I cook clean yell at kids work clean repeat & I AM ALL ABOUT EFFICIENCY
Orzo looks like rice, but it’s a kind of pasta. Think slippery rice. My family likes orzo because it’s easy to make and can easily transform soup from simple to hearty with a handful of orzo. Just remember to add it shortly before your meal or else it will become soggy and soak the soup if you leave it overnight.
One of my favourite places to get fresh pasta is from Seattle’s Pike Place Market. There’s a stand called Pappardelle’s and their pasta is around $10 per pound. We use those for special nights. On regular nights, we use Dreamfield’s pastas (unfortunately, they don’t have orzo). We get it (along with other healthy crap lol) online from the Low Carb Grocery.
Here’s a simple recipe of our meal tonight using the Supreme Orzo from Pappardelle’s. We needed to clear the fridge before our vacation so our ingredients are what’s left in our fridge. You can substitute with plain orzo.
Supreme Orzo flavours: Saffron, Fire-Roasted Red Pepper and Porcini Mushroom. The mushroom and red pepper flavour really stands out.
Saute the celery first (since it takes the longest to cook out of all the ingredients) in butter, pepper, seasoning salt and olive oil until light brown (yet crunchy).
Add chopped onions and garlic… and more butter if you wish.
Add chicken stock and orzo next. You can choose to cook your orzo in boiling water briefly to ‘clean’ it but I didn’t because I didn’t want to lose the flavour of my orzo. Depending on whether the orzo is already cooked, you may need to add more chicken stock as it absorbs it while cooking.
It is ready when the orzo is thoroughly cooked. You can add more butter for a creamy taste or chicken stock if you want it more soupy, I added a bit more stock so that it goes down easier. Toss in the cilantro and green onions and turn off the heat.
See, it’s really simple in a way that you just chop whatever you have and toss it in some grain… kinda like making fried rice.