Last week, all the main dishes were repeats of things already blogged hereon (just hit the search function or go read the recipes category if you want to try something out). So, instead, I made an experimental side dish. I'd been saying I wanted to branch out into such things, so perhaps we'll have some more of that at some point... In any case:
Risotto-Style Orzo with Tomatoes and Asiago Cheese
Cook's Magazine (April 1990)
1 1/2 cups orzo
1 1/2 TBSP olive oil
1 medium minced onion
3 large cloves garlic -- minced
3/4 cup chicken stock or canned chicken broth
3 medium tomatoes, peeled -- seeded, diced
1/4 cup grated Asiago cheese
3 TBSP minced fresh parsley
ground black pepper
Bring 3 quarts water to boil in a large saucepan. Add orzo and 1 1/2 teaspoon salt; cook until orzo is just tender, about 12 minutes. Drain and cool orzo slightly.
Meanwhile, heat oil in a medium skillet. Add onions and garlic; saute until softened, about 3 minutes. Stir in orzo, chicken stock, and tomatoes; bring to boil and simmer, stirring often until liquid is absorbed by the orzo, about 5 minutes. Stir in grated cheese and parsley. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper -- or to taste. Serve immediately. Makes 6 servings.
NOTES: Since I can never leave anything alone these days, it seems.... I made a half recipe of this. Being that I'm not overly fond of onions if their taste is going to be noticeably sharp, I substituted in a couple diced shallots. We also added extra asiago sprinkled on top which really brought out the sharp flavors of it. Really enjoyed this. Will very likely make it or other variants again.Posted by Jennifer at February 16, 2004 9:56 AM