Roasted Garlic Orzo
This is an easy, tasty, low-fat Italian side-dish. It’s a filling side-dish. Serve it with grilled chicken and a salad, and you have a perfecgt meal!
Roasted Garlic Orzo
6 large garlic cloves, unpeeled
1 T unsalted butter
2 T chopped fresh parsley leaves
1 t poppy seeds if desired
1/2 c orzo (rice-shaped pasta)
Tightly wrap garlic in foil and roast in middle of oven (preheated to 450F) for about 25 minutes, or until tender. Carefully unwrap garlic and let cool slightly. Remove skin from cloves and mash into a paste. Transfer garlic paste to a bowl and stir in butter and parsley. While garlic is roasting, in a small skillet dry-roast poppy seeds over moderate heat, shaking skillet until fragrant, being careful not to burn them. Add seeds to garlic mixture. While garlic is roasting, in a saucepan of boiling salted water cook orzo until tender and reserve about 1/4 c cooking water. Drain orzo well and add to garlic mixture with enough reserved cooking
water to melt butter and prevent orzo from sticking together. Season orzo with salt and pepper.
December 3rd, 2007 at 11:44 am
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