|Do you like my 1970s Corelle pattern?|
Orzo. I love it in its white, enriched version. I love it in cold salads.
When you get the whole-wheat type of orzo, because you're trying to be healthy, well, it's different. Chewier? Something.
However, last night, I found a new way to make whole wheat orzo taste as good as the other. I toasted it before adding the liquid, and it was nutty, buttery -- just what I wanted.
I adapted this from a recipe I found on MarthaStewart.com, and for a 25-minute dinner, it wasn't too shabby.
Toasted orzo with sausage
2 T. olive oil
1 1/4 cup whole wheat orzo
2 cups chicken broth
1/4 cup white wine (optional)
salt and pepper
2 cups roasted potatoes, green peppers and onion
1 cooked garlic and onion bratwurst
1/2 cup cherry tomatoes, halved
1 cup peas
Heat olive oil in large saute pan on medium. Add orzo, and stir to coat. Let this toast, stirring occasionally, for about 7-8 minutes. Add in chicken broth and wine. Stir, then cover, turn down the heat and let simmer for about 15 minutes.
Slice the bratwurst, and add to the pan. Add in the potato mixture and tomatoes and peas. Let simmer another five minutes, and uncover if additional liquid hasn't reduced. Serve warm.
I paired this with some steamed broccoli, and it worked out great!
If you don't have leftover roasted potatoes, peppers and so on in your fridge already, here's a quick recipe for that. Do this first, and let the potatoes sit and cool before adding them to the dish.
2 T olive oil
salt and pepper
2 russet potatoes, peeled and cubed
1/2 green pepper, cored and cut into squares
1/2 onion, cut into chunks
Heat oven to 400 degrees. Toss vegetables with oil, salt and pepper. Spread on a cookie sheet, and roast in oven about 35-40 minutes, or until starting to brown.