Ingredients

  • 1 liter vegetable stock
  • 285 grams orzo
  • 3 tablespoons olive oil
  • 1 tablespoon chile, jalapeño, finely chop
  • 10 green onions, thinly sliced
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 55 grams cheese, Parmesan Regiano, finely grated

Directions

1. Keep green parts of green onions separate.
2. Cook orzo in boiling vegetable stock until al dente. Reserve 1/2 cup cooking liquid, then drain orzo in a sieve.
3. Wipe pot dry and add oil. Sauté jalapeno until softened. Add white and pale green parts of onion and cook, stirring, until softened, then add green parts and cook until softened. Add orzo, reserved liquid, salt and pepper. Stir until combined. Remove pot from heat and stir in cheese.

Notes
Serving Ideas:Original serves 4-6 (I said 6.) 06/14/2005 Decker dinner for 11.


Categories
Dishes, Side
Keywords
Side Dishes
MacGourmet downloadOrzo with Chile and Scallions. To import, drag image to your MacGourmet recipe box.