Prepared like a pilaf, orzo makes an irresistible side dish. Orzo, that small pasta shaped like a plump grain of rice, takes on welcome flavor when sauteed in a mix of butter and oil, and then cooked in watered-down chicken or vegetable broth. Added interest comes when Kalamata olives are added to the mix.
Orzo Pilaf with Olives and Thyme
Yield: 4 servings (can be doubled if necessary — use a large saucepan)
INGREDIENTS
2 teaspoons butter
2 teaspoons olive oil
3/4 cup orzo
1 1/2 teaspoons minced thyme
1/2 cup chicken or vegetable broth
3/4 cup water
1 teaspoon rice vinegar
1/2 teaspoon salt
1/2 cup halved pitted, drained Kalamata olives
DIRECTIONS
1. Melt butter in oil in a medium saucepan on medium-high heat. Add orzo and toss to coat with oil. Heat, stirring frequently, until lightly browned.
2. Add remaining ingredients (except olives) and bring to boil. Cover and reduce heat to low; cook for 15 minutes or until liquid is absorbed. Stir in olives. Remove from heat; cover and allow to rest for 4 minutes. Taste and adjust seasoning if needed.
Award-winning food writer Cathy Thomas has written three cookbooks, including “Melissa’s 50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.