You might be wondering what orzo is. Well, it is a rice-shaped pasta that’s a healthy addition to many main dishes. It can also be used in salads and soups. I use it in many different ways although the most interesting way of using orzo is in a clay pot dish. Apparently, orzo makes a great base for that style of dish. So, I heard. I personally haven’t tried making anything like that. To be honest, my own repertoire doesn’t go any further than soup or pilaf with this ingredient although I may have hit the jack pot with the recipe below –not the clay pot.
1 cup orzo
½ baby peas, frozen
2 tsp Massel’s Stock Powder Chicken Style, heaped
2 tsp dried spearmint, some extra for garnishing
Plenty of boiled water
2 tbsp vegetable oil
Salt and plenty of freshly ground black pepper
• Heat the oil in a saucepan over medium-high heat. Stir in orzo and sauté until lightly browned. Add baby peas and continue stirring.
• Sprinkle stock powder, black pepper and mint and add boiled water. I used quite a bit of stock powder in this pilaf. That’s actually how I reduce the amount of salt I use.
• Usually you cover the pot and reduce the heat until all the liquid is absorbed and everything is cooked would be the way to go but I find electric cookers incredibly unreliable. So, here’s how we’ll tackle this problem; we’ll treat it like risotto. Open pan cooking method, that is. Add more water when needed. I added more water the second time as the orzo was still firm.
• When you finally have all the ingredients cooked and still have a little bit of water in the pot, turn the heat off and place a piece of paper towel between the lid and the pot. Leave it like that until dinner time.
• Garnish with extra mint if you like.