Toasted Orzo Pasta
I have eaten so much the past few days that it's hard to think about food....
But here is a side dish that I really like. The last time I made it I froze the leftovers and it reheated really well which is a plus because it makes quite a bit if you make it correctly.*
3/4 lb. orzo pasta
2 cups chicken broth
6 cups water
2 T butter
1 T olive oil
1 small onion, finely chopped
2 T cold butter
1/4 cup finely chopped parsley
Heat a nonstick pan over medium heat. Add 1/2 of the orzo and toast until golden brown. Combine broth and water in a medium saucepan; simmer on low. In another saucepan, heat butter and oil over medium heat, add onion, and cook until soft. Add the toasted and untoasted orzo and saute for one minute to coat. Add 2 cups of the hot broth/water mixture, cook until almost absorbed. Repeat, one cup at a time, stirring, until liquid is absorbed and pasta is al dente. You should have some broth/water mixture left over. Add cold butter, 1/4 cup of leftover broth mixture, and parsley. Add salt and pepper to taste and cook one minute longer.
*One time when I made this I couldn't understand why it made so little and I had so much broth mixture left over. Come to find out I used 3/4 CUP of orzo instead of 3/4 of a pound. If you follow this blog at all you are probably wondering how anything that I cook ever turns out edible.
But here is a side dish that I really like. The last time I made it I froze the leftovers and it reheated really well which is a plus because it makes quite a bit if you make it correctly.*
3/4 lb. orzo pasta
2 cups chicken broth
6 cups water
2 T butter
1 T olive oil
1 small onion, finely chopped
2 T cold butter
1/4 cup finely chopped parsley
Heat a nonstick pan over medium heat. Add 1/2 of the orzo and toast until golden brown. Combine broth and water in a medium saucepan; simmer on low. In another saucepan, heat butter and oil over medium heat, add onion, and cook until soft. Add the toasted and untoasted orzo and saute for one minute to coat. Add 2 cups of the hot broth/water mixture, cook until almost absorbed. Repeat, one cup at a time, stirring, until liquid is absorbed and pasta is al dente. You should have some broth/water mixture left over. Add cold butter, 1/4 cup of leftover broth mixture, and parsley. Add salt and pepper to taste and cook one minute longer.
*One time when I made this I couldn't understand why it made so little and I had so much broth mixture left over. Come to find out I used 3/4 CUP of orzo instead of 3/4 of a pound. If you follow this blog at all you are probably wondering how anything that I cook ever turns out edible.
I just noticed that this is the second time that I have posted this recipe. Oh well, my husband is always telling me that I repeat myself.
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