I have seen recipes for Orzo with Everything, but this is my preferred title, as I find this tiny pasta to be just about the most versatile staple around. Ever since I read Animal Vegetable Miracle, in which author Barbara Kingsolver shares a recipe for Disappearing Zuchinni Orzo, I have made a habit of sauteing onions, adding a few vegetables, and stirring in some orzo and cheese. It’s so simple, I almost feel silly writing out the preparation. Works like a charm every time and is light enough for lunch.
INGREDIENTS
- 1 small onion
- 1 clove garlic
- vegetables of your choice–I like the following combinations: shredded zuchinni and carrot (squeeze the water out of the zuchinni after shredding); chopped mushrooms and broccoli; shredded carrot with sliced leeks and mushrooms; cherry tomatoes with sliced summer squash (see photo).
- fresh herbs
- freshly grated parmesan (try other cheeses, too)
- salt and pepper to taste
- 1 1/2 cups orzo
PREPARATION
Cook orzo in boiling salted water until al dente. Meanwhile, in a separate pan saute onion and garlic in butter or olive oil until translucent. Add vegetables and saute until tender. When the pasta is ready, drain into a colander and then combine with vegetables in the pan or in a serving dish. Season with Stir in cheese to taste and pass extra cheese at the table.
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