a simple lifestyle blog
I am but a simple woman who is making great attempts to broaden her palate.
Up until about a year ago, orzo was completely unfamiliar to me.
Up until about a year ago it was angel hair, or nothing.
I was foolish.
One fine day, all of this changed when something extraordinary happened in the pasta aisle.
SALE ON ORZO PASTA, HEEEY!
Since then, my mission has become clear: make best orzo pasta ever.
And now I have.
Here’s what you’ll need:
8 c veggie or chicken broth
2 c orzo pasta
2 c parmesan cheese
1 c white wine
2 c broccoli florets (I used frozen)
1 medium onion, chopped
1/2 bunch of asparagus (about 1 cup, chopped)
2 Tbsp vegetable oil
salt and pepper to taste
Here’s what you’ll do:
1. Heat the vegetable oil in a large skillet and then add the chopped onion, broccoli florets and chopped asparagus. Add a bit of water (maybe 1/4 cup) and cover the skillet to allow the veggies to cook through.
2. While the veggies cook, in a large stock pot, heat the broth on high till it begins to boil. Once boiling, add the white wine.
3. Add the orzo pasta to the boiling broth and allow to cook for 8 minutes.
4. After the veggies have cooked covered for 5 or so minutes (there should still be a few minutes left before the orzo is done cooking in the broth at this point), uncover it and allow the water to evaporate and the veggies to finish cooking through.
5. After the orzo has cooked for 8 minutes, add the veggies to the pasta. After another minute or two of boiling together, remove from heat and add the parmesan cheese. Combine well.
6. Allow the mixture to rest for 5-10 minutes before serving. Enjoy!
I keep telling myself that maybe I don’t have to come back for seconds, but who am I kidding, really?
Until next time, cheers!