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Old 05-25-2011, 06:54 AM   #11
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I would make some of it into a savory salad. Chopped tomatoes, cukes, green onions or chives. Maybe some nuts and feta, parm, or other salty cheese crumbles. Olive oil, and lemon juice or vinegar. Lots of your favorite fresh herbs. If you want it to be a main dish instead of just a side, some chopped meat or garbanzo beans.
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Old 05-25-2011, 08:09 AM   #12
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Orzo can also be added to bread dressings, after it's cooked.

I like to make a roast on the grill, over a drip pan. When the roast is done, use the Au Jus to flavor the orzo, not like a gravy, but in it's liquid form. You can thicken it lightly with a cornstarch slurry. A the same time, grill some portabella mushrooms, dice, and add to the cooked orzo along with diced and sweated onions. Serve in place of rice.

Orzo is great in a salad with avacado, lime, diced fresh tomato, and a bit of cilantro. Throw in some grilled and cubed chicken or beef if you want and serve cold.

Just a couple more ideas for you.

Seeeeeya; Goodweed of the North
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Old 05-25-2011, 02:35 PM   #13
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Can you make a salted Orzo dish of some kind.
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Old 05-25-2011, 04:50 PM   #14
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lol frank you must have seen my "Salt" thread

great idea on cold salads etc for orzo guys! Thank you so much!
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Old 05-25-2011, 04:56 PM   #15
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Well... :
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Old 05-26-2011, 07:38 AM   #16
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i use it instead of rice in stuff peppers, make pasta salad with it, soups - love shrimp scampi over cooked orzo, greek salad using orzo and fresh spinach, feta, cucumbers, olives, red onion, lots of other ideas

Creamy Orzo « I haven't tried this yet but going to this weekend

Orzo-Stuffed Peppers | Handle the Heat This were great, next time i make them going to put some ground It sauage in them

here is alot more ideas for orzo
http://foodgawker.com/?s=orzo&cat=0
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Old 05-26-2011, 12:00 PM   #17
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I use it like rice. I add it to soup, stuff peppers with it, and eat it with garlic, butter, salt, pepper and parmasean cheese for lunch.
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Old 05-26-2011, 01:12 PM   #18
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Orzo is one of my favorite pastas because it's so versatile.

Three of my favorite ways of using it is to toss with butter, chopped Italian flat-leaf parsley, freshly ground black pepper, & freshly grated parmesan cheese for a light Italian side; or tossed with cooked chopped spinach & crumbled feta cheese for a little Greek twist (makes a complete meal with some olive-oil-sauteed shrimp on top); & finally, folded into chopped sauteed mushrooms &/or simply drizzled with a little white truffle oil. Goes very nicely next to roasted poultry.
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Old 05-26-2011, 01:18 PM   #19
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I had it for lunch with butter, grated cheese, garlic, fresh jalapeno peppers, salt and pepper. A friend who is a chef told me to freeze my "noodle" soups without the pasta and to toss orzo in when heating the soup...the pasta would be done when the soup was ready. I actually put a ziplock of orzo on top of the container so that I have orzo and remember to pop it in the pot.
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Old 05-26-2011, 07:13 PM   #20
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Great idea CSW, I tend to add my orzo to a big pot of soup and as we eat it over the next couple of days, the orzo soaks up all the liquid and ends up being more of a stew.. lol
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