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.


★★★★★ 1 vote

15 Min
20 Min
Stove Top


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  • 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

How to Make World Food orzo


  1. Bring 2 quarts of water to boil and add 2 tablespoons salt.
  2. Add orzo and cook until aldente, about 8 minutes, do not overcook.
  3. Drain well and do not rinse.
  4. 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.
  5. Add the mushrooms and cook until softened then add capers, lemon juice, tomatoes, rosemary,salt and pepper, wine.
  6. Cook until wine reduces down a little, add in the orzo, drizzle reserved olive oil over and toss with the pecorino roman cheese.

Printable Recipe Card

About World Food orzo

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

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