Orzo with zuccini


orzoQuick and elegant, that’s how I would describe this dish. Perfect as a pasta course, with just some grilled pork chop or lamb chop on the side, or a nice grilled fish or chicken. Or just a plain salad with goat’s cheese and bacon strips. Orzo looks like flecks of rice, but it is a shape of pasta. It has a funny texture which i like.

You will need: (serves about 3)
1 large cup of orzo
1 large zucchini, or 2 small ones
olive oil, garlic, thyme, oregano, Parmesan cheese

Use a food processor to slice the zucchini into julienne strips. Of course you can do this by hand on a grater, but really, if you own a food processor, this job is very quick. Saute in a pan with some olive oil and a clove of garlic. Season with thyme, oregano, salt and pepper. In the meanwhile, boil orzo for about 7 minutes, then drain. Turn off heat and add to the zucchini mixture until combined. Add lots!! of grated Parmesan and some extra pepper if you like.

Barbara Kingsolver – or rather, her daughter Camille, who wrote the recipes in the book Animal Vegetable Miracle from where this recipe is taken – calls this dish ‘disappearing zucchini orzo’, because it really looks like the zucchini, well, disappears into the orzo.
The texture is really very pleasing, you don’t feel you are overstuffing with pasta – and you aren’t, because at least 50% is vegetables. The flavours all blend together very well. Will make again.


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