Toasted Orzo

Toasted Orzo

I had forgotten about this recipe for a while. I made it for a crowd many years ago and was asked for the recipe by a few of the guests.   They are still raving about it.  Since they reminded me of it I have put it back into my regular rotation of recipes.

Orzo is pasta in the shape of rice and makes a great side dish hot or as a cold salad.  Toasting the orzo in the oven before cooking it is an unusual step and  it gives it a wonderful, nutty flavour.  This makes a great side for pork or chicken. The mushrooms contribute to the nutty, earthy flavour of it so anything that mushrooms go well with, this will too.  I served it with schnitzel in the spirit of  Jaeger schnitzel.

The recipe calls for fresh tarragon.  If you like tarragon go for it.  I like it better without but my guests liked it in – so – it is up to you!

This makes a lot- about 12 servings so it is great for a crowd.  You may want to halve it if you only have a few people or you will be eating left overs! May not be a bad thing – it reheats well!

 

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Toasted Orzo
Toasted Orzo
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Rating: 0
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Course Main Dish
Cuisine American
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Toasted Orzo
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees.
  2. Lay orzo out in single layer on a baking sheet.
  3. Toast in oven about 20 minutes. Orzo will be a medium brown.
  4. Sautée shallot in oil about 4 minutes. Use a large skillet since you will be adding all other ingredients in shortly.
  5. Add mushrooms and sautée another 10 minutes.
  6. Add broth, wine if using, orzo and bay leaf to the skillet.
  7. Bring to a boil, reduce heat and cook uncovered til orzo is tender and liquid is absorbed - about 20 minutes.
  8. Stir in cream and tarragon if using. Simmer another 5 minutes and serve.

Black Olive Orzo Salad

Black Olive Orzo Pasta

This recipe is so simple and satisfying.  I make it all the time in the summer because it really goes with anything and everything. The orzo cooks up in about 11 minutes after the water boils. It holds up well in the fridge so it is a great make ahead side dish.  If there are any leftovers it keeps well in the fridge for a couple of days!  Continue reading “Black Olive Orzo Salad”