world food orzo
(1 rating)
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.
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(1 rating)
yield
8 serving(s)
prep time
15 Min
cook time
20 Min
method
Stove Top
Ingredients For world food orzo
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2 Tbspextra virgin olive olive oil, use the good stuff and this is divided
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1 Tbspbutter
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1 smshallot, diced
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2 clovegarlic, minced
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5 ozshitake mushrooms
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1 Tbspcapers, more if you like
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1 Tbspfresh squeezed lemon juice
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5 ozcherry tomatoes, cut in half
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1/2 tspeach salt and pepper
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1/2 cchardonnay wine
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1/2 cthinly sliced pecorino romano cheese
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1 Tbspfresh rosemary, chopped or leave out
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1 cuncooked orzo
How To Make world food orzo
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1Bring 2 quarts of water to boil and add 2 tablespoons salt.
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2Add orzo and cook until aldente, about 8 minutes, do not overcook.
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3Drain well and do not rinse.
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4In 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.
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5Add the mushrooms and cook until softened then add capers, lemon juice, tomatoes, rosemary,salt and pepper, wine.
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6Cook until wine reduces down a little, add in the orzo, drizzle reserved olive oil over and toss with the pecorino roman cheese.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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