Best Lolas Ethereal Orzo Recipes
BAKED ORZO WITH FONTINA AND PEAS
Provided by Giada De Laurentiis
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F. Butter a 9 by 13-inch baking dish.
- Bring the chicken broth to a boil over medium-high heat in a medium saucepan. Add the orzo and cook until almost tender, about 7 minutes. Pour the orzo and the broth into a large bowl. Set aside.
- Meanwhile, melt the butter over medium heat in a medium skillet. Add the onions and saute until tender, about 3 minutes. Add the mushrooms and continue to saute until the mushrooms are beginning to turn golden around the edges, about 7 minutes. Add the Marsala. Scrape the brown bits off the bottom of the pan and cook until the Marsala has reduced by half, about 5 minutes. Add the mushroom mixture to the orzo in the large bowl. Add the cream, fontina, mozzarella, peas, salt, and pepper. Stir to combine. Pour the mixture into the prepared baking dish.
- In a small bowl combine the bread crumbs, Parmesan, and dried thyme. Sprinkle the bread crumb mixture on top of the pasta. Bake until golden, about 25 minutes.
LOLA'S ETHEREAL ORZO
This is a great Italian style side dish. You can alter the amounts of the ingredients to your tastes. Adding blanched asparagus is an option here, too! Serve warm or cold.
Provided by Peach822
Categories Side Dishes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Place the bouillon cubes in a medium pot filled with water, and bring to a boil. Place orzo in the pot when bouillon has dissolved, and cook 8 minutes, until al dente. Drain.
- Transfer orzo to a large bowl, and toss with roasted red peppers, kalamata olives, artichoke hearts, and Parmesan.
Nutrition Facts : Calories 218.4 calories, Carbohydrate 29.7 g, Cholesterol 11.2 mg, Fat 5.9 g, Fiber 3.2 g, Protein 11.3 g, SaturatedFat 2.5 g, Sodium 1090.4 mg, Sugar 1.1 g
LOLA'S ETHEREAL ORZO
This is a great Italian style side dish. You can alter the amounts of the ingredients to your tastes. Adding blanched asparagus is an option here, too! Serve warm or cold.
Provided by Peach822
Categories Side Dishes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Place the bouillon cubes in a medium pot filled with water, and bring to a boil. Place orzo in the pot when bouillon has dissolved, and cook 8 minutes, until al dente. Drain.
- Transfer orzo to a large bowl, and toss with roasted red peppers, kalamata olives, artichoke hearts, and Parmesan.
Nutrition Facts : Calories 218.4 calories, Carbohydrate 29.7 g, Cholesterol 11.2 mg, Fat 5.9 g, Fiber 3.2 g, Protein 11.3 g, SaturatedFat 2.5 g, Sodium 1090.4 mg, Sugar 1.1 g
LOLA'S HORCHATA
Horchata has always been a favorite of my daughter since she was a little girl. This easy version is from Allrecipes.com. Hopefully Lola does not mind me posting it here.I like mine with less cinnamon, so you might start off with a tsp. cinnamon and see if it is enough.
Provided by cookiedog
Categories Beverages
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Pour the rice and water into the bowl of a blender; blend until the rice just begins to break up, about 1 minute.
- Let rice and water stand at room temperature for a minimum of 3 hours.
- Strain the rice water into a pitcher and discard the rice.
- Stir the milk, vanilla, cinnamon, and sugar into the rice water.
- Chill and stir before serving over ice.
Nutrition Facts : Calories 216.3, Fat 1, SaturatedFat 0.5, Cholesterol 2.9, Sodium 17.8, Carbohydrate 48.5, Fiber 0.8, Sugar 22.4, Protein 2.9
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