Friday, April 24, 2009

mint orzo

I was going to applaud our seamless pairing of braised lamb and mint orzo, but thought better of it. Because, really, I defy you to name a meat that wouldn't taste better with a side of mint-crème fraîche orzo.

Mint Orzo
Adapted from A Man and His Meatballs, by John Lafemina

Serves 4

2 tablespoons olive oil
1 tablespoon butter
¼ cup diced shallots
2 cups orzo
¼ cup dry white wine
4 cups vegetable or chicken stock
1 tablespoon crème fraîche
¼ cup chopped mint
1 tablespoon chipped flat-leaf parsley
salt and freshly ground pepper

Heat the olive oil in a medium sauté pan over medium heat until hot, but not smoking. Add the butter, shallots, salt, and pinch of black pepper and sauté until the shallots are soft, 4 to 5 minutes. Add the orzo, stirring constantly until it begins to turn light brown, about 5 minutes.

Add the wine and continue stirring until the alcohol smell is gone and the wine is completely absorbed, 3 to 4 minutes. Add the vegetable stock, stirring constantly until it is absorbed. Add more stock, a little at a time, until the orzo is creamy and firm (you may not need to use all the stock). Add the crème fraîche, mint, parsley, salt and pepper and mix well. Serve immediately.

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