Quite often confused with rice, orzo is a short-cut and petite pasta that is often used in place of other grains. Also known as risoni, this little pasta, or pastina, is a wonderful base for many meals.
Orzo offers enormous culinary potential made with 100% enriched durum semolina wheat. However, there are other varieties, including whole wheat orzo made with whole wheat flour and tri-color orzo which is enriched with red tomato and vibrant green spinach.
Orzo can be used in a wide variety of recipes such as mixed bowls, soups, salads, casseroles, and side dishes. Another way to take advantage of orzo pasta is by using it as a filling or stuffing. It makes a hearty option for anything from stuffed peppers and tomatoes to orzo stuffed zucchini boats.
The shape of orzo may resemble a large grain of rice; however, while both are rich in carbohydrates, these two plant-based ingredients are quite different. Apart from their composition, rice does not contain gluten, whereas pasta, made from wheat, does.
With its origins in the Mediterranean, it’s no wonder that orzo wonderfully complements the tastes and vibrant colors of a variety of coastal cuisines. I think it compliments this Tuscan shrimp dish very well.
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Garlic Orzo Tuscan Shrimp
Votes: 1
Rating: 5
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Ingredients
- 1/2 cup orzo pasta, uncooked
- 1 Tbsp butter,
- 1 Tbsp garlic, minced
- 300 gm shrimp, peeled & deveined
- 1 small onion, diced
- 3 baby Bella mushrooms, sliced
- 1/4 cup sun dried tomatoes or halved grape tomatoes
- 1 bunch Swiss chard leaves, washed, stems removed & chopped slightly
- 1/2 cup heavy cream
- salt & pepper to taste
- 1/3 cup Parmesan cheese, shredded
- 1 tsp Italian herbs
- 1/2 Tbsp fresh parsley, chopped
Ingredients
- 1/2 cup orzo pasta, uncooked
- 1 Tbsp butter,
- 1 Tbsp garlic, minced
- 300 gm shrimp, peeled & deveined
- 1 small onion, diced
- 3 baby Bella mushrooms, sliced
- 1/4 cup sun dried tomatoes or halved grape tomatoes
- 1 bunch Swiss chard leaves, washed, stems removed & chopped slightly
- 1/2 cup heavy cream
- salt & pepper to taste
- 1/3 cup Parmesan cheese, shredded
- 1 tsp Italian herbs
- 1/2 Tbsp fresh parsley, chopped
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Votes: 1
Rating: 5
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Instructions
Bring a medium saucepan of water to a boil & cook orzo pasta about 8-9 minutes. Drain the orzo using a colander & set aside.
In a large skillet, melt butter & add minced garlic & shrimp; fry for 2 minutes on each side or until cooked & pink. Transfer the shrimp to a bowl & set aside.
Add the onions & mushrooms to the butter remaining in the skillet. Stir in sun dried tomatoes & Swiss chard leaves; fry for 1-2 minutes or until leaves are wilted.
Reduce heat to medium-low & add the cream; bring to a gentle simmer, stirring occasionally. Add salt & pepper to taste.
Stir in parmesan cheese; allow the sauce to simmer for about a minute until the cheese melts. Sprinkle the herbs & parsley over the mix & toss to combine.
Add shrimp & cooked orzo pasta; toss to combine. Serve.
Do you recall the Monte Cristo sandwiches of ‘yesteryear’? There was a time when you could find this sandwich on most restaurant lunch menus across North America. Basically, its ham and cheese sandwiched between two pieces of french toast, smothered in egg batter, deep fried, sprinkled with powdered sugar and dipped in a side of jelly. It’s where salty meets sweet and savory.
It’s believed that the Monte Cristo evolved from the French sandwich called ‘Croque Monsieur‘. The original grilled cheese sandwich consisted of Gruyere cheese and lean ham between two slices of crust-less bread, fried in clarified butter.
This sandwich, although delicious, is neither health or diet food but sometimes its fun to just enjoy these kind of things in moderation, of course.
This ‘lasagna‘ turned out to be real tasty. It kind of puts a new spin on an old classic. Instead of french toast, the ham and cheese are layered in between a baked cauliflower mixture that resembles slices of bread or lasagna noodles. Serve with cauliflower sauce or a sauce of your own choice.
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Cauliflower Monte Cristo Lasagna
Votes: 3
Rating: 4.67
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Votes: 3
Rating: 4.67
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Instructions
Cauliflower 'Pasta'
Bring a large pot of water to a boil. Add the tablespoon of salt & lemon juice. Cut cauliflower into florets, add to boiling mixture & cook until they are soft. Drain cooked cauliflower & roughly crush them into 'mush'. Add breadcrumbs, Parmesan, egg, garlic, Italian herbs, salt & pepper; mix well.
Preheat oven to 425 F. Line a baking sheet with parchment paper. Press cauliflower mixture on baking sheet into a 9 x 9-inch square. Bake for about 15 minutes or until crispy. Remove from oven, cut cauliflower into 3 strips. In a buttered baking dish place the first strip. Cover with half of each of the ham & cheese slices. Put another strip of cauliflower on it & top with the rest of the ham & cheese slices. Place the third strip of cauliflower on top & sprinkle with mozzarella cheese. Adjust oven temperature to 350 F. & bake 'lasagna' for about 30 minutes.
Cauliflower Sauce
Add butter to a blender or food processor. Cook cauliflower according to package instructions. Using a slotted spoon, drain off any excess water, transfer to blender. Add the vegetable broth, Parmesan, garlic, milk, salt & pepper. Process until a very smooth consistency is reached. Serve warm over Monte Cristo lasagna.
In 2014, before returning home to Canada from a European holiday, Brion and I spent 12 days in the Dominican Republic. We stayed at a resort called Sanctuary Cap Cana. The beauty of the area was just incredible. This was a little ‘wind down’ to just enjoy a bit of sea, sun and sand. When we went to supper one evening, a chef was preparing a HUGE pan of Fideau`.
Anyone familiar with Spanish cuisine knows about paella, the saffron-flavored rice dish made with varying combinations of vegetables , meat, chicken and seafood. It belongs to the list of the most popular Spanish icons like bullfighting and flamenco dancing.
Fideau`, on the other hand is the lesser known dish but is very similar. Instead of using rice, it is made with short pasta and embodies a different texture. Both are cooked in a shallow, wide flat metal pan (paellera) which lets the starch cook evenly and the water evaporate uniformly. Good soup stock or seasoning sauce is a key ingredient to achieve the traditional deep flavor. Another important thing is to add hot water slowly at intervals while cooking to make sure the rice or pasta do not become too dry or too moist.
That was the first time either of us had heard about fideau`. It was a little spicy for me but Brion just loved it. This is my own version I made when we came home!?
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Fideua` -- Seafood Paella with Pasta
Votes: 1
Rating: 5
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Votes: 1
Rating: 5
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Instructions
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In a 14-inch skillet or paella pan, heat 2 Tbsp olive oil on medium -high heat ; add fideo pasta. Sprinkle with salt & pepper; cook, stirring almost constantly until they darken slightly.
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Add broth, clam juice, garlic, salt & pepper, saffron threads (turmeric), Italian herbs, hot pepper sauce; simmer for 5 minutes. Add onion, tomato & peas; simmer about 10 minutes until onion & pasta are tender.
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Add shrimp & scallops; cook about 5 minutes, stirring gently. Adjust seasoning if necessary & serve with lemon wedges if desired.
