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orso pasta?

t
tomkat Jun 7, 2005 07:23 PM

bought some today and have never used it. anyone have a good summer recepie suggestion? thanks!

  1. n
    nooodles Jun 7, 2005 07:38 PM

    I've seen it called orzo too, but don't know what's correct.

    I've linked a recipe below that is pretty close to what I do at home, but I use orzo instead of rice. A quick Google search for "Greek Lemon Soup" will give you more versions.

    This soup has a definite lemon-y zest, and is creamy from the egg. The egg shouldn't be in clumps or even in flowers (like Chinese Egg Flower Soup). Instead, it makes a soup that's milky in consistency. It's usually a love it or hate it dish, so only try if you love lemon. I find it to be a perfect summer soup, with a sandwich or salad.

    Link: http://www.sweetbabymedia.com/recipes...

    1. m
      mikeb Jun 7, 2005 08:02 PM

      This is courtesy of the LCBO (Liquor Control Board of Ontario). Tastes really good and goes well with Lamb.

      Orzo with Feta

      12 oz (375 g) orzo
      2 tbsp (25 mL) butter
      8 oz (250 g) feta cheese, finely crumbled
      1 tbsp (15 mL) chopped mint
      Freshly ground pepper
      ¼ cup (50 mL) whipping cream

      1. Bring a large pot of water to boil on high heat. Stir in orzo and cook for 5 minutes or until tender. Drain, return to pot.

      2. Mix in butter, feta, mint and pepper. Keep warm and stir in cream just before serving.

      1. j
        ju Jun 7, 2005 09:54 PM

        Here's a link to a recent thread - you may find some recipes/ideas there.

        Link: http://www.chowhound.com/topics/show/...

        2 Replies
        1. re: ju
          d
          Dommy! Jun 8, 2005 02:04 AM

          My thread! I actually finally got around to doing the Indian Recipe last, and it turned out okay, but not something I would make again. The ground lamb I got was VERY heavy and lamby, so the taste and texture to me wasn't that great!

          Epicurious has another great recipe in that post for Apaspargus and Procuitto Orzo Pilaf.

          From now on though, I'll stick to using Orzo in Soup and Cold Salads though...

          --Dommy!

          1. re: Dommy!
            j
            ju Jun 8, 2005 10:39 AM

            Yes, it was your link, Dommy.
            I've made the Epicurious Orzo w/asparagus & prosciutto and it was delicious. I've also made variations using ham instead of prosciutto, and with more vegetables (added blanched snowpeas and carrots) with equal success.

        2. r
          rudeboy Jun 8, 2005 01:15 AM

          For some reason, I always boil orzo in stock, rather than plain salted water. It seems to have a deeper flavor all on its own, which is useful when you are just tossing with something light.

          1 Reply
          1. re: rudeboy
            v
            Val Jun 8, 2005 09:01 AM

            Yes, I always use chicken stock BUT I also always toast the orzo in a little olive oil first, usually along with some finely chopped onion or shallot, then add the stock, cover and cook. Toasting it gives a nice new depth of flavor, in my opinion--actually, it's the recipe on the side of the box of the Ronzoni Orzo.

          2. s
            SusieQ Jun 8, 2005 06:30 AM

            I use orzo as a substitute for rice in many recipes. For example it is great in Tomato "rice" soup. And of course it is in "Italian Wedding Soup" which is one of our favorties.

            1. e
              Ellen Jun 8, 2005 09:33 AM

              I make a pasta salad with feta, cherry tomatoes, red peppers, scallions or red onion, spring peas, mint and parsely. Toss with EVOO, wine vinegar, and salt and pepper. You can pretty much throw anything else in there that appeals to you. Everyone loves it and its so easy to make.

              1. t
                Tugboat Jun 8, 2005 04:21 PM

                I amek something that we started calling Jade Orzo.

                Boil the orzo in chicken stock (Or water if you prefer) until just al dente and then cool.

                Chop up as many green herbs as you can find (everything works here and the more the better)

                Stir it into the orzo and add some olive oil and chopped garlic. Salt and pepper. Sometimes we add some grated cheese.

                1. o
                  oaklandfoodie Jun 9, 2005 07:47 PM

                  One of my favorites is from Martha Stewart, Shrimp Saute with orzo, I add a little feta, but it is aso fantastic without it.

                  Link: http://www.marthastewart.com/page.jht...

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