I’m not sure what will happen.
The Kid no longer eats orzo. “It’s a texture thing,” my child insists.
I, on the other hand, love the rice-shaped pasta. It works really well with a light dressing, and smaller pieces of veggies and proteins. For some reason I equate it to the spring, with lemon, asparagus, and ramps.
By disliking orzo, The Kid has ended up on the horns of a dilemma. I recently discovered an orzo recipe that will send my spawn into vapors of indecision.
For while the recipe is a one-pot, no strain pasta, which is pretty darn cool, that pasta is orzo, which usually given no love.
The other dilemma that may change everything is the author of the recipe. It is Melissa D’Arabian, winner of Food Network’s Next Network star.
The year that Melissa competed, we watched every episode, and Melissa caught our eye. She wasn’t loud or a drama queen, in fact she seemed to have no time for crazy.
What riveted us to the screen was her quiet confidence.
In that she reminded us of JJ Redick. When he goes up for a shot, in his mind, of course he’ll make it; he’s never missed. It’s not delusion or ego-driven arrogance, it’s more like a child’s belief in the good in himself—in his mind he’s never missed a basket, so he launches the ball with nothing but complete, untainted optimism. The “Yips” are incomprehensible to him. It would be like trying to explain the concept of electrical engineering to a gerbil.
Melissa was like that. She had knowledge, experience and a stack of awesome, no-fail recipes tall enough to reach the top shelf. Above all she possessed a quiet form of supreme confidence. Doubt didn’t seem to be in her vocabulary.
But back to the orzo. This recipe is like a ski lodge in the summer—it’s very accommodating. You can add anything to this dish; protein, different types of veg, various nuts.
Petey and I love this, but The Kid has not yet had an opportunity to try it.
Melissa’s Lemon Thyme Orzo (by way of Debbie)
2 ½ cups chicken or vegetable stock
½ cup white wine
1 tablespoon olive oil
2-3 garlic cloves, minced
1 cup orzo
½ lemon, zested + 2 tablespoons juice
2 tablespoons fresh chopped thyme leaves
2 teaspoons fresh minced rosemary
1 cup frozen peas
1/3 cup shredded Parmesan
Salt and freshly cracked black pepper
¼-½ cup crumbled crispy bacon (optional)
Heat large skillet on medium and add olive oil. Stir in garlic and rosemary. When fragrant, add orzo and stir constantly until it’s lightly toasted. Deglaze with wine. Add stock, and simmer on medium until most of the liquid has been absorbed, stirring occasionally, about 15-20 minutes. Remove from heat, and stir in lemon zest, juice, thyme, peas, and cheese. Season with salt and pepper to taste, top with crispy bacon, a handful of pea shoots, and transfer to a serving bowl. Serves 4.
Variations (Stir these in at the end of cooking, off the heat):
Instead of peas, use asparagus. Or roasted broccoli and thinly sliced sun-dried tomatoes.
Drop the peas and add snipped Chinese chives and halved grape tomatoes you’ve blistered in a very hot skillet with 1 teaspoon olive oil.
Nix the pea shoots, and stir in 2 cups raw baby spinach.
Mix in salad shrimp or shredded rotisserie chicken.
Stir soft cheese (like brie or mascarpone) into pasta.
I watch what some people might consider way too much food television (but it’s purely for research purposes). There are cooks that I love, some that are ok, but not my favorites, and a few that when they appear, I rush to change the channel. Some hosts are very reliable sources for recipes, with many of their dishes recreated in my kitchen; most were big hits; a few, embarrassing flops.
But a Melissa D’Arabian recipe has never resulted in anything but success, yummy food, and kudos from family. So much so, that at our house we refer to her as “Magic Melissa”.
I guess we’ll just have to see if she can cast a spell and make The Kid enjoy orzo.
Thanks for your time.