World Food orzo

Jane Whittaker


I had never made orzo and had to come up with a pasta that I could use with grilled salmon at the World Food Chanmpionships in Vegas this year. That is is I made it to the final 10. Thanks to Thea Pappalardo, Dee Stillwell, Linda Dalton, and Therea Jacaboson whose tips were so fantastic, I used a snippet of this one, a bit of that one, and threw in a bunch of my own ideas.
Wow the results were spectacular!
This is going to be one of my new go to's.

pinch tips: How to Carve a Whole Chicken






15 Min


20 Min


Stove Top


2 Tbsp
extra virgin olive olive oil, use the good stuff and this is divided
1 Tbsp
1 small
shallot, diced
2 clove
garlic, minced
5 oz
shitake mushrooms
1 Tbsp
capers, more if you like
1 Tbsp
fresh squeezed lemon juice
5 oz
cherry tomatoes, cut in half
1/2 tsp
each salt and pepper
1/2 c
chardonnay wine
1/2 c
thinly sliced pecorino romano cheese
1 Tbsp
fresh rosemary, chopped or leave out
1 c
uncooked orzo

Directions Step-By-Step

Bring 2 quarts of water to boil and add 2 tablespoons salt.
Add orzo and cook until aldente, about 8 minutes, do not overcook.
Drain well and do not rinse.
In a large saucier melt the butter in 1 tablespoon olive oil and saute the shallots until starting to soften, add the garlic and cook a minute more.
Add the mushrooms and cook until softened then add capers, lemon juice, tomatoes, rosemary,salt and pepper, wine.
Cook until wine reduces down a little, add in the orzo, drizzle reserved olive oil over and toss with the pecorino roman cheese.

About this Recipe

Course/Dish: Pasta Sides
Main Ingredient: Pasta
Regional Style: Italian
Other Tag: Quick & Easy