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10-04-2006, 06:03 PM
Re: (...)
Some of us have cooked it before, and some cooked it for the first time this week. What's your favourite way of cooking it?
Mine, if I'm feeling decadent, is to cook it al dente. then add butter, cream, grated parmigiano reggiano, sea salt, freshly ground pepper, and maybe a bit of fresh thyme, sage, oregano or parsley, or a combination. It's also really good with the tomato concasse!!
So, what's yours?
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Mmmm Lorraine, fun topic! er..yummy topic!
I like mine with chopped black olives, feta cheese, salt and black pepper! Sometimes I add chopped tomatoes (when they're in season and tasty)
I really like orzo. It's a fun side dish!
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Well, so far I like mine cooked in chicken broth with salt, pepper, and mushrooms
. I'll use the parm. reg. next time
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Billy
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I think it would be a great thing to put on a buffet menu, and I shall. A bit like polenta, depends what you put into it. Not that I have cooked either. ;Þ
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I'm so glad to 'know' orzo now. We sure have been missing a great side dish.
Jan
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Yum! Butter, cream and Parm Reg! I like it with a spritz of nice OO, Parm Reg, and tomatoes and basil from my garden.
Orzo appears on our buffet on a regular basis. It's a great vehicle for "bits and pieces".
PJ
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I agree with pj. I add what I have left over in the fridge. It's a wonderful side- simple or complex, it is a great vehicle to carry flavors.
We love to add asparagus or mushrooms and whatever cheese hits us. Ya can't go wrong wtih good cheese and Orzo!!
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No orzo here but seems to me as though this is similar to a rissoto---comments?
"Never eat more than you can lift" Miss Piggy
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Not really Roxanne - there is a cooking method for orzo that is similar to a risotto or you can just cook it in lots of water as you would any other pasta.
I like orzo added to any vege soup; tossed with chives, lemon zest & juice and lots of black pepper; and it's great added to 'stuffing' for peppers for a change from rice.
I think this is my favorite way to have orzo - I love this for lunch on a cold, wintry day - it was one of those 'back of the box' recipes - aren't they great??
* Exported from MasterCook *
TOMATO ORZO SOUP
Ronzoni Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 c water
14 1/2 oz. can whole tomatoes -- undrained & chopped or stewed tomatoes, undrained.
6 oz. can tomato paste -- ~2/3 cup
2 cubes beef bouillon -- reduced sodium
1 Tbsp sugar
1 Tbsp minced onions
1 tsp dried basil -- leaves (or fresh)
4 ozs orzo -- uncooked
Grated Parmesan cheese
In 4-qt. pan, stir together water thru basil; heat to boiling.
Add uncooked pasta; reduce heat to med-high.
Cook, stirring frequently to prevent sticking, 10 min. or till pasta is tender.
Serve w/grated Parmesan cheese.
Yield:
"8 c"
Serving Ideas : First made 3/19/99 at Bodega Bay
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Great recipe, thanks!
For those of you who add mushrooms, do you fry them first?
Practice safe lunch. Use a condiment.
