Orzo I Believe
A Vital Grain Dispatch
I haven’t written about Orzo in a while so it’s high time. To refresh: Orzo is cheap; Orzo is filling; Orzo is easy. This is why we must continue talking about Orzo. I currently have a one pound block of quality ground pork thawing on my counter. I will use it in three ways: eggplant with minced pork (and Eric Kim’s home-cooked rice), silky Mapo Tofu; and the last 1/3 will be used for pork ricotta meatballs. I’m only feeding two people so I can stretch this pound quite a bit.
Back to the ricotta meatballs. I glance at the NYT Recipe but I’ve made them enough times that I am pretty comfortable with winging it. You just want soft, loosely-held-together meatballs that can be quickly browned and then slowly poached in red sauce. AND PLACED ON A BED OF ORZO.
Orzo is easy but there are things that elevate it: stock (i’ll use veggie) alliums, and butter or high quality EVOO, herbs, and parm also make this grain sing. For the ricotta meatballs, I’ll stir a bit of Rao’s Marinara into the Orzo before plating. So all in, the sauce will have stock, sautéed onion, butter, fresh basil, and parmesan.
I won’t post a recipe of the Orzo and ricotta meatballs because I have already linked to the NYT recipe above. The purpose of this post is to make sure you were using this inexpensive and abundant grain during these last few chilly weeks. I even use it in the warmer months. It’s my way of reaching out and giving you a little hug…because I hear that’s what folks are needing most these days.
Orzo I believe. xx