When you can’t decide between rice or pasta, orzo is the answer. It’s pasta that’s shaped more like rice. Stu looked at this dish totally confused and asked, “What is it?” I really had to coax him into taking the first bite. After a little digging around the bowl and a scrunched up nose, he finally took a tiny bite. “Oh, it’s like Rice-a-Roni,” he said as he shoveled a bigger bite in his mouth. Not exactly what I wanted to hear after making the dish, but the comparison gave him the confidence to keep eating it.
This is just a simple recipe that takes less than 30 minutes to make. Lemon, cream, and parmesan make up the basic sauce. Briny capers, artichoke hearts, and sweet tomatoes add color and flavor to each bite. You could easily add shrimp or chicken, but I felt like a meatless meal today. I picked up the most beautiful and dainty cherry tomatoes at the farmers’ market this week. I really wanted them to be the star of this dish.
Orzo with Lemon Cream
1. Bring two and half cups of chicken stock to a boil. Add one and half cups of orzo and reduce heat to med high.
2. Cook for 7-10 minutes, stirring often. You may need to cook additional minutes until the liquid has been absorbed and the orzo is tender. During this time measure out the remaining ingredients, so they are ready to add when the pasta is finished coking.
3. Remove from heat and add the following:
-2 tablespoons of capers
-1/2 cup quartered artichoke hearts
-juice from one lemon
-2/3 cup of grated parmesan cheese
-1 cup cherry tomatoes
-1/3 cup of heavy cream
-salt and chopped herbs