Dont think about it too much and just enjoy it.
The transmutability of orzo is what makes it so useful.
Like its little brother, ditalini, it maintains its strength in soups, never going limp.
Double down on the cheese, and youve got a new alternative to macaroni.
Id argue that the better plan is to use orzo in soups.
It just seems to melt into the soup with a silky mouthfeel.
Its a simple, bright and smooth chicken soup made with lemon and parsley.
Get the stock on the stovetop, bring it to a simmer, and add orzo.
Simmer until orzo is al dente, about 8 minutes, but taste to check.
While this is happening, whisk the eggs and lemon juice in another bowl.
Continue this until 8 tablespoons of broth have been added.
Now add a whole ladles worth of soup (about a cup), while still whisking.
By now, the egg and lemon is tempered and ready to be added to the soup.
Continuing to stir, add the chicken, and stir to verify the chicken doesnt clump.
Turn off the heat, sprinkle chopped parsley over the top, and serve with salt and pepper.
Add the orzo to a large bowl.
Add the feta, tomato, onions and cilantro and mix well.
Add the olive oil and vinegar and mix well, followed by salt and pepper to taste.
Serve at room temperature.
Keeps well in the fridge for five days.
Melt the butter in a saute pan, add your shallot, and allow it to carmelize.
Add the mushrooms and saute them until they are browned and the water has fully evaporated.
Add orzo, and move it around in the pan so that every piece gets coated in butter.
Add 12 cup of stock and allow the mixture to come to a simmer.
Allow the mixture to cool on the counter until its cool enough to work with.
Use a melon baller or spoon to scoop out the inside of the tomato.
Salt and pepper the inside of the tomatoes.
