Recipes - Spring Orzo Salad

Spring Orzo Salad

This is the perfect, and extremely easy, alternative to risotto for those rare occasions when you don't want to spend 40 minutes standing over the stove stirring.  Green peas add a fresh, sweet flavor, while providing a delightful variation in texture.

The vegetable combinations are virtually endless.  When I prepared this dish at the Nook Tavern last week for the Saturday beer dinner I included grilled asparagus; just look for fresh seasonal ingredients and let your imagination run wild.

For your next backyard, Italian-style get together try this fun and refreshing dish.  I guarantee it will be a hit!

-Sam 

P.S. this is probably, the easiest recipe I've ever posted, but that isn't a bad thing!

INGREDIENTS:

-2 cups orzo pasta, cooked until al dente (just use the package directions)
-2 Tbs. unsalted butter
-1/2 cup milk
-2 Tbs. extra virgin olive oil
-1/2 cup Parmesan cheese
-1 cup frozen peas, fully thawed and at room temperature
-salt and pepper to taste (approximately 1/2 tsp. of each)
(crumbled bacon may also be included)

DIRECTIONS:

While the orzo is still warm, add the butter, milk, and olive oil.  Gently fold the pasta (stir from the outside of the bowl/ pot) until the butter has fully melted.

Add the cheese and peas, lightly toss.  Taste.  Adjust the salt and pepper.  Enjoy! (see I told you it was easy!)

Eat good food.  Drink good beer.  And above all, stay classy!