Friday, November 18, 2005
Creamy Orzo with Wilted Garlic Greens
This recipe is adapted from Cuisine at Home magazine. It's a delicious side dish to roasted chicken or grilled salmon. Serves 4.
Ingredients:
1 lb. spinach or chard, stemmed, washed, and roughly chopped
3 cloves garlic, thinly sliced
1/4 t. crushed red pepper flakes
2 T. olive oil
1 c. orzo
1/4 c. Romano cheese, grated
1 egg, beaten
2 T. heavy cream
Salt and pepper to taste
Grated Romano cheese for garnish (optional)
Step-by-step:
1. Boil a small amount of water in a large pan, add greens and wilt quickly. Remove, drain, and set aside.
2. Boil orzo according to package directions. Drain, but do not rinse.
3. While orzo is cooking, whisk together Romano, egg, cream, salt, and pepper. After draining cooked orzo, add it immediately to the cream mixture, stirring to evenly coat.
4. Sauté sliced garlic in olive oil until lightly golden. Add greens and red pepper flakes, toss to warm through, and add to orzo mixture. Adjust seasonings, if necessary. Serve immediately, topped with extra Romano, if desired.
Ingredients:
1 lb. spinach or chard, stemmed, washed, and roughly chopped
3 cloves garlic, thinly sliced
1/4 t. crushed red pepper flakes
2 T. olive oil
1 c. orzo
1/4 c. Romano cheese, grated
1 egg, beaten
2 T. heavy cream
Salt and pepper to taste
Grated Romano cheese for garnish (optional)
Step-by-step:
1. Boil a small amount of water in a large pan, add greens and wilt quickly. Remove, drain, and set aside.
2. Boil orzo according to package directions. Drain, but do not rinse.
3. While orzo is cooking, whisk together Romano, egg, cream, salt, and pepper. After draining cooked orzo, add it immediately to the cream mixture, stirring to evenly coat.
4. Sauté sliced garlic in olive oil until lightly golden. Add greens and red pepper flakes, toss to warm through, and add to orzo mixture. Adjust seasonings, if necessary. Serve immediately, topped with extra Romano, if desired.
Labels: side dishes
