All posts tagged: orzo

Air fryer Turkish chicken kebabs with orzo pilaf recipe

Air fryer Turkish chicken kebabs with orzo pilaf recipe

Published by skeptic

Both the kebabs and the pilaf for this vibrant dish are made in the air fryer. For the best results, marinate the chicken pieces overnight – they’ll soak up all the gorgeous herbs and spices and will be super-tender. Timings Prep time: 15 minutes, plus marinating time Cook time: 45 minutes  Serves 4 Calories 489 kcal per serving Ingredients 600g skinless, boneless chicken thighs (trimmed of visible fat), cut into chunks 6 tbsp fat-free Greek yoghurt 1 tsp sweet paprika 1 tsp sumac 1 tsp dried mint ¾ tsp ground cumin ¼ tsp ground cinnamon 3 garlic cloves, crushed 1 tbsp lemon juice  olive oil spray For the garlic sauce 2 tbsp light mayonnaise 3 tbsp fat-free Greek yoghurt 1 garlic clove, crushed lemon juice, to loosen the sauce 1½ tsp finely chopped fresh parsley For the pilaf 15g butter 200g dried orzo 1 small onion, diced 360ml hot chicken stock 2 garlic cloves, crushed To serve lemon wedges chopped tomatoes chopped red onion chopped cucumber Method Place the chicken in a bowl with the …

The wizards of orzo, from soups to risottos | Pasta

The wizards of orzo, from soups to risottos | Pasta

Published by skeptic

What’s the best way to cook orzo?“Orzo reminds me of being a child,” says Jacob Kenedy, chef/owner of Bocca di Lupo in London. “It’s very comforting, and you can eat it with a spoon.” It is perhaps first worth noting that in Italy the word orzo literally means “‘barley”, and the pasta we know as orzo more often goes by the name rosmarino (due to its likeness to a rosemary needle) or risoni (big rice). Here, we’re talking the pasta, which Kenedy uses as a substitute for both barley and rice, and says is particularly suited to soups and broths. For the latter, Feast’s Italian correspondent Rachel Roddy would look to Naples and a “really tasty, brothy soup with tomatoes and basil”. Gently sizzle some garlic in olive oil, then add tomatoes (“crush them with your hands”), basil and salt. Pour in water, add orzo and simmer until the pasta is soft. “Then plenty of cheese and pepper at the end, and you get this nice, thick soup.” Orzo can also be treated like pilaf, …

Slow cooker lamb and orzo casserole recipe

Slow cooker lamb and orzo casserole recipe

Published by skeptic

Greek cooking is so much more than feta and olives. Cinnamon, bay leaves and cloves add spicy warmth to this rich and hearty casserole. It can be left to cook all day while you are out, then all you need to do when you get home is stir through the pasta and dinner will be ready in an hour. Serves 4 Timings Prep time: 15 minutes Cook time: 9 hours Ingredients 400g lamb leg steaks 1 x 400g tin crushed tomatoes 2 tbsp tomato purée 125ml beef stock 1 cinnamon stick 2 bay leaves 2 cloves 1 tsp dried oregano handful of flat-leaf parsley, finely chopped 125g orzo or risoni crumbled feta, or shaved Parmesan or pecorino, to serve handful of small basil or marjoram leaves, to serve lemon wedges, to serve Method Heat your slow cooker to low. Trim off any fat from the 400g lamb leg steaks and discard. Cut each lamb steak in half. Combine the 400g tin of crushed tomatoes with 2 tbsp tomato purée, 125ml beef stock, 1 stick of …

Tinned cherry tomato orzo recipe

Tinned cherry tomato orzo recipe

Published by skeptic

Whenever I cook with orzo I feel like I’m using some uber-modern hybrid of pasta and rice, but of course it’s not a modern ingredient at all. Orzo cooks so quickly it’s great for speedy dinners. Once you’ve mastered it, play with the ingredients and swap things out for your favourites. Here, the tin of tomatoes is the most important element, providing the base and colour  of the sauce. Timings Prep time: 5 minutes Cook time: 30 minutes Serves 4 Ingredients 1 tbsp olive oil 1 onion, finely chopped a few sprigs of basil, leaves and stalks separated 1 red pepper, chopped 3 garlic cloves, crushed 1 x 400g tin cherry tomatoes or chopped tomatoes 500g orzo 900ml vegetable stock or chicken stock grated Parmesan or vegetarian Italian hard cheese, to serve Method Heat the oil in a large non-stick saucepan or frying pan with a lid. Add the onion and fry until soft and beginning to brown, around 8-10 minutes. Chop the basil stalks while the onion cooks, then tip these into the pan …