Orzo & Rice with Asparagus and Tomatoes

I made this recipe by combining my Orzo & Rice recipe with one from fortheloveofcooking.net.

INGREDIENTS

2 Tbsp butter

2 Tbsp garlic, minced

1/2 c orzo

1/2 c Jasmine rice

2 c water

2 tsp chicken bouillon

1/4 tsp salt

10-12 asparagus spears, cut into thirds

1 c grape tomatoes, sliced in half lengthwise

1/4 tsp pepper

zest and juice from 1/2 lemon

1 tsp dried parsley

1/4 c Parmesan cheese

DIRECTIONS

Melt butter in a pot over medium-high heat.  Add garlic and orzo and cook until orzo is light brown (about 1-2 minutes).  Add rice, water, bouillon, and salt.  Bring to a boil.  Cover and reduce heat to low.  Cook for 15 minutes and then add asparagus.  Cook 5 more minutes and then remove from heat.  Add tomatoes, pepper, lemon zest and juice, parsley, and cheese.  Mix, cover, and let sit for a few minutes for the cheese to melt.  Serve (great served with fish like tilapia).
–Melanie

Orzo & Rice

I think my mom made his recipe up.  It is a tasty fast and easy side dish especially good with chicken or fish.

INGREDIENTS

2 Tbsp butter

1/2 c orzo

1/2 c Jasmine rice

2 c water

2 tsp chicken bouillon

1/4 tsp salt

DIRECTIONS

Melt butter in a small pot over medium-high heat.  Add orzo and cook until light brown (about 1-2 minutes).  Add rice, water, bouillon, and salt.  Bring to boil.  Cover and reduce heat to low.  Cook for 20 minutes or when all water is absorbed.

–Melanie

Butternut Squash Risotto

This recipe is from a Cooking Light cookbook. I had leftover squash after making Fettuccine with Squash and Cauliflower, my new favorite pasta dish. This risotto is very delicious and creamy!

(the chicken in the picture is Spicy Baked Chicken)

2 c. water, divided

2 c. less-sodium beef froth

2 tsp. olive oil

1/2 c. finely chopped yellow onion

3 c. (3/4- inch) cubed peeled butternut squash (about 1 pound)

1/2 tsp. salt

1/4 tsp. black pepper

1 1/2 c. Arborio rice or other short-grain rice

2 oz shaved Parmigiano- Reggiano cheese (or Parmesan cheese)

3 Tbsp. unsalted butter

2 Tbsp. finely chopped fresh parsley (or 1 Tbsp dried)

Bring 1 1/2 c. water and broth to simmer in large saucepan (do not boil). Keep warm over low heat.

Heat oil in a dutch oven over medium heat. Add onion; cook until golden, stirring frequently. Add 1/2 c. water, squash, salt, and pepper; cook until squash is tender and water is almost evaporated. Add rice; stir until combined. Stir in 1/2 c. broth mixture; cook until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 c. at a time, stirring constantly until each portion of broth is absorbed before adding next (about 30 minutes total). Stir in cheese, butter, and parsley. Serve immediately. Yield: 8 servings (serving size: 2/3 c.)

–Melanie