Recipe: Winey 'Zo 'n 'Zo

[ellyssian]

• 1 lb. orzo
• 1/2 lg. onion, chopped
• 3 garlic cloves, chopped
• canola oil
• 3/4 cup Pinot Grigio wine
• 1/2 cup grated parmesan, asiago, and romano cheeses
• 1/4 cup grape tomatoes, chopped
• fresh basil, chopped

Pre-heat oven to 350 degrees.

Cook the orzo per package directions (boil to the low side of the directions, 6-8 minutes, drain).

Add some oil to a cast iron fry pan. If you don't have a cast iron frying pan and only use those non-stick ones, think for a moment about what all that non-stick crud is doing when it becomes unstuck from the pan, stuck to the food, and then swallowed so it sticks to your ribs. If you haven't already rushed out to get one, order one, wait for delivery, and then you can heat up that oil on medium.

Add the onion and garlic once the oil is up to temperature. Stir it around until it starts to get lightly golden colored.

Add the orzo, and keep stirring.

You may need to add some more oil to keep the orzo from clumping, and keep stirring.

Add some fresh basil, and keep stirring.

There's some odd reason that stir-fry relates only to certain Oriental cuisines, because, basically, if the name hadn't already been taken, it could apply here. And keep stirring.

As the orzo starts to get a bit of a golden touch, pour in the white wine, and you guessed it, keep stirring.

Stop stirring when the wine has fizzled off and the orzo looks nearly good enough to eat.

Pour the orzo into a glass baking dish.

Stir in the cheeses.

Cover with aluminum foil and bake for 30 minutes.

Stir in chopped tomatoes and serve.

Comments

[blood-of-winter.livejournal.com]

that sounds delicious!