Friday, February 19, 2010
Foody Friday: Orzo, the gourmet fast food
I love Orzo. It's a small, rice-shaped pasta with endless uses and a wonderfully fast cooking time. You can throw it in soups, add butter and Parmesan, use it as a side dish with various vegetables, or even base a main dish on it. Orzo is on my list of "must haves" for a complete pantry.
Orzo is great for kitchen experimentation (as I like to call dinner when I haven't been grocery shopping in a week). I rely on it for fast meals with flexible ingredient lists. Last week when I was in a rush to make dinner I grabbed a trusty bag of Orzo and whatever else I had and made:
Orzo with sausage and leeks
1 lb orzo
1 bunch leeks, coarsely chopped (wash well - leeks hide dirt!)
1 lb Italian breakfast sausage
12 oz mushrooms, sliced
sage, salt, pepper
splash of sherry
Cook Orzo according to package directions while you prepare the leeks and sausage part. In a large skillet, fry sausage. Drain excess fat. Add leeks; stir and cook. Add mushrooms; stir and cook. When almost soft, add cherry, salt, pepper, and sage (about 1 tsp) to taste. Add water if the mixture starts to stick. Stir in drained Orzo; heat well.
If you want you can add a smidge of provolone to the top. My hubby did this - I didn't like it.
YUM. Leeks in anything = perfection!