It cooks up just as fast, and has a bit more body to it than rice does. It takes to lots of additions, so you can pretty much do with it what you like in terms of cheeses and adding other crisped vegetables.
I love it with seafood and with some lemon.
This is a dish I didn’t create, but I could have.
And with so many recipes here, it’s versatile. Just think of what you might add to rice, other pasta or potatoes, and your choices are unlimited.
- a bit of EVOO, a tablespoon or so
- 1/2 c chopped onion (you could use shallots too)
- 1 c orzo
- 1 c chicken broth (vegetable would be fine as well)
- 2 tbsp chopped fresh chives
- 2 tbsp lemon juice and the zest of 1/2 of a lemon
- salt and pepper to taste
- Saute the onion in the olive oil until softened.
- Add the broth and orzo and stir in well
- Reduce, cover and cook until the water is absorbed, about 15 minutes
- Fluff up and add the chives and lemon juice and stir.
- Salt and pepper to taste.
NOTES: Add Parmesan cheese, or Gruyère or any type you desire. You can add other herbs too of course. With a chicken dish, thyme would we wonderful. Also you could add chopped dried tomatoes or roasted red pepper. Also consider some sunflower seeds or pine nuts. Lots of options to choose from.
SOURCE: My Recipes
- How to Make a Great Orzo Salad (graciesravioli.com)
- Orzo Pasta Salad with Salmon and Goat Cheese (therunnerskitchen.wordpress.com)
- The Easiest Parmesan Orzo You’ll Ever Make (heavensentpeanutbutter.wordpress.com)
- Libyan Tomato-Orzo Soup (lifeofamompreneur.com)
- Creamy Asparagus Orzo (domesticallyblissful.com)
- Roasted Shrimp and Orzo Pasta Salad (kristyseibert.com)