Brown Butter Orzo with Cherry Tomatoes
This is loosely based on this Epicurious recipe, with some modifications. A yummy side dish or lunch made with easy pantry staples.
- 3 c canned low-salt chicken or vegetable broth, or 1 can broth + enough water to make 3 cups (or amount of liquid as noted in package instructions)
- 1 c orzo
- 3 tbsp butter
- 2 garlic cloves, diced
- 1/2 tsp ground nutmeg
- dash of truffle oil (optional)
- 1/2 c cherry tomatoes, quartered
- 1/4 c minced fresh parsley
- pepper to taste
- parmesan to taste
Optional dinner adaptation
- handful of mushrooms, sliced
- 2 shallots, diced
Pour broth into heavy large saucepan. Bring to boil. Add orzo; boil until tender and liquid is absorbed, stirring occasionally, about 10 minutes, or according to package instructions. Remove from heat and drain.
For the sauce: Melt butter in small pot over medium-high heat. Stir until butter is golden, about 4 minutes. Remove from heat. Stir in garlic, nutmeg, and truffle oil (carefully, the butter may foam) and cook until fragrant, about 1 minute.
Pour sauce over orzo. Stir in parsley and tomatoes and let sit covered for a few minutes for tomatoes to heat up. Grind some pepper on top.
Garnish with parsley sprigs and shaved parmesan, if desired, and serve.
To make a heartier, dinner version of this dish, heat a skillet over medium-high heat. Add mushrooms (do not crowd the pan). It should be hot enough so you will hear a sizzle. Cook, stirring occasionally, until mushrooms are golden brown in places. Add diced shallots and cook until shallots are also nicely browned. Add tomatoes and cook until heated. Add sauteed veggies to serving dish.