I honestly didn’t try orzo until about ten years ago. I always just had what I thought was plain ‘ole pasta.
If you haven’t tried orzo, I definitely think you should. It’s basically a tiny little pasta. And in my opinion, it fits really nicely in just about any dish. It compliments everything really well as side or in a main dish. I’ve served this particular one on several different occasions with different types of meals.
I think this one might be my favorite orzo dish to date. I’m not just saying that because it has cream, although I don’t think cream every hurt any recipe negatively, haha!
Side note, YAY for gluten free orzo! This dish is made with DeLallo’s and turned out great. I definitely miss gluten, but I’m very thankful for new, good products coming out all the time!
- 2 Garlic cloves, minced
- ⅓ Cup white onion, diced
- ⅛ Teaspoon red pepper flakes
- ½-1 Teaspoon Italian seasoning, dried
- ¼ Teaspoon black pepper
- ½-3/4 Cup heavy cream
- 2 Ladles water from cooked pasta
- 2T EVOO
- 1½ Cups seeded tomatos, diced
- 2 Cups Orzo, cooked & drained
- Heart EVOO in 12" skillet over medium-high heat. Add diced onions and cook them until they soften, while stirring occasionally. Add garlic and stir for about 3-4 minutes. Do NOT let garlic burn. Add pepper flakes, Italian seasoning, black pepper. Stir well. Pour heavy cream in slowly and stir until blended well. Then, add the ladle water, one ladle at a time. Stir continuously until it starts to thicken. Add drained orzo.
It’s amazing! I’d love to know your thoughts if you try it!
I did try the cold leftovers the next day, and while they weren’t bad at all, I must prefer it pretty warm.