Life seems to have settled down a bit so despite battling a cold, I’ve checked plenty of things off my to-do list and can now spend some time trying out new restaurants and playing in the kitchen!
Saturday afternoon, Alex and I headed downtown to see my friend Kate’s new apartment, and grab a bite to eat with her and her boyfriend. We stopped in a little place called Union Market, in Church Hill.
They had kombucha on tap, so naturally I was enamored with this place.
Anyways, back to cooking! I felt like I was in a bit of a food-rut there for awhile, so I’ve started forcing myself to buy ingredients I’ve never used before. No better way to shake things up! This isn’t a wildly crazy ingredient but I’ve never really used orzo pasta before so it seemed like something fun to try. Most of the dishes I’ve had it in are sort of like a cold pasta salad. That was my original plan, but after making a large batch of tabbouleh, I was craving something warm.
This recipe turned out pretty well, it and almost reminded me a little bit of risotto, except that it was so much easier.
- 2 cups dry orzo pasta
- 1 tbsp olive oil
- 2 cloves fresh garlic, minced or ¼ tsp garlic powder
- ½ cup grated parmesan cheese
- ½ tsp salt
- ¼ tsp dried oregano
- ¼ tsp dried parsley
- Dash of crushed red pepper flakes
- Bring a large pot of water to a boil and cook the orzo according to the package directions, typically 5-7 minutes.
- Drain, and then add in the olive oil, garlic, Parmesan cheese, salt, oregano and parsley to the pot, and heat over very low heat for one minute, stirring constantly.
- Sprinkle with red pepper and serve warm.
We had this with a very simple version of this warm kale salad, plus a few cherry tomatoes. Alex and I ate this while he took a quick break from building the containers for his vermicomposting project. That will require an entire post of its own one of these days.