Wednesday, June 18, 2008

She's a keeper.

So, I realize that looks like a lot of dirt and a few sad, stringy plants. But, you're wrong. Well, sort of. It is a lot of dirt, and the plants are sort of stringy yet, but they are certainly not sad. My backyard is coming along beautifully, and quickly thanks to all the rain. I think lushness will ensue soon.

Anyhow, I came to tell you about orzo, everyone's favorite rice-shaped pasta. It is excellent for a fast tasty lunch or versatile side, particularly when its 95 degrees outside, and you don't even want to think about what the temperature is in the kitchen. Granted, I can't quite remember what that hot is like, because I've been wearing pants to combat the 65 and windy past two days. Oh Michigan, what will we do with you?

Orzo a la Alli-Mamma

2 cups chicken broth
1 cup orzo
half a lemon to juice
2-3 tbsp capers
handful shredded Parmesan or crumbled feta
other things you think sound delicious in here: most recently, steamed broccoli

Boil the chicken broth, and add the pasta. You're going to cook it like rice; its done when the liquid is absorbed. Make sure to turn the heat down enough that you don't scorch the bottom layer of orzo. No need for socarrat here.

while thats absorbing, sautee/steam whatever else you're adding.

When the liquid is gone, stir in remaining ingredients.

et voila. The lemon and the capers do something wonderful together, and the feta adds a very nice creamyness. Its even good cold, though, given that today's high is 65, maybe you should eat it warm.


Maria said...

My herbs are getting huge! I always thought that they needed more sun but now I wonder if they've been sadly dehydrated these past few meager years. I'm worrying about the lack of heat and its implications for tomatoes though.

Orzo is a wonderous summer dish.

Katy said...

Traditional Greek manestra is orzo cooked in homemade chicken stock with onions... we used to have it for Christmas dinner