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.
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.
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.
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...
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.
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.