Orzo is a great alternative side dish to potatoes or rice. I like to cook it as you would risotto instead of boiling it as you do with most pasta.
I discovered I am not the only one who has been doing this (I actually thought I invented it). I’ve noticed the internet is full of recipes for cooking orzo in this manner. You should check them out.
For years I have been making regular semolina orzo risotto style by sautéing the orzo in olive oil and a bit of butter till golden, then sautéing some chopped onions and garlic along with it.
I add warmed chicken stock in increments and allow it to come to a slow boil adding more stock as it is absorbed, and stirring frequently to avoid it sticking to the pan.
When creamy and the liquid is almost all absorbed I will add chopped herbs, season with salt and pepper generously, and squeeze half a lemon over it.
Cover with a lid and keep it warm on low til ready to serve. It goes great with Greek chicken or lamb. For a Mediterranean touch, try adding toasted pine nuts or even golden raisins.
The Whole Wheat Orzo with Veggies above goes well with salmon or chicken. Sauté some chopped onions, carrots, and celery in olive oil and butter, then add the orzo to toast it a bit, being careful not to burn it.
Add warmed vegetable or chicken stock and proceed as above, adding chopped Italian parsley or whatever herbs or spices you prefer. Taste for seasoning and serve.
