Orzo: The New Rice

Lately, I’ve seen orzo showing up on the table of folks who didn’t even know it existed a few years ago. Louisianans, and in particular Cajun Creole, home cooks are a stubborn bunch who hold to tradition more so than most cultures. But, this ingredient has made the grade for several easily explained reasons.

First, it’s easy to cook. Orzo cooks quickly (less than 10 minutes) in salted boiling water. And it’s versatile. It’s great in soups, or in a salad as I’ve done.

I’ve even heard it is a great substitute for Arborio in a risotto. And that leads me to the final, and most important, reason Louisiana, especially in the south, has embraced orzo; it’s a lot like rice.

Orzo mimics the shape and texture of rice, but has a taste profile that is an interesting twist to the tried and true.
"Orzo" is Italian for the word "barley," but truth be told, it is not a grain at all. It is pasta and might explain its ability to pick up flavors and hold on to other ingredients so well. In fact, in my recipe today I am dressing this orzo salad with a combination of quality extra virgin olive oil (the good stuff) along with freshly squeezed lemon juice.

The orzo picks up that combination of flavors with astonishing results. Adding fresh kale and chicken  makes this orzo dish a light and healthy lunch.

For all my traditional long-grain white rice fans out there, not to worry. I can assure you orzo pasta is not going to show up covered in gravy anytime soon. Rice is the king of all crops, and will reign supreme for generations to come.
But give this little foreign newcomer a try and you might be surprised. It just may find a place on your table.
                        Orzo, Chicken and Kale Salad

 

Prep / Cook time:  1 hour  10 minutes       Makes 4 servings

Tip: This salad is versatile and the ingredients easily altered. Adding seared tuna , grilled salmon or large shrimp would turn this into a stellar center-of-the-plate dinner entree.

                     **Extra virgin olive oil**
1                   dozen fresh mushrooms
                    **Kosher salt**
                    **Water**
½                 cup table salt
1                  bunch green asparagus spears
2                  pounds of diced  cooked  chicken diced
1                  12-ounces package orzo pasta
2                  cups kale, chopped
1                  cup spinach leaves
1                  cup parsley, chopped
1                  cup red cherry tomatoes, halved
1                  cup yellow cherry tomatoes, halved
1                  cup slivered almonds
2                  fresh lemons
                   **Freshly ground black pepper**

1 .        In a large skillet on medium-high heat, add a light coating of olive oil. Clean the mushrooms with a brush and slice thinly. Add the mushrooms to the skillet and sauté until just browned. Sprinkle lightly with salt and move to a platter. Cover and refrigerate.
2 .       In a large pot filled halfway with water on high heat add the salt. Bring to a boil and add the asparagus. Cook until just blanched, about 4 minutes. With a slotted spoon, remove the asparagus and plunge immediately into a bath of ice water. Once cooled, snap off the woody ends and cut the remaining spears into bite-sized pieces. Cover and refrigerate.
3.       In the same pot of salted water, bring to a boil and add the diced  chicken. Turn the fire off and cook until the chicken until no longer pink and the all the  chicken is done, about 25 minutes. With a slotted spoon, remove the chicken and drain on paper towel. Let cool.
4 .      In the same pot of salted water, add the package of orzo. Bring to a boil and cook to package directions. Once cooked, pour the orzo into a colander and let drain. Add the orzo to a large mixing bowl and coat lightly with olive oil. Cover the bowl and refrigerate.
5 .      For assembly, remove the mixing bowl of orzo and add the asparagus. Add the kale, spinach, parsley, tomatoes and almonds. Take 1 lemon and grate the zest into the salad mixture. Squeeze the lemon juice into the salad being careful to remove any seeds.
6 .       With the other lemon, slice and remove each end. With a sharp knife, very thinly slice the lemon into rounds. Add the lemon rounds to the salad. Season the salad mixture with salt and pepper to taste. Toss to incorporate all ingredients, cover and refrigerate.
7 .       For serving, toss the salad once again and portion the mixture onto salad plates. Add the chicken to each plate. Make sure to include all of the key ingredients on each serving.