WILD RICE AND ORZO PILAF
A friend of mine served this side dish for a group dinner. We all loved and devoured it. It's so very easy and versatile that you can personalize it to suit your own taste.
Provided by Tricia McTamaney
Categories Side Dish Vegetables Green Peas
Time 1h18m
Yield 8
Number Of Ingredients 9
Steps:
- Bring water, wild rice, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook uncovered 5 minutes more.
- Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, 7 to 10 minutes. Drain.
- Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add onions; cover and cook until translucent, about 5 minutes. Stir in remaining 2 tablespoons butter, peas, salt, and pepper. Cook and stir until combined, about 1 minute more.
- Pour rice and orzo into a serving dish. Stir in the pea mixture and green onions.
Nutrition Facts : Calories 224.9 calories, Carbohydrate 39.3 g, Cholesterol 11.5 mg, Fat 5 g, Fiber 3.4 g, Protein 7.3 g, SaturatedFat 2.9 g, Sodium 50.4 mg, Sugar 3.8 g
DEVILED DUNGENESS CRAB WITH WILD RICE AND ORZO PILAF
Steps:
- For the sauce:
- Place clarified butter in a saucepan and add shallots and celery. Cook until soft. Add flour and cook until mixture reaches an amber color. Add hot milk and mix with a wire whisk to a smooth sauce. Add remaining ingredients to the sauce and cook for 10 minutes.
- For the Rice and Orzo:
- Combine rice and orzo. Add olive oil and lemon pepper. Mix well and put into the bottom of the crab shells.
- Preheat the broiler.
- For the crab:
- Saute crab meat in butter. Add Sherry until heated. Add the sauce to the crabmeat and mix well. Place the mixture on top of the rice and top with bread crumbs, butter, and Parmesan. Place under the broiler until golden brown.
- Serve with the sauce.
- For the wild rice:
- Wash the rice in cold water and strain. Lightly saute shallots in olive oil until transparent. Add wild rice and chicken stock. Bring to a boil and then turn down to a slow simmer and cover. Cook for 1 hour and 15 minutes until moisture is totally evaporated. Cool down in refrigerator.
- Bring salted water to a rolling boil. Add orzo and cook for 8 minutes. Strain orzo and cool down in ice water. When cool, strain and place in refrigerator.
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