My {Orzo} Fix

Looks like rice. But this
chameleon is really
pasta in disguise.

Orzo, the Italian word for "barley," is an extremely versatile food. Never heard of it? Well neither had I for a number of years. But since my discovery, I found orzo to be very easy to cook with and take the flavor of what you use. Orzo is very popular in Mediterranean cooking, but it can be used in anything from soups to pilafs to casseroles. But more importantly, it absorbs flavor easily and cooks fast, so that you can save time in the kitchen!

Now we all have those moments where we get home after a long day and there is nothing in the fridge, right? Well I have a simple and delicious solution to your urge to go grab the last pudding cup {which is ironic, because I am eating pudding right now}.

For today's recipe, I used all the ingredients around my house for inspiration. And just because my version turned out well, it doesn't mean that other fruits and veggies can't be subbed out! That's the beauty of cooking -- use whatever is in your kitchen and just play around with the different combinations of flavors. You are bound to find a recipe you love!


Rainbow Orzo Pilaf
Serves 4 with leftovers

1/2 package of 1 lb bag orzo
2 celery sticks, diced
1 white onion, diced
1 cup smoked sundried tomatoes, chopped
1/2 bunch cilantro, chopped
1 handful Craisins
1 handful dried apricots, chopped
1 tbsp minced garlic
1 cup slivered almonds
1/2 lemon juice
2 tbsp olive oil
2 tsp lemon pepper

Now since orzo looks like rice, cook it like rice! Bring water amount specificed on orzo packet to a boil in a large saucepan. In the meantime, heat olive oil on medium heat in a large skillet.

Add orzo to the saucepan with a pinch of sea salt. Cook for 8-10 minutes or until it has absorbed all the water in the pan.

Once the skillet is hot, add sundried tomatoes, celery, white onion, and garlic . Add lemon juice, lemon pepper and salt and pepper to taste.

Let the veggies brown for a few minutes, then pour the orzo directly into the skillet and remove from burner. Stir in the orzo so that it is evenly coated with the olive oil and veggie mixture. Add in Craisins, dried apricots and slivered almonds then scoop into serving bowls. Top with cilantro and an extra squeeze of lemon. Enjoy!

So now it's up to you to either recreate my orzo concoction or discover your own! But I do have some tips first about how to make your life even easier when making quick dinners.

Tip #1: Buy one of those lemon juice bottles. You know, the ones that are shaped like lemons and have juice already inside so that you don't have to keep buying fresh ones?

Tip #2: Always have your meal enhancers on hand. Sundried tomatoes, dried fruit, pine nuts, almonds and walnuts are great items to have in your pantry that you can keep for a long time. They won't spoil and they are super flavor and texture enhancers to any meal.

That's it for today! Happy cooking and more imporatantly, happy eating!