What the heck is an orzo? It looks like rice, but it’s a pasta. It can be confusing.
Here is what Wikipedia has to say about Orzo.
“Orzo (Italian for “barley”, from Latin hordeum), also known as risoni (It.: “big rice”) outside the Western Hemisphere, is a form of pasta, in the shape of a large grain of rice, slightly smaller than a pine nut. It is often served with a ragù, used in soup, or baked in a casserole. While it was originally made from barley, orzo today is a hard wheat semolina product. It is also found as kritharáki (“little barley”) and manéstra in Greek cuisine and arpa şehriye in Turkish cooking. Orzo is sometimes referred to as “Italian rice“.”
I’m posting this recipe for 3 reasons.
- I’ve got a friend who requested some easy recipes that use canned goods. She is caring for a parent who is going through chemotherapy. Apparently, fresh fruit and veggies are a No-No during chemo.
Those of you who post recipes, if you have any good recipes that use canned goods not fresh veggies and fruit, please leave a comment with a link to that recipe. I will make sure that the link gets to my friend.
- I’m linking up with Tandy at Lavender and Lime for the weekly food challenge. This week she is hosting Presto Pasta Night
- This is a easy to make, quick cooking, great tasting dish.
I made this recipe with ground beef, but you could use ground Turkey, ground chicken, or stir fry cut meat for this recipe.
Orzo and Cilantro Beef Inspired by a Betty Crocker recipe.
3 cups of beef stock or broth
1 1/2 cups of uncooked orzo (You will find this in the pasta section at the store)
1 can of corn (undrained) I used Mexicorn (it has pieces of red and green diced pepper in it.)
1/2 to 1 can (4 ounces) of chopped green chilies (1/2 for less spice, 1 for regular spice)
1/2 to 1 pound of meat (I used ground beef)
1/4 cup of cilantro
***if you’re making this and are able to add fresh items to the meal***
- 1 chopped bell pepper *add to the meat while it is browning*
- fresh cilantro instead for dried cilantro
- 1/2 chopped onion *add to the meat while it is browning*
In a large saucepan, mix broth, pasta, corn and chilies. Bring to a boil; reduce heat, cover and simmer for 10 min. Make sure you stir the orzo a few times, it’s likes to stick.
While the orzo is simmering, cook your protein choice (with green peppers and onions if you’re adding them). Cook on a medium heat, stirring occasionally for 5-7 min (until done)
Once everything is cooked, stir the meat mixture into the pasta mixture. Now stir in the cilantro. Let stand for 2-3 min.
I served mine with garlic bread.
The leftovers…are great for lunch the next day…or a midnight snack!