Orzo Recipes

Shaped liked a melon seed or a large grain of rice, orzo works well as a side dish and in soups, casseroles, and salads.

In our first risotto-style dish, Orzotto with Green and White Asparagus, orzo takes the place of Arborio rice, turning rich and creamy as it is stirred to doneness. Tender asparagus and fresh lemon zest add the welcome flavors of spring.

Time: 30 minutes

Mess-Free: Brown sugar and a high-heat roast get the carrots beautifully glazed and tender. To clean up, simply toss the foil.

Serve with Caramelized Baby Carrots

This skillet dish is ready in under 40 minute and when paired with a simple side salad, makes for a delightful weeknight dinner.

This trio of fresh sides comes together easily and pairs with a variety of main dishes. Our Orzo with Curried Cauliflower and Mint pairs great with grilled protein and can stand alone for a hot or cold lunch. Using the recipe as a base, add any vegetables of your choosing such as zucchini, onions, eggplant and fresh herbs to brighten your pasta salad. Toasted nuts are also a great addition and add a new texture. Orzo with Snap Peas, Cilantro, and Peanuts boasts quick sautéed sugar snap peas, earthy chopped cilantro, tangy rice vinegar, and buttery peanuts. Add shredded chicken or sautéed shrimp with lemon to make this dish a one-pot meal. Finally, in our Orzo with Crispy Pancetta and Chives, whole-wheat orzo soaks up the salty and buttery flavor of sautéed pancetta. Pair with grilled fish.

Indulge in the flavor of the Mediterranean with plump shrimp tossed with lemon and pepper. Serve over parsley orzo with sautéed asparagus for a fine accompaniment and complete dish.

In this quick side, a dressing of parsley, olive oil, lemon juice, tarragon, and thyme infuses Mediterranean flavor into whole-wheat orzo. Brighten this dish with the addition of fresh herbs and add any other herbs you like besides thyme and tarragon such as a basil and parsley. You can make this herb vinaigrette and keep it in your fridge to drizzle over salads, add to marinades and grilled protein. Orzo pasta salad can be served warm or cold making it the perfect picnic side dish.

This tasty and colorful orzo salad gets a spicy kick from its buttermilk dressing which includes chili powder and ground red pepper.

Chervil is a much-loved herb in Greece, where it's called myronia. If unavailable, substitute 7 tablespoons fresh parsley plus 1 tablespoon fresh tarragon. You can also sub 1/2 teaspoon freshly ground black pepper for Maras. Serves 6 as a main course or 12 as a meze.

Lemony dressing and fresh mint add vibrant flavor to this pasta salad. Serve chilled or at room temperature, and garnish with pretty mint leaves for presentation.

Try this healthy, whole-wheat orzo dish. Parsley and grated lemon and orange rind give it a fresh, zesty flavor.

Cannellini beans, native to Tuscany, work beautifully in this rustic soup because they hold their shape after simmering in the flavorful broth. In addition, the orzo pasta absorbs all of the right flavors of this warming dish.

Because the lemon and basil flavors become even more vibrant with some time to marinate together, this five-ingredient salad makes the perfect to-go lunch. Pack it up the night before, and skip the cafeteria for a bright and luscious midday meal.

At only 342 calories per serving for both the chicken and orzo, this complete dish is an ideal, healthy (and tasty) choice to serve to family and friends.

Time: 35 minutes

Prep Tip: Roasting the grapes concentrates sweetness and releases juices. Make sure to add any juices from the pan to the salad.

Serve with Roasted Grape and Feta Salad: Preheat oven to 450°. Combine 1½ cups seedless red grapes, 2 teaspoons olive oil, and 1 tablespoon balsamic vinegar on a foil-lined baking sheet. Bake at 450° for 10 minutes; let stand 5 minutes. Place grapes, ¼ cup chopped toasted walnuts, 2 teaspoons fresh lemon juice, 1 teaspoon olive oil, ¼ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, and 3 ounces arugula in a large bowl; toss. Sprinkle with 1 ounce crumbled feta cheese (about ¼ cup). SERVES 4 (serving size: 1 cup); CALORIES 145; FAT 9.9g (sat 2g); SODIUM 207mg

This quick and easy orzo-based salad is made from fresh ingredients and boasts of full flavors and rich textures.

