Those teeny rice-shaped pasta pellets.
So fabulous for small plate timbales, soups, salads
or quick risotto.
Ideal for summery menus for the versatility.
Quicker than clicking those ruby red heels–presto! Orzo wizardry in a blink.
The Menu Shoppe has it covered…
great tips for great menus.
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1 1/2 cups chicken broth
1/4 teaspoon crumbled saffron threads
2 tablespoons unsalted butter
1/4 cup freshly grated Parmesan
In a saucepan bring the broth and 1 1/2 cups water to a boil, add the orzo, and boil it for 5 to 7 minutes, or until it is al dente. In a small bowl dissolve the saffron and 1 tablespoon of the hot cooking liquid. Drain the orzo well, return it to the pan, and stir in the saffron mixture, the butter, the Parmesan, and salt and pepper to taste.
Sesame Orzo with Charred Scallions
1 tablespoon sesame seeds
2 teaspoons Asian sesame oil
1 bunch scallions (about 6), cut on diagonal into
In a dry small heavy skillet cook sesame seeds over moderate heat, stirring, until golden brown, about
4 minutes, and transfer to a bowl. In a 3-quart saucepan bring 2 quarts salted water to a boil. Add orzo and cook, stirring occasionally, until al dente. Drain orzo in a colander and rinse under cold water. Drain orzo well and add sesame seeds. In an 8-inch non-stick skillet heat oil over high heat until hot but not smoking and sauté scallions, stirring occasionally, until lightly charred and tender, about 3 to 4 minutes. Stir scallion mixture into orzo and season with salt and pepper.
1 cup orzo
2 tomatoes, cored, seeded, chopped
1 small zucchini, chopped
1/2 cup chopped red onion
1/3 cup fresh basil leaves, chopped
2 1/2 tablespoons balsamic vinegar
2 large garlic cloves, finely chopped
1 1/2 tablespoons olive oil
Combine all ingredients in bowl. Cover and chill at least 1 hour and up to 4 hours.
Add a grate of reggiano for this quick and easy risotto.
6 tablespoons (3/4 stick) butter
3/4 cup minced shallots
2 garlic cloves, minced
6 cups boiling water
1 1/2 teaspoons coarse kosher salt
1 1/2 tablespoons chopped fresh thyme
1 tablespoon finely grated lemon peel
6 tablespoons chopped Italian parsley
Melt butter in heavy large saucepan over medium heat. Add shallots and garlic. Sauté until shallots are tender, about 5 minutes. Add orzo; sauté 5 minutes. Mix in 6 cups boiling water and salt. Simmer uncovered until orzo is tender, liquid is absorbed, and risotto is creamy, stirring often, about 18 minutes. Remove from heat. Mix in thyme and peel, then parsley. epicurious.com/recipes/food/views/Orzo-Risotto-238528
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