Orzo with rocket, semi-dried tomatoes and pine nuts
To satisfy the mid-week need for culinary speed, Epicure has come up with five tasty recipes, one for each day, that require minimum fuss for maximum mouthwatering appeal.
Ingredients
2 tbsp butter
6 brown eschalots, chopped
2 cloves garlic, finely chopped
500g orzo pasta*
4 cups hot chicken stock
1/2 cup dry white wine
150g semi-dried tomatoes, halved
80g baby rocket leaves
2 tbsp chopped flat-leaf parsley
40g grated parmesan
2 tbsp toasted pine nuts
*Shaped like large grains of rice
Method
Melt butter in a large pan over medium heat and add eschalots and garlic, stirring until onion is soft. Add orzo and toss to coat in butter.
Stir in the stock and wine, bring to the boil and then simmer, stirring occasionally, until orzo is al dente and stock is almost absorbed. Stir in tomatoes, rocket and parsley.
To serve
Serve topped with parmesan and pine nuts.
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