Orzo has become a firm favourite in our house since I tried it in a Gousto box a while back. Basically it’s a teeny tiny pasta that looks a bit like big rice. Only it’s pasta, so it has that silky mouthfeel rather than sticky grainy feel. Did I just write mouthfeel? Argh! I did it again!
Anywayyyyy. Most recipes would call for you to cook orzo in the traditional pasta sense, in a pot of boiling salted water before adding it to whatever you fancy (it’s great in salad by the way) but I like to cook it in the sauce I’ve made, with stock, for extra deliciousness.
This dish is even easier than usual because I was lazy and used ham rather than cooking bacon. It would probably be even more yum with bacon in it. Here’s the ingredients:
- 250g orzo
- chopped shallots (I use frozen ones because lazy)
- chopped garlic (see above again, because dislike stinky hands)
- chopped pepper
- chopped ham
- sundried tomato puree (normal would work too)
- chicken stock 400ml (add in stages, and extra water to add if needed)
- Cheese, of any description really (#cheesefiend)
It’s so easy to make – chop everything that needs chopping (except the ham) and chuck it in a pan with some olive oil and cook it gently for a few minutes until everything softens.
Add the tomato puree and stir it through, then add the orzo. Stir it for a few minutes to let the flavour soak in, and then add the tin of tomatoes and add 3/4 the stock. Bring it to the boil and then let it simmer for 5 or 6 minutes and check it. Add water to keep the consistency loose. The orzo should be cooked in 10-12 minutes.
Once it’s cooked to perfection stir in the ham, and as much cheese as you like. Cheddar or mozzarella leads to gooey oozy goodness, but for a real treat quickly crumble through some goats cheese. OMG. Enjoy!