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Jun 30, 2009 08:47 AM

Soupy Greek Restaurant-style Orzo

I'm looking for suggestions on how to achieve that soupy, almost creamy Greek restaurant-style orzo. You know, the unctuous, ubiquitous side dish flavored with lots of onion and the occasional whole black peppercorn or piece of canned diced tomato that accompanies lamb shanks or grilled fish.

I'd imagine you cook the orzo in chicken broth and then after it's drained, finish it with lots of finely chopped onion sauteed in lots of butter.

If someone has a recipe I'd appreciate it!

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  1. This recipe might help you - they use a 1/2 cup of butter, 1/4 cup of milk, and 1/2 cup of Parmesan to finish the recipe and get it to that creaminess you're looking for.

    1. What you talk about sounds very much like "risotto" made with orzo instead of rice. It works very well and gives a marvelous creamy texture. You can find a ton of risotto recipes on the web. Just substitute orzo for the rice in any one of them. Good luck! Orzo is my favorite pasta!