ORZO WITH BROWN BUTTER AND PARSLEY
Bon Appetit taught me how to cook. This is one of their simpler recipes that makes a nice side dish.
Provided by Normaone
Categories Thanksgiving
Time 24m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- In a large heavy saucepan, bring broth to a boil.
- Add orzo and cook until broth has been absorbed, about 15 minutes, stirring often.
- Remove from heat.
- In a medium skillet, melt butter, stirring until golden, about 4 minutes.
- Remove from heat.
- Add garlic and nutmeg.
- Pour over orzo.
- Add parsley and toss to combine.
- Season with salt and pepper to taste.
ORZO WITH BROWNED BUTTER SAUCE
Also known as Orzo Kauto Voutyro, this easy to make recipe can easily be adapted for dietary restrictions (see NOTE). Found in Cooking the Greek Way by Villios Salt, pepper, garlic salt, herbs etc may all be added to enhance the nutty flavor of the basic recipe.
Provided by Carolyn Haas
Categories Pasta Sides
Time 25m
Number Of Ingredients 4
Steps:
- 1. Cook orzo according to package directions. Drain and set aside.
- 2. While orzo cooks, melt butter in small saucepan over medium-high heat and cook until butter turns brown.
- 3. Place hot, drained orzo in a serving bowl. Pour butter and Parmesan cheese over orzo and stir to combine. Season to taste.
- 4. NOTE: need it *gluten* free? Use rice instead of orzo. Need it *dairy* free? Use margarine and skip the Parm. Want it *extra zippy*? Use Kefalotiri cheese instead of Parmesan. (It's the kind used for Saganaki)
BROWN-BUTTER ORZO WITH BUTTERNUT SQUASH
In this autumnal one-pot meal, rice-shaped orzo is cooked with stock and butternut squash until it's tender and creamy, a little like risotto but without as much stirring. Brown butter, lemon zest and sage add depth of flavor, while red-pepper flakes give this zip and heat. An optional dollop of ricotta intensifies the creaminess but feel free to skip it for a lighter dish. This recipe also works well as a hearty side for roasted meats and fish.
Provided by Melissa Clark
Categories weekday, pastas, vegetables, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium Dutch oven, or a large (12-inch) skillet, melt butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden brown and it smells nutty and toasty, 3 to 4 minutes. (Watch carefully to see that it doesn't burn.)
- Stir in shallots and cook, stirring occasionally, until slightly softened, about 2 minutes. Add squash, sage, a large pinch of salt, the 1/4 teaspoon black pepper and the 1/4 teaspoon red-pepper flakes, and cook until squash is golden at the edges and begins to soften, 12 to 17 minutes.
- Add stock and bring to a simmer. Stir in orzo, lemon zest and the 1 teaspoon salt. Cover the pan and simmer over medium-low heat until orzo is just tender and most of the liquid is absorbed, 14 to 18 minutes, stirring once or twice. If the pan dries out before the orzo and squash are tender, add a splash or two of water.
- Remove pan from heat and stir in Parmesan. Taste and add more salt if needed, and a squeeze of lemon juice if the dish needs brightness. Dollop with ricotta if using, and sprinkle with more grated Parmesan and black pepper just before serving, garnishing the top with more red-pepper flakes and sage.
ORZO WITH BROWN BUTTER AND PARSLEY
Categories Herb Pasta Side Quick & Easy Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 10
Number Of Ingredients 6
Steps:
- Pour broth into heavy large saucepan. Bring to boil. Add orzo; boil until tender and liquid is absorbed, stirring often, about 15 minutes. Remove from heat.
- Melt butter in heavy medium skillet over medium-high heat. Stir until butter is golden, about 4 minutes. Remove from heat. Stir in garlic and nutmeg. Pour over orzo. Add parsley. Season with salt and pepper. Transfer to large bowl and serve.
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