Ingredients with Measurements:
- 1 cup orzo pasta
- 2 cups chicken or vegetable broth
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1/2 cup roasted red peppers, chopped
- 1/2 cup crumbled feta cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Large saucepan with lid
- Wooden spoon
Step-by-step instructions:
1. In a large saucepan, heat olive oil over medium heat. Add onion and garlic and sauté until onion is translucent, about 5 minutes.
2. Add orzo pasta to the saucepan and stir to coat with the onion and garlic mixture.
3. Pour in chicken or vegetable broth and bring to a boil. Reduce heat to low, cover the saucepan with a lid, and simmer for 10-12 minutes or until the orzo is tender and the liquid has been absorbed.
4. Remove the saucepan from heat and stir in chopped roasted red peppers and crumbled feta cheese. Season with salt and pepper to taste.
5. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Total fat: 11g
Saturated fat: 4g
Cholesterol: 20mg
Sodium: 600mg
Total carbohydrates: 28g
Dietary fiber: 2g
Sugar: 2g
Protein: 9g
Substitutions for ingredients:
- Orzo pasta can be substituted with any small pasta shape such as macaroni or penne.
- Chicken or vegetable broth can be substituted with water or any other type of broth.
- Roasted red peppers can be substituted with fresh red peppers or sun-dried tomatoes.
- Feta cheese can be substituted with goat cheese or blue cheese.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Add chopped fresh herbs such as parsley or basil for extra flavor.
- Substitute the roasted red peppers with other vegetables such as zucchini or eggplant.
Tips and tricks:
- Be sure to stir the orzo occasionally while simmering to prevent it from sticking to the bottom of the saucepan.
- If the orzo is not fully cooked and the liquid has been absorbed, add a little more broth or water and continue simmering until the orzo is tender.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the orzo pilaf in the microwave or on the stovetop with a little bit of water or broth to prevent it from drying out.
Presentation ideas:
Serve the orzo pilaf in a large bowl or on individual plates. Garnish with fresh herbs or additional crumbled feta cheese.
Garnishes:
Fresh herbs such as parsley or basil, extra crumbled feta cheese, or a drizzle of olive oil.
Pairings:
This orzo pilaf pairs well with grilled chicken or fish, roasted vegetables, or a simple green salad.
Suggested side dishes:
Garlic bread, roasted asparagus, or a tomato and cucumber salad.
Troubleshooting advice:
If the orzo is too dry, add a little more broth or water and continue simmering until it reaches the desired consistency.
Food safety advice:
Be sure to cook the orzo until it is fully tender and the internal temperature reaches 165°F to ensure it is safe to eat.
Food history:
Orzo is a type of pasta that originated in Italy and is commonly used in Greek and Mediterranean cuisine.
Flavor profiles:
This orzo pilaf has a savory and slightly tangy flavor from the feta cheese and roasted red peppers.
Serving suggestions:
Serve this orzo pilaf as a side dish or as a main course with additional protein such as chicken or shrimp.
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Region: Greek