I was dying to make the Red Pepper Risotto recipe that my sister sent me, but I was too much of a wimp to stand over a hot stove when it was still ninety degrees outside. Instead, I made orzo. It took a quarter of the time and still had some of the same richness, meatiness, and tenderness. Also, it kind of sounds the same — risotto, orzo.
Here’s what we (Glenn and I) did:
- sauteed onion and garlic in butter and olive oil until it was cooked how we wanted to eat it
- added the orzo and stirred for three or four minutes
- added the water and some salt
- cooked according to the package directions
- stirred in sliced spinach, crumbled feta, and a little fresh dill and parsley
It was a great way to use some of the leftover ingredients from the Roasted Eggplant. (By the way, the “leftovers” tag means “ways you can use ingredients from other recipes to make new stuff” not “I microwaved something from last night.”)