Creamy Orzo

I can’t help but wonder about the origin of orzo. Deceptively, it resembles grains of rice, but is actually pasta. Was it created by mistake? Was it intended as an April Fools’ Day joke? Orzo, which means “barley” in Italian, was named after its size and shape. Typically, it is made from durum semolina wheat, because the hard texture of the wheat helps the pasta keep its shape during cooking. Was it created in this size and shape to enable faster cooking? It’s undeniably versatile. Although, commonly used in soups, it’s a great filler for casseroles, ideal for cold summer salads, or served alone as a filling and easy side dish. It can replace Arborio rice when making risotto, or it can be browned and used in pilaf. Because of its versatility, orzo is used extensively in Mediterranean and Middle Eastern dishes. Regardless of where it came from, I hope it sticks around for a while. It’s easy to get creative with orzo, as it absorbs the flavor of added ingredients so well. This simple side dish was my first introduction to cooking with orzo and it remains a favorite in this household. It has the creamy consistency of a risotto and a comforting blend of garlic, shallots, fire-roasted tomatoes, peas and freshly grated Parmesan.

 

Chop shallot. Mince garlic.

Over high heat, bring a heavy large saucepan of salted water to a boil. Add the orzo and cook until tender, but still firm to the bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Meanwhile, in a heavy large skillet, over medium heat, heat oil. Add the shallot and garlic. Sauté until tender, about 2 minutes. 

Add the tomatoes and cook until tender, about 8 minutes. Stir in the cream and peas. 

Add the orzo and toss to coat. Remove from the heat. Add the Parmesan to the pasta mixture and toss to coat. Stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season with salt and pepper, and serve.

CREAMY ORZO
Source: Giada De Laurentiis
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1 box (16-ounces) orzo (rice-shaped pasta)
• 2 Tablespoons olive oil
• 1 large shallot, finely chopped
• 2 cloves garlic, minced
• 1 can (14.5-ounces) fire-roasted diced tomatoes, juices drained  
• 1-1/4 cups whipping cream
• 1 cup frozen peas, thawed
• 3/4 cup freshly grated Parmesan
• Salt and freshly ground black pepper

DIRECTIONS:
 
1. Bring a heavy large saucepan of salted water to a boil over high heat. Add the orzo and cook until
    tender but still firm to the bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking
    liquid.
2. Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the shallot and garlic, and
    saute until tender, about 2 minutes.
3. Add the tomatoes and cook until they are tender, about 8 minutes. Stir in the cream and peas. Add
    the orzo and toss to coat. Remove the skillet from the heat.
4. Add the Parmesan to the pasta mixture and toss to coat. Stir the pasta mixture until the sauce coats
    the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency.
5. Season the orzo with salt and pepper, and serve.

Yield: 6 to 8 servings