orzo pasta recipe with good things
- one cup of orzo
- one zucchini
- three spring onions
- four cloves garlic
- five sun-dried tomatoes, chopped
- handful pecans, coarsely chopped
- one cup of peas
- 1/2 cup flour
- salt and pepper
- olive oil
- non-olive oil
Thinly slice (width of two millimetres) the zucchini and drop into a plastic bag with some flour seasoned with salt and pepper. Heat about half a centimetre of non-olive oil (canola, sunflower, whatever you fry with when you REALLY fry) and drop a layer of zucchini into the oil. They fry very quicky if sliced thinly, so watch them. Remove and drain on paper towels or brown paper.
Slice the spring onions and slice or crush the garlic. Get rid of dirty oil and gently fry the spring onions and garlic until only a tiny bit coloured. Add a slosh of white wine if you have some on-hand. I didn’t. Remove from pan and set aside.
Start the orzo cooking – I flash-fry it and then pour boiling water onto it. In this situation, you can cook the orzo with the peas as they both take about six minutes.
Fry the pecans for a short time – until beginning to colour. Set aside (with the spring onions and garlic).
When the orzo is cooked, rinse with cold water, add chopped sun-dried tomatoes and all t
Basically, all measurements are entirely estimated and can be changed to suit your tastes. I probably used more orzo and I only had half a zucchini, but I wouldn’t be so picky as to tell you to use half a zucchini, not even for the sake of authenticity. I also used olive oil to fry the zucchini which I’m pretty sure wasn’t wise, it got dark and dirty after the first batch and filled the kitchen with a light, fragrant smoke.