Removing intermittent strips of eggplant skin not only makes this dish easier to cut and eat but also retains some of the great flavor that's in the peel.

Nothing says comfort like a bowl of hearty chicken soup. Pair with a sandwich for a simple, comforting dinner option.

Time: 30 minutes.

Technique Tip: Toasting the uncooked orzo first helps the pasta retain its texture.

Serve with Garlic Broccolini: Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil; swirl to coat. Add 1 pound Broccolini, trimmed and cut into 1-inch pieces; sauté 2 minutes. Add 4 thinly sliced garlic cloves; sauté 2 minutes. Add 1/4 cup water to pan; cover and cook 2 minutes or until Broccolini is crisp-tender. Sprinkle with 1/4 teaspoon salt. CALORIES 81; FAT 3.4g (sat 0.5g); SODIUM 181mg

Try your hand at a little French cuisine in the comforts of your own home, with this lamb chop and orzo recipe. Garnish each plate with a lemon wedge and thyme sprig, and pair with a glass of fruity red wine to create a Provençal menu.

Ready in just two simple steps, this orzo side is a great additional to a variety of meat-based main dishes. Try one of our variations: Orzo with Garlicky Spinach, Orzo with Tarragon and Peas, or Orzo with Sun-Dried Tomato and Basil.

Ready in under 30 minutes, this quick salad may be low in calories, but it’s great in taste! Tip: shorter pastas like orzo generally cook faster than the longer varieties, so keep a close watch as you cook to avoid an unwanted texture.

Time: 25 minutes

Simple Sub: Use red wine vinegar in place of lemon juice in the salad dressing.

Serve with Simple Salad with Lemon Dressing: Combine 1 1/2 tablespoons fresh lemon juice, 1 1/2 tablespoons extra-virgin olive oil, 1/4 teaspoon freshly ground black pepper, and 1/8 teaspoon kosher salt in a large bowl, stirring with a whisk. Add 6 cups mixed greens, 1 cup halved cherry tomatoes, and 1/2 cup thinly sliced radishes; toss to coat. CALORIES 71; FAT 5.2g (sat 0.7g); SODIUM 98mg

This delicious salad is ready in a snap thanks to rotisserie chicken and a four-ingredient vinaigrette. Leftover salad is also good the next day for lunch; stir in a handful of arugula to add a fresh touch, if you have extra on hand. Serve with pita wedges.

Chicken noodle soup is probably the top comfort food of all time. This recipe requires time and dedication since you'll need to start a day ahead to prepare the tasty homemade broth, but its nutritional value and great taste make it worth the extra work.

Flounder is a sustainable choice for dinner and is best served with rémoulade and a side of parsley orzo.

An easy four-ingredient dressing brings bright flavor to a dinner salad packed with fresh veggies, herbs, and feta cheese.

Orzo cooks quickly and soaks up flavor from the vinaigrette. Double the vinaigrette and spoon some over the top of the fish for even more flavor, if you like.

Serve this easy but impressive meal with a green salad, garlic bread, and a crisp white wine. Tip: Sear the scallops while the orzo cooks to save time and ensure the dish stays warm until mealtime.

Avgolemono (ahv-goh-LEH-moh-noh) is a tangy Greek chicken soup that combines chicken broth, eggs, and lemon juice. Traditional versions include rice; our interpretation uses orzo for a unique twist.

Grilling the vegetables lends this pasta salad a pleasant, smoky flavor. You can prepare and chill it up to a day ahead. To save time, drain and chop a seven-ounce jar of roasted red bell peppers. Slide a skewer or toothpick through the red onion to hold them together as they cook.

The entire fennel plant is used in this recipe, so purchase one with fresh-looking fronds. The bulb adds flavor, while the feathery green fronds finish the dish. The wine is added with a broth to keep more of the wine flavor and balance the licorice hint from the fennel.

This 5-star shrimp and orzo recipe has simple ingredients, but it is full of flavor. Parmesan cheese works in this dish, too, if you don't have pecorino Romano on hand. Serve leftovers as a great cold pasta salad for lunch.