Prime time for an unOrthodox take on rice
Well, 2020 has certainly arrived, which of course means that it’s been 438 years since we’ve began using the Gregorian calendar, but we’ll circle back to that.
Today we’re making an amazing Orzo one-pot wonder that’s anything but Orthodox!
“Orzo” is from the Greek meaning “little barley” or loosely “barley noodle.”
While it is human-made, it is made to look as close to rice as possible without actually being rice at all. It is actually typically made from wheat and not barley either. It’s technically a pasta, but it’s firmness allows it hold up well in soups, stews, casseroles and the like.
It’s important to remember that even though your eyes may deceive you, being made from wheat means that it has gluten in it.
In this recipe we cook it like it’s rice: by absorption, and without straining it – this allows all the flavours to remain intact as well as create a creamy consistency almost like a risotto.
This would be a perfectly sensible vegetarian dish if I didn’t ask for chicken broth (which of course you could substitute for the veggie kind).
Orthodox Christians celebrated Christmas this week on January 7.
The previous calendar created by Julius Caesar was observed until the 1500s when it was switched over to the current one. That being said, Orthodox Churches still observe the Julian calendar whereby December 25 falls on the “new” January 7.
Whether for Christmas or not, enjoy!
Orthodox Orzo Pilaf
2 Tbsp. butter
2 cups Orzo
1 onion, chopped
1 red bell pepper, diced
1 carrot, grated
1 Tbsp. sweet paprika
2 cups chicken broth (+ more as required)
1 cup frozen peas
1 cup sliced mushrooms
Salt, pepper, oregano
Chopped parsley
1. Melt butter and sweat veggies lightly for about 3 minutes until starting to get soft.
2. Add orzo and continue to cook until lightly browned, while stirring constantly.
3. Add liquid and bring to a boil.
4. Simmer slowly while stirring occasionally.
5. When half of the liquid is absorbed, add mushrooms, peas, parsley.
6. Cook until all absorbed. 7. Add a little more broth if the orzo seems a little too firm to the bite.
Chef Bruce Duff is the operator of “Chef Duff at RiverSong” Banquet hall, Café and Culinary Centre just outside of St. Jacobs, which hosts private events, banquets, team building and cooking classes and also run breakfast and lunch in the café from Wed. – Sat; info@chefduff.ca.