Posts Tagged ‘Side Dish’

Sun-Dried Tomato Basil Orzo

Monday, February 20th, 2012


Side dishes can get pretty boring around our house so I am always on the lookout for a fun new spin on a simple side dish. Orzo pasta tends to be one of our favorite go-to side dish pastas and I love to find easy ways to liven up our traditional side dish fare. This Sun-Dried Tomato Basil Orzo definitely illustrates how the simplest of ingredients can pack just as much of a punch as a more complex dish.

If you haven’t tried orzo pasta, it really is one of my favorite short pastas that is an ingredient in some of my favorite dishes. It stands well alone in Spinach & Tomato Orzo Pasta Salad, offers a delicious accompaniment to my favorite saucy Slow Cooker Pot Roast Italiano, and is a fantastic accompaniment as a Cheesy Orzo with Parmesan Sage Pork Chops for one of my favorite Italian weekend dishes.

This Sun-Dried Tomato Basil Orzo though is sweetly simple with few ingredients and loads of flavor. The sun-dried tomatoes add chewy sweet flavor, the basil and lemon zest add a bright freshness, and the Parmesan cheese adds creaminess to this dish.

Definitely add this fun new dish to your tired side dish rotation and I promise you won’t be disappointed with this easy and simple side.


Sun-Dried Tomato Basil Orzo
Author: 
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Simple ingredients yield a tasty side dish that will spice up your usual side dish routines.
Ingredients
  • 2 cups uncooked orzo pasta
  • ½ cup chopped fresh basil leaves
  • ⅓ cup chopped oil-packed sun-dried tomatoes
  • 2 tablespoons olive oil
  • ¾ cup grated Parmesan cheese
  • 1 lemon (zest & juice)
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
Instructions
  1. Bring a large pot of lightly salted water to a boil.
  2. Add orzo and cook for 8 to 10 minutes or until al dente.
  3. Drain and set aside.
  4. Place basil leaves and sun-dried tomatoes in a food processor.
  5. Pulse 4 or 5 times until blended.
  6. In a large bowl, toss together the orzo, basil-tomato mixture, olive oil, the zest of one lemon, the juice of one lemon, Parmesan cheese, salt and pepper.
  7. Serve warm or chilled.

I am participating in Mouthwatering Mondays at A Southern Fairytale.

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Mexican Rice

Monday, April 27th, 2009

Mexican Rice

1 cup uncooked rice (not instant rice)
2 tablespoons oil
2 garlic cloves, minced
1 medium white onion, chopped (omitted because of personal taste)
2 ripe plum tomatoes, seeded and chopped (I omitted this ingredient because I didn’t have any tomatoes)
1 (8 ounce) can tomato sauce
1 cup chicken broth or beef broth (we chose chicken broth)
1 tablespoon chili powder (you can reduce this- I added 1 teaspoon)
3/4 teaspoon salt

Heat the oil in a heavy skillet. Add the rice and stir over medium-high heat until rice is golden brown. Add the garlic and chopped onion, and sauté until the onion just begins to brown. Add the tomatoes, tomato sauce, chicken broth, chili powder and salt, lower heat and cover. Simmer for 20 to 25 minutes until all liquid is absorbed. Remove from heat and allow to sit, covered, for 5 minutes. Fluff with a fork and serve.

Lemony Rice Pilaf

Monday, April 27th, 2009

Lemony Rice Pilaf (Courtesy of Recipezaar)

1 teaspoon vegetable oil, preferably canola oil
1 cup finely chopped onion
1 1/2 cups long grain white rice
3 cups chicken stock (vegetable stock makes this vegetarian/vegan)
1 grated lemon, rind of
1 tablespoon freshly squeezed lemon juice
1/2 cup coarsely chopped flat-leaf Italian parsley
fresh ground pepper

In a heavy saucepan, heat oil over medium heat and cook onion for 5 minutes, or until softened. Stir in rice, then stock, and bring to a boil. Reduce heat and cover; let simmer for 20 minutes, or until rice is tender. Stir in lemon zest, lemon juice, and parsley; taste and add pepper if you wish. Note: This reheats very well so you can make a double batch for another night, if you like!