Recipe courtesy of Bobby Flay
Episode: Hold the Meat
Save Recipe Print
Total:
1 hr
Prep:
20 min
Cook:
40 min
Level:
Easy

Ingredients

Directions

Heat 2 tablespoons of the olive oil in a medium saucepan over medium high heat until almost smoking. Add the onion and shallots and cook until soft. Add half of the orzo and toast in the olive oil until golden brown. Add the remaining orzo and stock and bring to a boil, continue cooking until the liquid is absorbed. Remove from heat and add the tomatoes and parsley, remaining 2 tablespoons of olive oil and the vinegar. Season with salt and pepper.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Spiced Red Wine-Poached Pears

Recipe courtesy of Ellie Krieger

Green Beans and Tomatoes

Recipe courtesy of Ree Drummond

Pear Salad with Gorgonzola Dressing

Recipe courtesy of Sandra Lee

Black Bean Salad

Recipe courtesy of Guy Fieri

Croissant French Toast

Recipe courtesy of Ree Drummond

Fall Salad

Recipe courtesy of Tyler Florence

Fruit Salad with Orange-Vanilla Syrup

Recipe courtesy of Ree Drummond

Traditional Mexican Christmas Salad

Recipe courtesy of Marcela Valladolid

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword