This recipe is an ode to Orzo, the under appreciated pasta. I don’t think many get excited over orzo but I have to say I’m a fan as I am all about creating dishes that have diverse textures and mouthfeel.
What I love about cooking is that it is endless. There will never be a day where you have learned to cook everything and learned every technique which is why I love being a content creator. After years of working in restaurants making the same thing over and over again I really craved the freedom to make and share my food creations. With this it allows me to play around with foods and recipes I’ve never made before gaining more purposeful culinary insight. So with this being said, don’t be afraid to get your hands dirty in the kitchen and don’t be afraid of cooking as it can be very rewarding when your hard work pays off after a delicious meal.
On my Instagram story this week I asked people what they thought orzo was and many replied back saying it was rice. Giving me all the more reason to make it this weeks video.
Orzo is actually a pasta and like many other pasta’s can be enjoyed cold or hot. It really makes an amazing pasta salad…maybe another recipe there for another time. Its also great in soups. Its made from semolina which is a coarse golden flour that comes from durum wheat similar to most pastas. One thing to keep in mind due to its small size is that it doesn’t take long to cook so be careful to not overcook it.
I’m a big fan of one pot meals and building all that flavor and creating depth within each bite. To do that you want to make sure when you taste your food that it isn’t just one note or one flavor. When cooking think of building layers that kind of tell a story. From building that golden brown goodness from the sauteed onions and garlic, deglazing with white wine and adding some lemon juice. You know have a dish that is sparking off all your taste buds. From the creaminess of the coconut milk and the crispy brussels a boring meal has now become an experience.
When you sauté your onions and garlic till golden brown and then add a bit of soy sauce. I know its weird but trust me it doesn’t change the flavor profile of the dish and adds so much umami. I then add in my white wine and allow that to reduce. This recipe is not just an ode to orzo but also to my favorite humble veg. Brussels sprouts. With this brussels marinade you are sure to have everyone cleaning their plate, shocked that they didn’t know they loved brussels sprouts so much.
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