The small, rice-like shape of orzo pasta makes a quick, simply prepared risotto-like side dish that has a nice golden color. This is a side dish, but could also be a satisfying lunch.
We like to use whole wheat orzo for its nutritional benefits as well as its flavor. Onions, herbs, and sharp Italian cheese make it yummy. If you have a good nonstick saucepan, this dish is a good reason to put it to use.
Serves 4
Time: 20 minutes
2 tablespoons butter
1 generous cup diced onions
½ teaspoon dried thyme
¼ teaspoon salt
3 cups water
1½ cups whole wheat orzo
¼ cup grated Parmesan or Pecorino Romano cheese
2 tablespoons chopped fresh basil
1 tablespoon minced fresh parsley
Freshly ground black pepper
Melt the butter in a 1-quart saucepan on medium-high heat. Add the onions, thyme, and salt and cook, stirring often, for about 5 minutes. When the onions are lightly browned and softened, add the water and the orzo and bring to a boil. Lower the heat to a simmer and cook, uncovered, for about 15 minutes, or until most of the liquid has been absorbed, but the pasta is still creamy. Stir in the cheese, basil, and parsley. Season with additional salt and pepper to taste.
For a vegan dish, use olive oil instead of butter, vegetable stock instead of water (we like the flavor of no-chicken stock), and omit the cheese.
This mildly flavored orzo is good with more assertive dishes such as Spicy Broccoli Rabe with Sun-Dried Tomatoes and Almonds, Persian Kuku, or Ethiopian Greens.