Perusing my new old favorite cookbook, How to Cook Without a Book: Recipes and Techniques Every Cook Should Know by Heart
Anderson says you can cook it like pasta (lots of water, then drain) or like rice (with measured ratios of water to pasta, although, as an aside, you can also cook rice like pasta if you’d like, in lots of water and then drain). Not having made it before I opted for her “rice-like” method. This made a great side dish for the maple-Dijon chicken thighs I made the same night.
Pam Anderson’s Orzo
Ingredients
- 1 quart water
- 1/2 pound orzo 1 1/3 cups
- 1 tsp salt
- 2 Tbs olive oil or butter
- 1/4 cup or more grated Parmesan
- black pepper to taste
Instructions
- Bring the water to a boil. Add the orzo and salt and stir. Cook uncovered 8-9 minutes, until the orzo is soft and has absorbed most of the water. Add the butter or oil, cheese, and pepper to taste. Stir and serve.
the best garden vegetables are tomatoes and potatoes, they look great and you can eat them too.,-“
Feta isn’t goat cheese – it’s made from sheeps milk. Goats milk is sometimes used in cheap feta, but if it has more goat than sheep milk it isn’t allowed to be called feta.
Half a pound should serve 4-6 as a side dish.
How many does it serve?????
Heres my twist from my life in the south of france.
saute shallots or onion in olive oil (do not let them brown). add chicken broth or water or veg broth, juice of 1/2 lemon and zest as well, bring to a boil and add orzo simmer 1 minute on high then reduce heat to low salt and peper to tase, (like rice) , Let cook slowly , meanwhile, chop some kalamata olives, asparagus, fresh mint and some frozen peas. When orzo is almost absorbed, add the veggies just to warm them add some locatelli romano cheese and YUM YUM YUM!
It’s feta, not feat. And it’s goat cheese.
In the list of variations tomato,feat and olives what is feat
thanx for this recipe i just bought a big bag of garden vegetable orzo and merchandise outlet for 69 cents had no idea how to cook it lol
Thanks so much for this! My mother-in-law purchased some “fancy” orzo for me as a gift (why, I dunno…) but failed to include any type of cooking instructions. 🙂
I vote for the rice method as well — I use orzo in lieu of arborio for a faux risotto. It has a wonderfully silky texture and is far more forgiivng than the real deal, if slightly less ethereally rich and nummy.
Orzo is one of my favorite things to eat! I actually cook it in chicken broth (using rice:water ratios) and then throw in a big handful of Parmesan cheese. It tastes heavenly!
I had to ask myself the same question. Why haven’t I cooked with orzo. In restaurants, it’s always delicious. Your recipe sounds so simple and yummy.
http://thefastfoodie.blogspot.com/