rachaelrayrecipe.com | Orzotto with Chick-Peas

Rachael Ray Recipes

Polls

Your Favorite Rachael Ray Book

	30 Minute Meals
	Veggie Meals
	Yum-O! The Family Cookbook
	Rachel Ray's Big Orange Book
	Rachael Ray's Express Lane Meals
	$40 a Day: Best Eats in Town
	Comfort Foods

Recent Updates

Newsletter Subscribe

Subscribe to our newsletter and get the latest recipe,health tips etc through mail

Food News

Smoke-Roasted Chicken Thighs With Paprika
Serve hot, warm or at room temperature, with lemon wedges, sprinkled with mint leaves.
Robiola-Stuffed Tomatoes
A recipe for four.
Peach Compote With Rose Water
A peach-and-rose-water compote poured over a grilled rose-water poundcake doubles the pleasure. But it’s also fine with ice cream.
Bucatini With Red Clam Sauce
A good jarred tomato sauce is finished with fresh clams, some chopped and some served in the shell.
Semolina Pastry With Dates (Makroud)
Fried pastries with a date-nut filling.
Summer Tomato and Basil Soup With Farro
Adapted from “The Pot and How to Use It” by Roger Ebert (Andrews McMeel Publishing, 2010)
Rosh Hashana Meat-Stuffed Vegetables
Vegetables stuffed with a meat filling and baked slowly.
Moroccan-Style Carrot Salad
In this classic carrot salad, rose water provides a delicate balance to the earthy cumin and coriander.

Bookmark Us

Latest Recipes

Popular Recipes

Home

Orzotto with Chick-Peas

Ingredients (use vegan versions):

2 tablespoon olive oil
1 medium-large onion, chopped
2 teaspoon minced fresh rosemary or 1 teaspoon crumbled, dried
2- 16 oz. cans chick-peas, drained and rinsed
1- 16 oz. can tomatoes, chopped with juice
1-1/4 cups (1/2 pound) orzo
salt
1/4 cup chopped fresh parsley
freshly ground black pepper to taste

Directions:

Heat oil in large skillet. Saute onion and rosemary for about 10 minutes until onion is golden. Add chick-peas; cook about 5 more minutes. Add tomatoes; simmer for about 10 minutes until softened.

Meanwhile, cook orzo in a 4-quart pot of salted water for 6 minutes, until slightly undercooked. Drain; add to chick-pea mixture. Cook over low heat for about 5 minutes, until orzo is tender.

Stir in parsley and season with pepper. Serve.

Note: sometimes it's necessary to add a little of the pasta cooking water if it's getting too dry.

Serves:

Featured Recipe

Paneer Tikka Masala

Ingredients:

1. 5 tsp. lemon juice
2. 1 tsp. grated ginger
3. 2 garlic cloves, crushed
4. 2 green chili, chopped
5. 3 tbsp. chopped coriander
6. 1 tsp. chili powder
7. salt to taste
8. 250g paneer cut into cubes.
9. 2 tbsp. vegetable oil
10. 2 onions, chopped in 1-inch long thin slices
11. ¼ tsp. turmeric powder
12. 3-4 tbsp. thick yogurt
13. ½ cup milk.

For Garnishing:
Some chopped coriander.

Method:

1. Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl . Cover and leave to marinate for an hour.
2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent. Add turmeric powder, yogurt, milk and the remaining coriander. Stir for a few minutes till the sauce thickens.
3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

Can't Find The Recipe Your Looking For? Try The Foodnetwork Website. Where All Her Recipes Are Available.