Finally Using my Orzo


I’ve had Orzo in my pantry for a while that I was scared to use, because I didn’t really know how to use it! Last night I didn’t feel like going out to pick up new ingredients for a soup, so I sat on my counter and wondered what else I could make. I thought back to my pasta in a pot post, and thought, “Well, Orzo might be really good cooked that way too…” 
So I grabbed a bunch of stuff I had laying around and went to town. I made it up as I went using the original pasta in a pot recipe as my inspiration! I really like orzo and I’m glad I finally got around to trying this out! 
1/2 can diced tomatoes 
3 cups veggie stock
1 tablespoon olive oil
2 spring onions chopped
2 tablespoons garlic diced
1/2 onion (I used a sweet onion)
1 teaspoon crushed red peppers
1/2 teaspoon garlic salt
1 teaspoon basil
2 teaspoons basil
1/2 real tomato chopped 
2 1/2 cups Orzo pasta
It all goes in the pot at the same time!! Then turn on your heat and start stirring it up!
It has to be stirred CONSTANTLY because the orzo loves to stick itself to the bottom of the pot! I also made this the first time with only 2 cups stock, but had to add water in the middle because it cooked down too fast, that’s why I upped the amount to 3 cups. I cooked it on medium high until it came to boil, and then brought it down though kept it at a bubbling boil. 
It took about 13 minutes for mine to cook all the way through. Just make sure to watch it. The liquid should all boil off and it will be a thick consistency. I LOVED how it turned out! It was so tasty! I really want to try this again and use fresh herbs instead of dried, I think that would really bring out more flavor!!

By Jess

A bookworm since the tender age of whenever I stopped chewing on books and started actually reading them. A cat-mom, graphic designer, and introvert originally from Pittsburgh, but now resides in the humid, hot, state of Texas. Cheers!