Low & Slow Christmas Orzo
A colorful and reasonably healthful weeknight wonder.
I call this Low and Slow Christmas Orzo because you never bring the heat up past low, and because when it’s done it looks like Christmas. This recipe is to be enjoyed any time of year. If anything, more so in the spring and summer when tomatoes are SO sweet and fresh at the farmers market.
Ingredients
1 cup orzo (I have also made this with orecchiette and it’s fabulous. Any small pasta shape will work)
2-3 cloves chopped garlic
About 2 1/2 cups of chicken or vegetable stock
About a half an onion, chopped
Handful of arugula, spinach, or mixed leafy greens. Whatever you have on hand.
Handful cherry tomatoes, halved
Handful sun-dried tomatoes, chopped
Chopped parsley
Instructions
Prep by chopping up all the things that need chopping. In a large saucepan/skillet/wok, simmer the chopped garlic and onions in olive oil on low heat until tender and aromatic, about 5 minutes
Add the orzo and push it around in the pan to “toast” for a few minutes, until it’s all coated in the oil and warm. Pour in enough stock to cover the orzo, stirring and simmering for about 5 minutes until the liquid is mostly absorbed. Add another hefty splash of stock and cover the pan.
After a few minutes, mix in the sundried tomatoes, adding stock and stirring a little throughout to keep the orzo from sticking to the pan. This is how you make risotto, which makes this pasta so creamy and luscious without adding any cream. Pluck out a piece of orzo and make sure it’s cooked through. Add in the cherry tomatoes and leafy greens while still on low. Stir and plate. Top with some chopped parsley and shaved or grated parmesan if you have it.
