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Jul 20, 2013 at 11:53AM vs Oct 12, 2013 at 12:22PM
Brown Butter Orzo with Cherry Tomatoes
<p>This is loosely based on this <a href="http://www.epicurious.com/recipes/food/views/Orzo-with-Brown-Butter-and-Parsley-961">Epicurious recipe</a>, with some modifications. A yummy side dish or lunch.</p>
<ul>
<li>3 c canned low-salt chicken or vegetable broth, or 1 can broth + enough water to make 3 cups, depending on your salt preference</li>
<li>1 c orzo</li>
<li>3 tbsp butter</li>
<li>2 c broth + 1 c water, depending on your salt preference</li>
<li>1 c orzo</li>
<li>3 tbsp&nbsp;butter</li>
<li>2 garlic cloves, diced</li>
<li>1/2 tsp ground nutmeg</li>
<li>dash of truffle oil (optional)</li>
<li>1/2 c cherry tomatoes, quartered</li>
<li>1/4 c minced fresh parsley</li>
<li>pepper to taste</li>
<li>parmesan (optional)</li>
</ul>
<p>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 excess broth if necessary.</p>
<p>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. Pour 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.</p>
<p>Garnish with parsley sprigs and shaved parmesan, if desired, and serve.</p>
<p> </p>