the bread and crumble between your fingers as you add it to the meat. Add the mint, onions, oregano, cinnamon, 2 of the garlic cloves, egg and 1/2 of the lemon juice, and mix to combine. 

Using a small ice cream scoop, form the meat mixture into about 24 balls and place on the baking sheet. Roast to golden brown, 15 to 18 minutes. Remove the meatballs from the oven and place the broiler on high. Char the pita under the broiler, 30 seconds to 1 minute on each side. 

Press the cucumber in the strainer to get out the excess water and add to a food processor. Then add the yogurt, dill, remaining 1 clove garlic, zest and remaining juice of the lemon. Season the sauce with cumin and salt and process until smooth. 

Serve the meatballs with the sauce and pitas and alongside the Orzo with Feta and Walnuts.

Heat a medium pot of water to a boil. Salt the water and cook the orzo to al dente, 7 minutes. Toast the walnuts until fragrant in small pan over medium heat. Combine the orzo with the walnuts, parsley, feta and a drizzle of EVOO and season with pepper.

This was delicious! I couldn't stop eating it! I skipped the orzo because I had spanikopita in the freezer to eat, but will certainly try the orzo next time. I also used lamb - agree with the flavor profile comment someone else left. I'm not normally a lamb fan, but last night I was! Also, in regards to tzatziki sauce, I would do everything in the food processor except for the yogurt. My sauce was liquified, and I prefer it to have a more creamy, spreadable quality to it. Other than that, YUM! Even my 1 year old ate it!

This recipe is DELICIOUS! I took the time to make the tzatziki and it was delicious but time consuming...this is def not a 30 min meal! Next time I will use my favorite store-bought tzatziki to save time. Also I added sauteed spinach to the orzo to add a veggie to the dish...yum!

The surprise for me was the orzo!  It looked like it would be bland, and I didn't think I liked eta cheese.  I was lucky because the feta I purchased was very mild.  The orzo was wonderful and my favorite part - I could have just had it by itself.  On the other hand, DH didn't eat much of it.<br /><br />I did make the tzatziki sauce.  It was OK, but I thought it overwhelmed the flavors of everything else.  I would skip it and the flatbread next time. The bread was just too much food with the orzo and I didn't end up finishing it.  <br /><br />DH liked the meatballs a lot.  Haven't decided if I would make them again or not - waiting to see what I think on leftovers.  

Really tasty - added grape tomatoes &amp; kalamata olives to the orzo salad as an extra kick.<br /><br />One nit to pick: How can prep time be 10 minutes when the recipe calls for salting and draining the cucumber for 20 minutes unless time-travel is involved?

Loved it!  I didn't make the tzatziki.  The meatballs and orzo were wonderful together.  I made exactly as directed, except that I added some diced kalamata olives to the orzo - delicious.  My husband grew up in Greece and loved this recipe. I served it all with sliced fresh cucumber.

I'm giving this 5 stars even though I didn't make the tzatziki.  The meatballs and orzo side dish were perfect together and I thought the sauce would be too much.  Maybe the sauce would be good if you were serving the meatballs as appetizers.  Definitely going to make these again.

One of the best recipes I have tried as of late.  The meatballs are moist and flavorful, the dip is wonderful and the orzo was great.  My husband and I both loved it.  Will be a staple in the recipe box.  Highly recommend.

This was a very tasty meal! The flavors paired up super nice! I will definately make again and again.

I think this is a tasty Greek meal. I added Allspice to the meatballs which gave it a little Lebanese flare. Also, I added some lemon juice to the orzo which gave it a kick. Wonderful, easy recipe. Thanks Rachael!

The meatballs are simply amazing! The flavors come together so well and totally brighten up a normal weekday meal. My husband kept repeating "Wow!" They were so EASY to make too! I highly recommend using lamb instead of beef to keep to the right flavor profile. The orzo pasta with feta and walnuts was great too! Don't skip the step of toasting the walnuts.The meatballs definitely reheat well and the orzo is great cold for lunch the next day. Oh and don't forget the tzatziki-it complimented the meatballs so well. Just make sure the cucumber is well-drained to avoid watery tzatziki! You could definitely make mini versions of these meatballs and set them out with toothpicks and the tzatziki at your next party!

https://www.foodnetwork.com/videos/greek-meatballs-and-tzatziki-0194374

Lamb and creamy tzatziki sauce give these meatballs big fat Greek flavor.

Greek Meatballs and Tzatziki

Greek Chicken and Orzo Pasta Salad

garlic powder

chicken tenderloins

panko breadcrumbs

kosher salt

garlic, grated

grape tomatoes, halved

cucumber,

flat-leaf parsley

crumbled feta cheese (use

Katie Lee makes Greek Chicken and Orzo Pasta Salad, as seen on Food Network's The Kitchen

For the chicken: In a medium bowl, whisk together the olive oil, salt, oregano, garlic powder, pepper and lemon juice. Add the chicken and toss to coat. Refrigerate for at least 30 minutes and up to 4 hours.

Preheat a grill or grill pan to medium high.

Remove the chicken from the marinade. Grill the chicken until cooked through, about 5 minutes per side. Slice the chicken into 1-inch-wide pieces. Set aside.

For the breadcrumbs: Preheat the oven to 400 degrees F.

In a medium ovensafe skillet, heat the butter, olive oil and garlic over low heat until the garlic begins to sizzle. Add the breadcrumbs and salt and toss to coat. Transfer to the oven and toast until golden brown, 3 to 4 minutes.

For the dressing: Whisk together the olive oil, vinegar, salt, oregano, pepper, garlic and lemon juice in a small bowl until combined.

For the salad: Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, 7 to 8 minutes. Drain and transfer to a large serving bowl. Toss with the dressing while still hot, then let cool to room temperature.

When cool, stir in the tomatoes, cucumber and parsley. Top with the feta, sliced chicken and breadcrumbs.

This was sooooo good. I cooked the orzo early and poured the marinade over the pasta. My husband is not crazy about cold pasta so I warmed the orzo during the last 2 mins of cooking the chicken. I placed the orzo on the plate, them the chicken and topped with all the other ingredients. I was thinking this recipe would make a great dish on a buffet. Spread the orzo down first then line up each ingredient in rows. Like a Cobb salad. Definitely added to my recipe box. 

Never had orzo pasta before and this was wonderful!  The texture was beautiful and the bread crumbs put it over the top.  Just hubby and I but we will enjoy again this evening!

Amazing. Had second thoughts as I was making - but really turned out great! Breadcrumbs put it over the top. Makes A LOT of salad! Only 2 of us, but I’m sure we will enjoy all of the leftovers. Thanks for another great recipe! Haven’t made one of yours yet that we haven’t loved. Thank you!

This is sooooo good. I’ll be making this all the time. I love Katie Lee, her recipes are all my style. 

Top 22 orzo recipes recipes from across the web

The most viewed orzo recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 22 orzo recipes recipes from across the web

The most viewed orzo recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mediterranean Orzo Salad

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Orzo Salad

Summer Orzo Salad

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Instant Pot Lemon Frozen Chicken wi...

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The most viewed orzo recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine