This will be breakfast tomorrow. I don’t have much experience with orzo, but this seemed pretty easy and thankfully for me, idiot proof. The biggest point is to be patient. That I can do, especially since I was trying something new. Well not really new to me to eat, just the first time I made it – more to come on that shortly, but butter was involved.
The fact that Gruyere is involved in this recipe made it a no brainier for me since I’ve had a nice bit of it in the fridge that I’d been wanting to do something with … besides just eat it. I still have nice big piece left so expect some kind of cheesy something. Maybe some kind of crackers. Gruyere has a similar dryness (not in a bad way) that cheddar does, but also has an amazing nuttiness as well. Oh, and this is the good stuff, the real stuff, imported from Switzerland. yep – I’m thinking some kind of crackers. Sounds like a plan.
My thanks to the cutting edge of ordinary for sharing. Great name by the way. Maybe there is some truth in that name for all of us.
I made a half recipe and here are the proportions and method.
2 Tbs butter
1 small onion, diced
2 medium garlic cloves, minced
1 1/4 cups chicken stock
8 ozs orzo
1/3 cup Gruyere, grated (no substitution per the original)
Melt butter in a sauce pan on medium heat, add onion and sauté until translucent. Don’t let it brown. Add garlic and sauté for a minute more. In a glass measuring cup, heat the chicken stock to boiling in the microwave.
Add orzo to onion mixture and stir to coat with butter. Add in hot chicken stock, cover and remove from heat. Let stand 25 minutes without lifting the lid – this is serious – do not uncover. While waiting patiently, grate Gruyere. After time, check orzo and make sure liquid is absorbed. Add cheese and stir to melt. Season with salt and pepper.
This is a creamy lovely thing. Sigh. And amazingly great for breakfast. It’s just a thing for me. I think next time some lemon will be involved. Indeed.
6 August 2015