I’ve always wanted to cook with orzo and finally picked some up while I was at Sprouts the other day. Basically, orzo is pasta in the shape of rice. I love rice and I love pasta so I knew this wouldn’t disappoint, and sure enough, it didn’t. The first time I cooked it I noticed that if you cook it for too long it will stick together really really bad! In other words, it becomes one big mush after you drain it. So make sure that if you do decide to cook orzo, do not over cook it! Al dente is the way to go, just slightly under-cooked. I wanted this recipe to be light and have a fresh taste while also having a creaminess to it so I made asparagus and mushrooms the stars and garnished with a medley of sweet cherry tomatoes and chives. And for added flavor I used some cipollini onions, they were just to cute to pass up at the grocery store!
- 8 oz orzo
- 1 bunch asparagus
- 10-15 mushrooms
- 2 cipollini onions
- 4 tablespoons olive oil
- Salt
- Pepper
- 8 cherry tomatoes
- Chives
- Cook your orzo according to package directions. (Remember not to overcook).
- In the mean time, chop your onion, asparagus and mushrooms into small pieces. Heat enough olive oil to cover the bottom of a medium sized pan. Once oil is heated, add your onion and sprinkle with salt. Turn your heat down to low so you don't burn the onion. Once onion is translucent, add your asparagus and mushrooms. Season with salt and pepper. Cover the pan and bump the heat up to medium for about 10 minutes. Stir vegetables every couple of minutes. Test to see if the texture of the asparagus is to your liking. If you prefer a softer vegetable, cook longer. Taste for salt and pepper as well.
- Drain the orzo, place back in saucepan and add about a tablespoon of olive oil, this will help with the sticking. Spoon orzo into the vegetable saucepan and stir.
- Plate and garnish with cherry tomatoes and chives.
What a great weeknight dinner this would make. Love orzo!
It’s so delicious! I hope you make it soon!