Orzo recipes please.

JIL

Nigella does a good orzo dish. You could swap the pancetta for vege bacon or mushrooms?
http://www.bbc.co.uk/programmes/p00zy7d3

VfM4meplse

I use it in minestrone, or to make pasta salad. Easy.

I did see nigella's recipe for orzotto on TV and was confused by it, but not to the extent I would ever try it.

Pollycat

milasavesmoney wrote: »

This sounds really yummy!

I do the Greek one too but include aubergine (a much under-rated vegetable imho), I also do it with minced lamb.
I sometimes top with bechamel sauce or greek yoghurt mixed with egg (fat free for a 'slimmer' version)

Here's one orzo recipe from my 'library':

[FONT=&quot]Baked orzo with mozzarella and oregano (Yotam Ottolenghi)[/FONT]

[FONT=&quot]Even the most standard of pasta bakes will always hold a place in my heart, because they remind me of my father's cooking. This is no sentimental journey, though; it's a proud, sophisticated and luxurious take on the bake. People can be a bit sniffy about the firm, low-moisture mozzarella that's sold in blocks. If eaten by itself, it's a very different beast from buffalo, yes, but it works brilliantly for grating or finely dicing in a dish such as this. Serves four.[/FONT]
[FONT=&quot]
[/FONT]
[FONT=&quot]100ml olive oil[/FONT][FONT=&quot]
1 large aubergine, cut into 2cm dice
4 medium carrots, peeled and cut into 1.5cm dice
4 celery stalks, cut into 1.5cm dice
1 large onion, peeled and finely diced
3 garlic cloves, peeled and crushed
250g orzo pasta, rinsed
1 tsp tomato puree
380ml vegetable stock
3 tbsp fresh oregano, chopped (or 1½ tbsp thyme leaves)
Grated zest of 1 lemon
120g hard mozzarella, cut into 1cm dice
40g parmesan, grated
Salt and black pepper
1 tsp dried oregano
3 medium tomatoes, cut into 1cm-thick slices[/FONT]
[FONT=&quot]Heat the oven to 200C/390F/gas mark 6.
Heat the oil in a large saute pan and add the aubergine.
Cook for eight minutes on a medium-high heat, stirring occasionally, until golden-brown.
Remove with a slotted spoon to kitchen paper.
Add the carrot and celery to the pan, fry for eight minutes, then transfer to kitchen paper.
Turn down the heat to medium and add the onion and garlic.
Cook for five minutes, stirring often, then add the orzo and tomato puree, and cook for two minutes more.
Remove the pan from the heat and pour in the stock, fresh oregano and lemon zest.
Add the cooked vegetables, mozzarella, parmesan, a teaspoon of salt and half a teaspoon of pepper.
Mix well and transfer to a rectangular ovenproof dish, 21cm x 27cm (or a round 27cm diameter one).
Arrange the tomatoes on top and sprinkle with the dried oregano, a quarter-teaspoon of salt and a grind of pepper.
Bake for 40 minutes, until all the liquid has been absorbed and the pasta is cooked. Remove, leave to settle for five minutes and serve.[/FONT]