Although orzo is a type of pasta, it looks like grains of rice, which should immediately open your mind to its usefulness as a side dish. I’m not normally a fan of pasta accompaniments, preferring it as the focus of a meal, but orzo, fregola and macaroni are exceptions to that rule.
There’s something particularly enjoyable about the naturally silky nature of cooked orzo. The grains roll loosely over and around the tongue and, lubricated by the stock and oil, make a luscious fork or spoonful alongside things like roast peppers and feta, poached chicken, roast lamb, salmon and smoked trout.
For the stock, a good-quality bought bouillon powder or liquid is fine, but ideally it will be a derivative of a previous meal; there’s a depth of flavour and pleasing viscosity to proper stock from a carcass that the rehydrated versions can’t replicate.
Ingredients
- 400 g dried orzo
- 300 ml chicken stock
- 6 tablespoons extra-virgin olive oil
- Sea salt
- Bring a large pan of salted water to the boil, and in another pan bring the stock to a gentle simmer. Cook the orzo for 2 minutes less than the packet instructions advise. Drain and rinse with boiling water from the kettle.
- Return the orzo to the pan and add the chicken stock and 4 tablespoons oil. Taste to check the seasoning and add salt if needed (take care, particularly if you are using bought stock or powder, which can be salty). Serve with a little of the stock and another glug of oil over each portion.