Hello Recipe Club,

Orzo

Pasta shaped like pearls of barley; frequently prepared with lamb in Greek cuisine. Orzo can also be served cooked like rice in soups. In two of Chef Holleman's recipes today, he calls for Tuxedo Orzo, a popular product at their company. A delicious blend of white orzo and orzo that has been dyed black with squid ink. A dramatic presentation can be achieved using this product, but a basic white orzo can be substituted. You can also find orzo in mixed colors, using vegetable powders like spinach and red pepper. These work beautifully in vegetable salads and hearty soups

Pesto Orzo Salad with Shrimp and Artichokes

Makes 6 to 8 servings

Ingredients:

8 ounces orzo (see tip below)
6 tablespoons pesto
1/3 pound cooked shrimp, medium, peeled and deveined
14 ounce can small artichokes, quartered
1/2 cup sun dried tomatoes, diced
salt and pepper to taste
Parmesan cheese, for garnish

Preparation:

Cook orzo per package directions, drain and rinse with cold water to cool. Stir in pesto until all orzo is coated. Add remaining ingredients and chill. Garnish with Parmesan before serving. Recipe may also be served hot.

Tip: Use Tuxedo Orzo if available. As the name suggests, Tuxedo Orzo is black and white…the black is colored with squid ink and adds both a rich color and mild flavor to the dish.

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Tomatoes Stuffed with Herbed Orzo and Pinenuts

Makes 8 servings

Ingredients:

8 medium tomatoes
salt and pepper
8 ounces orzo (preferably Tuxedo Orzo)
pine nuts, toasted
3 tablespoons balsamic vinegar
1/4 teaspoon kosher salt, or to taste
3 tablespoons olive oil
3 tablespoons mint, fresh chopped
1 tablespoon oregano, fresh chopped
Feta cheese, for garnish

Preparation:

Cut tops off tomatoes and scoop out all seeds and pulp. Salt and pepper insides of tomatoes, then turn upside down on plate to drain at room temperature.

Cook orzo per package directions, drain and rinse with cold water to cool. Toast pine nuts by shaking them in a dry sauté pan over medium heat until they start to brown. Remove from pan and reserve.

Whisk balsamic vinegar and salt rapidly while slowly drizzling in the olive oil to make vinaigrette. Add herbs and vinaigrette to the cooked orzo and mix well. Chill for 30 minutes. Stir in pine nuts and then fill each tomato with 1/2 cup of orzo mixture.

Garnish with Feta cheese before serving.

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Orzo with Bacon, Spinach and Tomato

Makes 6 servings

Ingredients:

4 slices smoked bacon, thick cut, diced
2 tablespoons shallots, diced
1 teaspoon fresh garlic, minced
4 cups fresh spinach leaves
1 cup tomato, diced
1cup heavy whipping cream
salt and pepper, to taste
8 ounces orzo (preferably Tuxedo Orzo)
1/3 cup Parmesan cheese, grated

Preparation:

Sauté bacon until crispy. Remove from pan, drain and reserve. Remove all bacon grease except 1 tablespoon.

Sauté shallots and garlic for 1 minute while stirring, then add spinach leaves and continue stirring for 1 minute or until leaves are wilted. Add tomatoes and simmer for 2 minutes. Add whipping cream and bacon, then simmer on low heat.

Cook orzo according to package directions (13 minutes), then drain and add to cream immediately. Stir in Parmesan cheese and remove from heat. Let stand 1 to 2 minutes before serving.

Garnish with parsley and more Parmesan if desired.