Orzo Romano

Orzo is pasta made from barley flour or semolina wheat that resembles long-grain rice and is frequently used in soups, stews and pilaf and in casseroles combined with vegetables and meat or eaten plain as a side dish much as you would steamed rice. It is very popular in Mediterranean dishes but especially in Greek and Italian cuisines as well as recipes from the Middle East. One of my favorite orzo recipes is Orzo Romano, a recipe I got from my friend Elsie who often brought this to our “pot luck” dinners. It is so good you just have to go back for seconds. Here is how to make it. This is a wonderful vegetarian dish to serve your guests who do not eat meat and makes a wonderful appetizer or side dish with your main course. This is especially good hot or it can be served cold on a bed of salad greens which is also very good with just a dash of Greek salad dressing. (I tried this with some leftover Orzo Romano and really liked it. I had it with some sliced tomato on the side and some wheat crackers. It made a great lunch.)

To make Orzo Romano

Cook 1 cup orzo pasta according to package directions; drain and set aside.

In a deep skillet or wok over medium heat combine
2 Tbsp. olive oil
2 Tbsp. butter
3 cloves garlic minced
1 medium onion diced
2 Tbsp. fresh chive chopped medium fine
1 medium stalk celery with leaves chopped fine
2 medium carrots coarsely shredded
1 large, firm red tomato diced
1/2 cup mushroom pieces chopped medium fine
1/2 tsp. thyme
1/2 tsp. salt
1/2 tsp. ground black pepper
Pinch of ground nutmeg (about 1/8 tsp.)
Toss and stir-fry until onion is just turning transparent
Reduce heat to medium low
Add
Pre-cooked orzo
Continue cooking until orzo is a pale golden brown
Add
1 – 15 oz can chicken or vegetable broth (I use College Inn*)
1 – 10 oz pkg. frozen or 1 rounded cup fresh garden peas
1/4 cup dry white wine (optional)
Bring to full boil and reduce heat to simmer
Simmer until most of the liquid is taken up (about 7-10 minutes)
Gently mix in
1/4 cup grated Romano cheese (I sometimes use the 3-cheese blend)
Remove from heat, cover and let stand for 5 to 7 minutes before serving.
Garnish with a sprig of fresh parsley and/or a carrot curl.