Sunday, April 22, 2018

What is Orzo?

What is Orzo?
What is Orzo? It’s a pasta that looks like rice. I never knew about Orzo until I started this website. It’s one of the reasons I want to share what I discover with you.

I was and still am completely in the dark (ergo the Dum Dum) about a lot of foods, but discovering Orzo was a pleasant surprise and now I want to incorporate it into other recipes.

My favorite Orzo recipe is Steak with Creamy Orzo . Orzo cooked to perfection then added to a cream sauce loaded with bell peppers and onions, topped with a steak. My mouth is watering just thinking about it.

Today I’m going to stay away from a cream sauce. I know some of you are going “yeah”.  The first recipe is Greek and called Prasorizo  a rice and leek dish that I’m going to substitute the long grain rice with Orzo. Serves 2-3 Total Time: 30 minutes.


1 tablespoon olive oil
1/2 onion, sliced thinly
3 cloves of garlic, minced
1 medium leek, halved lengthwise then sliced
2/3 cup Orzo
3 cups vegetable stock
1/2 teaspoon dried oregano
3 teaspoons fresh parsley, chopped
2 tablespoons pine nuts
Salt and pepper, to taste


In a medium size skillet heat the oil when hot add the onion, garlic and leek. Cook over med/low heat for about 5 minutes or until the vegetables are tender. Add the Orzo and cook an additional 2-3 minutes. Add the vegetable stock and oregano. Mix well and let simmer on low heat, stirring occasionally. The Orzo will cook in the stock and the stock will be absorbed and disappear. Orzo usually takes a good 10 minutes to cook. Check for doneness, add water if needed. When done And all moisture has been absorbed add the fresh parsley, pine nuts and salt and pepper to taste. Yum Yum!

Another recipe using a leek, my newly found vegetable is: Instant Pot Orzo with Mushrooms and Leek. Serves 8 Total Time: 25 minutes 


1 16 oz box of Orzo 

3 tablespoons olive oil
8 oz mushrooms, sliced
1 leek, cut lengthwise then sliced
1 clove garlic, minced 
1 teaspoon thyme 
Salt and pepper, to taste 
3 cups water 
1 tablespoon fresh parsley, chopped 
2 tablespoons butter, melted 
1/2 cup parmigiano-reggiano cheese, grated 


Set your Instant Pot on sauté and add the olive oil. When the oil is hot add in the mushrooms, leek, garlic and thyme. Salt and pepper, to taste. Sauté for 5 minutes. Turn off Instant Pot. Add in the water and orzo, close lid and make sure the release valve is secured/closed. Turn on Pressure Cook low for 7 minutes, then use the quick release method. Open lid carefully. Add in the parsley, butter and cheese. Serve. Yum Yum!

No comments:

Post a Comment