The Busy Gourmand

I originally developed this dish using couscous, which would actually make it more authentic to the Middle East.  The couscous was good, but the orzo was better, so now we have a somewhat authentic dish.  This makes a very good side dish.  If you are a vegetarian it makes a very good main dish.  And for those of you who do not eat the whole thing the first time it makes a very good cold salad the next day.  What else could you want in a dish?

The orzo is cooked in a manner similar to arborio rice in risotto.  It will take a bit longer than the package directions as the orzo is not bubbling around in liquid while it cooks.  And, like risotto, there is a bit of creamy liquid left over when it is cooked.  If you have not cooked orzo this way it is worth the extra effort.

• 1 cup orzo (you can substitute couscous, but follow the package directions, picture below)
• 2 cups chicken stock
• 1/4 cup raisins
• 1/4 cup chopped dried apricots (heap the apricots so you get the full measure)
• 1 small zucchini cut in 1/2 inch cubes
• 1/2 onion diced
• 1/2 sweet red pepper diced
• 1 celery stalk diced
• 1/4 teaspoon cinnamon
• 1 teaspoon cumin
• juice from 1/2 lemon
• 1 garlic clove minced or put through a garlic press
• 1 tablespoon olive oil
• kosher salt and black pepper

In a large saute pan heat the olive oil over medium high heat.  Add the zucchini, the onion, the red pepper, and the celery, reduce the heat and saute for about 5 minutes.  Add the cinnamon, the cumin, the garlic, the raisins, and the apricots some salt and pepper and heat through for about 2 minutes.  Remove the pan from the heat and set aside.

In a pot add the chicken stock and heat to the boiling.  Add the orzo to the pot, return it to a simmer and reduce the heat.  Stir the orzo the whole time it is cooking so the individual pieces do not stick to the pot.  You will have to add about 2 minutes to the cooking time recommended on the package.  Keep checking the orzo for doneness it should be cooked to al dente and you will have a small amount of the cooking liquid left over (not so if you use couscous).

In a large bowl combine the orzo, the vegetables, and the juice from the lemon.  Mix thoroughly.  It is ready to serve.

For leftovers I like to add a little bit of vinaigrette the next day to the refrigerated orzo and serve it like a salad.

Gluten Free

You can substitute quinoa for the orzo.  It has a more nutty flavor but it makes an excellent substitute.  Just make sure there is some cooking liquid left over to make it easier to combine the ingredients when cooked.

Middle Eastern Couscous