Orzo with Gambas

In my household there is one recipe which is always a winner. This the ideal pasta supper, made with simple ingredients that come together to create a mouthwatering dish. When my friend Jana came for dinner last week I decided to make this dish.

Orzo has the look of rice and the texture of pasta. So what is orzo and how did it become the frequently used ingredient that it is today?  While orzo's origins lie in Italy, it is now a staple in cooking across Europe, especially Greece, and the Middle East. In different regions, it can go by many names, including kritharaki, manestra, rosa marina, reiskornpasta, or pasta gallo pion. Its usage in North America can be traced to the mid-20th century or even earlier.

Try it, you will not regret it :)

Note: The recipe below uses prawns, you could substitute with grilled vegetables. For instance add some grilled courgette right before serving.

Ingredients

• ½ tsp chilli flakes
• 4 tsp fennel seeds, toasted and lightly crushed
• 75ml olive oil
• 250g orzo
• 3 garlic cloves, crushed
• 3 strips finely shaved orange skin
• 1 x 400g tin chopped tomatoes
• 500ml vegetable stock
• 400g raw shell-off prawns
• 30g basil leaves, roughly shredded
• Salt and black pepper

You will need: a large sauté pan with a lid.

Instructions

1. Place a large sauté pan, for which you have a lid, on a medium high heat. Add 2 tablespoons of oil, orzo, ⅛ teaspoon of salt and a good grind of pepper. Fry for 3–4 minutes, stirring frequently, until golden-brown, then remove from the pan and set aside.
2.  Return the pan to the same heat and add the remaining 2 tablespoons of oil, ¼ teaspoon of chilli flakes and 2 teaspoons of fennel seeds, the garlic and the orange skin. 
3. Fry for 1 minute, until the garlic starts to lightly brown, then add the tomatoes, stock, 200ml of water, ¾ teaspoon of salt and plenty of pepper. 
4. Cook for 2–3 minutes, or until boiling, then stir in the fried orzo. Cover, then lower the heat to medium low and leave to simmer for 15 minutes, stirring once or twice throughout so the orzo is cooked. 
5. Remove the lid and cook for a further 1–2 minutes, until the consistency is like a risotto. 
6. Stir in the prawns for 2–3 minutes until they are pink and cooked. Stir in the basil and serve at once.

Bon Appetit!

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