Whenever I cook with orzo I feel like I’m using some uber-modern hybrid of pasta and rice, but of course it’s not a modern ingredient at all. Orzo cooks so quickly it’s great for speedy dinners. Once you’ve mastered it, play with the ingredients and swap things out for your favourites. Here, the tin of tomatoes is the most important element, providing the base and colour of the sauce.
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Timings
Prep time: 5 minutes
Cook time: 30 minutes
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Serves
4
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- a few sprigs of basil, leaves and stalks separated
- 1 red pepper, chopped
- 3 garlic cloves, crushed
- 1 x 400g tin cherry tomatoes or chopped tomatoes
- 500g orzo
- 900ml vegetable stock or chicken stock
- grated Parmesan or vegetarian Italian hard cheese, to serve
Method
- Heat the oil in a large non-stick saucepan or frying pan with a lid.
- Add the onion and fry until soft and beginning to brown, around 8-10 minutes.
- Chop the basil stalks while the onion cooks, then tip these into the pan along with the red pepper. Cook for around 5 minutes, or until they are softened.
- Stir in the garlic, cook for 1 minute, then pour in the tinned tomatoes, orzo and stock. Season with salt and freshly ground black pepper and stir well.
- Bring to a simmer, pop on the lid and gently cook for around 10 minutes, or until the orzo is tender. Check every few minutes, stirring to prevent the orzo sticking. If it needs more liquid, add a glug of hot water.
- Tear the basil leaves into the pan and stir through the orzo.
- Serve with a scattering of Parmesan.
Recipe from The Tinned Tomatoes Cookbook by Samuel Goldsmith (Murdoch Books, £18.99)