world food orzo
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.
prep time
15 Min
cook time
20 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 2 tablespoons extra virgin olive olive oil, use the good stuff and this is divided
- 1 tablespoon butter
- 1 small shallot, diced
- 2 cloves garlic, minced
- 5 ounces shitake mushrooms
- 1 tablespoon capers, more if you like
- 1 tablespoon fresh squeezed lemon juice
- 5 ounces cherry tomatoes, cut in half
- 1/2 teaspoon each salt and pepper
- 1/2 cup chardonnay wine
- 1/2 cup thinly sliced pecorino romano cheese
- 1 tablespoon fresh rosemary, chopped or leave out
- 1 cup uncooked orzo
How To Make world food orzo
-
Step 1Bring 2 quarts of water to boil and add 2 tablespoons salt.
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Step 2Add orzo and cook until aldente, about 8 minutes, do not overcook.
-
Step 3Drain well and do not rinse.
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Step 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.
-
Step 5Add the mushrooms and cook until softened then add capers, lemon juice, tomatoes, rosemary,salt and pepper, wine.
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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