Tyler and I went away last weekend to celebrate our first wedding anniversary. We ate dinner one night at a fun local, woodsy eatery that had been frozen in time in the 1970's, "Would you like Thousand Island with that?" And the next night we cooked Cornish Game Hens on the grill at the cabin we were renting. Here is the sidedish we made to go with the hen. I have to give a little warning about this recipe. This is something I made up on the spot, five days ago. My memory of quantities could be effected by time.
Anniversary Orzo
2 Tbs. oil
6 oz. mushrooms sliced
1/3 cup diced red onion
3 cloves garlic
2/3 cup orzo
1 1/2 cup chicken broth
3 bay leaves
1 Tbs. dried oregano
1 12oz. can fire roasted tomatoes
1/4 cup chopped Kalamata olives
I am particular about mushrooms. I liked them cooked on a high heat so they are deeply carmelized and flavourful. I hate spongy, moist, insipid mushrooms and spend most of my time picking them out of food. So begin this dish by heating the oil to medium high in a dutch oven. Saute the mushrooms first. You want to hear an angry sizzle when you add them to the pot. If you don't, it's not hot enough. Once the mushrooms have a good color on them, reduce the heat to medium, add the onion and sweat until translucent. To this add the garlic and uncooked orzo. Have your chicken broth ready and warming on very low heat on an adjoining burner. You will cook the orzo like a risotto. Once the orzo is covered with oil and you can smell the garlic, begin slowly adding the chicken stock a ladelful at a time waiting for it to absorb between additions. This is where my quantities could be a little rusty. You should test the orzo throughout cooking. Once it is almost done stop adding broth. During the addition of broth add the dried herbs. When the orzo is still a touch firm add the tomatoes and their water. This additional moisture will help to cook the orzo completely - you can always add more broth if I'm lying. Lastly add the olives and serve the dish once they are heated through.
