I start with butter and olive oil in a large non-stick fry pan over medium to medium high heat. I definitely use more butter than oil for this, the orzo will toast better with more butter. When the butter is melted I add the orzo and start moving it around the pan. You cannot walk away from this!
Depending on your stove you might need to knock the heat back to medium, just keep an eye on the orzo. I stir often, until it is starting to get golden. Then I move the pan to my sink to add the chicken stock, because the pan is so screaming hot it can make a mess on the stove.
Anyway, I add the stock and turmeric, salt and pepper, and put the pan back on the burner, medium heat and let it simmer. Not a hard boil, just a light simmer. For this meal, I added torn spinach, so good!
I cook the orzo until it is tender, adding more stock as needed. I also like to toss in a big sprig of Thyme but that is optional.
I like to play around with the taste, sometimes I add cayenne pepper, I have added chopped sun-dried tomatoes, roasted red peppers and chopped green beans. Go ahead and be creative, use the orzo as your base, your canvas.
Then I like to plate the orzo and add cooked shrimp, chicken, salmon. Again, be creative. For this dish I baked half of a chicken breast, sliced it and then topped off the orzo.
A side salad or veggie along with it and you have a perfect and filling meal.
I really don’t have measurements, this is one of those dishes I make that I don’t measure anything!! For the orzo, I usually use about one cup. I almost always use an entire carton of stock but I start with about half and then add more as needed.
This makes more than I can eat in one meal so I love making this and keeping it for other meals for a couple of days.
I hope you give toasted orzo a try!